ICBC 2018

STUDY OF CHANGES IN THE QUALITATIVE AND QUANTITATIVE PROFILES OF ANTHOCYANINS DURING THE STORAGE OF DEHYDRATED PRODUCT OF JAMBOLAN (Syzygium cumini (L.)) AT DIFFERENT TEMPERATURES

slaca-2015

JUICE FROM JAMBOLAN (SYZYGIUM CUMINI (L.)) USING STEAM DISTILLATION EXTRACTION: RETENTION OF PHENOLIC COMPOUNDS AND TOTAL ANTHOCYANINS

slaca-2015

DEHYDRATED JUICE FROM JAMBOLAN (SYZYGIUM CUMINI (L.)) USING THE FOAM MAT DRYING METHOD: RETENTION OF PHENOLIC COMPOUNDS AND TOTAL ANTHOCYANINS

slaca-2015

ELABORAÇÃO DE FORMULAÇÃO PARA SECAGEM DE SUCO DE BRS VIOLETA EM LEITO DE ESPUMA

slaca-2015

SELEÇÃO DE FORMULAÇÃO PARA SECAGEM DE SUCO DE JAMBOLÃO (Syzygium cumini (L.)) EM LEITO DE ESPUMA