2011
DOI: 10.1590/s0101-20612011000400006
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Jaboticaba peel for jelly preparation: an alternative technology

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Cited by 26 publications
(14 citation statements)
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“…Jabuticaba according to Wu et al (2013) and Pereira et al (2016), are among the fruits with the highest phenolic and vitamin C content, even being higher than the consecrated red fruits. Dessimoni-Pinto et al (2011) found that jabuticaba results in a jelly with high phenolic content. Pitanga is a fruit that has stood out in particular, due to its high vitamin C content (Lima et al, 2002;Freitas et al, 2016), being even higher than in orange.…”
Section: Nutritional Characteristics Of Mixed Brazilian Native Fruit mentioning
confidence: 99%
“…Jabuticaba according to Wu et al (2013) and Pereira et al (2016), are among the fruits with the highest phenolic and vitamin C content, even being higher than the consecrated red fruits. Dessimoni-Pinto et al (2011) found that jabuticaba results in a jelly with high phenolic content. Pitanga is a fruit that has stood out in particular, due to its high vitamin C content (Lima et al, 2002;Freitas et al, 2016), being even higher than in orange.…”
Section: Nutritional Characteristics Of Mixed Brazilian Native Fruit mentioning
confidence: 99%
“…Dessimoni-Pinto et al (2011) found lower amounts of fibre in the skin and pulp of jaboticaba, being 8% and 1.1%, respectively. Lenquiste et al (2012) quantified values of 20% for insoluble fibre and 5% for soluble fibre in lyophilised jaboticaba skin, a value close to that found in the present study.…”
Section: Resultsmentioning
confidence: 81%
“…(), which is 20–25 g. Although this amount of fibre is substantial, the yogurt added with FJS cannot be considered rich in fibre because according to Dessimoni‐Pinto et al . (), to be rich in fibre, a liquid product must provide 1.5 g of fibre for every 100 mL.…”
Section: Resultsmentioning
confidence: 97%