Changes in guava (Psidium guajava L. var. Paluma) nectar volatile compounds concentration due to thermal processing and storage

Guava nectars were formulated for approximately 10, 12, or 14 oBrix, with 40% guava pulp. Sodium benzoate, 500 mg.kg-1 was used as preservative. The Brix value was adjusted with saturated sucrose syrup. The guava nectar was pasteurized (85 oC/42 seconds) in tubular heat exchanger and then hot filled...

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Bibliografische Detailangaben

Veröffentlicht in:	Ciência e Tecnologia de Alimentos
Hauptverfasser:	Maria Ivaneide Coutinho CORREA, Jose Benicio Paes CHAVES, Gulab Newandram JHAM, Afonso Mota RAMOS, Valéria Paula Rodrigues MINIM, Silvia Rosane Colodeti YOKOTA
Format:	Artigo
Sprache:	Inglês
Veröffentlicht:	Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2010
Schlagworte:	Agrociencias
Online-Zugang:	https://www.redalyc.org/articulo.oa?id=395940102035
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