Sensory profile estimation of yacon (Smallanthus sonchifolius) juice acidified with lactobionic acid: Combination of flash profile, E-nose and sensometrics-Reference-Cited by-同舟云学术

Sensory profile estimation of yacon (Smallanthus sonchifolius) juice acidified with lactobionic acid: Combination of flash profile, E-nose and sensometrics

Published:2024-06 Issue: Volume:4 Page:100591
ISSN:2772-753X
Container-title:Food Chemistry Advances
language:en
Short-container-title:Food Chemistry Advances

Author:

Marques Caroline^ORCID,Toazza Carlos Eduardo Bortolan,Bona Evandro,Mitterer-Daltoé Marina Leite,Masson Maria Lucia

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Elsevier BV

Subject

Organic Chemistry,Food Science

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3. Metal chelators as antioxidants for food preservation;Allen,2015

4. Determination of relationship between sensory viscosity rating and instrumental flow behaviour of soluble dietary fibers;Arora;Journal of Food Science and Technology,2016

5. Enose CAD. Brazilian patent BR512018001472-0;Bona,2018

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1. Integrated approach of ultrasound with mild heat treatment on the quality characteristics of yacon (Smallanthus sonchifolius) tuber juice;Journal of Food Process Engineering;2024-07

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3. Food-Oral Processing: Current Progress, Future Directions, and Challenges;Journal of Agricultural and Food Chemistry;2024-04-30