Sensory stability of whole mango juice: influence of temperature and storage time

This study investigated the degradation kinetics of the sensory attributes of commercial whole mango (cv. Ubá) juice and evaluated its sensory acceptability during storage. Samples of the product were stored in a BOD incubator at 25, 35, and 45 °C under 24 hours light (650 lux) for 120 days. Sensory...

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Bibliografiske detaljer
Udgivet i:Ciência e Tecnologia de Alimentos
Main Authors: Anderson do Nascimento OLIVEIRA, Afonso Mota RAMOS, Valéria Paula Rodrigues MINIM, José Benício Paes CHAVES
Format: Artigo
Sprog:Inglês
Udgivet: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2012
Fag:
Agrociencias
life
shelf
Ubá mango
regression analysis
degradation kinetics
Online adgang:https://www.redalyc.org/articulo.oa?id=395940114028
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