Ultrasound-assisted homogenization and gum Arabic combined to physicochemical quality of cupuaçu juice
The influence of ultrasound (US)-assisted homogenization and gum Arabic (GA) on the colloidal stability of cupuaçu juice has been studied. The experimental design was a complete factorial with two levels for US (750 and 1,000 J/cm3) and GA (0.5 and 1% w/w). The increase in energy density and GA conc...
| Autor principal: | Silva, Larissa Fernanda Rodrigues da |
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| Outros Autores: | Gomes, Anice da Silva, Castro, Débora Raquel Gomes, Souza, Francisca das Chagas do Amaral, Mar, Josiana Moreira, Silva, Laiane Souza da, Sanches, Edgar Aparecido, Bezerra, Jaqueline de Araújo, Bakry, Amr Mohamed, Campelo-Felix, Pedro Henrique |
| Grau: | Artigo |
| Idioma: | English |
| Publicado em: |
Journal of Food Processing and Preservation
2020
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| Assuntos: | |
| Acesso em linha: |
https://repositorio.inpa.gov.br/handle/1/16625 |