Effects of blackberries (Rupus sp.; cv. Xavante) processing on its physicochemical properties, phenolic contents and antioxidant activity

Denise Felix da Silva; Carolina Itoda; Cassia Inês Lourenzi Franco Rosa; Ana Carolina Pelaes Vital; Letícia Naomi Yamamoto; Lilian Yukari Yamamoto; Renato Vasconcelos Botelho; Paula Toshimi Matumoto-Pintro

doi:10.1007/s13197-018-3405-6

Effects of blackberries (Rupus sp.; cv. Xavante) processing on its physicochemical properties, phenolic contents and antioxidant activity

Denise Felix da Silva, Carolina Itoda, Cassia Inês Lourenzi Franco Rosa, Ana Carolina Pelaes Vital, Letícia Naomi Yamamoto, Lilian Yukari Yamamoto, Renato Vasconcelos Botelho, Paula Toshimi Matumoto-Pintro

3 Citations (Scopus)

Original language	English
Journal	Journal of Food Science and Technology
Volume	55
Issue number	11
Pages (from-to)	4642-4649
ISSN	0022-1155
DOIs	https://doi.org/10.1007/s13197-018-3405-6
Publication status	Published - 1 Nov 2018

Keywords

Blackberries cv Xavante
Processing
Antioxidant activity
Phenolic compounds

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10.1007/s13197-018-3405-6

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da Silva, D. F., Itoda, C., Rosa, C. I. L. F., Pelaes Vital, A. C., Yamamoto, L. N., Yamamoto, L. Y., Botelho, R. V., & Matumoto-Pintro, P. T. (2018). Effects of blackberries (Rupus sp.; cv. Xavante) processing on its physicochemical properties, phenolic contents and antioxidant activity. Journal of Food Science and Technology, 55(11), 4642-4649. https://doi.org/10.1007/s13197-018-3405-6

Effects of blackberries (Rupus sp.; cv. Xavante) processing on its physicochemical properties, phenolic contents and antioxidant activity. / da Silva, Denise Felix; Itoda, Carolina; Rosa, Cassia Inês Lourenzi Franco et al.
In: Journal of Food Science and Technology, Vol. 55, No. 11, 01.11.2018, p. 4642-4649.

Research output: Contribution to journal › Journal article › Research › peer-review

da Silva, DF, Itoda, C, Rosa, CILF, Pelaes Vital, AC, Yamamoto, LN, Yamamoto, LY, Botelho, RV & Matumoto-Pintro, PT 2018, 'Effects of blackberries (Rupus sp.; cv. Xavante) processing on its physicochemical properties, phenolic contents and antioxidant activity', Journal of Food Science and Technology, vol. 55, no. 11, pp. 4642-4649. https://doi.org/10.1007/s13197-018-3405-6

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title = "Effects of blackberries (Rupus sp.; cv. Xavante) processing on its physicochemical properties, phenolic contents and antioxidant activity",

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author = "{da Silva}, {Denise Felix} and Carolina Itoda and Rosa, {Cassia In{\^e}s Lourenzi Franco} and {Pelaes Vital}, {Ana Carolina} and Yamamoto, {Let{\'i}cia Naomi} and Yamamoto, {Lilian Yukari} and Botelho, {Renato Vasconcelos} and Matumoto-Pintro, {Paula Toshimi}",

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doi = "10.1007/s13197-018-3405-6",

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T1 - Effects of blackberries (Rupus sp.; cv. Xavante) processing on its physicochemical properties, phenolic contents and antioxidant activity

AU - da Silva, Denise Felix

AU - Itoda, Carolina

AU - Rosa, Cassia Inês Lourenzi Franco

AU - Pelaes Vital, Ana Carolina

AU - Yamamoto, Letícia Naomi

AU - Yamamoto, Lilian Yukari

AU - Botelho, Renato Vasconcelos

AU - Matumoto-Pintro, Paula Toshimi

PY - 2018/11/1

Y1 - 2018/11/1

KW - Blackberries cv Xavante

KW - Processing

KW - Antioxidant activity

KW - Phenolic compounds

U2 - 10.1007/s13197-018-3405-6

DO - 10.1007/s13197-018-3405-6

M3 - Journal article

C2 - 30333661

SN - 0022-1155

VL - 55

SP - 4642

EP - 4649

JO - Journal of Food Science and Technology

JF - Journal of Food Science and Technology

IS - 11

ER -

Effects of blackberries (Rupus sp.; cv. Xavante) processing on its physicochemical properties, phenolic contents and antioxidant activity

Keywords

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