African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 989

Full Length Research Paper

Sensory analysis of extruded corn-based breakfast cereals with whole peach palm fruit (Bactris gasipaes, kunth) powder

Ivone Lima Santos
  • Ivone Lima Santos
  • Postgraduate Programme in Food Science, Federal University of Amazonas (Universidade Federal do Amazonas - UFAM), Manaus, Amazonas, Brazil.
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Caroline Joy Steel
  • Caroline Joy Steel
  • Department of Food Technology, School of Food Engineering, University of Campinas (UNICAMP), Cidade Universitaria Zeferino Vaz, CEP 13083-862, Campinas, Sao Paulo, Brazil.
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Jaime Paiva Lopes Aguiar
  • Jaime Paiva Lopes Aguiar
  • Brazilian National Institute for Research in the Amazon, Coordination Society of Environment and Health (CSAS) and Laboratory of Physical Chemistry of Food (LFQA) Av André Araújo 2936, 69067-375, Manaus, AM, Brazil.
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Marcio Schmiele
  • Marcio Schmiele
  • Department of Food Technology, School of Food Engineering, University of Campinas (UNICAMP), Cidade Universitaria Zeferino Vaz, CEP 13083-862, Campinas, Sao Paulo, Brazil.
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José Carlos de Sales Ferreira
  • José Carlos de Sales Ferreira
  • Postgraduate Programme in Food Science, Federal University of Amazonas (Universidade Federal do Amazonas - UFAM), Manaus, Amazonas, Brazil.
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Francisca das Chagas do Amaral Souza
  • Francisca das Chagas do Amaral Souza
  • Brazilian National Institute for Research in the Amazon, Coordination Society of Environment and Health (CSAS) and Laboratory of Physical Chemistry of Food (LFQA) Av André Araújo 2936, 69067-375, Manaus, AM, Brazil.
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  •  Received: 13 November 2015
  •  Accepted: 20 May 2016
  •  Published: 30 September 2017

Authors

Ivone Lima Santos
Postgraduate Programme in Food Science, Federal University of Amazonas (Universidade Federal do Amazonas - UFAM), Manaus, Amazonas, Brazil.

Caroline Joy Steel
Department of Food Technology, School of Food Engineering, University of Campinas (UNICAMP), Cidade Universitaria Zeferino Vaz, CEP 13083-862, Campinas, Sao Paulo, Brazil.

Jaime Paiva Lopes Aguiar
Brazilian National Institute for Research in the Amazon, Coordination Society of Environment and Health (CSAS) and Laboratory of Physical Chemistry of Food (LFQA) Av André Araújo 2936, 69067-375, Manaus, AM, Brazil.

Marcio Schmiele
Department of Food Technology, School of Food Engineering, University of Campinas (UNICAMP), Cidade Universitaria Zeferino Vaz, CEP 13083-862, Campinas, Sao Paulo, Brazil.

José Carlos de Sales Ferreira
Postgraduate Programme in Food Science, Federal University of Amazonas (Universidade Federal do Amazonas - UFAM), Manaus, Amazonas, Brazil.

Francisca das Chagas do Amaral Souza
Brazilian National Institute for Research in the Amazon, Coordination Society of Environment and Health (CSAS) and Laboratory of Physical Chemistry of Food (LFQA) Av André Araújo 2936, 69067-375, Manaus, AM, Brazil.

Corresponding Author Email: [email protected]



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This article is published under the terms of the Creative Commons Attribution License 4.0

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