Cinética de degradación del ácido ascórbico del mesocarpio de maracuyá pretratado osmóticamente y estudio de su estabilidade

Autor: Andrade, Fabrícia Santos, Melo, Bruno Henrique da Silva, Galdino, Pablícia Oliveira, Santiago, Ângela Maria, Galdino, Plúvia Oliveira, Muniz, Cecília Elisa de Sousa, Almeida , Raphael Lucas Jacinto, Almeida, Marcello Maia de, Santos, Newton Carlos, Luna, Israel Alves

Publikováno v: Research, Society and Development; Vol. 10 No. 4; e47510413112
Research, Society and Development; Vol. 10 Núm. 4; e47510413112
Research, Society and Development; v. 10 n. 4; e47510413112
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

This research aims to evaluate the effect of temperature on the degradation of ascorbic acid from osmotically pre-treated passion fruit mesocarp and study its stability during storage. Passion fruit mesocarp slices were dehydrated osmoconvectively (6

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::3ac54098cb2a75cd3ee111d5395d9318
https://rsdjournal.org/index.php/rsd/article/view/13112