Dried camu-camu (Myrciaria dubia H.B.K. McVaugh) industrial residue: A bioactive-rich Amazonian powder with functional attributes

Food Research International

Volumn 62, Issue , 2014, Pages 934-940

  de Azevêdo, Juliana Chrís Silva ^a   Fujita, Alice ^b   de Oliveira, Edson Leandro ^a   Genovese, Maria Inês ^b   Correia, Roberta Targino Pinto ^a  

^a FEDERAL UNIVERSITY OF RIO GRANDE DO NORTE   (Brazil)

^b UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Amazonia; Antienzymatic; Antimicrobial; Drying; Flavonoids; Industrial residue

Indexed keywords

BACTERIA; BIOMATERIALS; DRYING; ENZYME INHIBITION; FRUITS; PHENOLS;

AMAZONIA; ANTI-MICROBIAL ACTIVITY; ANTIENZYMATIC; ANTIMICROBIAL; INDUSTRIAL RESIDUES; MINIMUM INHIBITORY CONCENTRATION; PHYSICOCHEMICAL CHARACTERISTICS; STAPHYLOCOCCUS AUREUS;

FLAVONOIDS;

EID: 84901349897     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.05.018     Document Type: Article

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