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Carvalho JM, Sousa PHMD, Maia GA, Figueiredo RW. Sensory Evaluation of Cashew Kernel Oil. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2022. [DOI: 10.1080/15428052.2022.2079577] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Joelia M Carvalho
- Department of Education, Federal Institute of Education Science and Technology of Ceará, Caucaia, Brazil
| | - Paulo H. M. de Sousa
- Department of Food Science and Technology, Federal University of Ceará, Fortaleza, Brazil
| | - Geraldo A Maia
- Department of Food Science and Technology, Federal University of Ceará, Fortaleza, Brazil
| | - Raimundo W Figueiredo
- Department of Food Science and Technology, Federal University of Ceará, Fortaleza, Brazil
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Braga‐Souto RN, Teixeira MG, Borges LA, Oliveira MLP, Soares JF, Paiva CL, Lima JP. Improvement of sensorial and technological characteristics of chocolate cakes with buriti fruit by‐product. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16557] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
| | | | - Lara Aguiar Borges
- Department of Food Engineering and Technology School of Food Engineering, University of Campinas (UNICAMP) São Paulo Brazil
| | | | - José Fábio Soares
- Institute of Agricultural Sciences Federal University of Minas Gerais (UFMG) Montes Claros Brazil
| | - Caroline Liboreiro Paiva
- Institute of Agricultural Sciences Federal University of Minas Gerais (UFMG) Montes Claros Brazil
| | - Juliana Pinto Lima
- Institute of Agricultural Sciences Federal University of Minas Gerais (UFMG) Montes Claros Brazil
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