Detail publikačního výsledku

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

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

Anglický název

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

Druh

Abstrakt

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.

Anglický 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

Klíčová slova v angličtině

coffee extracts, sensory properties, acrylamide

Autoři

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

Rok RIV

2013

Vydáno

16.09.2012

ISBN

978-972-745-132-6

Kniha

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

Strany od

107

Strany počet

1

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"
}