MARC details
| 000 -LEADER |
|---|
| fixed length control field |
02948nam a2200301 a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20230810134832.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
070605s19uu xx 00 eng d |
| 040 ## - CATALOGING SOURCE |
|---|
| Transcribing agency |
CvSU Main Campus Library |
| 041 0# - LANGUAGE CODE |
|---|
| Language code of text/sound track or separate title |
eng |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
641.2 |
| Item number |
V66 2000 |
| 100 10 - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Vicedo, Marvin V. |
| Relator term |
author |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
Chemical and sensory characteristics of natural guyabano juice in aluminum pouch / |
| Statement of responsibility, etc. |
Marvin V. Vicedo. |
| 260 0# - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
Indang, Cavite, |
| Date of publication, distribution, etc. |
2000. |
| Name of publisher, distributor, etc. |
Cavite State University- Main Campus, |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
15p. : ill. ; 28 cm. |
| Other physical details |
illustrations ; |
| Dimensions |
cm. |
| 336 ## - CONTENT TYPE |
|---|
| Source |
rdacontent |
| Content type term |
text |
| 337 ## - MEDIA TYPE |
|---|
| Source |
rdamedia |
| Media type term |
unmediated |
| 338 ## - CARRIER TYPE |
|---|
| Source |
rdacarrier |
| Carrier type term |
volume |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Thesis (BSA - - Food Processing) Cavite State University. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes bibliographical references. |
| 520 3# - SUMMARY, ETC. |
|---|
| Summary, etc. |
VICEDO, MARVIN VIDALLON, Cavite State University, Indang Cavite, March 2000 "Chemical and Sensory Characteristics of Natural Guayabano Juice in Aluminum Pouch", Adviser: Prof. Fe N. Dimero <br/>The study was conducted to develop a natural guayabano fruit juice of high nutritional value and highly acceptable sensory characteristics at a competitive price. Aluminum pouch was used as the packaging material. <br/>Five guayabano juice preparations composed of 20, 25, 30, 35 and 40 percent concentrations were made. The processing methods involved fruit selection; washing; blanching; peeling, coring and deseeding; juice extraction and mixture preparation; hand filling of guayabano juice into 250 ml aluminum pouches; pasteurization and sealing. <br/>Results of sensory evaluation showed that increasing guayabano juice concentration increases the general acceptability of the product. For the purpose of attaining acceptable preparation at a lower price, sample containing 30% guayabano juice was used for storage and consumer evaluation. <br/>Ascorbic acid retention due to processing was 83% at 2.87 mg/100 ml ascorbic acid. No changes in all sensory attributes were observed after 33 days of storage at ordinary condition. Likewise, no further decrease in ascorbic acid was observed. <br/>Natural guayabano juice was significantly more acceptable than commercially available juice based on the evaluation of laboratory panel. Results of consumer evaluation showed that the prepared product is very acceptable and the consumer would tend to buy the product very often. Natural guayabano juice was significantly preferred by consumer than commercially available juice in terms of degree of likeness and frequency of purchase of the product.<br/> The price of guayabano juice was P 5.00 per 250 ml pouch.<br/> |
| 541 ## - IMMEDIATE SOURCE OF ACQUISITION NOTE |
|---|
| Method of acquisition |
Submitted to the University Library |
| Date of acquisition |
03/27/2000 |
| Accession number |
T-2018 |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Beverages. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Guyabano juice. |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) |
|---|
| 9 (RLIN) |
1367 |
| Course or Program |
Bachelor of Science in Agriculture |
| Major |
Food Processing |
| 856 ## - ELECTRONIC LOCATION AND ACCESS |
|---|
| Port |
80 |
| Link text |
View Abstract |
| Electronic File |
<a href="http://library.cvsu.edu.ph/cgi-bin/koha/opac-retrieve-file.pl?id=a253acc69830421094e4ba4dd8d56c27">http://library.cvsu.edu.ph/cgi-bin/koha/opac-retrieve-file.pl?id=a253acc69830421094e4ba4dd8d56c27</a> |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Dewey Decimal Classification |
| Koha item type |
Theses / Manuscripts |
