Effect of pasteurization temperature on stability of an acidified sugarcane juice beverage
The shelf life of fresh sugarcane juice is quite limited due to the high rates of microbiological and enzymatic reactions which take place after extraction. In order to evaluate the impact of pasteurization temperature on quality and stability of sugarcane juice with passion fruit pulp, nine batches...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidade Federal de Lavras
2014-12-01
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| Series: | Ciência e Agrotecnologia |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542014000600004&lng=en&tlng=en |