The objective of the research was to evaluate changes of dietetic functional mixed cerrado
fruit jam (marolo, sweet passion fruit, and soursop) processed in a vacuum pot and stored for …

The objective of this study was to add value to araça and marolo fruits by developing jams
and verifying changes in their physical, chemical, and microbiological parameters during …

The purpose of this study was to determine the effect of thermal vacuum processing and
thermal processing without vacuum on the content of bioactive compounds and the …

The study aimed to develop beverages composed of fruits and soy extract, to evaluate the
microbiology, colorimetry and the effects of refrigerated storage (4±2° C) on the …

“Económicos” are traditional Portuguese pastry products; although their production is low-
cost, their nutritional value is equally low. Since it is a widely consumed product in the Trás …

The present work aimed to evaluate the chemical, physicochemical, sensorial and
microbiological changes of non‐sweetened glass‐bottled acerola tropical fruit juice …

Goldenberry juice was added in ratios of 0%(T1), 20%(T2), 30%(T3), 40%(T4) and 50%(T5)
to carrot juice. Then the blends were mixed with sucrose solution (1: 1), and pasteurized at …

Several Cerrado's fruits with economic potential are consumed in natura or processed
around the country, however, few data are available in the specialized literature regarding …

This study aimed to evaluate some physical, chemical and microbiological characteristics of
frozen fruit pulps marketed in Petrolina (PE/Brazil) and Juazeiro (BA/Brazil). For this purpose …

This work aimed to study the effect of citric acid and passion fruit albedo concentrations and
pulp/sugar ratio in optimizing of jam production process of Pouteria cf. gardneriana Radlk …