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A influência de coberturas comestíveis na aceitação sensorial e intenção de compra de bolos de chocolateThe influence of edible coatings on sensory acceptance and purchase intention of chocolate cakes
(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2010)
Avaliação físico-química de bolo de chocolate com coberturas comestíveis à base de gelatina, ácido esteárico, amido modificado ou cera de carnaúbaPhysical and chemical evaluation of chocolate cake covered with gelatin, stearic acid, modified starch or carnaúba wax edible icing
(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2009)
Characteristics of cocoa butter and chocolates obtained from cocoa varieties grown in Bahia, Brazil
(SpringerNew YorkEUA, 2013)
Cadmium voltametric quantification in table chocolate produced in Chiquinquira-Boyaca, Colombia
(Universidad Nacional de Colombia - Sede Palmira, 2017-04-01)
Bioaccumulation of heavy metals such as cadmium has been a major concern in scientific communities and international food organizations, given the great toxicological risk to the consumer, and in many places there is no ...
Effect of inulin and Lactobacillus paracasei on sensory and instrumental texture properties of functional chocolate mousse
(JOHN WILEY & SONS LTD, 2008)
BACKGROUND: This study evaluated the effect of a potentially probiotic bacteria (Lactobacillus paracasei subsp. paracasei LBC 82), added solely or together with the prebiotic ingredient inulin on instrumental texture ...
Preference mappings for gluten-free chocolate cookies Sensory and physical characteristics
(Emerald Group Publishing Ltd, 2016-01-01)
Purpose - The purpose of this paper was to replace totally the wheat flour for rice flour, whole soy flour and cassava starch in the formulation of chocolate cookies. Design/methodology/approach - Chocolate cookies with ...
Potentiality of gluten-free chocolate cookies with added inulin/oligofructose: Chemical, physical and sensory characterization
(2018-04-01)
Looking to supply a gluten-free product with improved acceptance, and that promote a possible increase in the absorption of calcium in individuals with celiac disease, gluten-free chocolate cookies with oligofructose-enriched ...
Behavior of Salmonella during fermentation, drying and storage of cocoa beans
(Elsevier Science BvAmsterdamHolanda, 2013)