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Lanzamiento de nueva línea de helados fortificados aptos para diabéticos y celíacos
(CRUC-IUA-UNDEF, 2011-06)
En este trabajo se desarrolla la incorporación de un nuevo helado fortificado apto para el consumo de celíacos y diabéticos, en una empresa del rubro que se encuentra actualmente trabajando con productos similares al ...
Supercritical fluid extracts from the Brazilian cherry (Eugenia uniflora L.): Relationship between the extracted compounds and the characteristic flavour intensity of the fruit
(ELSEVIER SCI LTD, 2011)
Supercritical carbon dioxide (SC-CO(2)) extractions of Brazilian cherry (Eugenia uniflora L.) were carried out under varied conditions of pressure and temperature, according to a central composite 2(2) experimental design, ...
Response surface analysis of extract yield and flavour intensity of Brazilian cherry (Eugenia uniflora L.) obtained by supercritical carbon dioxide extraction
(ELSEVIER SCI LTD, 2009)
This work evaluated the effect of pressure and temperature on yield and characteristic flavour intensity of Brazilian cherry (Eugenia uniflora L) extracts obtained by supercritical CO(2) using response surface analysis, ...
Lactic acid bacteria decarboxylation reactions in cheese
(Elsevier, 2016-11)
Fermentation in cheese comprises oxidation-reduction of carbohydrates to yield organic acids, alcohols and carbon dioxide. Furthermore, organic acid and amino acid metabolism produces a series of compounds that positively ...
Physicochemical characteristics and shelf life estimation of maize/soybean extrudates added with bovine haemoglobin
(Wiley Blackwell Publishing, Inc, 2013-09)
Maize/soybean (88:12) extrudates fortified with bovine haemoglobin as a source of iron with the addition of iron absorption enhancers were developed. The aims were to evaluate physicochemical characteristics and to predict ...