Cupuassu from bean to bar: Sensory and hedonic characterization of a chocolate-like product

Author:

de Nazaré Melo Ramos Simone,Weltman Glezer Juliana,de Oliveira Garcia Aline,Herman Behrens Jorge,Efraim Priscilla

Funder

Conselho Nacional de Desenvolvimento Cientifico e Tecnologico

Publisher

Elsevier BV

Subject

Food Science

Reference36 articles.

1. ABEP (2013). Brazilian Association of Research Companies. Brazil Economic Classification Criterion. Available in: www.abep.org/codigosguias/Criterio_Brasil_2008.pdf. Accessed on: 12/15/2013.

2. Flavor formation and character in cocoa and chocolate: A critical review;Afoakwa;Critical Reviews in Food Science and Nutrition,2008

3. Effect of fermentation time on phenolic content and antioxidant potential in Cupuassu (Theobroma grandiflorum (Willd ex Spreng.) K.Schum.) beans;Álvarez;Acta Agronómica,2017

4. Application of a check-all-that-apply question to the development of chocolate milk desserts;Ares;Journal of Sensory Studies,2010

5. Antioxidant Properties of Amazonian Fruits: A Mini Review of In Vivo and In Vitro Studies;Avila-Sosa;Oxidative Medicine and Cellular Longevity,2019

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