• Corpus ID: 96866643

CAPACIDAD ANATIOXIDANTE DURANTE LA MADURACIÓN DE ARAZÁ (Eugenia stipitata Mc Vaugh)

@article{Vargas2005CAPACIDADAD,
  title={CAPACIDAD ANATIOXIDANTE DURANTE LA MADURACI{\'O}N DE ARAZ{\'A} (Eugenia stipitata Mc Vaugh)},
  author={Adrian Vargas and {\'a}ngela Patricia Rivera Camelo and Carlos Eduardo Narv{\'a}ez Cuenca},
  journal={Revista Colombiana de Qu{\'i}mica},
  year={2005},
  volume={34},
  pages={57-65}
}
Con el proposito de conocer la evolucion de algunos componentes antioxidantes de la pulpa de araza durante el almacenamiento de los frutos, estos se cosecharon en su madurez fisiologica y se almacenaron durante seis dias a 25 oC. Se encontro que los frutos presentan su maximo climaterico luego de dos dias de almacenamiento y, al llegar al sexto dia, sus caracteristicas sensoriales estan marcadamente deterioradas. Los contenidos de acido ascorbico y fenolicos disminuyeron durante el… 
Efecto del escaldado, de la velocidad de congelación y de descongelación sobre la calidad de la pulpa congelada de arazá (Eugenia stipitata Mc Vaught)
Se evaluo el efecto del escaldado y de las velocidades de congelacion y descongelacion sobre el contenido de acido ascorbico, la capacidad de retencion de liquidos, algunas propiedades relacionadas
Effect of blanching and speed of freezing and de-icing on the quality of frozen pulp of arazá (Eugenia stipitata Mc Vaught)
Se evaluo el efecto del escaldado y de las velocidades de congelacion y descongelacion sobre el contenido de acido ascorbico, la capacidad de retencion de liquidos, algunas propiedades relacionadas
CUANTIFICACIÓN DE POLIFENOLES TOTALES Y ACTIVIDAD ANTIOXIDANTE EN HOJAS, CORTEZA, FLORES Y FRUTO DE DOS VARIEDADES DE GUAYABA (Psidium guajava L.)
En la Amazonia peruana la guayaba es un fruto nativo y no tiene plantaciones establecidas, el agricultor deja a la guayaba que crezca en los linderos ya que su madera es cotizada para utilizar como
Cambios físicos, químicos y sensoriales durante el almacenamiento congelado de la pulpa de arazá (Eugenia stipitata Mc Vaugh) Physical, chemical and organoleptic changes during frozen storage of araza (Eugenia stipitata Mc Vaugh) pulp
The effects of slow -20 °C freezing on araza fruit (Eugenia stipitata Mc Vaugh) pulp were eval- uated. Pulp was stored for 4 months and aroma, fla- vour, texture, appearance and colour (sensory
ACTIVIDAD ENZIMÁTICA Y CAPACIDAD ANTIOXIDANTE EN MENTA (Mentha piperita L.) ALMACENADA BAJO REFRIGERACIÓN
The objective of this investigation was to study the effect of low temperatures over the enzymatic activity and antioxidant capacity in mint (Mentha piperita L.), behavior was quantified during
Arazá ( Eugenia stipitata McVaugh)
Abstract: Araza is an Amazonic fruit from the Myrtaceae family with a sigmoidal growth and a shelf life of less than four days at 20 °C. The acidic pulp contains high levels of vitamin C, provitamin
Effectiveness of sucrose during the frozen storage of arazá (Eugenia stipitata McVaugh) pulp.
TLDR
Addition of 20-30% sucrose to araza pulp, in combination with low speed-freezing, frozen storage, and low-speed-thawing, can be a useful technique to preserve the texture of arazo pulp.

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