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|Type:||Artigo de periódico|
|Title:||Temperature And Ascorbic Acid Effects In Physico-chemical Stability And Enzimatic Activity Of Coconut Water (cocos Nucifera L.) Aseptic Filled [influência Da Temperatura E Do ácido Ascórbico Sobre A Estabilidade Físico-química E Atividade Enzimática Da água De Coco (cocos Nucifera L.) Acondicionada Assepticamente]|
|Abstract:||This study had the objective to test stability of coconut water (Cocos nucifera) during the process and storage. The process conditions were temperatures ranging from 138 to 144°C under holding time of 10 seconds. Five batches of coconut water containing 0, 100 and 200 mg.L-1 of ascorbic acid were processed and filled aseptically in glass tubes. The treatment which had more stability was the one done at 139°C/10 seconds containing 200 mg.L-1 of ascorbic acid.|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
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