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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
Author: Abreu, LF
Fariai, JDAF
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.
Subject: coconut water
ascorbic acid
aseptic system
Country: Brasil
Editor: Soc Brasileira Ciencia Tecnologia Alimentos
Citation: Ciencia E Tecnologia De Alimentos. Soc Brasileira Ciencia Tecnologia Alimentos, v. 27, n. 2, n. 226, n. 232, 2007.
Rights: aberto
Identifier DOI: 10.1590/S0101-20612007000200003
Date Issue: 2007
Appears in Collections:Unicamp - Artigos e Outros Documentos

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