Mostrar el registro sencillo del ítem
dc.contributor.author
Brugnoni, Lorena Inés
dc.contributor.author
Pezzutti, Adriana
dc.contributor.author
Gonzalez, Maria Teresa
dc.date.available
2017-03-02T20:53:12Z
dc.date.issued
2013-06
dc.identifier.citation
Brugnoni, Lorena Inés; Pezzutti, Adriana; Gonzalez, Maria Teresa; Effect of storage conditions on microbiological and physicochemical parameters of cloudy apple juice concentrate; De Gruyter; International Journal Of Food Engineering; 9; 1; 6-2013; 67-74
dc.identifier.issn
2194-5764
dc.identifier.uri
http://hdl.handle.net/11336/13502
dc.description.abstract
The effects on microbiological parameters of minimally pasteurized cloudy apple juice concentrate obtained in a pilot scale from two apple varieties, and their changes with storage time and temperature were investigated. The juice obtained from Red Delicious apples showed an adequate biological stability for import and export market for storage at −8.5 and −20°C during a period of three months. The preservation of samples at −20 and −8.5°C limited to acceptable values the growth of molds and yeasts during the first two months in the case of juice obtained from Granny Smith apples. Neither lactic acid nor thermo acidophilic bacteria were isolated from the samples in all storage conditions. No noticeable differences in pH and soluble solids content were observed among storage times and temperatures. Turbidity increased slightly with storage time. Viscosity decreased substantially during storage at 2°C. Color was stable for all storage conditions evaluated.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
De Gruyter
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Cloudy Apple Juice
dc.subject
Storage
dc.subject
Microbiology
dc.subject
Color
dc.subject
Turbidity
dc.subject.classification
Alimentos y Bebidas
dc.subject.classification
Otras Ingenierías y Tecnologías
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
Effect of storage conditions on microbiological and physicochemical parameters of cloudy apple juice concentrate
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2017-03-01T17:48:24Z
dc.identifier.eissn
1556-3758
dc.journal.volume
9
dc.journal.number
1
dc.journal.pagination
67-74
dc.journal.pais
Alemania
dc.journal.ciudad
Berlín
dc.description.fil
Fil: Brugnoni, Lorena Inés. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Bahía Blanca. Planta Piloto de Ingeniería Química (i); Argentina. Universidad Nacional del Sur; Argentina
dc.description.fil
Fil: Pezzutti, Adriana. Universidad Nacional del Sur; Argentina
dc.description.fil
Fil: Gonzalez, Maria Teresa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Bahía Blanca. Planta Piloto de Ingeniería Química (i); Argentina
dc.journal.title
International Journal Of Food Engineering
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.degruyter.com/view/j/ijfe.2013.9.issue-1/ijfe-2012-0156/ijfe-2012-0156.xml
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1515/ijfe-2012-0156
Archivos asociados