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FRUCHTFLEISCH

FRUCHTFLEISCH

Gustavo Monteiro da Silva / Maria Luisa Aquino Morais / Silvio Carvalho Marinho

65,61 €
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Editorial:
KS OmniScriptum Publishing
Año de edición:
2026
Materia
Botánica y ciencias de las plantas
ISBN:
9786139408078
65,61 €
IVA incluido
Disponible

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Sobre IBD

Obst wird als Rohstoff für die Herstellung verschiedener Lebensmittel verwendet, darunter Säfte, Erfrischungsgetränke, Gelees, Eis und Süßigkeiten. Daher ist die Herstellung von gefrorenem Fruchtfleisch eine gute Möglichkeit, das Obst während der Erntesaison voll zu nutzen und die mit der Saisonalität verbundenen Probleme zu vermeiden. Das Fruchtfleisch muss mit geeigneten technologischen Verfahren hergestellt werden, die eine gute Qualität in Bezug auf die physikalischen, chemischen und ernährungsphysiologischen Eigenschaften vom Zeitpunkt der Verarbeitung bis zum Verbraucher gewährleisten. In diesem Zusammenhang wurde in dieser Studie die physikalisch-chemische und zentesimale Qualität von Fruchtpulpen untersucht, die auf einem öffentlichen Markt in São Luís MA, Brasilien, verkauft werden.

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