By-Products of Camu-Camu [<i>Myrciaria dubia</i> (Kunth) McVaugh] as Promising Sources of Bioactive High Added-Value Food Ingredients: Functionalization of Yogurts

By-Products of Camu-Camu [<i>Myrciaria dubia</i> (Kunth) McVaugh] as Promising Sources of Bioactive High Added-Value Food Ingredients: Functionalization of Yogurts

Camu-camu (<i>Myrciaria dubia</i> (Kunth) McVaugh) is a fruit economically relevant to the Amazon region, mostly consumed in the form of processed pulp. Our aim was to perform an unprecedented comparative study on the chemical composition and bioactivities of the camu-camu pulp and indus...

Full description

Bibliographic Details
Main Authors: Natália Conceição, Bianca R. Albuquerque, Carla Pereira, Rúbia C. G. Corrêa, Camila B. Lopes, Ricardo C. Calhelha, Maria José Alves, Lillian Barros, Isabel C. F. R. Ferreira
Format: Article
Language:English
Published: MDPI AG 2019-12-01
Series:Molecules
Subjects:
<i>myrciaria dubia</i>
hydroethanolic extracts
phenolic composition
antibacterial potential
anti-proliferative effects
Online Access:https://www.mdpi.com/1420-3049/25/1/70

Internet

https://www.mdpi.com/1420-3049/25/1/70

Similar Items