Effect of cooking and fruit ripening of papaya (Carica papaya L.) on quality of papaya in syrup

Effect of cooking and fruit ripening of papaya (Carica papaya L.) on quality of papaya in syrup

In this study the effect of fruit ripeness on the calcium retention and the firmness of papaya in syrup were investigated. The fruits in syrup were developed from pretreated papaya samples. The pretreatment consisted in an impregnation stage using isotonic solutions of calcium lactate, and the subse...

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Bibliographic Details
Main Authors: Lovera, Nancy N., Ramallo, Laura A., Salvadori, Viviana O.
Format: Online
Language:Spanish
Published: Facultad de Ciencias Exactas, Químicas y Naturales 2013
Subjects:
Calcium
Texture
Pretreatment
Impregnation
Papaya in syrup
Calcio
Textura
Pre-tratamiento
Impregnación
Mamón en almíbar
Online Access:https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/400

Internet

https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/400

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