Buscar
Mostrando ítems 21-30 de 1126
Utilización de pulpa de la Psidum guajava nativa (Guayaba) en la elaboración de yogurt tipo I
(Escuela Superior Politécnica de Chimborazo, 2014-11-21)
ABSTRACT
Native (guava) psidum guajava pulp was used to make yogurt type I, in different
levels (4, 6, 8%) with a witness treatment which were analyzed with a completely
randomized design and the measure of segregation ...
Influence of carrot fibre powder addition on rheological, microstructure and sensory characteristics of stirred‐type yogurt
(Wiley Blackwell Publishing, Inc, 2019-10)
The incorporation of 1% (E1) and 2% (E2) of the carrot fibre powder obtained from carrot discards to yogurts was studied. The effect of the fibre addition on the physicochemical parameters, waterholding capacity (WHC), ...
Estudio de factibilidad para la creación de una empresa productora y comercializadora de Yogurt de Arazá 2016
(Universidad de Guayaquil Facultad de Ciencias Administrativas, 2016)
El objetivo general del presente estudio es el análisis sobre el nivel de conocimientos de las bondades nutricionales del arazá a través de un estudio de campo para plantear estrategias que permitan aprovechar esta fruta ...
Desenvolvimento de frozen yogurt contendo Camellia sinensis
(Universidade Tecnológica Federal do ParanáToledoBrasilTecnologia em Processos QuímicosUTFPR, 2017-06-06)
The consumption of healthier foods has been growing worldwide. This increase is justified by the innumerable benefits they bring to human health because they are rich in vitamins, minerals and chemical constituents. In ...
Estabilidade da cor e teor de vitamina c do iogurte elaborado com corantes de betalaína microencapsulados em spray dryer
(Universidade Tecnológica Federal do ParanáCampo Mourao, 2013-04-23)
The processed product color is related to quality, thus the usage of dyes has become a common and necessity practice. The red beet can be obtained from the extracted juice of beet roots. This dye contains various pigments ...
Optimización de los tiempos de operación del área de envasado de yogurt en industrias lácteas Toni S.A.
(2018-01)
The objective of this project is to optimize the process times when making the changes of formats from one presentation to another in a yogurt packaging company, applying the SMED and 5S methodology. With this proposal it ...
The effect of different sweeteners in low-calorie yogurts - a review
(Blackwell Publishing, 2005-11-01)
Recently, increased demand for low-calorie products and foods with alternative sweeteners has gained special attention. Intense sweeteners avoid the problems of health risks associated with caloric sweeteners. This paper ...
The effect of different sweeteners in low-calorie yogurts - a review
(Blackwell Publishing, 2005-11-01)
Recently, increased demand for low-calorie products and foods with alternative sweeteners has gained special attention. Intense sweeteners avoid the problems of health risks associated with caloric sweeteners. This paper ...
The use of cheese whey for probiotic yogurt production
(Arquivo Brasileiro Medicina Veterinaria ZootecniaMinas GeraisBrasil, 2011)
Utilización de la Musa paradisiaca curraré (Plátano verde) rrallado en la elaboración de yogurt tipo I
(Escuela Superior Politécnica de Chimborazo, 2014-06-27)
In the Laboratory of food processing in the Animal Science Faculty of Superior
School of Chimborazo, the Musa paradisiaca curraré grated (green banana) was
used for preparation of yogurt type I at different levels (4, 5 ...