Buscar
Mostrando ítems 1-10 de 285
El posicionamiento de las marcas en la crisis argentina. El mercado de galletitas
(Universidad de San Andrés. Escuela de Negocios, 2003-06)
Aproveitamento tecnológico das farinhas de banana verde e alpiste na elaboração de biscoito tipo cookie
(Universidade Tecnológica Federal do ParanáPato Branco, 2014-08-08)
In this work we proposed the develpment of biscuit cookies type, containing unripe banana and birdseed mixed flour. It was designed two compositions of cookies with different amounts of mixed flour. The samples were ...
Particle Size and Hydration Properties of Dried Apple Pomace: Effect on Dough Viscoelasticity and Quality of Sugar-Snap Cookies
(Springer, 2019-07)
Apple pomace (AP) is a by-product of the juice industry, rich in dietary fiber (45.06%), which is generated in large quantities. The objectives of the present work were to evaluate the effect of the particle size and the ...
Elaboração de biscoito funcional do tipo cookies adicionado com o resíduo da polpa de caju
(Universidade Federal do Rio Grande do NorteBrasilUFRNEngenharia de Alimentos, 2021-04)
Brazil is one of the largest cashew producers, and its production is concentrated in the Northeast region. The cashew stalk is a fruit rich in vitamins, fibers and minerals, and its processing generates a large amount of ...
Caracterização físico-química e reológica de triticale (x Triticosecale wittmack) visando à aplicação em biscoito tipo cookie
(Universidade Tecnológica Federal do ParanáLondrinaBrasilPrograma de Pós-Graduação em Tecnologia de AlimentosUTFPR, 2016-11-04)
Triticale is a hybrid cereal resulting from artificial crossing between wheat and rye. Being resistant to environmental stresses and presenting good nutritional attributes, it has the potential to increase the world food ...
Monoglyceride oleogels as fat replacers in filling creams for sandwich cookies
(John Wiley & Sons Ltd, 2020-10-04)
BACKGROUND: Many food products need to be reformulated to reduce the intake of saturated and trans fats which are considered unhealthy. In particular, the reformulation of filling creams (FCs) is challenging as these fats ...
Plan de marketing : extensión de la marca Maizena en el mercado de galletitas de la República Argentina
(Universidad de San Andrés. Escuela de Administración y Negocios, 2015-11)
Aproveitamento de resíduos das agroindústrias cervejeira e macaúba para obtenção de farinhas alimentícias e sua utilização em biscoitos tipo cookie
(Universidade Federal de Minas GeraisBrasilENG - DEPARTAMENTO DE ENGENHARIA QUÍMICACurso de Especialização em Engenharia QuímicaUFMG, 2019-02-19)
Nowadays, with intense concern for the preservation of the environment and with the advent of biotechnological innovation, there is a growing interest in identifying, quantifying and qualifying agroindustrial residues, in ...