Effect of storage on the bioactive compounds, nutritional composition and sensory acceptability of pitanga jams

Autor: Lais Veras Rodrigues, Thaise Mariá Tobal

Publikováno v: Food Science and Technology, Issue: ahead, Published: 30 SEP 2019
Food Science and Technology
Food Science and Technology v.39 suppl.2 2019
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA

Conventional and diet pitanga jams were prepared to assess the stability of bioactive compounds over 320 days of storage. The diet jam exhibited a higher nutritional value and bioactive compound content than the conventional jam. None of the tested j

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a822402b015031ee0e6d39eb3c05b41a
https://doi.org/10.1590/fst.27618