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Hydrocolloids and pectinase for stabilizing guava nectar: Use of hydrocolloids and pectinase to stabilize guava nectar Psidium guajava L. cv. Paluma - Couverture souple

Krumreich, Fernanda; A. Corrêa, Ana Paula; Nachtigal, Jair Costa

 
9786207608935: Hydrocolloids and pectinase for stabilizing guava nectar: Use of hydrocolloids and pectinase to stabilize guava nectar Psidium guajava L. cv. Paluma
Couverture souple
ISBN 10 : 6207608933 ISBN 13 : 9786207608935
Editeur : Our Knowledge Publishing, 2024

Synopsis

The market for fruit juices and nectars has been growing in recent years, which is attributed to the concern about acquiring healthier and more beneficial foods. Guava (Psidium guajava L.), which belongs to the Myrtaceae family, is considered to be rich in bioactive compounds such as carotenoids, phenolic compounds and L-ascorbic acid. Its fruits are mainly consumed fresh or in the form of juices, nectars, jams and jellies. Nectar is one of the forms of consumption that has seen a significant increase, but it shows phase separation during storage, which can be solved with the addition of hydrocolloids and enzymes, which not only stabilize the nectar but also preserve its bioactive compounds.

Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.

Éditeur
Our Knowledge Publishing
Date d'édition
2024
Langue
anglais
ISBN 10 
6207608933
ISBN 13 
9786207608935
Reliure
Broché
Nombre de pages
88
Coordonnées du fabricant
non disponible
Personne responsable
info@bod.de
info@bod.de

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