Effectiveness of sucrose during the frozen storage of arazá (Eugenia stipitata Mc. Vaugh) pulp

Effectiveness of sucrose during the frozen storage of arazá (Eugenia stipitata Mc. Vaugh) pulp

The effects of sucrose on the quality of frozen arazá pulp were investigated. Five levels of sucrose (0, 5, 10, 20, and 30%) were evaluated in combination with freezing at low speed, storage during one month, and thawing at two different speeds. Sensory quality and water loss after centrifugation (W...

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Bibliographic Details
Main Authors:	Kelly Johanna Silva-Bustos, Carlos Eduardo Narváez-Cuenca, Luz Patricia Restrepo-Sánchez
Format:	Article
Language:	English
Published:	Centro Editorial of Facultad de Ciencias Agrarias, Universidad Nacional de Colombia 2011-12-01
Series:	Agronomía Colombiana
Subjects:	vida útil calidad sensorial textura almacenamiento congelado descongelación
Online Access:	http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0120-99652011000300013&lng=en&tlng=en

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