Effect of freezing and atomization on bioactive compounds in cagaita (Eugenya dysenterica DC) fruit

Autor: Mara Nubia Guimarães dos Santos, Lívia de Lacerda de Oliveira Pineli, Flávio Alves da Silva, Helena Teixeira Godoy, Edson Pablo da Silva, Clarissa Damiani, Sonia Maria Costa Celestino

Publikováno v: Food Science and Technology, Issue: ahead, Published: 27 AUG 2018
Food Science and Technology v.38 n.4 2018
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Repositório Institucional da UnB
Universidade de Brasília (UnB)
instacron:UNB
Food Science and Technology, Iss 0 (2018)

The aim of this study was to evaluate the effect of freezing and atomization on bioactive compounds in cagaita fruit. The levels of total phenolics, total flavonoids, condensed tannins, vitamin C, β-carotene, the antioxidant potential assessed by DP

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