Evaluation and optimization of non enzymatic browning of "cajuina" during thermal treatment

Brazilian Journal of Chemical Engineering

Volumn 25, Issue 2, 2008, Pages 313-320

  Damasceno, L F ^a   Fernandes, F A N ^b   Magalhaes M M A ^a   Brito, E S ^c  

^a FEDERAL UNIVERSITY OF RIO GRANDE DO NORTE   (Brazil)

^b FEDERAL UNIVERSITY OF CEARÁ   (Brazil)

^c EMBRAPA AGROINDÚSTRIA TROPICAL   (Brazil)

Author keywords

Cajuina; Non enzymatic browning; Optimization; Thermal treatment

Indexed keywords

CHEMICAL REACTIONS; COLOR; FRUIT JUICES; FRUITS; HEAT TREATMENT; OPTIMIZATION; REACTION KINETICS;

5 HYDROXYMETHYL FURFURALS; CAJUINA; CASHEW APPLE JUICE; COLOR FORMATION; KINETIC MODELS; NON-ENZYMATIC; NON-ENZYMATIC BROWNING; SUGAR CONTENT;

CLARIFICATION;

EID: 47549108852     PISSN: 01046632     EISSN: None     Source Type: Journal    
DOI: 10.1590/S0104-66322008000200010     Document Type: Article

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