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Development of smoothies from dehydrated products of strawberry and banana pulps obtained through foam-mat drying
(2018-01-01)
Dehydrated products from strawberry and banana pulps were obtained through foam-mat drying and subsequently used for production and evaluation of smoothies. For that, six smoothies were prepared, with different proportions ...
Ideal and relative sweetness of high intensity sweeteners in mango nectar
(Wiley-blackwellMaldenEUA, 2012)
Fast Evaluation Of Inhibitors For Calcium Carbonate Scale Based On Ph Continuous Measurements In Jar Test At High Salinity Condition
(Elsevier Science BVAmsterdam, 2016)
Survival analysis: A consumer-friendly method to estimate the optimum sucrose level in probiotic petit suisse
(American Dairy Science Association, 2015-11)
For years, just-about-right (JAR) scales have been among the most used techniques to obtain sensory information about consumer perception, but recently, some researchers have harshly criticized the technique. The present ...
Adsorption in jar-test system: A study of the physico-chemical interactions of the chitosan biopolymer with the textile dye do 2gl
(2020-01-01)
The incorrect disposal of contaminated effluents from textile industries is a major contribution to their environmental impact. We aimed to use the chitosan biopolymer from industrial sources as a potential adsorbent agent. ...
Baker's yeast reduction of alpha-methyleneketones
(Pergamon-elsevier Science LtdOxfordInglaterra, 2001)
Development of chocolate dairy dessert with addition of prebiotics and replacement of sucrose with different high-intensity sweeteners
(Elsevier Science IncNew YorkEUA, 2014)
Evaluation of the physical-chemical and sensory characteristics of laminates elaborated with pulp of pumpkin (Cucurbita sp.)Evaluación de las características físico-químicas y sensoriales de laminados elaborados con pulpa de auyama (Cucurbita sp.)
(Universidad Centroccidental Lisandro Alvarado, 2020)
Survival Analysis: A Consumer-friendly Method To Estimate The Optimum Sucrose Level In Probiotic Petit Suisse
(ELSEVIER SCIENCE INCNEW YORK, 2015)