Bioactive compounds in pindo palm (Butia capitata) juice and in pomace resulting of the extraction process

Journal of the Science of Food and Agriculture

Volumn 96, Issue 4, 2016, Pages 1216-1222

  Jachna, Tiphaine J ^a   Hermes, Vanessa S ^b   Flôres, Simone H ^b   Rios, Alessandro O ^b  

^a UNIVERSITÉ DE BOURGOGNE   (France)

^b FEDERAL UNIVERSITY OF RIO GRANDE DO SUL   (Brazil)

Author keywords

Bioactive compounds; Butia capitata; Cold storage; Juice; Pasteurization; Pomace

Indexed keywords

ASCORBIC ACID; CAROTENOID; PHENOL DERIVATIVE; PLANT EXTRACT;

ARECACEAE; BEVERAGE; CHEMISTRY; FOOD QUALITY; FRUIT; HUMAN; NUTRITIONAL VALUE;

ARECACEAE; ASCORBIC ACID; BEVERAGES; CAROTENOIDS; FOOD QUALITY; FRUIT; HUMANS; NUTRITIVE VALUE; PHENOLS; PLANT EXTRACTS;

EID: 84956801769     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.7209     Document Type: Article

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