Characterization of apple, pineapple, and melon by-products and their application in cookie formulations as an alternative to enhance the antioxidant capacity (2019)
- Authors:
- USP affiliated authors: BRAZACA, SOLANGE GUIDOLIN CANNIATTI - ESALQ ; TOLEDO, NATALY MARIA VIVA DE - ESALQ ; PADERMO, SAMARA DOS SANTOS HARADA - ESALQ ; PAREDES, RAFAEL SEGUNDO VELA - ESALQ ; BERNI, PAULO ROBERTO DE ARAUJO - ESALQ
- Unidade: ESALQ
- DOI: 10.1111/jfpp.14100
- Subjects: ABACAXI; ANTIOXIDANTES; BISCOITOS; COMPOSTOS FENÓLICOS; MAÇÃ; MILHO; SUBPRODUTOS COMO ALIMENTO
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Journal of Food Processing and Preservation
- ISSN: 0145-8892
- Volume/Número/Paginação/Ano: art. e14100, p. 1-9, 2019
- Este periódico é de acesso aberto
- Este artigo NÃO é de acesso aberto
-
ABNT
TOLEDO, Nataly Maria Viva de et al. Characterization of apple, pineapple, and melon by-products and their application in cookie formulations as an alternative to enhance the antioxidant capacity. Journal of Food Processing and Preservation, p. 1-9, 2019Tradução . . Disponível em: https://doi.org/10.1111/jfpp.14100. Acesso em: 14 fev. 2026. -
APA
Toledo, N. M. V. de, Mondoni, J., Harada-Padermo, S. dos S., Vela-Paredes, R. S., Berni, P. R. de A., Selani, M. M., & Canniatti-Brazaca, S. G. (2019). Characterization of apple, pineapple, and melon by-products and their application in cookie formulations as an alternative to enhance the antioxidant capacity. Journal of Food Processing and Preservation, 1-9. doi:10.1111/jfpp.14100 -
NLM
Toledo NMV de, Mondoni J, Harada-Padermo S dos S, Vela-Paredes RS, Berni PR de A, Selani MM, Canniatti-Brazaca SG. Characterization of apple, pineapple, and melon by-products and their application in cookie formulations as an alternative to enhance the antioxidant capacity [Internet]. Journal of Food Processing and Preservation. 2019 ; 1-9.[citado 2026 fev. 14 ] Available from: https://doi.org/10.1111/jfpp.14100 -
Vancouver
Toledo NMV de, Mondoni J, Harada-Padermo S dos S, Vela-Paredes RS, Berni PR de A, Selani MM, Canniatti-Brazaca SG. Characterization of apple, pineapple, and melon by-products and their application in cookie formulations as an alternative to enhance the antioxidant capacity [Internet]. Journal of Food Processing and Preservation. 2019 ; 1-9.[citado 2026 fev. 14 ] Available from: https://doi.org/10.1111/jfpp.14100 - Impact of genotype and cooking style on the content, retention, and bioacessibility of β-Carotene in biofortified cassava (Manihot esculenta Crantz) conventionally bred in Brazil
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Informações sobre o DOI: 10.1111/jfpp.14100 (Fonte: oaDOI API)
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