Nutritional and antioxidant potential of canjiqueira fruits affected by maturity stage and thermal processing

The effect of jelly processing on the chemical properties, nutrients, antinutritional factors, bioactive compounds, and antioxidant activity of unripe and ripe canjiqueira fruits was evaluated. The fruits were collected from Pantanal regions at two different ripening stages and were used to produce...

Full description

Bibliographic Details
Main Authors: Mariana Ferreira Oliveira Prates, Raquel Pires Campos, Michelly Morais Barbosa da Silva, Maria Lígia Rodrigues Macedo, Priscila Aiko Hiane, Manoel Mendes Ramos Filho
Format: Article
Language:English
Published: Universidade Federal de Santa Maria 2015-03-01
Series:Ciência Rural
Subjects:
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782015000300399&lng=en&tlng=en