Chewing gums with yerba mate and different flavors: An initial study with consumers-Reference-Cited by-同舟云学术

Chewing gums with yerba mate and different flavors: An initial study with consumers

Published:2021-01-11 Issue:2 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Godoy Rossana Catie Bueno¹^ORCID,Tobaldini Frizon Cátia Nara²^ORCID,Hoffmann‐Ribani Rosemary²^ORCID,Santos Garruti Deborah³^ORCID,Chambers Edgar⁴^ORCID

Affiliation:

1. Embrapa Florestas Colombo Brazil

2. Graduation Program of Food Engineering – PPGEAL Federal University of Paraná Centro Politécnico Curitiba Brazil

3. Embrapa Agroindústria Tropical Fortaleza Brazil

4. Center for Sensory Analysis and Consumer Behavior Kansas State University Manhattan KS USA

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15175

Reference66 articles.

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2. Yerba Maté (Ilex paraguariensis) metabolic, satiety, and mood state effects at rest and during prolonged exercise;Alkhatib A.;Nutrients,2017

3. A review of the evidence that chewing gum affects stress, alertness and cognition;Allen A. P.;Journal of Behavioral and Neuroscience Research,2011

4. Chewing gum: Cognitive performance, mood, well‐being, and associated physiology;Allen A. P.;BioMed Research International,2015

5. Study of the participation of caffeine and polyphenols on the overall antioxidant activity of mate (Ilex paraguariensis)

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