Development of Araticum ( Annona crassiflora Mart.) jams: evaluation of physical, microbiological, and sensorial stability in different packages.

Autor: Dos Santos Oliveira MO; Laboratory of Kinetics and Process Modeling, Federal University of Tocantins, Quadra 109 Norte, Avenida NS15, ALCNO-14-Plano Diretor Norte, Palmas, TO 77001-090 Brazil., Dias BB; Laboratory of Kinetics and Process Modeling, Federal University of Tocantins, Quadra 109 Norte, Avenida NS15, ALCNO-14-Plano Diretor Norte, Palmas, TO 77001-090 Brazil., Pires CRF; Laboratory of Kinetics and Process Modeling, Federal University of Tocantins, Quadra 109 Norte, Avenida NS15, ALCNO-14-Plano Diretor Norte, Palmas, TO 77001-090 Brazil., Freitas BCB; Laboratory of Kinetics and Process Modeling, Federal University of Tocantins, Quadra 109 Norte, Avenida NS15, ALCNO-14-Plano Diretor Norte, Palmas, TO 77001-090 Brazil., de Aguiar AO; Laboratory of Kinetics and Process Modeling, Federal University of Tocantins, Quadra 109 Norte, Avenida NS15, ALCNO-14-Plano Diretor Norte, Palmas, TO 77001-090 Brazil., da Silva JFM; Laboratory of Kinetics and Process Modeling, Federal University of Tocantins, Quadra 109 Norte, Avenida NS15, ALCNO-14-Plano Diretor Norte, Palmas, TO 77001-090 Brazil., de Souza Martins GA; Laboratory of Kinetics and Process Modeling, Federal University of Tocantins, Quadra 109 Norte, Avenida NS15, ALCNO-14-Plano Diretor Norte, Palmas, TO 77001-090 Brazil.

Publikováno v: Journal of food science and technology [J Food Sci Technol] 2022 Sep; Vol. 59 (9), pp. 3399-3407. Date of Electronic Publication: 2022 Jan 18.