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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Bibliographic Details
Main Author: SILVA, Filipa M. (author)
Other Authors: Sims, Charles (author), Balaban, Murat O (author), Silva, Cristina L. M. (author)
Format: article
Language:eng
Published: 2011
Subjects:
Flavour
Aroma
Cupuaçu
Pasteurisation
kinetics
Online Access:http://hdl.handle.net/10400.14/6910
Country:Portugal
Oai:oai:repositorio.ucp.pt:10400.14/6910

Internet

http://hdl.handle.net/10400.14/6910

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