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Avaliação sensorial e físico-química de chocolates tipos tradicional e diet
(Universidade Federal de UberlândiaBrasilEngenharia de Alimentos, 2019)
Avaliação da composição em ácidos graxos de barras de chocolate ao leiteEvaluation of fatty acid composition in milk chocolate bars
(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 1998)
How chocolate is made?
(2013)
First the beans are shipped to the chocolate factory. At the factory, the beans are inspected and cleaned. After that, the beans have been sorted and roasted. Next, the outer shells of the beans will be cracked. The inner ...
Equisweet milk chocolates with intense sweeteners using time-intensity method
(Wiley-blackwellHobokenEUA, 2007)
Characterization of the surface properties of chocolate using scale-sensitive fractal analysis
(TAYLOR & FRANCIS INC, 2002)
A scanning laser microscope was used at its highest resolution (25 mum) to study the surface of three kinds of commercial chocolate. Data of measured surfaces were analyzed by scale-sensitive fractal analysis (SSFA) using ...
Homogenization and crystallization to improve the properties of whole milk powder for chocolate productionHomogeneização e cristalização para melhorar as propriedades do leite em pó integral para a produção de chocolate
(Universidade Federal de ViçosaCiência e Tecnologia de Alimentos, 2022)
Elaboração e caracterização da bebida a base de arroz com chocolate
(Universidade Tecnológica Federal do ParanáLondrina, 2014-02-17)
The vegetable drinks are characterized as soluble beverages, which are not present in animal fat and lactose, are considered sources of minerals. By unfamiliarity with the product to drink rice is still not too consumed ...
Análise de chocolates comerciais por perfil flash e difração de raio-x
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilDepartamento Acadêmico de AlimentosEngenharia de AlimentosUTFPR, 2019-11-29)
Chocolate is the main product obtained from cocoa, defined as a suspension of solid particles (sugar, cocoa solids, and milk solids), containing a rich in fat phase, contributing to aroma, flavor, final product’s color. ...