Production of grape juice powder obtained by freeze-drying after concentration by reverse osmosis.

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dc.contributorPOLIANA DEYSE GURAK, UFRJ; LOURDES MARIA CORREA CABRAL, CTAA; MARIA HELENA ROCHA-LEÃO, UFRJ.
dc.creatorGURAK, P. D.
dc.creatorCABRAL, L. M. C.
dc.creatorROCHA-LEÃO, M. H.
dc.date2013-12-02T11:11:11Z
dc.date2013-12-02T11:11:11Z
dc.date2013-12-02
dc.date2013
dc.date2016-02-22T11:11:11Z
dc.date.accessioned2026-06-30T23:09:00Z
dc.descriptionThis study aimed to evaluate the freeze-drying process for obtaining grape juice powder by reverse osmosis using 50% grape juice pre-concentrated (28.5 °Brix) and 50% hydrocolloids (37.5% maltodextrin and 12.5% arabic gum).
dc.identifierBrazilian Archives of Biology and Technology, Curitiba, v. 56, n. 6, p. 1011-1017, nov./dez. 2013.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/972600
dc.identifier10.1590/S1516-89132013005000008
dc.identifier.urihttp://hdl.handle.net/123456789/375179
dc.languageeng
dc.rightsopenAccess
dc.subjectCompostos fenólicos
dc.subjectMaltodextrina
dc.subjectDifração de raios-x
dc.subjectMicroscopia eletrônica de varredura
dc.subjectGoma Arábica
dc.titleProduction of grape juice powder obtained by freeze-drying after concentration by reverse osmosis.
dc.typeArtigo de periódico

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