Buscar
Mostrando ítems 51-59 de 76
Formulación de salsas dulces bajas de calorías
(Universidad Nacional Agraria La Molina, 2017)
Desarrollo de endulzantes no calóricos, de alta potencia y funcionales en base a calcio y fibra dietética soluble
(Universidad de Chile, 2012)
Las enfermedades crónicas relacionadas con una inadecuada alimentación
(sobrepeso, obesidad, diabetes, osteoporosis, hipertensión y problemas
cardiovasculares), representan uno de los principales problemas de salud en ...
Monografía sobre arequipes y dulces de leche con bajo contenido calórico
(Bogotá - Ciencias Agrarias - Maestría en Ciencia y Tecnología de AlimentosUniversidad Nacional de Colombia - Sede Bogotá, 2021)
The current habits of food consumption and the difficulty in obtaining food of high nutritional value, has tended to increase the prevalence of diseases such as obesity and diabetes, and there has been an attendant increase ...
Influência do probiótico Lactobacillus acidophilus e prebióticos na redução e bioacessibilidade de aflatoxinas M1 e B1 em leite integral
(Universidade Tecnológica Federal do ParanáCampo MouraoMedianeiraBrasilPrograma de Pós-Graduação em Tecnologia de AlimentosUTFPR, 2017-03-30)
Milk is a major source of essential nutrients for the growth, development and maintenance of human health. However, it can also be a vehicle for toxic agents, causing serious health risks in individuals who consume it, ...
Physicochemical properties and sensory acceptability of sugar free chocolate formulations added with fish oil and probiotics
Metabolic syndrome is a worldwide multifactorial disorder associated with central obesity through a high caloric intake and a sedentary lifestyle. Metabolic syndrome increases the risk of type 2 diabetes (T2D) disease. A ...
Effect of storage conditions on quality of A functional powder of cape gooseberry Obtained by spray drying
(Bogotá : Universidad de Ciencias Aplicadas y Ambientales, 2014, 2014-01)
En Colombia el aprovechamiento industrial de la uchuva es deficiente por lo cual se propone evaluar un proceso de transformación que otorgue un valor adicional al producto. Alimentos funcionales son productos que ...
The role of non-caloric sweeteners in sensory characteristics of pastry products
(2020-05-18)
The purpose of this work was to evaluate the role of non-caloric sweeteners in pastry products
considering the product made with sugar as a control sample. Sensory preference and acceptability
with consumers were determined ...