Note. Quality evaluation of cupuaçu (Theobroma grandiflorum) purée after pasteurization and during storage / Nota. Calidad del puré de cupuaçu (Theobroma grandiflorum) después de la pasterización y durante su almacenamiento

  title={Note. Quality evaluation of cupuaçu (Theobroma grandiflorum) pur{\'e}e after pasteurization and during storage / Nota. Calidad del pur{\'e} de cupuaçu (Theobroma grandiflorum) despu{\'e}s de la pasterizaci{\'o}n y durante su almacenamiento},
  author={F. M. Silva and C. Silva},
  journal={Food Science and Technology International},
  pages={53 - 58}
Cupuaçu (Theobroma grandiflorum ) is an Amazonian fruit with a pleasant aroma and flavor, which offers a great economic potential. Purée of cupuaçu pulp was pasteurized (70 and 90 °C), and stored for half a year at 18 and 38 °C. The pasteurization was effective in microbial and enzyme inactivation, and stabilization of the purée. Peroxidase enzyme was inactivated (polyphenoloxidase was not de tected in raw cupuaçu), some cupuaçu 'fresh notes' were lost, and the color changed slightly during… Expand
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