Studies on Cantaloupe Products
Structure,Benefits and Products
978-3-659-59541-7
3659595411
132
2014-09-12
61.90 €
eng
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In all over the world, cantaloupe is one of the most popular vegetables, but maintaining it throughout distribution is difficult. So that, some interesting functional products such as fresh-cuts and juices could be developed. In these products, the effect of cold storage at 5±0.5°C under air atmosphere, heat treatment and concentration under vacuum were evaluated. In all treatments, the increases were recorded for color, total soluble solids (TSS) and pH values. Concerning fresh-cuts stored at 5±0.5°C for 7 days and heat treated juice, there are no pronounced changes in the values of ascorbic acid, β-carotene and sensory evaluation .On contrary, the samples which stored at 5±0.5°C for 14 days and concentrated juice under vacuum recorded a decreases in firmness, acidity, pectin substances, phenol compounds and ascorbic acid than untreated samples. For most treatments, flavor compounds and microbial analyses were in an acceptable limits.
https://morebooks.de/books/es/published_by/lap-lambert-academic-publishing/47/products
La agricultura, la horticultura, la silvicultura, la pesca, la nutrición
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