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Amorphous cellulose gel as a fat substitute in fermented sausages
(Elsevier Sci LtdOxfordInglaterra, 2012)
Efeito das fibras alimentares como substitutos de gordura em hambúrguer de carne bovina e paio
(Universidade Estadual Paulista (Unesp), 2016-02-15)
As fibras alimentares têm mostrado bom desempenho tecnológico e sensorial quando utilizadas como substituto de gordura em produtos cárneos. O objetivo do estudo foi avaliar o efeito de quatro fibras alimentares como ...
Stearic acid: A possible substitute for trans fatty acids from industrial origin
(2011)
Trans isomers, contained in partially hydrogenated oils, which are used in the food industry,have been questioned and nowadays trends are heading towards reducing their consumption. The food industry is facing a dilemma, ...
Substituting sedentary time with physical activity domains: An isotemporal substitution analysis in Chile
(Facultad de Ciencias de la Salud, 2019)
Introduction: Sedentary behavior (SB), physical inactivity and obesity are main risk factors for non-communicable diseases. However, it is unknow whether reallocating SB time with physical activity (PA) domains related to ...
Addition of essential oils and inulin for production of reduced salt and fat ham
(2019-06-01)
It has been estimated that approximately 75% of the human's sodium intake is added during industrial manufacturing. Processed meats can also contain relatively high amounts of saturated fats, and high levels of fat, ...
Desenvolvimento de amidos fosfatados de batata-doce e mandioca e aplicação como substitutos de gordura em sorvetes
(Universidade Estadual Paulista (UNESP), 2014)