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dc.contributor.authorROSA, P. M.
dc.contributor.authorGOMES, F. dos S.
dc.contributor.authorCHAVES, A. C. S. D.
dc.contributor.authorSÁ, D. de G. C. F. de
dc.contributor.authorFERREIRA, J. C. S.
dc.contributor.authorTONON, R. V.
dc.contributor.authorCABRAL, L. M. C.
dc.date.accessioned2022-11-25T19:01:39Z-
dc.date.available2022-11-25T19:01:39Z-
dc.date.created2022-11-25
dc.date.issued2022
dc.identifier.citationIn: INTERNATIONAL CONGRESS ON BIOACTIVE COMPOUNDS, 2.
dc.identifier.citationINTERNATIONAL WORKSHOP ON BIOACTIVE COMPOUNDS, 3., 2022, Campinas. Personal nutrition, ageing and food science: proceedings. Campinas: Unicamp, 2022. 2 p.eng
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1148782-
dc.descriptionJuçara pulp is na alternative for obtaining natural ingredients for the food industry, adding value to the product and health to the consumers. The objective of this work was to apply the powdered juçara pulp as a natural colorant in a red fruit ice cream in order to evaluate the consumer expectation regarding the acceptance of the ice cream, as well as to carry out the physical-chemical and functional characterization of the final product.
dc.language.isoeng
dc.rightsopenAccess
dc.subjectJuçara
dc.subjectNatural ingredient
dc.titleApplication of powdered juçara pulp as a natural colorante in ice cream and its sensory and functional potenteial evaluation.
dc.typeResumo em anais e proceedings
dc.subject.thesagroTecnologia de Alimento
dc.subject.thesagroPolpa
dc.subject.thesagroIngrediente
dc.subject.nalthesaurusFood technology
dc.description.notes154383.
riaa.ainfo.id1148782
riaa.ainfo.lastupdate2022-11-25
dc.contributor.institutionP. M. ROSA, UFRRJ; FLAVIA DOS SANTOS GOMES, CTAA; ANA CAROLINA SAMPAIO DORIA CHAVES, CTAA; DANIELA DE GRANDI C FREITAS DE SA, CTAA; JOSE CARLOS SA FERREIRA, CTAA; RENATA VALERIANO TONON, CTAA; LOURDES MARIA CORREA CABRAL, CTAA.
Aparece en las colecciones:Resumo em anais de congresso (CTAA)

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