“…CFU.mL -1 of moulds and yeasts, which presented themselves at first as uncountable, decreased to 1.4 × 10 2 (Table 2) in the pasteurized treatment T 5 . Sousa et al (2006) also suggested that açaí beverage be submitted to the pasteurization process at 90 °C for 10 minutes as a way to decrease the high contamination rate that the açaí pulp presents. However, according to the author, the boiling process, despite having shown greater efficiency than pasteurization is not recommended, even for a short time period (1 minute), for influencing negatively the sensorial characteristics of the beverage.…”