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Developing a prebiotic yogurt: Rheological, physico-chemical and microbiological aspects and adequacy of survival analysis methodology
(Elsevier Sci LtdOxfordInglaterra, 2013)
Aplicação de mucilagem de chia (Salvia Hispanica L.) e ora pro-nóbis (Pereskia aculeata M.) em pó no desenvolvimento de yogurt de abacaxi
(Universidade Tecnológica Federal do ParanáMedianeiraBrasilEngenharia de AlimentosUTFPR, 2021-05-04)
This work aimed to develop a pineapple frozen yogurt with application of chia mucilage to replace the traditional emulsifier and, orpronobis powder as a protein enrichment considering the benefits ...
Utilización de la oca (oxalis tuberosa) para la elaboración de yogurt. Riobamba 2014
(Escuela Superior Politécnica de Chimborazo, 2016-04-27)
This research consisted in the use of oca for making yogurt as a healthy alternative for milk products, it was carried out at the Gastronomy school of ESPOCH workshop; this tuber has been put aside in the consumption due ...
Monitoring the authenticity of low-fat yogurts by an artificial neural network
(Amer Dairy Science Assoc-adsaChampaignEUA, 2009)
Utilización de diferentes niveles de okara en la elaboración de yogurt tipo I
(Escuela Superior Politécnica de Chimborazo, 2015-07-31)
At the installations of the Dairy Product Processing Plant PROLACMOS, located in the Morona Santiago Province, the addition of okara in the type 1 yogurt was evaluated, adjusted under a completely at random design, with ...
The effect of different sweeteners in low-calorie yogurts - a review
(Blackwell Publishing, 2014)
NUTRITIONAL PROPERTIES AND SENSORY ANALYSIS OF YOGURTS MADE FROM MILK OF SHEEP FED LINSEED OIL
(Inst Zootecnia, 2017-01-01)
The objective of this study was to evaluate the effect of inclusion of linseed oil in the diets of lactating ewes on the nutritional and sensory quality of yogurts. The yogurts were produced using 3 liters of sheep milk ...
Plan de emprendimiento para la comercialización de yogurt a base de frutas exóticas en la provincia de El Oro.
(2019)
Currently we are facing a trend of healthy lifestyle that includes a balanced diet, healthy habits and physical exercise, which makes companies improve products, offering quality, safety and trying to avoid all the elements ...
Survival analysis methodology to predict the shelf-life of probiotic flavored yogurt
(Elsevier Science BvAmsterdamHolanda, 2010)