Effect of industrial processing for obtaining guava paste on the antioxidant compounds of guava (Psidium guajava l.) ‘Paluma’ cv.

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...

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Bibliographic Details
Main Authors: Ana Paula Wolf Tasca Del’Arco, Célia Maria de Sylos
Format: Article
Language:English
Published: Sociedade Brasileira de Fruticultura 2018-04-01
Series:Revista Brasileira de Fruticultura
Subjects:
Ascorbic Acid
Carotenoids
Phenolics
Antioxidant Activity
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452018000200901&lng=en&tlng=en

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