Phase transitions of frozen Camu-camu (Myrciaria dubia (H.B.K.) McVaugh) pulp : effect of cryostabilizer addition

Phase transitions of frozen Camu-camu (Myrciaria dubia (H.B.K.) McVaugh) pulp : effect of cryostabilizer addition

Mariana Altenhofen da Silva, Paulo J. do Amaral Sobral, Theo Guenter Kieckbusch

ARTIGO

Inglês

Agradecimentos: The authors gratefully acknowledge the financial support from FAEPEX–UNICAMP

Camu-camu is a tropical fruit with very high vitamin C content and commercialized as frozen pulp. Enthalpies of freezing, temperatures of the onset of ice melting, and glass transition temperatures of the maximally freeze-concentrated phase (T′g) of camu-camu pulp and of samples containing...

Fechado

Phase transitions of frozen Camu-camu (Myrciaria dubia (H.B.K.) McVaugh) pulp : effect of cryostabilizer addition

Mariana Altenhofen da Silva, Paulo J. do Amaral Sobral, Theo Guenter Kieckbusch


										

Phase transitions of frozen Camu-camu (Myrciaria dubia (H.B.K.) McVaugh) pulp : effect of cryostabilizer addition

Mariana Altenhofen da Silva, Paulo J. do Amaral Sobral, Theo Guenter Kieckbusch

    Fontes

    Food biophysics

    Vol. 3, no. 3 (2008), p. 312-317