Multiresponse modelling: a model to describe sucrose thermal degradation and caramelization in highly concentrated sucrose solutions

^*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceeding › Chapter › peer-review

Original language	English
Title of host publication	Statistics in food and biotechnology
Subtitle of host publication	from theory to practical applications
Editors	Gerhard Schleining, Saverio Mannino, Prisana Suwannaporn
Publisher	Springer Nature
ISBN (Electronic)	9783031515682
ISBN (Print)	9783031515675, 9783031515705
Publication status	Accepted/In press - May 2023

Name	Integrating food science and engineering knowledge into the food chain
ISSN (Print)	2512-2223
ISSN (Electronic)	2512-2258

Cite this

Brandão, T. R. S., Quintas, M. A. C., & Silva, C. L. M. (Accepted/In press). Multiresponse modelling: a model to describe sucrose thermal degradation and caramelization in highly concentrated sucrose solutions. In G. Schleining, S. Mannino, & P. Suwannaporn (Eds.), Statistics in food and biotechnology: from theory to practical applications (Integrating food science and engineering knowledge into the food chain). Springer Nature.

Brandão, Teresa R. S. ; Quintas, Mafalda A. C. ; Silva, Cristina L. M. / Multiresponse modelling : a model to describe sucrose thermal degradation and caramelization in highly concentrated sucrose solutions. Statistics in food and biotechnology: from theory to practical applications. editor / Gerhard Schleining ; Saverio Mannino ; Prisana Suwannaporn. Springer Nature, 2023. (Integrating food science and engineering knowledge into the food chain).

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title = "Multiresponse modelling: a model to describe sucrose thermal degradation and caramelization in highly concentrated sucrose solutions",

author = "Brand{\~a}o, {Teresa R. S.} and Quintas, {Mafalda A. C.} and Silva, {Cristina L. M.}",

year = "2023",

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language = "English",

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Brandão, TRS, Quintas, MAC & Silva, CLM 2023, Multiresponse modelling: a model to describe sucrose thermal degradation and caramelization in highly concentrated sucrose solutions. in G Schleining, S Mannino & P Suwannaporn (eds), Statistics in food and biotechnology: from theory to practical applications. Integrating food science and engineering knowledge into the food chain, Springer Nature.

Multiresponse modelling: a model to describe sucrose thermal degradation and caramelization in highly concentrated sucrose solutions. / Brandão, Teresa R. S.; Quintas, Mafalda A. C.; Silva, Cristina L. M.
Statistics in food and biotechnology: from theory to practical applications. ed. / Gerhard Schleining; Saverio Mannino; Prisana Suwannaporn. Springer Nature, 2023. (Integrating food science and engineering knowledge into the food chain).

Research output: Chapter in Book/Report/Conference proceeding › Chapter › peer-review

TY - CHAP

T1 - Multiresponse modelling

T2 - a model to describe sucrose thermal degradation and caramelization in highly concentrated sucrose solutions

AU - Brandão, Teresa R. S.

AU - Quintas, Mafalda A. C.

AU - Silva, Cristina L. M.

PY - 2023/5

Y1 - 2023/5

M3 - Chapter

SN - 9783031515675

SN - 9783031515705

T3 - Integrating food science and engineering knowledge into the food chain

BT - Statistics in food and biotechnology

A2 - Schleining, Gerhard

A2 - Mannino, Saverio

A2 - Suwannaporn, Prisana

PB - Springer Nature

ER -

Brandão TRS, Quintas MAC, Silva CLM. Multiresponse modelling: a model to describe sucrose thermal degradation and caramelization in highly concentrated sucrose solutions. In Schleining G, Mannino S, Suwannaporn P, editors, Statistics in food and biotechnology: from theory to practical applications. Springer Nature. 2023. (Integrating food science and engineering knowledge into the food chain).