Sensory Analysis and Consumers Studies of Açai Beverage After Thermal, Chlorine and Ozone Treatments of the Fruits-Reference-Cited by-同舟云学术

Sensory Analysis and Consumers Studies of Açai Beverage After Thermal, Chlorine and Ozone Treatments of the Fruits

Published:2016-06-07 Issue:3 Volume:41 Page:e12961
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Bezerra Valeria S.¹²,Freitas-Silva Otniel³,Damasceno Leandro Fernandes²,Mamede Alexandra Mara Goulart Nunes³,Cabral Lourdes M.C.³

Affiliation:

1. PPGCAL/Institute of Chemistry; Federal University of Rio de Janeiro, Av Athos da Silveira Ramos; 149 Bloco A-5° andar-sala 528 Cidade Universitária CEP 21941-909 Rio de Janeiro RJ Brazil

2. Embrapa Amapá, Rodovia Juscelino Kubitscheck, 2.600, Universidade; Macapá AP CEP 68903-419 Brazil

3. Embrapa Food Technology; Av. das Américas; 29501 CEP 23020-470 Rio de Janeiro RJ Brazil

Funder

Government of the State of Amapá, Brazil

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12961/fullpdf

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5. Shelf life stability of red-fleshed plum nectars: Role of polyphenol fortification on quality parameters;Beer;Int. J. Food Sci. Technol.,2014

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