Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/30449
metadata.artigo.dc.title: Induction of crystallization influences the retention of volatile compounds in freeze-dried marolo pulp
metadata.artigo.dc.creator: Bezerra, Tânia Sulamytha
Pereira, Cristina Guimarães
Prado, Mônica Elisabeth Torres
Vilas Boas, Eduardo Valério de Barros
Resende, Jaime Vilela de
metadata.artigo.dc.subject: Chromatography
Crystalline
Freeze-drying
metadata.artigo.dc.publisher: Taylor and Francis Online
metadata.artigo.dc.date.issued: 2018
metadata.artigo.dc.identifier.citation: BEZERRA, T. S. et al. Induction of crystallization influences the retention of volatile compounds in freeze-dried marolo pulp. Drying Technology: an International Journal. [S.l.], v. 36, n. 10, 2018.
metadata.artigo.dc.description.abstract: The effects of sucrose, maltodextrin, and ethanol as prefreezing treatments on the retention of volatile compounds in freeze-dried marolo pulp were evaluated. The volatile compounds were extracted using a solid-phase microextraction technique and investigated by gas chromatography combined with mass spectrometry. The transition temperatures, X-ray diffraction-derived microstructures, particle sizes, and scanning electron microscopy images were examined. The optimum inducer concentrations which produced typically amorphous structures were maltodextrin up to 60.0 g/L and lower ethanol and sucrose concentrations, which were optimized to achieve maximum retention of volatile substances compared with the original fruit pulp.
metadata.artigo.dc.identifier.uri: https://www.tandfonline.com/doi/abs/10.1080/07373937.2017.1399275?journalCode=ldrt20
http://repositorio.ufla.br/jspui/handle/1/30449
metadata.artigo.dc.language: en_US
Appears in Collections:DCA - Artigos publicados em periódicos

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