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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Salvato in:
Dettagli Bibliografici
Pubblicato in:Agronomía Colombiana
Autori principali: Kelly Johanna Silva-Bustos, Carlos Eduardo Narváez-Cuenca, Luz Patricia Restrepo-Sánchez
Natura: Artigo
Lingua:Inglês
Pubblicazione: Universidad Nacional de Colombia 2011
Soggetti:
Agrociencias
texture
cthawing
Shelf life
frozen storage
sensory quality
Accesso online:https://www.redalyc.org/articulo.oa?id=180322995012
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