Effects of thermal processing combined with sucrose on the vitamin C content, total phenolic content, antioxidant activity, and sensory characteristics of arazá (Eugenia stipitata McVaugh) purée during frozen storage

The effects of a 80°C, 1 minute thermal treatment (H treatment) and of the same treatment combined with sucrose (SH treatment) on the chemical and sensory qualities of arazá purée were evaluated during 4 months of storage at -20°C. For the control, an untreated sample (C) was included. The chemical...

Full description

Autores:

Narváez-Cuenca, Carlos Eduardo
Silva-Bustos, Kelly Johanna
Restrepo-Sánchez, Luz Patricia

Tipo de recurso:

Article of journal

Fecha de publicación:

2015

Institución:

Universidad Nacional de Colombia

Repositorio:

Universidad Nacional de Colombia

Idioma:

spa

OAI Identifier:

oai:repositorio.unal.edu.co:unal/58517

Acceso en línea:

https://repositorio.unal.edu.co/handle/unal/58517
http://bdigital.unal.edu.co/55300/

Palabra clave:

57 Ciencias de la vida; Biología / Life sciences; biology
58 Plantas / Plants
thermal treatment
tropical fruit
combined methods
Amazonian fruit

Rights

openAccess

License

Atribución-NoComercial 4.0 Internacional