Non-enzymatic browning in peach puree during heating

Thermal inactivation of polyphenoloxidase and peroxidase in Jubileu clingstone peach and yeast isolated from its spoiled puree

“…On the other hand, the value for single-strength peach puree was published by Garza et al (1999). These authors reported total soluble solids content (°Brix) of 11.1, pH of 3.8, total acidity (citric acid g/100 mL) of 0.515, total nitrogen (mg nitrogen/100 mL) of 86.45 and fiber (% weight) of 1.5; the industrial puree was obtained from peaches of different varieties (Sudanell, Babygold, Carson, etc.).…”

Conservação do açaí pela tecnologia de obstáculos

“…Um estudo sobre purê de pêssego observou que o aumento do tempo e da temperatura de tratamento tér-mico do purê de pêssego causou a diminuição do parâ-metro L* (escurecimento do produto), diminuição dos valores de b* e aumento dos valores de a* [10]. Através destes resultados, verifica-se que o tratamento térmi-co afetou o principal componente de cor tanto do purê de pêssego, como do açaí, pois os respectivos parâme-tros b* (purê de pêssego) e a* (açaí), principais constituintes de cor, foram alterados.…”

Heat processing (HTST) of umbu (Spondias tuberosa Arruda Câmara) pulp

“…The color parameters of a mixed carrot and orange juice were not affected by HTST pasteurization (RIVAS et al, 2006). These changes in the color parameters as a function of time and temperature have been extensively studied for various products (CHUTINTRASRI; NOOMHORM, 2007;GARZA et al, 1999;AHMED;SHIVHARE;SINGH, 2004;KRAPFENBAUER et al, 2006) and according to Lozano and Ibars (1997), who studied different fruit purees, these changes are due to various mechanisms including the Maillard reaction, degradation of pigments, and the polymerization of phenolic compounds; some fruits being are more sensitive than others.…”