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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Detalles Bibliográficos
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
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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