Kinetics of flavour and aroma changes in thermally processed cupuaçu (Theobroma grandiflorum) pulp
Changes in `fresh' and `cooked-notes' during thermal treatment of cupuacËu (Theobroma grandi¯orum) pulp were evaluated and modelled. Isothermal experiments in the temperature range of 70±98°C were carried out and a non-linear regression was performed to all data to estimate kinetic paramet...
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| Outros Autores: | , , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2011
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/10400.14/6910 |
| País: | Portugal |
| Oai: | oai:repositorio.ucp.pt:10400.14/6910 |