Physicochemical and sensory properties of purple Brazilian cherry (Eugenia uniflora, L.) foams

Summary The objective of this work was to characterise the foams of purple Brazilian cherry (Eugenia uniflora L.) pulp made with different additives, aiming at foam‐mat drying. Characterisation was made through analyses of moisture, pH, acidity, soluble solids, density, water activity, colour, total...

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Veröffentlicht in:	International journal of food science & technology 2013-08, Vol.48 (8), p.1688-1697
Hauptverfasser:	Chaves, Modesto A., Barreto, Isadora M. A., Reis, Ronielli C., Kadam, Dattatreya M.
Format:	Artikel
Sprache:	eng
Schlagworte:	Additives Ashes Biological and medical sciences Brazil characteristics Cherries Density drying foam stability Foaming agents Foams Food engineering Food industries Fruit and vegetable industries Fundamental and applied biological sciences. Psychology General aspects Juices rehydration
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