Concepedia

Solid-state fermentation as a tool to enhance the polyphenolic compound contents of acidic Tamarindus indica by-products

Tacila Rayane Jericó Santos, Alessandra Gabrielly Santos Vasconcelos, Luciana Cristina Lins de Aquino Santana, Nayjara Carvalho Gualberto, Paula Ribeiro Buarque Feitosa, Airla Carla Pires de Siqueira

Biocatalysis and Agricultural Biotechnology · 2020 · 17 citations · 45 references

DOI

Concepts

References

45

Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts

Kriengsak Thaipong, Unaroj Boonprakob, Kevin M. Crosby et al. · Journal of Food Composition and Analysis · 2006 · 3.5K citations

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Thermal Processing Enhances the Nutritional Value of Tomatoes by Increasing Total Antioxidant Activity

Veronica Dewanto, Xianzhong Wu, Kafui Kwami Adom et al. · Journal of Agricultural and Food Chemistry · 2002 · 3.3K citations

, , +14

Solid-state fermentation

Ashok Pandey · Biochemical Engineering Journal · 2003 · 1.2K citations

Solid state fermentation for the production of industrial enzymes

Ashok Pandey, Selvakumar Periyasamy, Carlos Ricardo Soccol et al. · Current Science · 1999 · 872 citations

Quantification of bioactive compounds in pulps and by-products of tropical fruits from Brazil

Larissa Morais Ribeiro da Silva, Evânia Altina Teixeira de Figueiredo, Nágila Maria Pontes Silva Ricardo et al. · Food Chemistry · 2013 · 466 citations