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Effect of the addition of wheat fiber and partial pork back fat on the chemical composition, texture and sensory property of low-fat bologna sausage containing inulin and oat fiber
(Soc Brasileira Ciencia Tecnologia Alimentos, 2015-01-01)
The objective of this work was to study the effect of adding wheat fiber and partial pork back fat on the quality characteristics of bologna sausage. The compound central rotating design was used with treatments containing ...
Partial replacement of meat and fat with hydrated wheat fiber in beef burgers decreases caloric value without reducing the feeling of satiety after consumption
(Elsevier B.V., 2019-01-01)
The aim of this study was to evaluate the effects of different levels of hydrated wheat fiber replacing meat and fat in beef burgers on technological characteristics, sensory acceptance and hunger satisfaction. The different ...
Dietary Fiber and Wheat Bran in Childhood Constipation and Health
(2014-01-01)
Chronic childhood functional constipation is highly prevalent and a public health problem. Prevention should begin early, since its onset after weaning is frequent. This chapter discusses breastfeeding, other preventive ...
Influence of dietary fiber on macrostructure and processing traits of extruded dog foods
(2016-10-01)
Fiber is currently used in dog food formulations due to its nutritional properties. However, few studies have evaluated the influence of fiber on the extrusion traits and kibble formation. The present study evaluated the ...
Effect of the addition of wheat fiber and partial pork back fat on the chemical composition, texture and sensory property of low-fat bologna sausage containing inulin and oat fiber
(Soc Brasileira Ciencia Tecnologia Alimentos, 2015)
Effect of the addition of wheat fiber and partial pork back fat on the chemical composition, texture and sensory property of low-fat bologna sausage containing inulin and oat fiber
(Soc Brasileira Ciencia Tecnologia Alimentos, 2015)
Effect of Dried Cassava Bagasse on the Baking Properties of Composite Wheat Bread
(Wiley Blackwell Publishing, Inc, 2017-02)
The present research was undertaken to explore the influence of dried cassava bagasse (F), carboxyl methyl cellulose (CMC) and tara gum on the quality characteristics of composite wheat bread. F was used to replace wheat ...
Fiber Enriched Breads: Technological Quality and Health Benefits
(Nova Science Publishers, 2017)
Dietary fiber encompasses non starch polysaccharides from different sources and has an important effect on health. The intake of the recommended daily value (25-30g) is related to the intestinal transit regulation, the ...