Chemical and economic evaluation of natural antioxidant extracts obtained by ultrasound-assisted and agitated bed extraction from jussara pulp (Euterpe edulis)

著录项

• 来源
  《Journal of food engineering》 |2013年第2期|196-204|共9页
• 作者

  Glaucia S. Vieira; Rodrigo N. Cavalcanti; M. Angela A. Meireles; Miriam D. Hubinger;

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• 作者单位

  Department of Food Engineering, School of Food Engineering, University of Campinas (UN1CAMP), 80 Monteiro Lobato Street, P.O. Box 6121, 13083-862 Campinas, SP, Brazil;

  Department of Food Engineering, School of Food Engineering, University of Campinas (UN1CAMP), 80 Monteiro Lobato Street, P.O. Box 6121, 13083-862 Campinas, SP, Brazil;

  Department of Food Engineering, School of Food Engineering, University of Campinas (UN1CAMP), 80 Monteiro Lobato Street, P.O. Box 6121, 13083-862 Campinas, SP, Brazil;

  Department of Food Engineering, School of Food Engineering, University of Campinas (UN1CAMP), 80 Monteiro Lobato Street, P.O. Box 6121, 13083-862 Campinas, SP, Brazil;

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• 收录信息 美国《科学引文索引》(SCI);美国《工程索引》(EI);
• 原文格式 PDF
• 正文语种 eng
• 中图分类
• 关键词

  Euterpe edulis; Anthocyanins; Ultrasound; Antioxidant capacity; Process simulation; Manufacturing costs;

  机译：紫丁香;花青素;超声波抗氧化能力;工艺模拟;制造成本;