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dc.contributor.authorBEZERRA, V. S.pt_BR
dc.contributor.authorFREITAS-SILVA, O.pt_BR
dc.contributor.authorDAMASCENO, L. F.pt_BR
dc.contributor.authorMAMEDE, A. M. G. N.pt_BR
dc.contributor.authorCABRAL, L. M. C.pt_BR
dc.date.accessioned2017-06-27T11:11:11Zpt_BR
dc.date.available2017-06-27T11:11:11Zpt_BR
dc.date.created2017-06-27pt_BR
dc.date.issued2017pt_BR
dc.identifier.citationJournal of Food Processing and Preservation, v. 41, n. 3, p. 1-13, June, 2017.pt_BR
dc.identifier.issn1745-4549pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1071541pt_BR
dc.descriptionAçai is a fruit of the Amazon region consumed as beverage, pulp, and other products, being exported to many countries because of its peculiar characteristic flavor and antioxidant power potential. For Açai there is still a need for improving sanitizing processes, making it more effective, reducing the microbiological contamination without affecting either the physicochemical and sensory characteristics of final product. Thermal (blanching at 80 and 90C) and nonthermal treatments (150 mg/L-1 chlorination and 4 mg/L-1 aqueous ozonation) were applied to fruits in order to evaluated their anthocyanins content and also processed beverages for coloring, sensory characteristics, and their purchase intentions. Ozonated fruits exhibited less anthocyanins content and beverage originated from this process showed higher color difference from the traditional beverage. Consumers could not distinguish among beverages processed thermally and sanitized by chlorination. Beverage from blanched fruits in both temperatures obtained good notes and positive purchase intention.pt_BR
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectPhytosanitary treatmentpt_BR
dc.titleSensory analysis and consumers studies of açai beverage after thermal, chlorine and ozone treatments of the fruits.pt_BR
dc.typeArtigo de periódicopt_BR
dc.date.updated2018-06-20T11:11:11Zpt_BR
dc.subject.thesagroAçaipt_BR
dc.subject.thesagroAnálise de alimentopt_BR
dc.subject.thesagroTratamento fitossanitáriopt_BR
dc.subject.nalthesaurusFood analysispt_BR
riaa.ainfo.id1071541pt_BR
riaa.ainfo.lastupdate2018-06-20 -03:00:00pt_BR
dc.identifier.doihttp://dx.doi.org/10.1111/jfpp.12961eng
dc.contributor.institutionVALERIA SALDANHA BEZERRA, CPAF-AP; OTNIEL FREITAS SILVA, CTAA; LEANDRO FERNANDES DAMASCENO, CPAF-AP; ALEXANDRA MARA GOULART NUNES MAMEDE, Embrapa Agroindústria de Alimentos; LOURDES MARIA CORREA CABRAL, CTAA.pt_BR
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