Cooking beyond flavors: Exploring the chemical reactions in the preparation of duck in Tucupi of Pará

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Cooking beyond flavors: Exploring the chemical reactions in the preparation of duck in Tucupi of Pará - Brazil

Published:2024-06 Issue: Volume:36 Page:100949
ISSN:1878-450X
Container-title:International Journal of Gastronomy and Food Science
language:en
Short-container-title:International Journal of Gastronomy and Food Science

Author:

do Amaral Cássia Santos,de Sousa Paulo Henrique Machado^ORCID,Nunes Fátima Miranda^ORCID

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Elsevier BV

Reference41 articles.

1. Alquimia Dos Alimentos;Araújo,2007

2. Physiochemical changes in sous-vide and conventionally cooked meat;Ayub;Int. J. Gastron. Food Sci.,2019

3. Eletricidade" Do Jambu Encantou O Chef Ferran Adrià;Botelho,2007

4. Spilanthol: occurrence, extraction, chemistry and biological activities;Barbosa;Rev Bras Farmacogn,2016

5. Microbial linamarase in cassava fermentation;Behera,2016

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