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Inclusão de ora-pro-nobis (Pereskia aculeata Mill.) na alimentação de codornas (Coturnix coturnix japonica) como substituição do farelo de soja
(Universidade Tecnológica Federal do ParanáPato BrancoBrasilDepartamento Acadêmico de Ciências AgráriasAgronomiaUTFPR, 2019-07-17)
The coturniculture (activity of raising quail) is expanding in the poultry sector due to it’s low labor requirement, low investment cost, besides it’s easy management. Furthermore, the birds for posture have precocity of ...
Salt equivalence and temporal dominance of sensations of different sodium chloride substitutes in butter
(Institute of Food Research and the Hannah Research Institute, 2014)
Effect of the addition of resistant starch in sausage with fat reduction on the physicochemical and sensory properties
(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2019)
Abstract Sausage is one of the meat products most consumed in Brazil, although the incorporation of fat is necessary for its elaboration, influencing its technological and sensory characteristics and its caloric value. The ...
Alternative sugar substitutes in canned cherries with improved nutritional value suitable for special diet consumers
(2014-11)
Cherries in syrup were developed with an improved nutritional profile, which can be a healthier choice for people with special diets by the partial and total replacement of sucrose with less caloric polyols as alternative. ...
Isolation and engineering of a Listeria grayi bacteriophage
(NATURE PORTFOLIO, 2021)
The lack of bacteriophages capable of infecting the Listeria species, Listeria grayi, is academically intriguing and presents an obstacle to the development of bacteriophage-based technologies for Listeria. We describe the ...
Are we sure we eat what we buy? Fish mislabelling in Buenos Aires province, the largest sea food market in Argentina
(Elsevier Science, 2020-01)
The detection of substituted or mislabeled seafood may have different consequences on consumers and the environment, including economic losses due to potential commercial fraud, public health effects, uncontrolled impacts ...
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. ...
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. ...
Alimento tipo queijo à base de mandioca
(Universidade Tecnológica Federal do ParanáPonta GrossaBrasilDepartamento Acadêmico de AlimentosTecnologia em AlimentosUTFPR, 2016-11-24)
In recent years, the search for natural foods has been increasing. In this category, the most sought are lactose-free, cholesterol-free and vegetarian and or vegan products. Nowadays, in the Brazilian market the product ...
Influence of the concentration of polyols on the rheological and spectral characteristics of guar gum
(2013-09-01)
Polyols are widely used as sugar substitutes and provide texture to foods. Guar gum has many applications in food industry such as increasing product viscosity and improving texture. Knowledge of rheological properties of ...