Effect of processing on physicochemical composition, bioactive compounds and enzymatic activity of yellow mombin (Spondias mombin L.) tropical juice

Journal of Food Science and Technology

Volumn 52, Issue 2, 2015, Pages 1182-1187

  de Carvalho, Joelia Marques ^a   Maia, Geraldo Arraes ^b   da Fonseca, Ana Valquíria V ^b   de Sousa, Paulo Henrique M ^b   Rodrigues, Sueli ^b  

^a INSTITUTO FEDERAL DE EDUCAÇÃO   (Brazil)

^b FEDERAL UNIVERSITY OF CEARÁ   (Brazil)

Author keywords

Antioxidants; Fruit processing; Pectinmethylesterase; Peroxidase; Yellow mombin fruit

Indexed keywords

ANTIOXIDANTS; FRUITS; PIGMENTS; TROPICS;

ANTI-OXIDANT ACTIVITIES; ENZYMATIC ACTIVITIES; FRUIT PROCESSING; INDUSTRIAL PROCESSING; PECTIN METHYLESTERASE; PEROXIDASE; PHYSICO-CHEMICAL COMPOSITION; YELLOW MOMBIN;

ENZYME ACTIVITY;

EID: 84922835657     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-013-1100-1     Document Type: Article

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