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Evaluation of non-thermal effects of electricity on anthocyanin degradation during ohmic heating of jaboticaba (Myrciaria cauliflora) juice.
Mercali, Giovana Domeneghini; Gurak, Poliana Deyse; Schmitz, Frederico; Marczak, Ligia Damasceno Ferreira.
Afiliación
  • Mercali GD; Institute of Food Science and Technology, Federal University of Rio Grande do Sul, Av. Bento Gonçalves, 9500, Porto Alegre, RS 91501-970, Brazil. Electronic address: giovana.mercali@ufrgs.br.
  • Gurak PD; Nutrition Department, Federal University of Health Sciences of Porto Alegre, Rua Sarmento Leite, 245, Porto Alegre, RS 90050-170, Brazil.
  • Schmitz F; Chemical Engineering Department, Federal University of Rio Grande do Sul, Rua Engenheiro Luiz Englert s/n, Porto Alegre, RS 90040-040, Brazil.
  • Marczak LD; Chemical Engineering Department, Federal University of Rio Grande do Sul, Rua Engenheiro Luiz Englert s/n, Porto Alegre, RS 90040-040, Brazil.
Food Chem ; 171: 200-5, 2015 Mar 15.
Article en En | MEDLINE | ID: mdl-25308660
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Texto completo: 1 Base de datos: MEDLINE Asunto principal: Jugos de Frutas y Vegetales / Análisis de los Alimentos / Conservación de Alimentos / Calor / Antocianinas Idioma: En Revista: Food Chem Año: 2015 Tipo del documento: Article
Texto completo
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Texto completo: 1 Base de datos: MEDLINE Asunto principal: Jugos de Frutas y Vegetales / Análisis de los Alimentos / Conservación de Alimentos / Calor / Antocianinas Idioma: En Revista: Food Chem Año: 2015 Tipo del documento: Article