Data/hora: 10/06/2024 01:55:06

Provedor de dados: 	52	
País: 	Brazil	
Título: 	Stability of unpasteurized and refrigerated orange juice	
Autores: 	Souza,Maria Cristina Corrêa de; Benassi,Marta de Toledo; Meneghel,Renata Fraxino de Almeida; Silva,Rui Sérgio dos Santos Ferreira da.	
Data: 	2004-07-01	
Ano: 	2004	
Palavras-chave: 	Citrus fruit; Shelf life; Vitamin C; HPLC; Sensory quality; Moulds and yeasts.	
Resumo: 	The stability of orange juice obtained from a small extractor and stored in a polyethylene bottle was assessed under isothermal and non-isothermal storage conditions at 4, 8 and 12ºC for 72 hours. pH, titratable acidity and Brix did not alter significantly during the 72 hours storage. Microbiological analysis showed high initial count for moulds and yeasts that increased in the juice stored for 72h under the non-isothermal conditions with temperature abuse (12ºC/4h). Date of the sensory evaluation showed a small reduction in product acceptance in this condition. The juice, in the recommended validity period (48h), presented losses of less than 20% of the initial ascorbic acid content regardless of the treatment. However, after this time, the degradation became accentuated reaching, at 72h storage, retentions of 72 to 85%.	
Tipo: 	Info:eu-repo/semantics/article	
Idioma: 	Inglês	
Identificador: 	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132004000300009	
Editor: 	Instituto de Tecnologia do Paraná - Tecpar	
Relação: 	10.1590/S1516-89132004000300009	
Formato: 	text/html	
Fonte: 	Brazilian Archives of Biology and Technology  v.47 n.3 2004	
Fonte: 	info:eu-repo/semantics/openAccess