Fábio Fernandes de Araújo, David de Paulo Farias, Thisun Ranpatabendi, Iramaia Angélica Neri-Numa, Glaucia Maria Pastore, Alexandra Christine Helena Frankland Sawaya
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Comparative assessment of nutritional composition, phenolic compounds, antioxidative and antidiabetic properties of pilosocereus gounellei and Cereus Jamacaru: two unexplored cactus fruits from the Brazilian semi-arid
In this study, we determine the chemical composition, bioactive compounds profile, antioxidant capacity and antidiabetic potential of two cactus fruits. Pilosocereus gounellei had the highest conte...
期刊介绍：
CyTA – Journal of Food is an Open Access journal that publishes original peer-reviewed research papers dealing with a wide range of subjects which are essential to the food scientist and technologist. Topics include: chemical analysis of food; additives and toxins in food; sensory, nutritional and physiological aspects of food; food microbiology and biotechnology; changes during the processing and storage of foods; effect of the use of agrochemicals in foods; quality control in food; and food engineering and technology.
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