Development, Chemical, and Sensory Characterization of Cashew Nut Paste with Cupuaçu Seed-Reference-Cited by-同舟云学术

Development, Chemical, and Sensory Characterization of Cashew Nut Paste with Cupuaçu Seed

Published:2023-10-12 Issue: Volume: Page:1-12
ISSN:1542-8052
Container-title:Journal of Culinary Science & Technology
language:en
Short-container-title:Journal of Culinary Science & Technology

Author:

Guimarães Alana Câmara¹,Leonarski Eduardo¹^ORCID,Abreu Kamila Rodrigues²,Dias dos Santos Ramon Jackson²,Fontenele Maria Alves²,de Freitas Adriana Crispim²,dos Santos Leonardo Hunaldo²,Hunaldo Virlane Kelly Lima²

Affiliation:

1. Department of Chemical and Food Engineering Engineering, Federal University of Santa Catarina, Florianópolis, South Carolina, Brazil

2. Center for Social Science, Health and Technology, Federal University of Maranhão, Imperatriz, Massachusetts, Brazil

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/15428052.2023.2269377

Reference37 articles.

1. Agência Nacional de Vigilância Sanitária. (2019). INSTRUÇÃO NORMATIVA N° 60 DE 23 DE DEZEMBRO DE 2019 . RetrievedAugust 2023 from https://www.in.gov.br/en/web/dou/-/instrucao-normativa-n-60-de-23-de-dezembro-de-2019-235332356 Retrieved from

2. Sensory evaluation, nutrient composition and microbial load of cashew nut–chocolate spread

3. Development of value‐added functional food by fusion of colored potato and buckwheat flour through hot‐melt extrusion

4. Low–Water Activity Foods: Increased Concern as Vehicles of Foodborne Pathogens

5. Brasil Ministério da Saúde. 1978. RESOLUÇÃO N o 12 DE 1978. Comissão Nacional de Normas ePadrões para Alimentos website: Comissão Nacional de Normas ePadrões para Alimentos. Retrieved August 2023 from https://bvsms.saude.gov.br/bvs/saudelegis/cnnpa/1978/res0012_30_03_1978.html