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Mostrando ítems 101-110 de 203
Avaliação da aplicação de inulina em salame tipo milano
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilDepartamento Acadêmico de AlimentosTecnologia em AlimentosUTFPR, 2015-11-27)
Considering the importance of health food consumption, the aim of this research was to evaluate the application of inulin (vegetal fibre), followed by the reduction (%) of fat in Milano type salami. Four formulations were ...
Estudio químico bromatológico y elaboración de néctar de Mespilus germánica L. (níspero de palo) procedente de la provincia de Vilcashuamán, departamento de Ayacucho
(Universidad Nacional Mayor de San MarcosPE, 2008)
En el presente trabajo se realizó la determinación químico bromatológico y elaboración de néctar, del Mespilus germánica L., procedente de la provincia de Vilcashuamán, departamento de Ayacucho. En la evaluación química ...
Estudio químico-bromatológico y elaboración de néctar de aguamiel de Agave americana L. (maguey) procedente de Ayacucho
(Universidad Nacional Mayor de San MarcosPE, 2006)
En el presente trabajo se realizó la determinación químico bromatológico del “aguamiel” de Agave americana L., de la muestra procedente de la provincia de Vilcashuamán, departamento de Ayacucho. Así mismo se realizó la ...
Caracterização dos cafés produzidos em solos basálticos e arenosos do Paraná
(Medianeira, 2012)
The logistic of commercialization of the Paraná State, the similarity that occurs with the producing regions of wine, suggest that the coffee produced in the state is separated as its region of origin. Which one characterizes ...
Effect of pre-hydration of chia (Salvia hispanica L.), seeds and flour on the quality of wheat flour breads
(Elsevier Science, 2015-05)
Chia is an oleaginous seed rich in protein and fibre, and there has been a recovery in their cultivation in recent years. The objective of the present study was to investigate the effect of the addition of chia seeds or ...
Características tecnológicas, sensoriais e químicas de massas secas sem glúten à base de farinhas de sorgo e milho
(Universidade Federal de Minas GeraisBrasilFAR - DEPARTAMENTO DE ALIMENTOSUFMG, 2019)
The only treatment for celiac disease is a gluten free diet for the whole life of the person and hence new products must be offered to this public. Sorghum and corn are cereals that, besides having functional properties, ...