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Mostrando ítems 11-20 de 570
Análise de chocolates comerciais por perfil flash e difração de raio-x
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilDepartamento Acadêmico de AlimentosEngenharia de AlimentosUTFPR, 2019-11-29)
Chocolate is the main product obtained from cocoa, defined as a suspension of solid particles (sugar, cocoa solids, and milk solids), containing a rich in fat phase, contributing to aroma, flavor, final product’s color. ...
Estudio de la aplicación de tratamientos térmicos suaves y antioxidantes de origen natural a manzanas frescas cortadas
(2015-08-14)
El objetivo fue evaluar el efecto de la aplicación de tratamientos térmicos suaves y antioxidantes de origen natural ricos en polifenoles, sobre la calidad y potencial saludable de manzanas frescas cortadas.
Se modeló el ...
Sobremesa de chocolate enriquecida com proteína
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilDepartamento Acadêmico de Alimentos e Engenharia QuímicaEngenharia de AlimentosUTFPR, 2022-06-06)
Whey is a co-product of the dairy industry, it represents the watery portion of milk that separates from the clot during cheese making. Whey can be widely used in food production, with a positive nutritional impact and ...
Bebida carbonatada light sabor melancia com hortelã
(Universidade Tecnológica Federal do ParanáLondrinaBrasilTecnologia em AlimentosUTFPR, 2021-05-12)
In view of the increase in diseases related to high consumption of foods rich in sugars, consumers have been looking for healthier alternatives, giving preference to light and diet foods. In addition, there is a constant ...
Calcium fortification of roasted and ground coffee with different calcium salts
(LondrinaBrasil, 2014)
This study determined the calcium content and sensory attributes of roast and ground coffee fortified with calcium carbonate, calcium citrate malate, and calcium phosphate. The beverages made from fortified coffee powder ...
Sensorial descriptors for vegetarian pigeon pea hamburger patties according to a focus group
(Universidad Estatal a Distancia de Costa Rica, 2015)
Avaliação sensorial e viabilidade comercial de um cookie enriquecido com β-glicana
(The Journal of Engineering and Exact Sciences, 2018)
Comportamiento de los damascos gold rich, palsteyn y canino en postcosecha
(Universidad de Chile, 2013)
El damasco (Prunus armeniaca L.) es un fruto climatérico que presenta una corta vida de
Poscosecha debido principalmente a su rápido ablandamiento de pulpa y pérdida de sabor y
aroma. Esto hace necesario evaluar variedades ...
Sensory, physical-chemical and microbiological aspects of yoghurts and milk drinks thickened with cassava starch (Manihot esculenta Crantz)
(Universidade Tecnológica Federal do Paraná (UTFPR), 2016)