Thermal and non-thermal treatments in the processing of cagaita nectar - Eugenia dysenterica

This work aimed to analyze cagaita nectar subjected to different thermal and non-thermal treatments regarding its quality over 30 days of storage (5 °C). Ultra (U) and thermosonication (T) were the techniques used for 30 and 60 minutes of processing samples. These techniques proved to be effective t...

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Veröffentlicht in:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 30(2024), 2 vom: 28. Feb., Seite 149-159
1. Verfasser:	Moreira, Bianca Reis (VerfasserIn)
Weitere Verfasser:	Stafussa, Ana Paula, Barão, Carlos Eduardo, Costa Fernandes, Ana Beatriz, Pimentel, Tatiana Colombo, Madrona, Grasiele Scaramal
Format:	Online-Aufsatz
Sprache:	English
Veröffentlicht:	2024
Zugriff auf das übergeordnete Werk:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Schlagworte:	Journal Article beverage bioactives storage period thermosonication ultrasound Plant Nectar