Please use this identifier to cite or link to this item:
|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|
|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 degrees 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 degrees C/10 seconds containing 200 mg. L-1 of ascorbic acid.|
|Editor:||Soc Brasileira Ciencia Tecnologia Alimentos|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.