Effect of industrial processing for obtaining guava paste on the antioxidant compounds of guava (Psidium guajava l.) ‘Paluma’ cv.
Abstract Some foods constituents are subject to change during thermal and/or industrial processing. In the fruit processing industry, guava pulp is used during guava off season to obtain guava paste, produced with the addition of sugar and citric acid, subjected to various thermal processes. This s...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Sociedade Brasileira de Fruticultura
2018-04-01
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| Series: | Revista Brasileira de Fruticultura |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452018000200901&lng=en&tlng=en |