Capacity of solutions involving organic acids in the extraction of the anthocyanins present in jabuticaba skins (<i>Myrciaria cauliflora</i>) and red cabbage leaves (<i>Brassica oleracea</i>).

Galvão, Alessandro C; Souza, Priscila P; Robazza, Weber S; França, Caroline A L

Capacity of solutions involving organic acids in the extraction of the anthocyanins present in jabuticaba skins (Myrciaria cauliflora) and red cabbage leaves (Brassica oleracea).

Galvão, Alessandro C; Souza, Priscila P; Robazza, Weber S; França, Caroline A L.

Afiliação

Galvão AC; Department of Food and Chemical Engineering-DEAQ, Laboratory ApTher-Applied Thermophysics, Santa Catarina State University-UDESC, BR 282-km 573, Pinhalzinho, SC 89870-000 Brazil.
Souza PP; Department of Food and Chemical Engineering-DEAQ, Laboratory ApTher-Applied Thermophysics, Santa Catarina State University-UDESC, BR 282-km 573, Pinhalzinho, SC 89870-000 Brazil.
Robazza WS; Department of Food and Chemical Engineering-DEAQ, Laboratory ApTher-Applied Thermophysics, Santa Catarina State University-UDESC, BR 282-km 573, Pinhalzinho, SC 89870-000 Brazil.
França CAL; Department of Food and Chemical Engineering-DEAQ, Laboratory ApTher-Applied Thermophysics, Santa Catarina State University-UDESC, BR 282-km 573, Pinhalzinho, SC 89870-000 Brazil.

J Food Sci Technol ; 57(11): 3995-4002, 2020 Nov.

Article em En | MEDLINE | ID: mdl-33071322

Palavras-chave

Anthocyanins; Cabbage; Jabuticaba; Organic acids

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: J Food Sci Technol Ano de publicação: 2020 Tipo de documento: Article

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: J Food Sci Technol Ano de publicação: 2020 Tipo de documento: Article