Fruit Pulps: Nutritional Profile and Quality

By Silvio Carvalho Marinho, Maria Luisa Aquino Morais, Gustavo Monteiro Da Silva

Fruit is used as a raw material for making various food products, including juices, soft drinks, jams, ice cream and sweets. The production of frozen fruit pulp has therefore become a favorable option for making full use of fruit during the harvest season, avoiding the problems associated with seasonality. The pulps must be prepared using appropriate technological processes that ensure good quality in terms of their physical, chemical and nutritional characteristics, from the moment they are processed until they reach the consumer. In this context, this study assessed the physical-chemical and centesimal quality of fruit pulps sold in a public market in S o Lu s MA, Brazil.

• Format: Paperback
• Language: English
• ISBN: 6209477410
• ISBN13: 9786209477416
• Release Date: March 2026
• Publisher: Our Knowledge Publishing
• Length: 60 Pages
• Weight: 0.21 lbs.
• Dimensions: 0.1" x 6.0" x 9.0"