Evaluation of thermal and non-thermal processing effect on non-prebiotic and prebiotic acerola juices using 1 H q NMR and GC–MS coupled to chemometrics-Reference-Cited by-同舟云学术

Evaluation of thermal and non-thermal processing effect on non-prebiotic and prebiotic acerola juices using 1 H q NMR and GC–MS coupled to chemometrics

Published:2018-11 Issue: Volume:265 Page:23-31
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Alves Filho Elenilson G.,Silva Lorena Mara A.,de Brito Edy S.,Wurlitzer Nedio Jair,Fernandes Fabiano A.N.,Rabelo Maria Cristiane,Fonteles Thatyane V.,Rodrigues Sueli^ORCID

Funder

CNPq

FUNCAP

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

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3. Influence of partial pressure of oxygen on ascorbic acid degradation at canning temperature;Al Fata;Innovative Food Science & Emerging Technologies,2017

4. 1H NMR spectroscopy and chemometrics evaluation of non-thermal processing of orange juice;Alves Filho;Food Chemistry,2016

5. Chemometric evaluation of the volatile profile of probiotic melon and probiotic cashew juice;Alves Filho;Food Research International,2017

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