Redução de vitamina C em suco de caju (Anacardium occidentale L.) industrializado e cajuína

Autor:	Elidiane Gomes Da Silva, José Machado Moita Neto, Graziella Ciaramella Moita, Eráclito Silva Lima
Jazyk:	portugalština
Rok vydání:	2007
Předmět:	Vitamin C Chemistry Pulp (paper) cashew juice engineering cajuina vitamin C General Chemistry Food science engineering.material
Zdroj:	Química Nova, Volume: 30, Issue: 5, Pages: 1143-1146, Published: OCT 2007 Química Nova v.30 n.5 2007 Química Nova Sociedade Brasileira de Química (SBQ) instacron:SBQ
Popis:	Vitamin C degradation was evaluated in industrialized cashew juice of high pulp content and in cajuina by the method of Tillmans during eleven days of storage after the opening of the flask. For recently opened juices, vitamin C was found in the concentration range of 112 to 170 mg for 100 g of juice. The degradation of vitamin C in industrialized cashew juices changes when different additives are used. All of the cajuinas presented a vitamin C content below that specified on the label.
Databáze:	OpenAIRE
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