Detail publikace

Qualitative evaluation of cookies produced by incorporation of coffee extracts into their formulation

BASIL, E. CIESAROVÁ, Z. PASSOS, C.P. KUKUROVÁ, K. MARKOVÁ, L. COIMBRA, M.A.

Originální název

Typ

abstrakt

Jazyk

angličtina

Originální abstrakt

The aim of this study was to evaluate and identify the most satisfactory organoleptic properties of coffee extracts added into cookies formulation. For that reason, colour determination and sensory evaluation of important qualitative attributes of cookies with various coffee extract additions were done and acrylamide level was determined.

Klíčová slova

coffee extracts, sensory properties, acrylamide

Autoři

BASIL, E.; CIESAROVÁ, Z.; PASSOS, C.P.; KUKUROVÁ, K.; MARKOVÁ, L.; COIMBRA, M.A.

Vydáno

16. 9. 2012

ISBN

978-972-745-132-6

Kniha

11th Food Chemistry Meeting: New chalenges – Book of abstracts

Strany od

107

Strany do

107

Strany počet

BibTex

@misc{BUT97668,
  author="BASIL, E. and CIESAROVÁ, Z. and PASSOS, C.P. and KUKUROVÁ, K. and MARKOVÁ, L. and COIMBRA, M.A.",
  title="Qualitative evaluation of cookies produced by incorporation of coffee extracts into their formulation",
  booktitle="11th Food Chemistry Meeting: New chalenges – Book of abstracts",
  year="2012",
  pages="1",
  isbn="978-972-745-132-6",
  note="abstract"
}