An optimum formulation for a cookie sweet cream filling was selected using response surface methodology (RSM). The formulation included corn starch, powdered sugar, unflavored gelatin, cocoa butter, and distilled water. ...

BACKGROUND: Many food products need to be reformulated to reduce the intake of saturated and trans fats which are considered unhealthy. In particular, the reformulation of filling creams (FCs) is challenging as these fats ...

The concern of the Ministry of Health with the health of the Brazilian population due to the excessive consumption of sugar, evidenced through research, led to the establishment of goals between the organizations and ...

The use of protective equipment as well as compliance with safety standards, provides employees with a safe and adequate environment to perform their work with quality, preventing injuries and occupational diseases. There ...

Currently, companies in a highly competitive market aim to produce with high quality at a competitive cost. In order to reach this goal, companies are increasingly applying methods and tools of quality. In this context, ...

RESUMEN El presente trabajo tuvo como objetivo general el disminuir costos a través de la reducción de desperdicios del área de Envasado de Panadería San Jorge S.A. – Planta Galletera del Norte a través de la propuesta ...

Consumers find it difficult to properly interpret information conveyed on food labels. Many food products carry positive claims on their front label, in clear and straightforward language, while the content of critical ...