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...
Kaydedildi:
| Yayımlandı: | Ciência e Tecnologia de Alimentos |
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| Asıl Yazarlar: | , , , , , |
| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2010
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| Konular: | |
| Online Erişim: | https://www.redalyc.org/articulo.oa?id=395940102035 |
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