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Type: Artigo de periódico
Title: Phase Transitions Of Frozen Camu-camu (myrciaria Dubia (h.b.k.) Mcvaugh) Pulp: Effect Of Cryostabilizer Addition
Author: Da Silva M.A.
Do Amaral Sobral P.J.
Kieckbusch T.G.
Abstract: Camu-camu is a tropical fruit with very high vitamin C content and commercialized as frozen pulp. Enthalpies of freezing, temperatures of the onset of ice melting, and glass transition temperatures of the maximally freeze-concentrated phase (T′ g) of camu-camu pulp and of samples containing maltodextrin (DE20) and sucrose were measured by differential scanning calorimetry. Maltodextrin exhibited the largest freeze stabilization potential, increasing T′ g from -58.2°C (natural pulp) to -39.6°C when 30% (w/w) maltodextrin DE 20 was added. Sucrose showed negligible effect on T′ g but enhanced considerably the freezing point depression and less amount of ice was formed. © 2008 Springer Science+Business Media, LLC.
Rights: fechado
Identifier DOI: 10.1007/s11483-008-9088-1
Date Issue: 2008
Appears in Collections:Unicamp - Artigos e Outros Documentos

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