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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 ...
Sustitución de colorantes en alimentosSubstitution of colorants in food
(Corporación Universitaria Lasallista, 2012)
Aplicación de inulina de dalia y de achicoria en el desarrollo de productos alimentarios
(27/01/2011)
ABSTRACT: This work was doomed to analysis of the implementation of dahlia and chicory inulin in food processing were developed based dairy products (ice cream and custard) and bread products (bread box, scones and donuts). ...
Evaluación de la sustitución de grasa por harina de pepino (Cyclanthera pedata) en una salchicha tipo Frankfurt
(Universidad de La Salle. Facultad de Ingeniería. Ingeniería de Alimentos, 2018)
A Review of the Functional Characteristics and Applications of Aristotelia chilensis (Maqui Berry), in the Food Industry
(Multidisciplinary Digital Publishing Institute (MDPI), 2024)
Concentrado protéico de soro como substituto de gordura em pão de queijoWhey protein concentrate as a fat substitute in cheese bread
(Instituto de Tecnologia de Alimentos - ITAL, 2012)
Effect of the addition of wheat fiber and partial pork back fat on the chemical composition, texture and sensory property of low-fat bologna sausage containing inulin and oat fiber
(Soc Brasileira Ciencia Tecnologia Alimentos, 2015)
A description of Chilean food and nutrition health policies
(2021)
Background: Chile has implemented numerous successful food and nutrition initiatives since the early 20th century, aiming to address malnutritionin all its forms. Aim: To summarize the major nutrition and food-related ...
Effect of the addition of wheat fiber and partial pork back fat on the chemical composition, texture and sensory property of low-fat bologna sausage containing inulin and oat fiber
(Soc Brasileira Ciencia Tecnologia Alimentos, 2015-01-01)
The objective of this work was to study the effect of adding wheat fiber and partial pork back fat on the quality characteristics of bologna sausage. The compound central rotating design was used with treatments containing ...