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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|
|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|
|Citation:||Ciencia E Tecnologia De Alimentos. Soc Brasileira Ciencia Tecnologia Alimentos, v. 27, n. 2, n. 226, n. 232, 2007.|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
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