Effect of cold plasma on açai pulp: Enzymatic activity, color and bioaccessibility of phenolic compounds
Aline Macedo Dantas, Jéssica Dayanne Ferreira Batista, Marcos dos Santos Lima, Fabiano A.N. Fernandes, Suelí Rodrigues, Marciane Magnani, Graciele da Silva Campelo Borges
Topics & Concepts
ChemistryFood scienceChlorogenic acidCaffeic acidPulp (tooth)AntioxidantPolyphenolDPPHPolyphenol oxidaseCatechinRutinChromatographyPeroxidaseBiochemistryEnzymePathologyMedicinePhytochemicals and Antioxidant ActivitiesPostharvest Quality and Shelf Life ManagementFermentation and Sensory Analysis