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Effect of freeze- and spray-drying on physico-chemical characteristics, phenolic compounds and antioxidant activity of papaya pulp.
Gomes, Wesley Faria; França, Fernanda Rocha Morais; Denadai, Marina; Andrade, Julianna Karla Santana; da Silva Oliveira, Ester Maria; de Brito, Edy Sousa; Rodrigues, Sueli; Narain, Narendra.
Afiliación
  • Gomes WF; 1Laboratory of Flavor and Chromatographic Analysis, PROCTA, Federal University of Sergipe, São Cristóvão, SE 49100-000 Brazil.
  • França FRM; 1Laboratory of Flavor and Chromatographic Analysis, PROCTA, Federal University of Sergipe, São Cristóvão, SE 49100-000 Brazil.
  • Denadai M; 1Laboratory of Flavor and Chromatographic Analysis, PROCTA, Federal University of Sergipe, São Cristóvão, SE 49100-000 Brazil.
  • Andrade JKS; 1Laboratory of Flavor and Chromatographic Analysis, PROCTA, Federal University of Sergipe, São Cristóvão, SE 49100-000 Brazil.
  • da Silva Oliveira EM; 1Laboratory of Flavor and Chromatographic Analysis, PROCTA, Federal University of Sergipe, São Cristóvão, SE 49100-000 Brazil.
  • de Brito ES; 2Embrapa Agroindústria Tropical, Fortaleza, CE 60511-110 Brazil.
  • Rodrigues S; 3Departamento de Tecnologia de Alimentos, Universidade Federal do Ceará, Fortaleza, CE 60440-900 Brazil.
  • Narain N; 1Laboratory of Flavor and Chromatographic Analysis, PROCTA, Federal University of Sergipe, São Cristóvão, SE 49100-000 Brazil.
J Food Sci Technol ; 55(6): 2095-2102, 2018 Jun.
Article en En | MEDLINE | ID: mdl-29892110
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Texto completo: 1 Banco de datos: MEDLINE Tipo de estudio: Prognostic_studies Idioma: En Revista: J Food Sci Technol Año: 2018 Tipo del documento: Article
Texto completo
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XML
PubMed Links
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Texto completo: 1 Banco de datos: MEDLINE Tipo de estudio: Prognostic_studies Idioma: En Revista: J Food Sci Technol Año: 2018 Tipo del documento: Article