Supercritical CO2 processing modifies the technological, chemical, functional, and sensory characteristics of tamarind juice: consumer responses across product and packaging evaluations
Authors:
- Géssica Cristina da VeigaGVGéssica Cristina da Veiga
- Marcos dos Santos LimaMarcos dos Santos Lima
- Arão Cardoso VianaAVArão Cardoso Viana
- Vanessa Aparecida MarcolinoVMVanessa Aparecida Marcolino
- Felipe Fabris Leite VictorinoFVFelipe Fabris Leite Victorino
- Lúcio Cardozo FilhoLFLúcio Cardozo Filho
- Carlos Eduardo BarãoCarlos Eduardo Barão
- Marciane MagnaniMMMarciane Magnani
- Tatiana Colombo PimentelTPTatiana Colombo Pimentel
Open Access
- 14 October 2026
- journal article
- Published by Elsevier in Food Bioscience
- Vol. 85
Abstract
No abstract availableFunding Information
- Fundação Araucária
- Conselho Nacional de Desenvolvimento Científico e Tecnológico
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