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Evaluation of guava during different phases of the industrial processing

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dc.contributor.authorDa Silva Cerqueira Leite, Katia Maria [UNESP]
dc.contributor.authorDe Assis, Sandra Aparecida [UNESP]
dc.contributor.authorTadiotti, Antonio Carlos
dc.contributor.authorMascarenhas Faria Oliveira, Olga Maria [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionUniversidade Estadual de Feira de Santana (UEFS)
dc.contributor.institutionInd & Comercio Conservas Alimentares Predilecta
dc.date.accessioned2014-05-20T14:17:42Z
dc.date.available2014-05-20T14:17:42Z
dc.date.issued2009-01-01
dc.description.abstractIn this work we studied the contents of pectin and protein, pectinmethylesterase (PME) activity, and PME stability in various stages of industrial processing, due to the implication of these values on the quality of the final product. The results of the PME stability at different values of pH showed residual PME activity at alkaline pH (7.0, 8.0, 8.5 and 9.5) and high stability at pH 4.0. These results show that pH treatment is not an efficient method to inactivate the PME enzyme. The presence of residual PME activity in all steps of industrial processing was also verified, showing that PME can change the quality of the pulp during storage.en
dc.description.affiliationUNESP, Dept Bioquim & Tecnol Quim, Inst Quim, BR-14801970 Araraquara, SP, Brazil
dc.description.affiliationUEFS, Dept Saude, Feira de Santana, BA, Brazil
dc.description.affiliationInd & Comercio Conservas Alimentares Predilecta, Matao, SP, Brazil
dc.description.affiliationUnespUNESP, Dept Bioquim & Tecnol Quim, Inst Quim, BR-14801970 Araraquara, SP, Brazil
dc.description.sponsorshipFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.description.sponsorshipConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.description.sponsorshipPROPP/UNESP K
dc.format.extent81-88
dc.identifierhttp://dx.doi.org/10.1080/09637480802541298
dc.identifier.citationInternational Journal of Food Sciences and Nutrition. Abingdon: Taylor & Francis Ltd, v. 60, p. 81-88, 2009.
dc.identifier.doi10.1080/09637480802541298
dc.identifier.issn0963-7486
dc.identifier.urihttp://hdl.handle.net/11449/25308
dc.identifier.wosWOS:000272942700008
dc.language.isoeng
dc.publisherTaylor & Francis Ltd
dc.relation.ispartofInternational Journal of Food Sciences and Nutrition
dc.relation.ispartofjcr2.317
dc.relation.ispartofsjr0,733
dc.rights.accessRightsAcesso restrito
dc.sourceWeb of Science
dc.subjectPectinmethylesteraseen
dc.subjectfruit pulpen
dc.subjectguavaen
dc.subjectpectinen
dc.subjectindustrial processingen
dc.subjectproteinen
dc.titleEvaluation of guava during different phases of the industrial processingen
dc.typeResenha
dcterms.licensehttp://informahealthcare.com/page/resources/authors
dcterms.rightsHolderTaylor & Francis Ltd
dspace.entity.typePublication
unesp.campusUniversidade Estadual Paulista (UNESP), Instituto de Química, Araraquarapt
unesp.departmentBioquímica e Tecnologia - IQpt

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Araraquara - IQAR - Instituto de Química