Quality alterations during storage of sugar-free guava jam with added prebiotics

Journal of Food Processing and Preservation

Volumn 37, Issue 5, 2013, Pages 806-813

  Mesquita, Karina Scatolino ^a   Borges, Soraia Vilela ^a   Carneiro, João De Deus Souza ^a   Menezes, Camila Carvalho ^a   Marques, Gerson Reginaldo ^a  

^a FEDERAL UNIVERSITY OF LAVRAS   (Brazil)

Author keywords

[No Author keywords available]

Indexed keywords

COLOR PARAMETER; FRUCTOOLIGOSACCHARIDES; INTENSITY LEVELS; MICROBIOLOGICAL QUALITY; PHYSICO-CHEMICAL ANALYSIS; PSIDIUM GUAJAVA; TITRATABLE ACIDITY; WATER ACTIVITY;

CHEMICAL ANALYSIS; CHEMICAL STABILITY; COLOR;

PACKAGING;

PSIDIUM; PSIDIUM GUAJAVA;

EID: 84885860744     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2012.00703.x     Document Type: Article

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