Tropical fruits and vegetables extracts in food oxidative stability

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.contributorUniversidade Estadual Paulista (UNESP)-
Autor(es): dc.creatorDos Santos, João Marcos-
Autor(es): dc.creatorMonari Henck, Jenifer Mayara-
Autor(es): dc.creatorBonadio Bellucci, Elisa Rafaela-
Autor(es): dc.creatorBis-Souza, Camila Vespúcio-
Autor(es): dc.creatorDa Silva Barretto, Andrea Carla-
Data de aceite: dc.date.accessioned2025-08-21T18:22:54Z-
Data de disponibilização: dc.date.available2025-08-21T18:22:54Z-
Data de envio: dc.date.issued2025-04-29-
Data de envio: dc.date.issued2023-12-31-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1016/B978-0-443-15386-0.00004-7-
Fonte completa do material: dc.identifierhttps://hdl.handle.net/11449/298353-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/298353-
Descrição: dc.descriptionThe use of tropical fruit and vegetable extracts as natural antioxidants to improve the oxidative stability of food has been studied and the results are promising. The oxidation of food represents one of the great challenges to controlling and extending their shelf life, so antioxidants play a vital role in this balancing. The consumer recognizes these ingredients as natural and this has helped to explain this trend. The mechanism of action is associated with each antioxidant compound, which can be a flavonoid, a carotenoid, a terpene, hydroxycinnamic acid or vitamins from tropical fruits and vegetables. There are still many fruits and vegetables to be studied for use in different foods.-
Descrição: dc.descriptionDepartment of Food Technology and Engineering São Paulo State University Sao Jose do Rio Preto-
Descrição: dc.descriptionDepartment of Food Technology and Engineering São Paulo State University Sao Jose do Rio Preto-
Formato: dc.format79-101-
Idioma: dc.languageen-
Relação: dc.relationNatural Antioxidants to Enhance the Shelf-Life of Food-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectHealth food-
Palavras-chave: dc.subjectLipid oxidation-
Palavras-chave: dc.subjectNatural antioxidants-
Palavras-chave: dc.subjectNatural ingredients-
Palavras-chave: dc.subjectShelf life extension-
Título: dc.titleTropical fruits and vegetables extracts in food oxidative stability-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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