Effect of addition of β-cyclodextrin on the ascorbic acid retention, color parameters and sensory analysis of orange juices

RITA DE CÁSSIA BERGAMASCO; Gisella  Maria Zanin; Flávio Faria de Moraes; Flavio F. Moraes

XVI World Congress of Food Science and Technology - IUFoST

ISSN: 2304-7992

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Effect of addition of β-cyclodextrin on the ascorbic acid retention, color parameters and sensory analysis of orange juices

RITA DE CÁSSIA BERGAMASCO ¹ ; Gisella Maria Zanin ² ; Flávio Faria de Moraes ² ; Flavio F. Moraes

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RITA DE CÁSSIA BERGAMASCO et al. Effect of addition of β-cyclodextrin on the ascorbic acid retention, color parameters and sensory analysis of orange juices. In: XVI WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY - IUFOST, 2012, . Anais eletrônicos..., Galoá, 2012. Disponível em: <https://proceedings.science/iufost/papers/effect-of-addition-of-v-cyclodextrin-on-the-ascorbic-acid-retention-color-parame?lang=en>. Acesso em: 13 Nov. 2026. Copy citation

RITA DE CÁSSIA BERGAMASCO, 2022, Effect of addition of β-cyclodextrin on the ascorbic acid retention, color parameters and sensory analysis of orange juices. In: XVI World Congress of Food Science and Technology - IUFoST. Campinas : Galoá. 2012. Available from: <https://proceedings.science/iufost/papers/effect-of-addition-of-v-cyclodextrin-on-the-ascorbic-acid-retention-color-parame?lang=en>. Copy citation

RITA DE CÁSSIA BERGAMASCO. (2022, May). Effect of addition of β-cyclodextrin on the ascorbic acid retention, color parameters and sensory analysis of orange juices. Paper presented at the XVI World Congress of Food Science and Technology - IUFoST. Copy citation

RITA DE CÁSSIA BERGAMASCO, Effect of addition of β-cyclodextrin on the ascorbic acid retention, color parameters and sensory analysis of orange juices. In: XVI World Congress of Food Science and Technology - IUFoST; ... Campinas : Galoá; 2012. Available from: https://proceedings.science/iufost/papers/effect-of-addition-of-v-cyclodextrin-on-the-ascorbic-acid-retention-color-parame?lang=en Copy citation

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¹ Departamento de Engenharia de Alimentos / UEM ;

² Departamento de Engenharia Química / UEM

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Sensory and Consumer Science

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