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

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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Xehetasun bibliografikoak
Egile Nagusiak: Karla Bigetti Guergoletto, Kamila Landucci Bonifácio, Décio Sabbatini Barbosa, Daniel Farinha Valezi, Aroldo Salviato, Eduardo Di Mauro, Elza Iouko Ida, Sandra Garcia
Formatua: Artikulua
Hizkuntza:English
Argitaratua: University of Zagreb Faculty of Food Technology and Biotechnology 2020-01-01
Saila:Food Technology and Biotechnology
Gaiak:
Euterpe edulis Mart.
Lactobacillus reuteri
Lactobacillus plantarum
fermented food
dehydrated fruit
Sarrera elektronikoa:https://hrcak.srce.hr/file/345001

Internet

https://hrcak.srce.hr/file/345001

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