Shelf life of minimally processed pineapples treated with ascorbic and citric acids

The purpose of this research was to determine the shelf life of minimally processed (MP) 'Pérola' pineapples treated with ascorbic acid (AA) and citric acid (CA) based on physical, chemical, sensorial and microbiological attributes. Slices were dipped into drinking water (control) or combi...

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Vydáno v:Bragantia
Hlavní autoři: Lucimara Rogéria Antoniolli, Benedito Carlos Benedetti, Men de Sá Moreira de Souza Filho, Deborah dos Santos Garruti, Maria de Fátima Borges
Médium: Artigo
Jazyk:Inglês
Vydáno: Secretaria de Agricultura e Abastecimento do Estado de São Paulo 2012
Témata:
Agrociencias
Ananas comosus
residual flavor
minimal processing
enzymatic browning
microbiological safety
On-line přístup:https://www.redalyc.org/articulo.oa?id=90824552004
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