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Effect of in vitro gastrointestinal digestion on the mineral content, phenolic compounds, and antioxidant capacity of commercial pulps of purple and white açaí (Euterpe oleracea Mart.).
Minighin, Elaine Carvalho; de Souza, Karine Freire; Valenzuela, Virginia Del Carmen Troncoso; E Silva, Nilton de Oliveira Couto; Anastácio, Luicilene Rezende; Labanca, Renata Adriana.
Afiliación
  • Minighin EC; 1Department of Food Science, Faculty of Pharmacy, Universidade Federal de Minas Gerais, Pampulha Campus, Belo Horizonte, Minas Gerais 31270-901 Brazil.
  • de Souza KF; 1Department of Food Science, Faculty of Pharmacy, Universidade Federal de Minas Gerais, Pampulha Campus, Belo Horizonte, Minas Gerais 31270-901 Brazil.
  • Valenzuela VDCT; 2Laboratory of Food Microscopy, Fundação Ezequiel Dias, Belo Horizonte, Minas Gerais 30510-010 Brazil.
  • E Silva NOC; 3Laboratory of Metal Contaminants, Fundação Ezequiel Dias, Belo Horizonte, Minas Gerais 30510-010 Brazil.
  • Anastácio LR; 1Department of Food Science, Faculty of Pharmacy, Universidade Federal de Minas Gerais, Pampulha Campus, Belo Horizonte, Minas Gerais 31270-901 Brazil.
  • Labanca RA; 1Department of Food Science, Faculty of Pharmacy, Universidade Federal de Minas Gerais, Pampulha Campus, Belo Horizonte, Minas Gerais 31270-901 Brazil.
J Food Sci Technol ; 57(5): 1740-1752, 2020 May.
Article en En | MEDLINE | ID: mdl-32327785
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: J Food Sci Technol Año: 2020 Tipo del documento: Article Pais de publicación: India
Texto completo
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XML
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: J Food Sci Technol Año: 2020 Tipo del documento: Article Pais de publicación: India