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http://acervodigital.unesp.br/handle/11449/25308Registro de metadados completo
| Campo DC | Valor | Idioma |
|---|---|---|
| dc.contributor.author | Da Silva Cerqueira Leite, Katia Maria | - |
| dc.contributor.author | De Assis, Sandra Aparecida | - |
| dc.contributor.author | Tadiotti, Antonio Carlos | - |
| dc.contributor.author | Mascarenhas Faria Oliveira, Olga Maria | - |
| dc.date.accessioned | 2014-05-20T14:17:42Z | - |
| dc.date.accessioned | 2016-10-25T17:40:06Z | - |
| dc.date.available | 2014-05-20T14:17:42Z | - |
| dc.date.available | 2016-10-25T17:40:06Z | - |
| dc.date.issued | 2009-01-01 | - |
| dc.identifier | http://dx.doi.org/10.1080/09637480802541298 | - |
| dc.identifier.citation | International Journal of Food Sciences and Nutrition. Abingdon: Taylor & Francis Ltd, v. 60, p. 81-88, 2009. | - |
| dc.identifier.issn | 0963-7486 | - |
| dc.identifier.uri | http://hdl.handle.net/11449/25308 | - |
| dc.identifier.uri | http://acervodigital.unesp.br/handle/11449/25308 | - |
| dc.description.abstract | In this work we studied the contents of pectin and protein, pectinmethylesterase (PME) activity, and PME stability in various stages of industrial processing, due to the implication of these values on the quality of the final product. The results of the PME stability at different values of pH showed residual PME activity at alkaline pH (7.0, 8.0, 8.5 and 9.5) and high stability at pH 4.0. These results show that pH treatment is not an efficient method to inactivate the PME enzyme. The presence of residual PME activity in all steps of industrial processing was also verified, showing that PME can change the quality of the pulp during storage. | en |
| dc.description.sponsorship | Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) | - |
| dc.description.sponsorship | Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) | - |
| dc.description.sponsorship | PROPP/UNESP K | - |
| dc.format.extent | 81-88 | - |
| dc.language.iso | eng | - |
| dc.publisher | Taylor & Francis Ltd | - |
| dc.source | Web of Science | - |
| dc.subject | Pectinmethylesterase | en |
| dc.subject | fruit pulp | en |
| dc.subject | guava | en |
| dc.subject | pectin | en |
| dc.subject | industrial processing | en |
| dc.subject | protein | en |
| dc.title | Evaluation of guava during different phases of the industrial processing | en |
| dc.type | outro | - |
| dc.contributor.institution | Universidade Estadual Paulista (UNESP) | - |
| dc.contributor.institution | Universidade Estadual de Feira de Santana (UEFS) | - |
| dc.contributor.institution | Ind & Comercio Conservas Alimentares Predilecta | - |
| dc.description.affiliation | UNESP, Dept Bioquim & Tecnol Quim, Inst Quim, BR-14801970 Araraquara, SP, Brazil | - |
| dc.description.affiliation | UEFS, Dept Saude, Feira de Santana, BA, Brazil | - |
| dc.description.affiliation | Ind & Comercio Conservas Alimentares Predilecta, Matao, SP, Brazil | - |
| dc.description.affiliationUnesp | UNESP, Dept Bioquim & Tecnol Quim, Inst Quim, BR-14801970 Araraquara, SP, Brazil | - |
| dc.identifier.doi | 10.1080/09637480802541298 | - |
| dc.identifier.wos | WOS:000272942700008 | - |
| dc.rights.accessRights | Acesso restrito | - |
| dc.relation.ispartof | International Journal of Food Sciences and Nutrition | - |
| Aparece nas coleções: | Artigos, TCCs, Teses e Dissertações da Unesp | |
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