Physicochemical and Microbiological Quality of Dietetic Functional Mixed Cerrado Fruit Jam during Storage

The objective of the research was to evaluate changes of dietetic functional mixed cerrado fruit jam (marolo, sweet passion fruit, and soursop) processed in a vacuum pot and stored for 180 days in BODs at 25°C and 35°C. The parameters evaluated were pH, soluble solids (SS), titratable acidity (TA),...

Descripción completa

Detalles Bibliográficos
Autores principales: Brandão, T. M., do Carmo, E. L., Elias, H. E. S., de Carvalho, E. E. N., Borges, S. V., Martins, G. A. S.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2018
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6129326/
https://www.ncbi.nlm.nih.gov/pubmed/30224902
http://dx.doi.org/10.1155/2018/2878215

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6129326/
https://www.ncbi.nlm.nih.gov/pubmed/30224902
http://dx.doi.org/10.1155/2018/2878215

Ejemplares similares