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|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.publisher:||Taylor and Francis Online|
|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.|
|Appears in Collections:||DCA - Artigos publicados em periódicos|
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