Effect of the multi-stage block freeze concentration process on the physicochemical and biological properties of noni tea (Morinda citrifolia L.): a case study in Brazil to obtain a promising functional food
Édipo da Silva Almeida, Giordana Demaman Arend, Mateus Antônio Knapp, Kátia Rezzadori, Silvani Verruck, Dachamir Hotza, Débora de Olíveira
Topics & Concepts
MorindaTraditional medicineFunctional foodFood scienceChemistryFood productsMedicineMorinda citrifolia extract usesFreezing and Crystallization ProcessesMicrobial Metabolites in Food Biotechnology