Search citation statements

Order By: Relevance

Paper Sections

Select...
2
1
1
1

Citation Types

0
16
1
7

Year Published

2015
2015
2023
2023

Publication Types

Select...
6
2

Relationship

0
8

Authors

Journals

citations
Cited by 28 publications
(24 citation statements)
references
References 11 publications
0
16
1
7
Order By: Relevance
“…The data obtained in this study were higher than pH values (2.72–3.17) and (2.82) reported by Fernandes et al. () and Silva et al. (), respectively.…”
Section: Resultscontrasting
confidence: 79%
See 1 more Smart Citation
“…The data obtained in this study were higher than pH values (2.72–3.17) and (2.82) reported by Fernandes et al. () and Silva et al. (), respectively.…”
Section: Resultscontrasting
confidence: 79%
“…The difference in pH could probably be due to difference in varieties of the fruits used. The yellow passion fruit is the third most produced juice on the Brazilian market and is widely consumed for its high aroma and acidity (Fernandes et al., ), while the purple passion fruit is less acidic and is preferred for its aroma and flavor in Ugandan juices (Nyanzi, Carstensen, & Schwack, ). pH influences the type of microorganisms that will grow and survive in the juice and therefore stability of the juice.…”
Section: Resultsmentioning
confidence: 99%
“…The fruit cultivar, agricultural practice, and processing may be crucial factors determining the elemental composition of the juice, so that pre-and post-harvest factors determine the expected elemental concentration of fruit juices (Cisse et al 2005;Nienaber & Shellhammer 2005;Léchaudel & Joas 2007;Jalbani et al, 2010;Fernandes, et al 2011;Bragança et al 2012).…”
Section: Food Technology and Economy Engineering And Physical Propermentioning
confidence: 99%
“…High temperatures can also promote formation of Maillard reaction products, some of which are beneficial to health, while others are detrimental to it (Tamanna & Mahmood, ). Vitamin C, anthocyanins, and carotenoids have been reported as unstable at high temperatures after thermal treatment in passionfruit juice, which showed decreased content in response to these conditions (Fernandes et al, ). A similar trend was reported for vitamin C and carotenoid stability in orange juice (Cortes, Esteve, Rodrigo, Torregrosa, & Frigola, ; Sanchez‐Moreno et al, ).…”
Section: Losses Of Bcsmentioning
confidence: 99%