A byproduct of uvaia ( Eugenia pyriformis ) processing as a natural source for coloring sugar hard‐panning confections-Reference-Cited by-同舟云学术

A byproduct of uvaia ( Eugenia pyriformis ) processing as a natural source for coloring sugar hard‐panning confections

Published:2019-09-12 Issue:7 Volume:42 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Avelar Matheus H. M.¹^ORCID,Silva Lidiane B.²,Azevedo Fábio B.³,Efraim Priscilla¹

Affiliation:

1. Department of Food TechnologySchool of Food Engineering (FEA), University of Campinas (UNICAMP) Campinas Sao Paulo Brazil

2. Cereal ChocotecInstitute of Food Technology (ITAL) Campinas Sao Paulo Brazil

3. School Senai Horácio Augusto da Silveira São Paulo Sao Paulo Brazil

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13250

Reference33 articles.

1. Sucrose hard panning—Gumming, engrossing, smoothing, color coat and polishing;Bogusz J.;The Manufacturing Confectioner,2004

2. Características sensoriais e de textura de chicles drageados diet produzidos com diferentes tipos de polióis;Fadini A. L.;Brazilian Journal of Food Technology,2005

3. Moisture sorption isotherms and a stability study of panned macadamia;Fadini A. L.;Brazilian Journal of Food Technology,2006

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