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Please use this identifier to cite or link to this item: http://acervodigital.unesp.br/handle/11449/25308
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dc.contributor.authorDa Silva Cerqueira Leite, Katia Maria-
dc.contributor.authorDe Assis, Sandra Aparecida-
dc.contributor.authorTadiotti, Antonio Carlos-
dc.contributor.authorMascarenhas Faria Oliveira, Olga Maria-
dc.date.accessioned2014-05-20T14:17:42Z-
dc.date.accessioned2016-10-25T17:40:06Z-
dc.date.available2014-05-20T14:17:42Z-
dc.date.available2016-10-25T17:40:06Z-
dc.date.issued2009-01-01-
dc.identifierhttp://dx.doi.org/10.1080/09637480802541298-
dc.identifier.citationInternational Journal of Food Sciences and Nutrition. Abingdon: Taylor & Francis Ltd, v. 60, p. 81-88, 2009.-
dc.identifier.issn0963-7486-
dc.identifier.urihttp://hdl.handle.net/11449/25308-
dc.identifier.urihttp://acervodigital.unesp.br/handle/11449/25308-
dc.description.abstractIn 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.sponsorshipFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)-
dc.description.sponsorshipConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)-
dc.description.sponsorshipPROPP/UNESP K-
dc.format.extent81-88-
dc.language.isoeng-
dc.publisherTaylor & Francis Ltd-
dc.sourceWeb of Science-
dc.subjectPectinmethylesteraseen
dc.subjectfruit pulpen
dc.subjectguavaen
dc.subjectpectinen
dc.subjectindustrial processingen
dc.subjectproteinen
dc.titleEvaluation of guava during different phases of the industrial processingen
dc.typeoutro-
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)-
dc.contributor.institutionUniversidade Estadual de Feira de Santana (UEFS)-
dc.contributor.institutionInd & Comercio Conservas Alimentares Predilecta-
dc.description.affiliationUNESP, Dept Bioquim & Tecnol Quim, Inst Quim, BR-14801970 Araraquara, SP, Brazil-
dc.description.affiliationUEFS, Dept Saude, Feira de Santana, BA, Brazil-
dc.description.affiliationInd & Comercio Conservas Alimentares Predilecta, Matao, SP, Brazil-
dc.description.affiliationUnespUNESP, Dept Bioquim & Tecnol Quim, Inst Quim, BR-14801970 Araraquara, SP, Brazil-
dc.identifier.doi10.1080/09637480802541298-
dc.identifier.wosWOS:000272942700008-
dc.rights.accessRightsAcesso restrito-
dc.relation.ispartofInternational Journal of Food Sciences and Nutrition-
Appears in Collections:Artigos, TCCs, Teses e Dissertações da Unesp

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