Stabilization of açaí (Euterpe oleracea Mart.) juice by the microfiltration process

Açaí berry, a Brazilian palm fruit widely distributed in northern South America, is acknowledged for its functional pr operties such as high antioxidan t capacity and anti-inflammatory activities. Although the açaí juice is highly appreciated in Brazil and even worldwide, its commercialization i...

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Bibliographic Details
Published in:Acta Scientiarum. Technology
Main Authors: Flávio Caldeira Silva, Daise Aparecida Ross, Vicelma Luiz Cardoso, Miria Hespanhol Miranda Reis
Format: Artigo
Language:Inglês
Published: Universidade Estadual de Maringá 2016
Subjects:
Ingeniería
Açaí
stabilization
microfiltration
membrane process
Online Access:https://www.redalyc.org/articulo.oa?id=303243563002
https://www.redalyc.org/journal/3032/303243563002/
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https://www.redalyc.org/journal/3032/303243563002/movil
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