Impact of water temperature of chimarrão on phenolic compounds extraction

Abstract This study evaluated the effect of water temperature (65 °C, 75 °C, 85 °C, 95 °C) on the concentration of caffeic acid, 5-caffeoylquinic acid, 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid, 4,5-dicaffeoylquinc acid and rutin in chimarrão aqueous extracts prepared from two commercial...

Ausführliche Beschreibung

Bibliographische Detailangaben

Veröffentlicht in:	Ciência e tecnologia de alimentos 2021-12, Vol.41 (4), p.856-863
Hauptverfasser:	SILVEIRA, Tayse Ferreira Ferreira da, MEINHART, Adriana Dillenburg, SOUZA, Thaís Cristina Lima de, CUNHA, Elenice Carla Emídio, MORAES, Maria Rosa de, LORINI, Alexandre, TEIXEIRA FILHO, José, GODOY, Helena Teixeira
Format:	Artikel
Sprache:	por
Schlagworte:	FOOD SCIENCE & TECHNOLOGY
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!