Effectiveness of sucrose during the frozen storage of arazá (eugenia stipitata mcvaugh) pulp

The effects of sucrose on the quality of frozen arazá pulp were investigated. Five levels of sucrose (0, 5, 10, 20, and 30%) were evaluated in combination with freezing at low speed, storage during one month, and thawing at two different speeds. Sensory quality and water loss after centrifugation (W...

Full description

Autores:
Silva B., Kelly Johanna
Narváez Cuenca, Carlos Eduardo
Restrepo Sánchez, Luz Patricia
Tipo de recurso:
Article of journal
Fecha de publicación:
2011
Institución:
Universidad Nacional de Colombia
Repositorio:
Universidad Nacional de Colombia
Idioma:
spa
OAI Identifier:
oai:repositorio.unal.edu.co:unal/34694
Acceso en línea:
https://repositorio.unal.edu.co/handle/unal/34694
http://bdigital.unal.edu.co/24774/
http://bdigital.unal.edu.co/24774/2/
Palabra clave:
shelf life
sensory quality
texture
frozen storage
Rights
openAccess
License
Atribución-NoComercial 4.0 Internacional