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Application of Tamarind Waste Extracts to Improve the Antioxidant Properties of Tamarind Nectars |
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| Authors: | Souza Danilo Santos Souza Jane Delane Reis Pimentel Coutinho Janclei Pereira da Silveira Tayse Ferreira Ferreira Ballus Cristiano Augusto Filho José Teixeira Bolini Helena Maria Andre Godoy Helena Teixeira |
| Affiliation: | 1.Department of Food Science, Faculty of Food Engineering, State University of Campinas (UNICAMP), R. Monteiro Lobato, 80 - Cidade Universitária, CEP, Campinas, SP, 13083-852, Brazil ;2.Department of Exact and Technological Sciences, State University of Santa Cruz, Rodovia BR-415, Km 16, Salobrinho, s/n, CEP, Ilhéus, BA, 45662-000, Brazil ;3.Department of Food Science and Technology, Centre for Agrarian Sciences, Federal University of Santa Maria, Av. Roraima 1000, CEP, Santa Maria, RS, 97105-900, Brazil ;4.Faculty of Agricultural Engineering/ Instituto de Geociências, State University of Campinas (UNICAMP), Rua Candido Rondon, 501 – Cidade Universitária, CEP, Campinas, SP, 13083-875, Brazil ;5.Department of Food and Nutrition, Faculty of Food Engineering, State University of Campinas (UNICAMP), R. Monteiro Lobato, 80 - Cidade Universitária, CEP, Campinas, SP, 13083-852, Brazil ; |
| Abstract: | Plant Foods for Human Nutrition - Tamarind fruits are consumed worldwide and their seeds have an underexploited potential. We assessed the effect of the addition of a freeze-dried aqueous of... |
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