Please use this identifier to cite or link to this item:
|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.
|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.|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.