Microbiological feasibility of microwave processing of coconut water

Autor: Renata B. do Nascimento, Raquel O.M. Pinto, Cynthia Jurkiewicz, L.A. Jermolovicius, Mariza Landgraf, Uelinton Manoel Pinto, Jorge Andrey Wilhelms Gut

Publikováno v: Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP

Thermal processing of coconut water is designed to ensure safety and stability and microwave may be used as an alternative process. This study evaluated the feasibility of microwave processing of acidified green coconut water (pH 4.30–4.50) concern

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e39535c2e13cac552c2f595e8702eebf
https://doi.org/10.1016/j.lwt.2021.111344