Application of chemometric tools in the development of food bars based on cocoa shell, soy flour and green banana flour

Autor: Elisângela Elena Nunes Carvalho, Eduardo Valério de Barros Vilas Boas, Hanna Elisia Araújo de Barros, Rafael Carvalho do Lago, Caio Vinicius Lima Natarelli, Laryanne Lopes de Carvalho Dias, Héctor A. Ruiz, Muhammad Bilal, Danilo José Machado de Abreu, Ana Lázara Matos de Oliveira, Marcelo Franco

Publikováno v: International Journal of Food Science & Technology. 56:5296-5304

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::e59fad77df0891c16ac43e96648b6a8c
https://doi.org/10.1111/ijfs.15127

PROFILE OF ORGANIC ACIDS AND BIOACTIVE COMPOUNDS IN THE SENSORY QUALITY DISCRIMINATION OF ARABICA COFFEE

Autor: José Henrique da Silva Taveira, Diego Egídio Ribeiro, Ana Paula de Carvalho Alves, Cleiton Antônio Nunes, Flávio Meira Borém, Laryanne Lopes de Carvalho Dias, Cláudia Mendes dos Santos

Publikováno v: Coffee Science-ISSN 1984-3909; Vol. 13 No. 2 (2018); 187-197
Coffee Science; Vol. 13 Núm. 2 (2018); 187-197
Coffee Science; v. 13 n. 2 (2018); 187-197
Coffee Science
Universidade Federal de Lavras (UFLA)
instacron:UFLA

This study was conducted to investigate the potential of organic acids and bioactive compounds present in rawbeans to differentiate the sensory quality of coffee from different genotypes and processing methods. During the 2010, 2011 and 2012 crop sea

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::744caf170bc81ff212539405a9e2d0ff
http://www.coffeescience.ufla.br/index.php/Coffeescience/article/view/1415