FOOD-PACKAGING INTERACTION ON THE STABILITY OF CANNED SWEETENED CUPUAÇU (Theobroma grandiflorum Schum.) PUREE

Autor: MARIA TERESA DE ALVARENGA FREIRE, RODRIGO RODRIGUES PETRUS, JOZETI APARECIDA BARBUTTI GATTI, MARIA FERNANDA BARBOSA LEITE, MARIANA TOMIE KUNITAKE, CELIA MARINA DE ALVARENGA FREIRE

Publikováno v: Revista Caatinga, Vol 29, Iss 4, Pp 1006-1014 (2016)

Cupuaçu ( Theobroma grandiflorum Schum.) is an exotic fruit with a promising economic potential, particularly due to its strong aroma and creamy texture. This study aimed to produce sweetened cupuaçu puree and evaluate the effects of packaging corr

Externí odkaz: https://doaj.org/article/355cc1ce29e94424967fa4ce4f18df1e

Efeito da temperatura de pasteurização na estabilidade de caldo de cana acidificado

Autor: Mariana Tomie Kunitake, Cynthia Ditchfield, Rodrigo Rodrigues Petrus, Carine O Silva

Publikováno v: Ciência e Agrotecnologia v.38 n.6 2014
Ciência e Agrotecnologia
Universidade Federal de Lavras (UFLA)
instacron:UFLA
Ciência e Agrotecnologia, Vol 38, Iss 6, Pp 554-561 (2014)
Ciência e Agrotecnologia, Volume: 38, Issue: 6, Pages: 554-561, Published: DEC 2014
Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP

The shelf life of fresh sugarcane juice is quite limited due to the high rates of microbiological and enzymatic reactions which take place after extraction. In order to evaluate the impact of pasteurization temperature on quality and stability of sug

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::785eb78abb5d48d430ffbbf6714856ca
https://doi.org/10.1590/s1413-70542014000600004

Effect of Pasteurization Temperature on Sensory Stability of an Acidified Sugarcane Juice Beverage

Autor: Rodrigo Rodrigues Petrus, Carine O Silva, Cynthia Ditchfield, Mariana Tomie Kunitake

Publikováno v: Journal of Food Processing & Technology. 5

To evaluate the impact of pasteurization temperature on sensory stability of sugarcane juice with passion fruit pulp, nine batches of sugarcane juice with 4 g/100 g passion fruit pulp were processed at (85, 90 and 95)°C for 30s, in triplicate). The

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::77bad4e3726e3aece39afe2e74d22c07
https://doi.org/10.4172/2157-7110.1000399

Processing and stability of acidified sugarcane juice

Autor: Mariana Tomie Kunitake

Publikováno v: Biblioteca Digital de Teses e Dissertações da USP
Universidade de São Paulo (USP)
instacron:USP

O caldo de cana adicionado de polpa ou suco de fruta é uma bebida bastante apreciada no Brasil. O presente trabalho consistiu na elaboração, no processamento em escala piloto e no estudo da vida de prateleira de caldo de cana com polpa de maracuj�

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6cc385742810983a746c974775271bd2