Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1032715
Title: Influence of temperature and storage time on anthocyanin stability of grape juice treated by hot filling.
Authors: PADILHA, C. V. S.
LIMA, M. S.
PEREIRA, G. E.
LIMA, P. M. C.
Affiliation: C. V. S. PADILHA, IF Sertão Pernambucano; M. S. LIMA, IF Settão Pernambucano; GIULIANO ELIAS PEREIRA, CNPUV / CPATSA; P. M. C. LIMA, IF Sertão Pernambucano.
Date Issued: 2015
Citation: In: CONGRESSO LATINO-AMERICANO DE VITICULTURA E ENOLOGIA, 15.; CONGRESSO BRASILEIRO DE VITICULTURA E ENOLOGIA, 13., 2015, Bento Gonçalves. Resumos... Bento Gonçalves: Embrapa Uva e Vinho: Associação Brasileira de Enologia, 2015.
Description: The objective of this study was to analyze the storage temperatures on anthocyanins content of grape juices bottled hot, simulating inadequate cooling and storage conditions.
Thesagro: Uva
Armazenamento
Vitis Vinifera.
NAL Thesaurus: Grapes
Keywords: Temperaturas
Antocianinas
Suco de uva.
Language: en
Type of Material: Parte de livro
Access: openAccess
Appears in Collections:Resumo em anais de congresso (CPATSA)

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