Texture, microstructure and volatile profile of structured guava using agar and gellan gum

Author:

da Costa Juliana N.,Leal Amanda R.,Nascimento Luis G.L.,Rodrigues Delane C.,Muniz Celli R.,Figueiredo Raimundo W.,Mata Paulina,Noronha João Paulo,de Sousa Paulo Henrique M.

Funder

CAPES

Publisher

Elsevier BV

Subject

Cultural Studies,Food Science

Reference35 articles.

1. VCF Volatile Compounds in Food: database/;Nijssen,1963

2. Compressive textural attributes, opacity and syneresis of gels prepared from gellan, agar and their mixtures;Banerjee;J. Food Eng.,2011

3. Tranexamic acid loaded gellan gum-based polymeric microbeads for controlled release: in vitro and in vivo assessment;Bhattacharya;Colloids Surf., B,2013

4. Food Texture and Viscosity: Concept and Measurement;Bourne,2002

5. Resolution of the Collegiate Board of Directors - RDC – RDC nº 8, de 06 No. 8, dated March 6, 2013;Brazil,2013

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