POST-ACIDIFICATION AND EVALUATION OF ANTHOCYANINS STABILITY AND ANTIOXIDAN ACTIVITY IN AÇAI FERMENTED MILK AND YOGURTS (Euterpe oleracea Mart.)

POST-ACIDIFICATION AND EVALUATION OF ANTHOCYANINS STABILITY AND ANTIOXIDAN ACTIVITY IN AÇAI FERMENTED MILK AND YOGURTS (Euterpe oleracea Mart.)

ABSTRACT This study evaluated the post-acidification, stability of anthocyanins and antioxidant activity in açai yogurts and fermented milks for 28 days of cold storage. For the determination of post-acidification and stability of the functional properties of açai yogurt (IA) and fermented milks (L...

Full description

Bibliographic Details
Main Authors: DANIELA CAVALCANTE DOS SANTOS CAMPOS, LEANDRO TIMONI BUCHIDID CARMAGO NEVES, ADRIANA FLACH, LUIZ ANTONIO MENDONÇA ALVES COSTA, BEATRIZ OLIVEIRA DE SOUSA
Format: Article
Language:English
Published: Sociedade Brasileira de Fruticultura 2017-12-01
Series:Revista Brasileira de Fruticultura
Subjects:
Produtos lácteos
alimentos funcionais
frutos nativos
Amazônia
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452017000500101&lng=en&tlng=en

Internet

http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452017000500101&lng=en&tlng=en

Similar Items