Abstract:Cagaita (Eugenia dysenterica DC) is a Brazilian cerrado fruit with great economic potential. It can be consumed in natura or as processed products like juices and pulps. The search for products with lower nutritional and sensorial changes led to the development of non-thermal techniques, where membrane processes stand out. The use of immobilized pectinolytic enzymes to reduce juices and pulps turbidity and viscosity has several advantages over the free enzymes use, such as the enzyme reduction costs and their … Show more
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