Effects of thermal processing combined with sucrose on the vitamin C content, total phenolic content, antioxidant activity, and sensory characteristics of arazá (Eugenia stipitata McVaugh) purée during frozen storage
The effects of a 80°C, 1 minute thermal treatment (Htreatment)and of the same treatment combined with sucrose (SHtreat-ment) on the chemical and sensory qualities of arazá purée wereevaluated during 4 months of storage at -20°C. For the control,an untreated sample (C) was included. The chemical qual...
Furkejuvvon:
| Publikašuvnnas: | Agronomía Colombiana |
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| Váldodahkkit: | , , |
| Materiálatiipa: | Artigo |
| Giella: | Inglês |
| Almmustuhtton: |
Universidad Nacional de Colombia
2015
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| Fáttát: | |
| Liŋkkat: | https://www.redalyc.org/articulo.oa?id=180341167010 |
| Fáddágilkorat: |
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