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Гидроколлоиды и пектиназа для стабилизации нектара гуавы

Гидроколлоиды и пектиназа для стабилизации нектара гуавы

Ана Паула A. Корреа / Жаир Ко Соловей / Фернанда Крумрайх

67,38 €
IVA incluido
Disponible
Editorial:
KS OmniScriptum Publishing
Año de edición:
2024
Materia
Tecnología: cuestiones generales
ISBN:
9786207608973
67,38 €
IVA incluido
Disponible

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Sobre IBD

В последние годы рынок фруктовых соков и нектаров растет, что объясняется заботой о приобретении более здоровых и полезных продуктов питания. Гуава (Psidium guajava L.), принадлежащая к семейству Миртовые (Myrtaceae), считается богатой биологически активными соединениями, такими как каротиноиды, фенольные соединения и L-аскорбиновая кислота. Его плоды в основном употребляются в свежем виде или в форме соков, нектаров, джемов и желе. Нектар - одна из форм потребления, которая значительно увеличилась, однако при хранении он подвергается фазовому расслоению, что можно решить добавлением гидроколлоидов и ферментов, которые не только стабилизируют нектар, но и сохраняют его биоактивные соединения.

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