Physicochemical and sensory properties of purple Brazilian cherry (Eugenia uniflora, L.) foams

International Journal of Food Science and Technology

Volumn 48, Issue 8, 2013, Pages 1688-1697

  Chaves, Modesto A ^a   Barreto, Isadora M A ^a   Reis, Ronielli C ^b   Kadam, Dattatreya M ^c  

^a State University of Southwest Bahia   (Brazil)

^b EMBRAPA CERRADOS   (Brazil)

^c CENTRAL INSTITUTE OF POST HARVEST ENGINEERING AND TECHNOLOGY   (India)

Author keywords

Additives; Characteristics; Drying; Foam stability; Rehydration

Indexed keywords

BRAZILIAN CHERRY; CHARACTERISTICS; EUGENIA UNIFLORA; FOAM STABILITY; PHYSICOCHEMICAL PROPERTY; REHYDRATION; SENSORY PROPERTIES; SENSORY QUALITIES;

ADDITIVES; BLOWING AGENTS;

DRYING;

EID: 84880388192     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12139     Document Type: Article

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