Quality parameters and sensorial profile of clarified “Cerrado” cashew juice supplemented with Sacharomyces boulardii and different sweeteners
Railany Vieira Santana, Daiane Costa dos Santos, Ana Cláudia Araújo Santana, Josemar Gonçalves de Oliveira Filho, Adrielle Borges de Almeida, Thayanara Mayara de Lima, Fabiano Guimarães Silva, Mariana Buranelo Egea
Topics & Concepts
Food scienceChemistrySucraloseTitratable acidSucroseXylitolSugarDPPHAntioxidantFermentationBiochemistryMicrobial Metabolites in Food BiotechnologySensory Analysis and Statistical MethodsBiochemical Analysis and Sensing Techniques