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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Detalles Bibliográficos
Publicado en:Agronomía Colombiana
Autores principales: Kelly Johanna Silva-Bustos, Carlos Eduardo Narváez-Cuenca, Luz Patricia Restrepo-Sánchez
Formato: Artigo
Lenguaje:Inglês
Publicado: Universidad Nacional de Colombia 2011
Materias:
Agrociencias
texture
cthawing
Shelf life
frozen storage
sensory quality
Acceso en línea:https://www.redalyc.org/articulo.oa?id=180322995012
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