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Hydrocolloids and pectinase for stabilizing guava nectar

Hydrocolloids and pectinase for stabilizing guava nectar

Ana Paula A. Corrêa / Fernanda Krumreich / Jair Costa Nachtigal

67,31 €
IVA incluido
Disponible
Editorial:
KS OmniScriptum Publishing
Año de edición:
2024
Materia
Tecnología: cuestiones generales
ISBN:
9786207608935
67,31 €
IVA incluido
Disponible

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The market for fruit juices and nectars has been growing in recent years, which is attributed to the concern about acquiring healthier and more beneficial foods. Guava (Psidium guajava L.), which belongs to the Myrtaceae family, is considered to be rich in bioactive compounds such as carotenoids, phenolic compounds and L-ascorbic acid. Its fruits are mainly consumed fresh or in the form of juices, nectars, jams and jellies. Nectar is one of the forms of consumption that has seen a significant increase, but it shows phase separation during storage, which can be solved with the addition of hydrocolloids and enzymes, which not only stabilize the nectar but also preserve its bioactive compounds.

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Otros libros del autor

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    Ana Paula A. Corrêa / Fernanda Krumreich / Jair Costa Nachtigal
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