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Acerola's pectin methylesterase: studies of heat inactivation
Food Chemistry, 2000The effect of temperature on the activity of acerola's pectin methylesterase (PME) was studied to determine its heat-inactivation. The acerola's pectin methylesterase (PME; EC: 3.1.1.11) is very stable at 50°C (10% loss of activity in 100 min) and needed 110 min for its inactivation at 98°C.
de Assis, S. A. +2 more
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Freeze-drying of acerola (Malpighia glabra L.)
Chemical Engineering and Processing: Process Intensification, 2007Abstract Several quality parameters, such as water activity (aw), glass transition temperature (Tg), Vitamin C content, shrinkage and rehydration capacity were investigated for the freeze-drying of acerola fruits. The variation of temperature with time at different positions of the samples was measured during the freezing of samples, performed prior ...
Luanda G. Marques +2 more
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Acerola - "Trešnja s Barbadosa"
2012U radu je opisana acerola ili "Barbadoska trešnja".
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Acerola: Aspectos físicos, químicos e nutricionais
2022Gustavo Henrique Gomes Teixeira +1 more
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Estudo do armazenamento da acerola in natura e estabilidade do nectar de acerola
2021openaire +1 more source