Effect of the addition of fruit juices on water activity of sucrose-containing model systems during storage

The effect of the addition of fruit juices on the decrease of water activity (aw) during storage at 37 °C of sucrose-containing model systems was studied. Pineapple, apple, pear, plum and peach juices were used. Results obtained showed that their addition accelerated the lowering of aw during storag...

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Autores principales: Gerschenson, Lía Noemí, Alzamora, Stella Maris
Publicado: 1991
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v24_n4_p375_deOca
http://hdl.handle.net/20.500.12110/paper_00236438_v24_n4_p375_deOca
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Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id paper:paper_00236438_v24_n4_p375_deOca
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spelling paper:paper_00236438_v24_n4_p375_deOca2023-06-08T14:51:34Z Effect of the addition of fruit juices on water activity of sucrose-containing model systems during storage Gerschenson, Lía Noemí Alzamora, Stella Maris The effect of the addition of fruit juices on the decrease of water activity (aw) during storage at 37 °C of sucrose-containing model systems was studied. Pineapple, apple, pear, plum and peach juices were used. Results obtained showed that their addition accelerated the lowering of aw during storage probably due to their catalytic effect on the rate of sucrose hydrolysis. © 1991 Academic Press Limited. Fil:Gerschenson, L.N. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Alzamora, S.M. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 1991 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v24_n4_p375_deOca http://hdl.handle.net/20.500.12110/paper_00236438_v24_n4_p375_deOca
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
description The effect of the addition of fruit juices on the decrease of water activity (aw) during storage at 37 °C of sucrose-containing model systems was studied. Pineapple, apple, pear, plum and peach juices were used. Results obtained showed that their addition accelerated the lowering of aw during storage probably due to their catalytic effect on the rate of sucrose hydrolysis. © 1991 Academic Press Limited.
author Gerschenson, Lía Noemí
Alzamora, Stella Maris
spellingShingle Gerschenson, Lía Noemí
Alzamora, Stella Maris
Effect of the addition of fruit juices on water activity of sucrose-containing model systems during storage
author_facet Gerschenson, Lía Noemí
Alzamora, Stella Maris
author_sort Gerschenson, Lía Noemí
title Effect of the addition of fruit juices on water activity of sucrose-containing model systems during storage
title_short Effect of the addition of fruit juices on water activity of sucrose-containing model systems during storage
title_full Effect of the addition of fruit juices on water activity of sucrose-containing model systems during storage
title_fullStr Effect of the addition of fruit juices on water activity of sucrose-containing model systems during storage
title_full_unstemmed Effect of the addition of fruit juices on water activity of sucrose-containing model systems during storage
title_sort effect of the addition of fruit juices on water activity of sucrose-containing model systems during storage
publishDate 1991
url https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v24_n4_p375_deOca
http://hdl.handle.net/20.500.12110/paper_00236438_v24_n4_p375_deOca
work_keys_str_mv AT gerschensonlianoemi effectoftheadditionoffruitjuicesonwateractivityofsucrosecontainingmodelsystemsduringstorage
AT alzamorastellamaris effectoftheadditionoffruitjuicesonwateractivityofsucrosecontainingmodelsystemsduringstorage
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