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...
Guardado en:
| Autores principales: | , , |
|---|---|
| Formato: | JOUR |
| Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_00236438_v24_n4_p375_deOca |
| Aporte de: |
| Sumario: | 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. |
|---|