Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/972600
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dc.contributor.authorGURAK, P. D.pt_BR
dc.contributor.authorCABRAL, L. M. C.pt_BR
dc.contributor.authorROCHA-LEÃO, M. H.pt_BR
dc.date.accessioned2013-12-02T11:11:11Zpt_BR
dc.date.available2013-12-02T11:11:11Zpt_BR
dc.date.created2013-12-02pt_BR
dc.date.issued2013pt_BR
dc.identifier.citationBrazilian Archives of Biology and Technology, Curitiba, v. 56, n. 6, p. 1011-1017, nov./dez. 2013.pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/972600pt_BR
dc.descriptionThis study aimed to evaluate the freeze-drying process for obtaining grape juice powder by reverse osmosis using 50% grape juice pre-concentrated (28.5 °Brix) and 50% hydrocolloids (37.5% maltodextrin and 12.5% arabic gum).pt_BR
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectCompostos fenólicospt_BR
dc.subjectMaltodextrinapt_BR
dc.subjectDifração de raios-xpt_BR
dc.subjectMicroscopia eletrônica de varredurapt_BR
dc.titleProduction of grape juice powder obtained by freeze-drying after concentration by reverse osmosis.pt_BR
dc.typeArtigo de periódicopt_BR
dc.date.updated2016-02-22T11:11:11Zpt_BR
dc.subject.thesagroGoma Arábicapt_BR
riaa.ainfo.id972600pt_BR
riaa.ainfo.lastupdate2016-02-22pt_BR
dc.identifier.doi10.1590/S1516-89132013005000008pt_BR
dc.contributor.institutionPOLIANA DEYSE GURAK, UFRJ; LOURDES MARIA CORREA CABRAL, CTAA; MARIA HELENA ROCHA-LEÃO, UFRJ.pt_BR
Appears in Collections:Artigo em periódico indexado (CTAA)

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