Effects of processing on the chemical, physicochemical, enzymatic, and volatile metabolic composition of pitaya (Hylocereus polyrhizus (F.A.C. Weber) Britton & Rose).

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第一作者： Glauber Batista Moreira,Santos

第一单位： Department of Food Engineering, Federal University of Ceará, 60356-000 Fortaleza, CE, Brazil.

作者： Glauber Batista Moreira,Santos ^[1] ; Ana Paula,Dionísio ^[2] ; Hilton César Rodrigues,Magalhães ^[3] ; Fernando Antonio Pinto de,Abreu ^[3] ; Sandra Machado,Lira ^[4] ; Ana Carolina Viana de,Lima ^[1] ; Gisele Silvestre da,Silva ^[3] ; Jhonyson Arruda Carvalho,Guedes ^[3] ; Idila Maria,da Silva Araujo ^[3] ; Adriana Guirado,Artur ^[3] ; Dorasilvia Ferreira,Pontes ^[1] ; Guilherme Julião,Zocolo ^[3]

作者单位： Department of Food Engineering, Federal University of Ceará, 60356-000 Fortaleza, CE, Brazil. ^[1] Embrapa Agroindústria Tropical, Dra Sara Mesquita St., 2270, 60511-110 Fortaleza, CE, Brazil. Electronic address: ana.dionisio@embrapa.br. ^[2] Embrapa Agroindústria Tropical, Dra Sara Mesquita St., 2270, 60511-110 Fortaleza, CE, Brazil. ^[3] Department of Nutrition, State University of Ceara, 60714-903 Fortaleza, CE, Brazil. ^[4]

关键词 CG-MS Chemometric analysis Peroxidase Polyphenol oxidase Volatile metabolites

主题词仙人掌科(Cactaceae);食品处理和加工(Food Handling);水果(Fruit)

DOI 10.1016/j.foodres.2019.108710

PMID 31882103

发布时间 2021-03-01

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