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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Shranjeno v:
Bibliografske podrobnosti
izdano v:Agronomía Colombiana
Main Authors: Kelly Johanna Silva-Bustos, Carlos Eduardo Narváez-Cuenca, Luz Patricia Restrepo-Sánchez
Format: Artigo
Jezik:Inglês
Izdano: Universidad Nacional de Colombia 2011
Teme:
Agrociencias
texture
cthawing
Shelf life
frozen storage
sensory quality
Online dostop:https://www.redalyc.org/articulo.oa?id=180322995012
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