Artículo
de Oca, C.M.; Gerschenson, L.N.; Alzamora, S.M. "Effect of the addition of fruit juices on water activity of sucrose-containing model systems during storage" (1991) LWT - Food Science and Technology. 24(4):375-377
Consulte la política de Acceso Abierto del editor
Abstract:
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.
Registro:
| Documento: | Artículo |
| Título: | Effect of the addition of fruit juices on water activity of sucrose-containing model systems during storage |
| Autor: | de Oca, C.M.; Gerschenson, L.N.; Alzamora, S.M. |
| Filiación: | Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, 1428 Buenos Aires, Argentina |
| Año: | 1991 |
| Volumen: | 24 |
| Número: | 4 |
| Página de inicio: | 375 |
| Página de fin: | 377 |
| Título revista: | LWT - Food Science and Technology |
| Título revista abreviado: | LWT - Food Sci. Technol. |
| ISSN: | 00236438 |
| CODEN: | LBWTA |
| Registro: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v24_n4_p375_deOca |
Citas:
---------- APA ----------
de Oca, C.M., Gerschenson, L.N. & Alzamora, S.M. (1991) . Effect of the addition of fruit juices on water activity of sucrose-containing model systems during storage. LWT - Food Science and Technology, 24(4), 375-377.Recuperado de https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v24_n4_p375_deOca [ ]
---------- CHICAGO ----------
de Oca, C.M., Gerschenson, L.N., Alzamora, S.M. "Effect of the addition of fruit juices on water activity of sucrose-containing model systems during storage" . LWT - Food Science and Technology 24, no. 4 (1991) : 375-377.Recuperado de https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v24_n4_p375_deOca [ ]
---------- MLA ----------
de Oca, C.M., Gerschenson, L.N., Alzamora, S.M. "Effect of the addition of fruit juices on water activity of sucrose-containing model systems during storage" . LWT - Food Science and Technology, vol. 24, no. 4, 1991, pp. 375-377.Recuperado de https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v24_n4_p375_deOca [ ]
---------- VANCOUVER ----------
de Oca, C.M., Gerschenson, L.N., Alzamora, S.M. Effect of the addition of fruit juices on water activity of sucrose-containing model systems during storage. LWT - Food Sci. Technol. 1991;24(4):375-377.Available from: https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v24_n4_p375_deOca [ ]
