Effect of processing on physicochemical composition, bioactive compounds and enzymatic activity of yellow mombin (Spondias mombin L.) tropical juice

Yellow mombin (Spondias mombin, L.) is a tropical fruit that presents exotic taste and aroma, being source of carotenoids and phenolics compounds. It presents a good potential for processing, despite some restriction related with the presence of high amounts of peroxidase (POD) and pectinmethylester...

Popoln opis

Shranjeno v:
Bibliografske podrobnosti
izdano v:J Food Sci Technol
Main Authors: de Carvalho, Joelia Marques, Maia, Geraldo Arraes, da Fonseca, Ana Valquíria V., de Sousa, Paulo Henrique M., Rodrigues, Sueli
Format: Artigo
Jezik:Inglês
Izdano: Springer India 2013
Teme:
Original Article
Online dostop:https://ncbi.nlm.nih.gov/pmc/articles/PMC4325073/
https://ncbi.nlm.nih.gov/pubmed/25694737
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-013-1100-1
Oznake: Označite
Brez oznak, prvi označite!

Podobne knjige/članki