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- W2802853912 abstract "This study evaluated the physicochemical characterization and rheological behavior of gabiroba pulp, and a gabiroba jam formulation. Gabiroba pulp presented a heterogeneous ultrastructure with a denser area formed by a compact mesh and a porous interface containing fibers. The fibers’ presence promoted a slip effect when the gabiroba pulp was subjected to shear. Gabiroba pulp showed a gel behavior with thermal stability. Gabiroba jam, developed using pulp as the raw material, had shear thinning behavior exhibiting yield stress described by the Herschel-Bulkley model. The dynamic oscillatory analysis showed that gabiroba jam typically behaved like a gel, i.e., G′ values higher than the G″ in all frequency ranges evaluated. The results showed that gabiroba pulp is suitable for use as a raw material in the development of food products such as jam, encouraging the preservation of this native Brazilian species." @default.
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- W2802853912 date "2018-10-01" @default.
- W2802853912 modified "2023-09-23" @default.
- W2802853912 title "Pulp and Jam of Gabiroba (Campomanesia xanthocarpa Berg): Characterization and Rheological Properties" @default.
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- W2802853912 doi "https://doi.org/10.1016/j.foodchem.2018.05.004" @default.
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