[PDF] Top 20 Stability of frozen marolo pulp during storage

... the pulp obtained (18 kg), which was then pasteurized (95°C/5 minutes) in a 100 mL stainless container with dimensions × 5 × 1 cm, hot packed (85°C) in 12 × 26 cm low-density polyethylene (LDPE) bags of ... See full document

... inhibition of lipid peroxidation shown by EOAT when used as an anesthetic in vivo in silver catfish (GRESSLER et ...activity of antioxidant enzymes, catalase and glutathione S-transferase (GRESSLER et ... See full document

... life of nectars of cupua¸ cu, bacuri (Pla- tonia insignis) and muruci (Byrsonima crassifo- ...proportions of water, pulp and sugar were not stated, they reported that the sol- uble solids were ... See full document

... luminosity of lyophilized ‘mangaba’ pulp powder did not show significant alteration between the final and initial times, with maintenance of this parameter, as presented in Table ...the ... See full document

... STABILITY OF BIOACTIVE COMPOUNDS IN FROZEN PULP OF BLACKBERRY (Rubus fruticosus) ...Their stability during processing has been the focus of several ...evaluation ... See full document

... observed during the period of quenelle ...lipid stability in fish burgers of tilapia (Oreochromis niloticus) during eight months of storage at -18°C, and observed ... See full document

... cultivars of Portuguese olive oils were used in all experiments: Cobrançosa, Maçanilha and ...consists of the mill, the thermo beater, and the pulp ... See full document

... e marolo, como sanificação adequada das frutas e dos equipamentos utilizados, além da efetividade dos métodos de conservação, pois esta geleia foi processada sem qualquer conservante, teve duração de 12 ... See full document

... consumption of the ...drying of the fruit pulp, causing a loss in yield during pulping (ROGEZ, ...losses of from 3 to 6% are sufficient to reduce the quality of most fruits and ... See full document

... physical stability of ‘umbu-cajá’ powders produced by lyophilization during ...concentrations of gum arabic (10, 20 and 30%), previously frozen, were dehydrated in benchtop lyophilizer ... See full document

... parameters of dourado fi llets are presented in table ...x storage time interaction on the luminosity (L* values) of ...llets during frozen storage (from 6 months onwards, ... See full document

... values of the other times, acidity did not suffer alterations related to the studied storage time and to the effect of temperature, corroborating the data of water ...evidence of ... See full document

... levels of total sugars, reducing sugars, sucrose, soluble solids, and total and soluble pectin were also influenced by storage time (p < ...sugars, frozen araça pulp showed lower sucrose ... See full document

... infection of cherry tomato fruit with the pathogenic fungi Aspergillus niger and Rhizopus stolonifer is associated with high postharvest losses and decreased quality during ...efficacy of an edible ... See full document

... Profile of fatty acids by gas chromatography: for chromatographic analysis of fatty acids a gas chromatographer, Variant brand (Walnut Creek, USA), model GC 3900, equipped with a flame-ionization detector, ... See full document

... result of acid or base catalyzed transesterification from the intramolecular nucle- ophilic attack of the 2 9 hydroxyl group on the phosphorous atom ...threat of contamination and degradation ... See full document

... characteristics of cerrado soil, which can directly affect the content of the plant, influenced by inadequate ...recommendation of calcium for individuals between 19-50 years is around of 1000 ... See full document

... study of Ansorena et ...different storage conditions. For the internal zone, the values of OVQ ranged from 7 to 9 corresponding to GSI values higher than ...quality stability of inner ... See full document

... aim of the study was to elaborate formulations of Italian type salami by adding natural antioxidant of green tea (Camellia sinensis) and to evaluate the stability during the shelf ... See full document

... preservation of aroma quality of strawberry syrup during shelf life (225 days) in different types of packaging materials (glass, PVC, and PeT), observed that the decrease in the esters ... See full document