Abstract:Acerola (Malpighia emarginata DC.) is a tropical fruit characterized by its high content of ascorbic acid and other micronutrients. Since thermal processing is approached to increase the shelf existence of foods and beverages by inactivating microorganisms and enzymes, this research was to investigate the physicochemical changes of acerola fruit juice under heat treatments. On behalf of ripeness, three stages of unripe, semi-ripe, and fully ripe acerola fruits were investigated. Under the heat treatment of 80°… Show more
Set email alert for when this publication receives citations?
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.