Thermal Degradation of Carotenoids from Jambu Leaves (Acmella oleracea) during Convective Drying

Jambu (Acmella oleracea) is a vegetable used in human food. Drying is an alternative to increase the shelf life of the product. High temperatures can induce the degradation of carotenoids and reduce the health benefits of these compounds. This study investigated the effect of the Jambu leaves’ dryin...

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Detalles Bibliográficos
Autores principales: Moura, Jardilene da Silva, Sousa, Railson Pontes e, Martins, Luiza Helena da Silva, da Costa, Carlos Emmerson Ferreira, Chisté, Renan Campos, Lopes, Alessandra Santos
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10093540/
https://www.ncbi.nlm.nih.gov/pubmed/37048271
http://dx.doi.org/10.3390/foods12071452

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10093540/
https://www.ncbi.nlm.nih.gov/pubmed/37048271
http://dx.doi.org/10.3390/foods12071452

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