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Development and validation of analytical method for determining the artificial dyes in breakfast cereals by means of high performance liquid chromatography
(Instituto Adolfo Lutz, 2014)
Validation of analytical methodology is an important tool to ensure the applicability and scope of a technique for laboratory routine, establishing the limits of the quality parameters of instrumental measurements and the ...
Correlação entre análise sensorial e instrumental de textura de cereais matinais expandidos e em formato de floco
(Universidade Estadual Paulista (Unesp), 2019-04-26)
A textura envolve diversas características sensoriais e é considerada um atributo crítico para a qualidade de alguns produtos, como os cereais matinais. Os cereais matinais podem ser obtidos por dois principais processos ...
Cornflake production process: state diagram and water mobility characteristics
(Springer, 2014-10)
The aim of this work was to fully understand the physicochemical events involved in the development of the cornflake structure, taking into consideration the water sorption characteristics and state changes in the solid ...
Breakfast in England is very copious...
(Audio Lingua, 2016)