Cargando...
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...
Gardado en:
| Publicado en: | Agronomía Colombiana |
|---|---|
| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Universidad Nacional de Colombia
2015
|
| Assuntos: | |
| Acceso en liña: | https://www.redalyc.org/articulo.oa?id=180341167010 |
| Tags: |
Engadir etiqueta
Sen Etiquetas, Sexa o primeiro en etiquetar este rexistro!
|