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International Journal of Food Properties Volume 21, 2018 - Issue 1
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Original Articles

Bioactive compounds of 44 traditional and exotic Brazilian fruit pulps: phenolic compounds and antioxidant activity

Ana Paula StafussaPrograma de Pós-Graduação em Engenharia de Alimentos (PPGEAL), Universidade Federal do Paraná, Curitiba, Paraná, BrasilCorrespondence[email protected]
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,
Giselle Maria MacielPrograma de Pós-Graduação em Ciência e Tecnologia Ambiental, Universidade Tecnológica Federal do Paraná, Sede Ecoville, Curitiba, Paraná, BrasilView further author information
,
Valéria RampazzoPrograma de Pós-Graduação em Engenharia de Alimentos (PPGEAL), Universidade Federal do Paraná, Curitiba, Paraná, BrasilView further author information
,
Evandro BonaDepartamento Acadêmico de Alimentos (PPGTA), Universidade Tecnológica Federal do Paraná, Paraná, BrasilView further author information
,
Cleyton Nascimento MakaraInstituto de Química de São Carlos (IQSC), Universidade de São Paulo, São Carlos, São Paulo, BrasilView further author information
,
Bogdan Demczuk JuniorDepartamento Acadêmico de Alimentos (PPGTA), Universidade Tecnológica Federal do Paraná, Paraná, BrasilView further author information
&
Charles Windson Isidoro HaminiukPrograma de Pós-Graduação em Ciência e Tecnologia Ambiental, Universidade Tecnológica Federal do Paraná, Sede Ecoville, Curitiba, Paraná, BrasilView further author information
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Pages 106-118 | Received 19 Jul 2017, Accepted 22 Nov 2017, Published online: 19 Apr 2018

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Drauton Danilo de Jesus Pinto, Giuliana Muniz Vila-Verde & Maria Margareth Veloso Naves. (2022) Assessment of Physicochemical Properties, Bioactive Compounds, and Antioxidant Capacity During the Canning and Storage Processes of Pequi Pulp, a Typical Food Used in Traditional Brazilian Cuisine. Journal of Culinary Science & Technology 0:0, pages 1-20.
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Yingshu Peng. (2019) Comparative analysis of the biological components of pomegranate seed from different cultivars. International Journal of Food Properties 22:1, pages 784-794.
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