ENZYMATIC HYDROLYSIS AS AN ENVIRONMENTALLY FRIENDLY PROCESS COMPARED TO THERMAL HYDROLYSIS FOR INSTANT COFFEE PRODUCTION

Author:

Baraldi I. J.1,Giordano R. L. C.2,Zangirolami T. C.2

Affiliation:

1. Universidade Federal de São Carlos, Brazil; Universidade Tecnológica Federal do Paraná, Brazil

2. Universidade Federal de São Carlos, Brazil; Universidade Federal de São Carlos, Brazil

Publisher

FapUNIFESP (SciELO)

Subject

General Chemical Engineering

Reference29 articles.

1. An impression of coffee carbohydrates;Arya M.;Critical Reviews in Food Science and Nutrition,2007

2. Colloque Scientifique International Sur Le Café;Blank I.,1991

3. Statistics for Experimenters: An Introduction to Designs. Data Analysis and Model Building;Box G. E. P.,1978

4. Is the soluble coffee industry a threat to themselves;Castle T. J.,2002

5. In vitro and ex vivo antihydroxil radical activity of green and roasted coffee;Daglia M.;Journal of Agricultural and Food,2004

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