Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/104495
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]
Author: Abreu L.F.
Faria J.D.A.F.
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.
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Rights: aberto
Identifier DOI: 
Address: http://www.scopus.com/inward/record.url?eid=2-s2.0-34948841949&partnerID=40&md5=25f43a2e335ec604794a772564c56215
Date Issue: 2007
Appears in Collections:Unicamp - Artigos e Outros Documentos

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