Different formulations of camu-camu popsicle: characterization, vitamin C and sensorial analysis of an opportunity to family agroindustry-Reference-Cited by-同舟云学术

Different formulations of camu-camu popsicle: characterization, vitamin C and sensorial analysis of an opportunity to family agroindustry

Published:2019-06 Issue:suppl 1 Volume:39 Page:93-97
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

GRIGIO Maria Luiza¹,DURIGAN Maria Fernanda Berlingieri²,CHAGAS Edvan Alves²

Affiliation:

1. Universidade Federal de Roraima, Brasil

2. Empresa Brasileira de Pesquisa Agropecuária, Brasil

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v39s1/0101-2061-cta-fst38417.pdf

Reference18 articles.

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2. Portaria nº 379, de 26 de abril de 1999. Aprova o regulamento técnico referente a gelados comestíveis, preparados, pós para o preparo e bases para gelados comestíveis;Diário Oficial [da] República Federativa do Brasil,1999

3. Resolução RDC nº 266, de 22 de setembro de 2005. Aprova o “regulamento técnico para gelados comestíveis e preparados para gelados comestíveis”;Diário Oficial [da] República Federativa do Brasil,2005

4. Intraspecific variability of camu-camu fruit in native populations of northern Amazonia;Chagas E. A.;Crop Breeding and Applied Biotechnology,2015

5. Pós-colheita de frutos e hortaliças: fisiologia e manuseio;Chitarra M. I. F.,2005

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3. Formulation and characterization of popsicles using dehydrated passion fruit juice with foxtail millet milk;Journal of Food Measurement and Characterization;2022-12-21

4. Camu-camu [Myrciaria dubia (HBK) McVaugh]: A review of properties and proposals of products for integral valorization of raw material;Food Chemistry;2022-03

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