Effect of freeze- and spray-drying on physico-chemical characteristics, phenolic compounds and antioxidant activity of papaya pulp.

Autor: Gomes WF; 1Laboratory of Flavor and Chromatographic Analysis, PROCTA, Federal University of Sergipe, São Cristóvão, SE 49100-000 Brazil., França FRM; 1Laboratory of Flavor and Chromatographic Analysis, PROCTA, Federal University of Sergipe, São Cristóvão, SE 49100-000 Brazil., Denadai M; 1Laboratory of Flavor and Chromatographic Analysis, PROCTA, Federal University of Sergipe, São Cristóvão, SE 49100-000 Brazil., Andrade JKS; 1Laboratory of Flavor and Chromatographic Analysis, PROCTA, Federal University of Sergipe, São Cristóvão, SE 49100-000 Brazil., da Silva Oliveira EM; 1Laboratory of Flavor and Chromatographic Analysis, PROCTA, Federal University of Sergipe, São Cristóvão, SE 49100-000 Brazil., de Brito ES; 2Embrapa Agroindústria Tropical, Fortaleza, CE 60511-110 Brazil., Rodrigues S; 3Departamento de Tecnologia de Alimentos, Universidade Federal do Ceará, Fortaleza, CE 60440-900 Brazil., Narain N; 1Laboratory of Flavor and Chromatographic Analysis, PROCTA, Federal University of Sergipe, São Cristóvão, SE 49100-000 Brazil.

Publikováno v: Journal of food science and technology [J Food Sci Technol] 2018 Jun; Vol. 55 (6), pp. 2095-2102. Date of Electronic Publication: 2018 Mar 19.