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Fatty acid and triacylglycerol composition and thermal behaviour of fats from seeds of Brazilian Amazonian Theobroma species
(John Wiley & Sons LtdW SussexInglaterra, 2002)
Spray Drying of Grape Juice From Hybrid CV. BRS Violeta: Microencapsulation of Anthocyanins Using Protein/Maltodextrin Blends as Drying Aids
(Wiley-Blackwell, 2017-02-01)
Grape juice contains high amounts of anthocyanins, with great potential for substituting synthetic food dyes. Carrier agents used in spray drying entraps anthocyanins, allowing their preservation. This work appraised whey ...
Variation of color with baking time in snacks made with pregelatinized cassava
(Wiley Blackwell Publishing, Inc, 2021-08)
Color is an importantaspect when formulating products, as the consumer will evaluate this aspect in the first instance. There is a growing interest in non-wheat producing regions to replace it with local sources of starches. ...
Artichoke cv. Francés flower extract as a rennet substitute: effect on textural, microstructural, microbiological, antioxidant properties, and sensory acceptance of miniature cheeses
(John Wiley & Sons Ltd, 2021-03)
BACKGROUND: The most common milk-clotting enzymes in the cheese industry are recombinant chymosins. Food naturalness is a factor underpinning consumers' food choice. For consumers who avoid food with ingredients from ...
Food intake and the significance of feeding in Qom children of northern Argentina
(Oxford University Press, 2020-11)
Background: As part of the ubiquitous nutritional transition indigenous are experiencing, the typical diet of most indigenous communities is being substituted by one with high-fat and high-energy-density foods. Domestic ...
STARCH DIGESTIBILITY AND GLYCEMIC INDEX OF COOKIES PARTIALLY SUBSTITUTED WITH UNRIPE BANANA FLOUR.
(2013-02-19)
The Mexican government declared that overweight and obesity are Mexico’s principal public health problems. Because of this problem the development of nutraceutical foods with a low glycemic index is necessary. Cookies with ...
Influência de diferentes combinações de substitutos de açúcar: parâmetros tecnológicos de biscoito tipo cookie
(Universidade Tecnológica Federal do ParanáFrancisco BeltraoBrasilEngenharia de AlimentosUTFPR, 2021-12-10)
In order to minimize public health problems related to excessive sugar consump-tion, a national agreement was signed in 2018 to reduce this ingredient in some processed foods. Biscuits, a product contemplated in the Brazilian ...