English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

The aim for this study was to examine the effects of minimal processing on pineapple fruits, after going through bleaching treatments and being exposure to the ascorbic solution acid, and identifying among them the highest efficiency for preservation of the sensory characteristics of the pineapple. Total acidity and ascorbic acid were analyzed in the still fresh fruit and in two days of 10 °C storage it is possible to see that the fresh fruit and the formulation subjected to the ascorbic acid remained stable. KEY-WORDS: Ananas comosus , convenience, pattern of consumption.

INFLUÊNCIA DO BENEFICIAMENTO PÓS-COLHEITA NOS TEORES DE VITAMINA C E ACIDEZ DO ABACAXI PÉROLA