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Mostrando ítems 11-20 de 2037
Avaliação de óleo e gordura vegetal de soja submetidos a ciclos de fritura através de espectroscopia molecular e quimiometria
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilPrograma de Pós-Graduação em Inovações TecnológicasUTFPR, 2018-05-03)
Frying is one of the most popular processes for food prepation. In addition to promoting speed and agility in cooking, a significant gain is linked to sensory properties conferred, such as flavor, appearance, texture, and ...
Effect of the type of fat on rheology, functional properties and sensory acceptance of spreadable cheese analogue
(Wiley-blackwellHobokenEUA, 2013)
Associação do padrão de ingestão lípidica com a qualidade da dieta, resistência insulínica e homocisteinemia em adultos
(2011-09-01)
Objectives: To evaluate the association between the consumption of different dietary fats with the quality of the diet, insulin resistance, and hyperhomocysteinemia in adults. Methods: Cross-sectional study conducted with ...
Vegetable oil stability at elevated temperatures in the presence of ferric stearate and ferrous octanoate
(Amer Chemical SocWashingtonEUA, 2005)
Water adsorption and rheological properties of full-fat and low-fat cocoa-based confectionery coatings
(Institution of Chemical Engineers, 2018-07)
Growth in consumer demand for healthier and/or reduced calorie foods often brings with it the requirement to match the performance of existing products. Cocoa-based coatings are widely used in food manufacturing and low-fat ...