Impact of spouted bed drying on bioactive compounds, antimicrobial and antioxidant activities of commercial frozen pulp of camu-camu (Myrciaria dubia Mc. Vaugh)

Fujita, AliceBorges, KátiaCorreia, Roberta Targino PintoFranco, Bernadette Dora Gombossy de MeloGenovese, Maria Inés2021-12-162021-12-162013-11FUJITA, Alice; BORGES, Kátia; CORREIA, Roberta Targino Pinto; FRANCO, Bernadette Dora Gombossy de Melo; GENOVESE, Maria Inés. Impact of spouted bed drying on bioactive compounds, antimicrobial and antioxidant activities of commercial frozen pulp of camu-camu (Myrciaria dubia Mc. Vaugh). Food Research International, v. 54, p. 495-500, 2013. Disponível em: https://www.sciencedirect.com/science/article/pii/S0963996913003918?via%3Dihub. Acesso em: 19 nov. 2021. DOI: https://doi.org/10.1016/j.foodres.2013.07.0250963-9969https://repositorio.ufrn.br/handle/123456789/45405Attribution 3.0 Brazilhttp://creativecommons.org/licenses/by/3.0/br/PhenolicsSpouted bed dryingFreeze-dryingAntioxidant capacityAntimicrobial activityCamu-camuImpact of spouted bed drying on bioactive compounds, antimicrobial and antioxidant activities of commercial frozen pulp of camu-camu (Myrciaria dubia Mc. Vaugh)articlehttps://doi.org/10.1016/j.foodres.2013.07.025