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The effect of different technologies in Pomegranate jam preparation on the phenolic compounds,vitamin C and antioxidant activity
《Food Bioscience》2023年第3期667-673,共7页Salvatore Velotto Rosa Palmeri Vincenzo Alfeo Ignazio M.Gugino Biagio Fallico Giovanni Spagna Aldo Todaro 
The effect of different gelling agents and processing for jam production from pomegranate juice was evaluated.In the last years,different gelling agents were tested for improving jam quality in terms of color and bioa...
关键词：Pomegranate jam CRYOCONCENTRATION ANTIOXIDANTS Anthocyanins 
Plant-based pecan nut cake beverage enrichment of phytochemicals and antioxidant properties using multi-stage block freeze concentration
《Food Production, Processing and Nutrition》2022年第1期433-446,共14页Laércio Galvão Maciel Gerson Lopes Teixeira 
The authors are grateful to Coordination for the Improvement of Higher Education Personnel(CAPES)for the doctoral scholarship granted to L.G.Maciel(n.88882.344928/2019-01);the postdoctoral fellowship for G.L.Teixeira(n.88882.316463/2019-01);The authors also thank the Milk Laboratory(UFSC)and the Phytopathology Laboratory(UFSC)for supporting the BFC process and spectrophotometric analysis,respectively.
Pecan nut (Carya illinoinensis) processing to obtain oil generates circa 37% of press cake, which is currently underuti-lized and primarily employed as animal feed. Due to its nutritional- and bioactive-rich compositi...
关键词：Caryaillinoinensis Press cake Waste valorization Plant-based beverage Bioactive compounds CRYOCONCENTRATION 
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