Quality Attributes of Cupuaçu Juice in Response to Treatment with Crude Enzyme Extract Produced by Aspergillus japonicus 586

Cupuaçu (Theobroma grandiflorum Schum) is an Amazonian Basin native fruit whose fruit pulp is consumed as a juice which presents high density, viscosity, and turbidity. Pectic enzymes, usually yielded by microorganisms, are used to reduce the juice viscosity and turbidity. The present study aims to...

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Detalles Bibliográficos
Autores principales: Teixeira, Maria Francisca Simas, Andrade, Jerusa Souza, Fernandes, Ormezinda Celeste Cristo, Durán, Nelson, de Lima Filho, José Luiz
Formato: Online Artículo Texto
Lenguaje:English
Publicado: SAGE-Hindawi Access to Research 2011
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3206358/
https://www.ncbi.nlm.nih.gov/pubmed/22114735
http://dx.doi.org/10.4061/2011/494813

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3206358/
https://www.ncbi.nlm.nih.gov/pubmed/22114735
http://dx.doi.org/10.4061/2011/494813

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