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Low-fat Brazilian cooked sausage-Paio - with added oat fiber and inulin as a fat substitute: effect on the technological properties and sensory acceptance
(Soc Brasileira Ciencia Tecnologia Alimentos, 2019-06-01)
The aim of this study was to optimize the addition of oat fiber and inulin as fat substitutes in cooked Paio sausage using response surface methodology. The chemical composition, textural parameters, color properties, lipid ...
Effects of Moringa oleifera and Brosimum alicastrum partial feed substitution in intramuscular fat and adipose tissues and on the expression of lipogenic genes of Mexican hairless pigsEffects of Moringa oleifera and Brosimum alicastrum partial feed substitution in intramuscular fat and adipose tissues and on the expression of lipogenic genes of Mexican hairless pigs
(Faculty of Veterinary Sciences - Universidad Austral de Chile, 2021)
Aspectos tecnológicos dos substitutos de gordura e suas aplicações em produtos lácteos
(2010)
The consumption of fat related to the incidence of diseases has motivated the development of food with less or even no fat. However, fat is important for the full functioning of the human body and sensory characteristics ...
Cassava derivatives in ice cream formulations: effects on physicochemical, physical and sensory properties
(2017-05-01)
In the present study, the effects of derivatives of cassava, maltodextrin and bagasse, on the physicochemical, physical and sensory properties of ice creams were investigated. The content of cassava maltodextrin increased ...
Efeito da utilização de substitutos de gordura em queijos light
(2011)
Cheeses are known to be sources of calcium, phosphorus and protein, important nutrients for a suitable nutrition. However, certain cheeses imply the ingestion of large amounts of fats, which can cause the development of ...
Dietary Fiber As Fat Substitute In Emulsified And Cooked Meat Model System
(ELSEVIER SCIENCE BVAMSTERDAM, 2015)
Concentrado protéico de soro como substituto de gordura em pão de queijoWhey protein concentrate as a fat substitute in cheese bread
(Instituto de Tecnologia de Alimentos - ITAL, 2012)
Desenvolvimento de amidos fosfatados de batata-doce e mandioca e aplicação como substitutos de gordura em sorvetes
(Universidade Estadual Paulista (Unesp), 2009-12-18)
O mercado de amidos vem crescendo e se aperfeiçoando, levando à busca de produtos com características específicas que atendam às exigências da indústria. Neste contexto a produção de amidos modificados é uma alternativa. ...