Color stability of pumpkin (Cucurbita moschata, Duchesne ex Poiret) puree during storage at room temperature: Effect of pH, potassium sorbate, ascorbic acid and packaging material

The color stability of pumpkin (Cucurbita moschata, Duchesne ex Poiret) puree of pH 4.00 and 5.00 containing potassium sorbate (KS), ascorbic acid (AA) or their mixture, packaged in polyethylene and in polyvinyl chloride-polyvinylidene chloride copolymer (PCPC) bags, was analyzed throughout the stor...

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Detalles Bibliográficos
Autores principales:	Gliemmo, M.F., Latorre, M.E., Gerschenson, L.N., Campos, C.A.
Formato:	JOUR
Materias:	Ascorbic Color stability Packaging Pumpkin Sorbate Chemical oxygen demand Color Food preservation Ketones Nonmetals Optical properties Organic acids Oxidation Oxygen Packaging materials Polymers Potassium Sulfate minerals Thermoplastics Antioxidant action Ascorbic acid Color changing Color degradation Cucurbita moschata Potassium sorbate Room temperatures Storage time pH effects
Acceso en línea:	http://hdl.handle.net/20.500.12110/paper_00236438_v42_n1_p196_Gliemmo
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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