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Texturizado de manga. Impacto do processamento na componente do aroma

Mestrado em Engenharia Alimentar - Processamento de Alimentos - Instituto Superior de Agronomia ; The aim of this study was the analysis of volatile compounds responsible for the flavour of a texturized mango product, namely terpenes, lactones, aldehydes and alcohols, evaluating the impact of the processing applied: thermal treatment to inactivate enzymes, texturization with gellan gum, application of an edibl...