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Fructooligosaccharides Stability during the Processing and the Shelf Life of an Aseptically Packed Commercial Pineapple Nectar

Esther Vidal Cascales, María Isabel Alarcón Flores, Adriana Hurtado Gómez, Inés González Hidalgo, José María Ros García

Journal of Food and Nutrition Research. 2021, 9(4), 193-198 doi:10.12691/jfnr-9-4-4
  • Table 1. Values of the soluble solids, pH, turbidity and colour parameters in the aseptically packed commercial pineapple nectar, before processing and during one year of sampling at different time intervals of the nectar packs stored at room temperature (n=6, N=72 (one year))