The effect of extrusion processing on the physicochemical and antioxidant properties of fermented and non-fermented Jabuticaba pomace
Abstract Previous studies have proven that the flour obtained from the residue of Jabuticaba (Jab) juice and wine industries is source of bioactive compounds and an option for the production of food such as extrudates. The objective of this work was to produce extrudates with different concentration...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Associação Brasileira de Polímeros
2021-03-01
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| Series: | Polímeros |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0104-14282020000400406&tlng=en |