Data/hora: 23/09/2024 21:54:40

Biblioteca(s): 	Embrapa Mandioca e Fruticultura.	
Data corrente: 	29/01/2002	
Data da última atualização: 	29/01/2002	
Autoria: 	LEAL, M. C.; RAMIREZ M. A. O.	
Título: 	Adaptabilidade de la pina cv. Espanola Roja al procesamiento industrial	
Ano de publicação: 	1999	
Fonte/Imprenta: 	Rev. Fac. Agron. (Maracay)v.25, p.95-103, 1999.	
Idioma: 	Espanhol	
Conteúdo: 	Physical, chemical, and microbiological stability of 'Red Spanish'pineapple (Ananas comosus) chunks frozen with liquid nitrogen and stored at freezing temperatures for 0,30,60, and 120 days,was studied, as well as its suitability for making canned fruit coktail.The mean of physical and chemical values on fresh and frozen stored pineapple, during 120 days were:Total sugars 7.65 to 6.83%, titrable acidity 0.47 to 0.30%, ph 3.20 to 3.53, total solids 10.99 to 10.41, texture 8.04 to 8.44mm of penetration, weight loss 1.26 to 1.77%, ascorbic acid 11.63 to 10.13 mg/100g, and reducing sugars 4.61 to 3.79%. 	
Categoria do assunto: 	--	
Registro original: 	Embrapa Mandioca e Fruticultura (CNPMF)	
Exemplares: 	CNPMF - (5611-1) - ADD - AP - -- - 630.5 -  - 630.5 - DIS