Quantitative study of ester recovery during the concentration of cashew apple (Anacardium occidentale L.) juice in a thermal-siphon type evaporator operating in a closed system.

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dc.contributorK. L. SAMPAIO, UNICAMP; ALINE CAMARAO TELLES BIASOTO, CPATSA; E. J. N. MARQUES, UNICAMP; M. A. A. P. DA SILVA, UNICAMP.
dc.creatorSAMPAIO, K. L.
dc.creatorBIASOTO, A. C. T.
dc.creatorMARQUES, E. J. N.
dc.creatorSILVA, M. A. A. P. da
dc.date2015-10-20T02:49:23Z
dc.date2015-10-20T02:49:23Z
dc.date2011-12-01
dc.date2011
dc.date2015-10-20T02:49:23Z
dc.date.accessioned2026-07-07T05:44:23Z
dc.descriptionThe objectives of the present research were to identify and quantify the loss and recovery of esters during the different steps of cashew apple juice concentration.
dc.formatp. 148-149.
dc.identifierIn: WEURMAN FLAVOUR RESEARCH SYMPOSIUM, 13., 2011, Zaragoza. Book of abstracts... Zaragora: University of Zaragoza, 2011.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/908168
dc.identifier.urihttp://hdl.handle.net/123456789/498948
dc.languageeng
dc.rightsopenAccess
dc.subjectAnacardium occidentale L
dc.subjectComposto volátil
dc.subjectFase aquosa
dc.subjectCaju
dc.subjectSuco
dc.subjectCashew fruit
dc.titleQuantitative study of ester recovery during the concentration of cashew apple (Anacardium occidentale L.) juice in a thermal-siphon type evaporator operating in a closed system.
dc.typeResumo em anais e proceedings

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