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...
- 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