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Utilization of Plant Dietary Fibers to Reinforce Low-Calorie Dairy Dessert Structure

Dello Staffolo, Marina; Sato, Ana C. K.; Cunha, Rosiane L. (Springer, 2017-05)

Effect of plant fibers, carrageenan, and starch concentration on mechanical properties and syneresis measurements of low-calorie dairy desserts was studied simultaneously using the response surface methodology. Apple, ...

The combined effects of Stevia and sucralose as sugar substitute and inulin as fat mimetic on the physicochemical properties of sugar-free reduced-fat dairy dessert

Rodriguez Furlán, Laura Teresa; Campderrós, Mercedes Edith (AZTI-Tecnalia, 2017-12)

The aim of this study was to examine the influence of Stevia (St) and sucralose (Su) as a sugar substitute and inulin as a fat mimetic on starch-based model dairy desserts on it's physicochemical properties, since the ...

Utilization Of Plant Dietary Fibers To Reinforce Low-calorie Dairy Dessert Structure

Dello Staffolo; Marina; Sato; Ana C. K.; Cunha; Rosiane L. (SpringerNew York, 2017)

Syneresis and sensory acceptability of desserts based on whey proteins concentrates

Celeghin, Adelina Guadalupe; Minetti, Florencia; Contini, Liliana Ester; Miccolo, María Eugenia; Rubiolo, Amelia Catalina; Olivares, María Laura (Science and Education Publishing, 2016-07)

Synereis and sensory acceptability of dairy desserts based on whey proteins concentrate were investigated. Samples were prepared with whey protein concentrate, modified corn starch, cocoa and sucrose or sucralose. For ...

Assessment of antioxidant activity, lipid profile, general biochemical and immune system responses of Wistar rats fed with dairy dessert containing Lactobacillus acidophilus La-5

Moura, C. S.; Lollo, P. C. B.; Morato, P. N.; Esmerino, E. A.; Margalho, L. P.; Santos Junior, V. A.; Coimbra, P. T.; Capatto, L. P.; Silva, M. C.; Gomes, A. S. Garcia; Granto, D.; Bolini, H. M. A.; Sant`Ana, A. S.; Cruz, A. G.; Amaya-Farfan, Jaime (Elsevier, 2017)

On the behavior of Listeria innocua and Lactobacillus acidophilus co-inoculated in a dairy dessert and the potential impacts on food safety and product's functionality

Fernandes, MS; Cruz, AG; Arroyo, DMD; Faria, JDF; Cristianini, M; St'Ana, AS (Elsevier Sci LtdOxfordInglaterra, 2013)

Assessment Of Antioxidant Activity, Lipid Profile, General Biochemical And Immune System Responses Of Wistar Rats Fed With Dairy Dessert Containing Lactobacillus Acidophilus La-5

Moura; C. S.; Lollo; P. C. B.; Morato; P. N.; Esmerino; E. A.; Margalho; L. P.; Santos-Junior; V. A.; Coimbra; P. T.; Cappato; L. P.; Silva; M. C.; Garcia-Gomes; A. S.; Granato; D.; Bolini; H. M. A.; Sant'Ana; A. S.; Cruz; A. G.; Amaya-Farfan; Jaime (Elsevier Science BVAmsterdam, 2016)

Physicochemical and Rheological Properties of a Dairy Dessert, Enriched with Chickpea Flour

Aguilar-Raymundo, VG; Velez-Ruiz, JF (2018)

Physicochemical and rheological properties of a dairy dessert, enriched with chickpea flour

Aguilar-Raymundo V.G., Vélez-Ruiz J.F. (2020)

Influence of functional and diet/light claims on chocolate dairy dessert consumers' evaluations: bilinear and multilinear decomposition methods

Morais, E. C.; Pinheiro, Ana Carla Marques; Nunes, C. A.; Bolini, H. M. A. (Food & Nutrition Press, 2016)

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