Effects of thermal processing combined with sucrose on the vitamin C content, total phenolic content, antioxidant activity, and sensory characteristics of arazá (<i>Eugenia stipitata</i> McVaugh) purée during frozen storage
The effects of a 80°C, 1 minute thermal treatment (H treatment) and of the same treatment combined with sucrose (SH treatment) on the chemical and sensory qualities of arazá purée were evaluated during 4 months of storage at -20°C. For the control, an untreated sample (C) was included. The chemical...
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| Principais autores: | , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Centro Editorial of Facultad de Ciencias Agrarias, Universidad Nacional de Colombia
2015-05-01
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| coleção: | Agronomía Colombiana |
| Acesso em linha: | https://revistas.unal.edu.co/index.php/agrocol/article/view/48673 |
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