Antioxidants and sensory properties of the infusions of wild passiflora from Brazilian savannah: Potential as functional beverages

Journal of the Science of Food and Agriculture

Volumn 95, Issue 7, 2015, Pages 1500-1506

  Pineli, Lívia de L de O ^a   Rodrigues, Juliana da S Q ^a   Costa, Ana M ^b   de Lima, Herbert C ^b   Chiarello, Marileusa D ^c   Melo, Lauro ^d  

^a UNIVERSITY OF BRASILIA   (Brazil)

^b EMBRAPA CERRADOS   (Brazil)

^c UNIVERSIDADE CATÓLICA DE BRASÍLIA   (Brazil)

^d FEDERAL UNIVERSITY OF RIO DE JANEIRO   (Brazil)

Author keywords

Antioxidants; Infusions; Passiflora; Phenolic compounds; Sensory analysis

Indexed keywords

PASSIFLORA; PASSIFLORA ALATA; PASSIFLORA EDULIS; PASSIFLORA NITIDA; PASSIFLORA SETACEA;

ANTIOXIDANT; FLAVONOID; PHENOL DERIVATIVE; PLANT EXTRACT; TANNIN DERIVATIVE;

ANALYSIS; BEVERAGE; BRAZIL; CHEMISTRY; COLOR; CONSUMER ATTITUDE; DIET; FUNCTIONAL FOOD; HUMAN; ODOR; PASSIFLORA; PLANT LEAF; TASTE;

ANTIOXIDANTS; BEVERAGES; BRAZIL; COLOR; CONSUMER BEHAVIOR; DIET; FLAVONOIDS; FUNCTIONAL FOOD; HUMANS; ODORS; PASSIFLORA; PHENOLS; PLANT EXTRACTS; PLANT LEAVES; TANNINS; TASTE;

EID: 84961352067     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.6852     Document Type: Article

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