Production of grape juice powder obtained by freeze-drying after concentration by reverse osmosis.

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Author(s): GURAK, P. D.; CABRAL, L. M. C.; ROCHA-LEÃO, M. H.

Summary: This study aimed to evaluate the freeze-drying process for obtaining grape juice powder by reverse osmosis using 50% grape juice pre-concentrated (28.5 °Brix) and 50% hydrocolloids (37.5% maltodextrin and 12.5% arabic gum).

Publication year: 2013

Types of publication: Journal article

Unit: Embrapa Food Technology

Keywords: Compostos fenólicos, Difração de raios-x, Goma Arábica, Maltodextrina, Microscopia eletrônica de varredura

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