Influence of Spray-Drying and Room Temperature Storage on the Anti- and Prooxidant Properties of Fermented Juçara Pulp

Many fruits and vegetables contain compounds with antioxidant properties, but the processing and storage conditions of the food industry may damage these beneficial compounds and produce free radicals that are associated with oxidative stress. This study aims to evaluate in vitro the antioxidant cap...

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Detalhes bibliográficos
Publicado no:Food Technol Biotechnol
Main Authors: Guergoletto, Karla Bigetti, Bonifácio, Kamila Landucci, Barbosa, Décio Sabbatini, Valezi, Daniel Farinha, Salviato, Aroldo, Di Mauro, Eduardo, Ida, Elza Iouko, Garcia, Sandra
Formato: Artigo
Idioma:Inglês
Publicado em: University of Zagreb Faculty of Food Technology and Biotechnology 2020
Assuntos:
Original Scientific Papers
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC7365338/
https://ncbi.nlm.nih.gov/pubmed/32684785
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.17113/ftb.58.01.20.6335
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