Physical, chemical, microbiological and sensory carachterization of Manipuça jellies for municipal school meals of Fortaleza-CE

Physical, chemical, microbiological and sensory carachterization of Manipuça jellies for municipal school meals of Fortaleza-CE

Abstract This research aimed to characterize the physical, chemical, microbiological and sensory characterization of manipuçá (Mouriri cearensis Huber) jellies as an alternative to school meals of an elementary public school in Fortaleza-CE. The fruits, in maturation stages 4 (mature) and 5 (senesc...

Full description

Bibliographic Details
Main Authors: Lidiane Medeiros Freitas Azevedo, Eliseu Marlônio Pereira de Lucena, Oriel Herrera Bonilla, Márcia Régia Souza da Silveira, Antenor Silva Júnior
Format: Article
Language:English
Published: Sociedade Brasileira de Fruticultura 2018-02-01
Series:Revista Brasileira de Fruticultura
Subjects:
Mouriri cearensis
Restinga fruit
exploitation
processing
food technology
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452018000100901&lng=en&tlng=en

Internet

http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452018000100901&lng=en&tlng=en

Similar Items