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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...
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| Publicat a: | Agronomía Colombiana |
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| Autors principals: | , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Universidad Nacional de Colombia
2015
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| Matèries: | |
| Accés en línia: | https://www.redalyc.org/articulo.oa?id=180341167010 |
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