Effect of Encapsulating Materials on Water Sorption, Glass Transition and Stability of Juice From Immature Acerola

Author:

Righetto Andrea Mara,Netto Flavia Maria

Publisher

Informa UK Limited

Subject

Food Science

Reference46 articles.

1. Oliva, P.B. and Menezes, H.C.de and Ferreira, V.P. (1996) Estudo da estabilidade do néctar de acerola Ciência e Tecnologia de Alimentos, 16(3), pp. 228 - 232.

2. Korgo, A. (1996) Development of consumption and raw materials: till today and in the future Fruit Processing, 6(12), pp. 478 - 481.

3. Carvalho, R.I.N. de and Manica, I. (1994) Influência de estágios de maturação e condições de armazenamento na conservação da acerola (Malpighia glabra L.) Pesquisa Agropecuária Brasileira, 29(5), pp. 677 - 680.

4. Hwang, J. and Hodis, H.N and Sevanian, A. (2002) Soy and alfalfa extracts become potent low-density lipoprotein antioxidants in the presence of acerolacherry extracts Journal of Agricultural and Food Chemistry, 49, pp. 308 - 314. [CROSSREF]

5. Itoo, S. and Mitsuco, A. and Ishihata, K. (1990) Comparison of ascorbic acid content in acerola fruit from different production region depend on degree of maturity, and stability by processing Nippon Shokuhin Kogyo Gakkaishi, 37(9), pp. 726 - 729.

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