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: | de Oca, C.M., Gerschenson, L.N., Alzamora, S.M. |
|---|---|
| Formato: | JOUR |
| Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_00236438_v24_n4_p375_deOca |
| Aporte de: |
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