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Mostrando ítems 11-20 de 1233
EVALUATION OF THE RUBY MANGO CULTIVAR FOR THE MANUFACTURE OF NECTAR, MARMALADE, AND CANNED SLICES IN HEAVY SYRUPEVALUATION OF THE RUBY MANGO CULTIVAR FOR THE MANUFACTURE OF NECTAR, MARMALADE, AND CANNED SLICES IN HEAVY SYRUP
(University of Puerto Rico Mayagüez Campus Agricultural Experiment Station, 1983)
FTIR characterization of Mexican honey and its adulteration with sugar syrups by using chemometric methods
(2012-12-17)
A chemometric analysis of adulteration of Mexican honey by sugar syrups such as corn syrup and cane sugar syrup was realized. Fourier transform infrared spectroscopy (FTIR) was used to measure the absorption of a group of ...
Storage stability of standard and diet figs canned in syrup
(2017-12-01)
The current study aimed to evaluate the physicochemical, microbiological and sensory quality of traditional and diet figs canned in syrup, as well as verify their storage stability. Therefore, it was used green figs from ...
Corn syrup clarification by microfiltration with ceramic membranes
(Elsevier Science, 2010-11-01)
The performance in clarifying corn syrup of three different microfiltration ceramic membranes made in our laboratory was investigated. From preliminary MF tests at laboratory scale, it was found that the composite ceramic ...
Stability of Vitamin C in Citron Slices in Syrup, and in Citron Bars Boxed and CannedTítulo en español.
(University of Puerto Rico Mayagüez Campus Agricultural Experiment Station, 1976)
Hidrólise enzimática na fabricação de melado de cana-de-açúcar
(Universidade Federal de São CarlosUFSCarPrograma de Pós-Graduação em Agroecologia e Desenvolvimento Rural - PPGADR-ArCâmpus Araras, 2016-02-18)
The objective of this study was to evaluate the production of sugar cane syrups using enzymes of Saccharomyces cerevisiae from bakery yeast. The effect of theconcentration of yeast, reaction time and temperature for the ...
Corn syrup holograms
(Optik, 2012)
HIDROLISADO DE FÉCULA DE MANDIOCA COMO ADJUNTO DE MALTE NA FABRICAÇÃO DE CERVEJA: AVALIAÇÃO QUÍMICA E SENSORIAL
(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2014)