Physicochemical and volatile profile alterations in pasteurized and frozen strawberry pulp during storage

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorGonçalves, Gilma A. S.-
Autor(es): dc.creatorResende, Nathane S.-
Autor(es): dc.creatorCarvalho, Elisângela E. N.-
Autor(es): dc.creatorResende, Jaime V. de-
Autor(es): dc.creatorVilas Boas, Eduardo V. de B.-
Data de aceite: dc.date.accessioned2026-02-09T12:18:14Z-
Data de disponibilização: dc.date.available2026-02-09T12:18:14Z-
Data de envio: dc.date.issued2018-08-24-
Data de envio: dc.date.issued2018-08-24-
Data de envio: dc.date.issued2018-01-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/30174-
Fonte completa do material: dc.identifierhttps://onlinelibrary.wiley.com/doi/abs/10.1111/jfpp.13317-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1158588-
Descrição: dc.descriptionThis study evaluated the physicochemical characteristics and volatile profile of strawberry pulp subjected to factors, pasteurization (unpasteurized and pasteurized), freezing method (static air and forced air), and their interactions, during 12 months. Strawberry fruit were washed, sanitized, and pulped. The pulp was packaged, pasteurized, and frozen (0, 2, 4, 6, and 12 months). We concluded that pasteurization alters the strawberry pulp color. The impact of pasteurization and freezing method on the strawberry pulp pH, titratable acidity, and soluble solids variables is negligible. We tentatively identified 13 volatile compounds in fresh fruit and pulp, ethyl acetate, ethyl hexanoate, and linalool being the volatiles with the highest area percentage in the two products. The esters were predominant in both the fruit and strawberry pulp. Time is the most determining factor in modifying the strawberry pulp volatile profile, having an isolated effect on the increase of ethanol, ethyl butanoate, and linalool.-
Idioma: dc.languageen-
Publicador: dc.publisherInstitute of Food Science and Technology-
Direitos: dc.rightsrestrictAccess-
???dc.source???: dc.sourceJournal of Food Processing and Preservation-
Palavras-chave: dc.subjectStrawberry pulp - Pasteurization-
Palavras-chave: dc.subjectStrawberry pulp - Frozen storage-
Palavras-chave: dc.subjectPolpa de Morango - Pasteurização-
Palavras-chave: dc.subjectPolpa de morango - Armazenamento congelado-
Título: dc.titlePhysicochemical and volatile profile alterations in pasteurized and frozen strawberry pulp during storage-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

Não existem arquivos associados a este item.