Effectiveness of sucrose during the frozen storage of arazá (Eugenia stipitata McVaugh) pulp

The effects of sucrose on the quality of frozen arazá pulp were investigated. Five levels of sucrose (0, 5, 10, 20, and 30%) were evaluated in combination with freezing at low speed, storage during one month, and thawing at two different speeds. Sensory quality and water loss after centrifugation (W...

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Détails bibliographiques
Publié dans:Agronomía Colombiana
Auteurs principaux: Kelly Johanna Silva-Bustos, Carlos Eduardo Narváez-Cuenca, Luz Patricia Restrepo-Sánchez
Format: Artigo
Langue:Inglês
Publié: Universidad Nacional de Colombia 2011
Sujets:
Agrociencias
texture
cthawing
Shelf life
frozen storage
sensory quality
Accès en ligne:https://www.redalyc.org/articulo.oa?id=180322995012
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