Calcium Lactate Effect on the Shelf Life of Osmotically Dehydrated Guavas

Journal of Food Science

Volumn 75, Issue 9, 2010, Pages

  Pereira, Leila M ^a   Carmello Guerreiro, Sandra M ^a   Junqueira, Valéria C A ^b,c   Ferrari, Cristhiane C ^a   Hubinger, Miriam D ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b Institute of Food Technology   (Brazil)

^c NONE   (Brazil)

Author keywords

Calcium; Guava; Osmotic dehydration; Quality characteristics; Shelf life

Indexed keywords

ANTIINFECTIVE AGENT; CALCIUM DERIVATIVE; CALCIUM LACTATE; CARBON DIOXIDE; LACTIC ACID DERIVATIVE; OXYGEN;

ARTICLE; BACTERIAL COUNT; DRUG EFFECT; FOOD CONTAMINATION; FOOD CONTROL; FOOD PACKAGING; FOOD PRESERVATION; FRUIT; GROWTH, DEVELOPMENT AND AGING; GUAVA; MICROBIOLOGY; PATHOGENICITY; PH; PIGMENTATION; SALMONELLA;

ANTI-INFECTIVE AGENTS; CALCIUM COMPOUNDS; CARBON DIOXIDE; COLONY COUNT, MICROBIAL; FOOD CONTAMINATION; FOOD MICROBIOLOGY; FOOD PACKAGING; FOOD PRESERVATION; FRUIT; HYDROGEN-ION CONCENTRATION; LACTATES; OXYGEN; PIGMENTATION; PSIDIUM; SALMONELLA;

PSIDIUM;

EID: 78149397629     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01847.x     Document Type: Article

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