Free Access
Issue
Fruits
Volume 68, Number 3, May-June 2013
Page(s) 175 - 183
DOI https://doi.org/10.1051/fruits/2013065
Published online 18 April 2013
  1. Zanatta C.F., Mercadante A.Z., Carotenoid composition from the Brazilian tropical fruit camu-camu (Myrciaria dubia), Food Chem. 101 (2007) 1543–1549. [CrossRef] [Google Scholar]
  2. Rufino M.S.M., Alves R.E., Brito E.S., Pérez-Jiménez J., Saura-Calixto F., Mancini-Filho J., Bioactive compounds and antioxidant capacities of 18 nontraditional tropical fruits from Brazil, Food Chem. 121 (2010) 996–1002. [NASA ADS] [CrossRef] [EDP Sciences] [MathSciNet] [PubMed] [Google Scholar]
  3. Chirinos R., Galarza J., Betalleluz-Pallardel I., Pedreschi R., Campos D., Antioxidant compounds and antioxidant capacity of Peruvian camu camu (Myrciaria dubia (H.B.K.) McVaugh) fruit at different maturity stages, Food Chem. 120 (2010) 1019–1024. [CrossRef] [Google Scholar]
  4. Zheng W., Wang S.Y., Oxygen radical absorbing capacity of phenolics in blueberries, cranberries, chokeberries, and lingonberries, J. Agric. Food Chem. 51 (2) (2003) 502–509. [CrossRef] [PubMed] [Google Scholar]
  5. Mattietto R.A., Carvalho A.V., Matta V.M., Ribeiro S.T., Avaliação dos teores de ácido ascórbico em progênies de camu-camu coletados em diferentes estádios de maturação, in: Proc.. II Simp. Ciênc. Tecnol. Alim., Aracaju, Brazil, 2010, Cd-Rom. [Google Scholar]
  6. Inoue T., Komoda H., Uchida T., Node K., Tropical fruit camu-camu (Myrciaria dubia) has anti-oxidative and anti-inflammatory properties, J. Cardiol. 52 (2008) 127–32. [CrossRef] [PubMed] [Google Scholar]
  7. Shahidi F., Han X., Encapsulation of food ingredients, Crit. Rev. Food Sci. Nut 33 (1993) 501–547. [CrossRef] [Google Scholar]
  8. Gouin S., Micro-encapsulation: Industrial appraisal of existing technologies and trends, Trends Food Sci. Techol. 15 (2004) 330–347. [CrossRef] [Google Scholar]
  9. Dib Taxi C.M.A., Suco de camu-camu (Myrciaria dubia) microencapsulado obtido através de secagem por atomização, State Univ. Campinas, Thesis, Campinas, Brasil, 2001, 98 p. [Google Scholar]
  10. Singleton V.L., Rossi J.A., Colorimetry of total phenolics with phosphomolybdicphosphotungstic acid reagents, Am. J. Enol. Vitic. 16 (1965) 144–168. [Google Scholar]
  11. Georgé S., Brat P., Alter P., Amiot M.J., Rapid determination of polyphenols and vitamin C in plant-derived products, J. Agric. Food Chem. 53 (2005) 1370–1373. [CrossRef] [PubMed] [Google Scholar]
  12. Benassi M.T., Antunes A.J.A., Comparison of meta-phosphoric and oxalic acids as extractant solutions for determination of vitamin C in selected vegetables, Arq. Biol. Tecnol. 31(4) (1998) 507–503. [Google Scholar]
  13. Stoloff L., Calculations of water activity measuring instruments and devices: Collaborative study, J. AOAC 61 (1978) 1166–1178. [Google Scholar]
  14. Iglesias H.A., Chirife J., Handbook of food isotherms, Acad. Press, N.Y., U.S.A., 1982. [Google Scholar]
  15. Black D.L., Mcquay M.Q., Bonin M.B., Laser-based techniques for particle-size measurement: a review of sizing methods and their industrial applications, Prog. Energy Comb. Sci. 22 (1996) 267–306. [CrossRef] [Google Scholar]
  16. Silva M.A., Sobral P.J.A., Kieckbusch T.G., State diagrams of freeze-dried camu-camu (Myrciaria dubia (HBK) Mc Vaugh) pulp with and without maltodextrin addition, J. Food Eng. 77 (2006) 426–432. [CrossRef] [Google Scholar]
  17. Krishnan S., Kshirsagar A.C., Singhal R.S., The use of gum Arabic and modified starch in the microencapsulation of a food flavoring agent, Carbohydr. Polym. 62 (2005) 309–315. [CrossRef] [Google Scholar]
  18. Mosquera L.H., Moraga G.N., Martínez-Navarrete N., Critical water activity and critical water content of freeze-dried strawberry powder as affected by maltodextrin and Arabic gum, Food Res. Int. 47 (2) (2012) 201–206. [CrossRef] [Google Scholar]
  19. Rodrigues R.B., Menezes, H.C., Cabral L.M.C., Dornier M., Rios G.M., Reynes M., Evaluation of reverse osmosis and osmotic evaporation to concentrate camu–camu juice (Myrciaria dubia), J. Food Eng. 63 (2004) 97–102. [CrossRef] [Google Scholar]
  20. Tonon R., Brabet C., Hubinger M.D., Influence of process conditions on the physicochemical properties of açai (Euterpe oleraceae Mart.) powder produced by spray drying, J. Food Eng. 88 (3) (2008) 411–418. [CrossRef] [Google Scholar]