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Elaboração de biscoito funcional do tipo cookies adicionado com o resíduo da polpa de caju
(Universidade Federal do Rio Grande do NorteBrasilUFRNEngenharia de Alimentos, 2021-04)
Brazil is one of the largest cashew producers, and its production is concentrated in the Northeast region. The cashew stalk is a fruit rich in vitamins, fibers and minerals, and its processing generates a large amount of ...
Galletas Nutritivas “Nutri cookies”Nutritive Cookies “Nutri cookies”
(Universidad Peruana de Ciencias Aplicadas (UPC)PE, 2020)
Estabilidade oxidativa de biscoitos contendo farinha de inhame e pêssego
(Universidade Tecnológica Federal do ParanáPato BrancoBrasilPrograma de Pós-Graduação em Tecnologia de Processos Químicos e BioquímicosUTFPR, 2022-02-16)
In the preparation of cookies, the presence of lipid ingredients allows a greater susceptibility to oxidation reactions, which are the main responsible for the loss of quality of food products. In this sense, the addition ...
Galletas Nutritivas “Nutri cookies”
(Universidad Peruana de Ciencias Aplicadas (UPC)PE, 2020-02-25)
La siguiente tesis explica la viabilidad del negocio sobre galletas nutritivas a base de quinua, cañihua y kiwicha. Con un ingrediente principal llamado espirulina, un alga rica en más de 11 vitaminas, minerales, proteínas, ...
From Chaos to Cookie Cutting: An Enhanced Version of Emergence of Value in Resource-Based View-Edición Única
(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2015)
Jerusalem artichoke tuber flour as a wheat flour substitute for biscuit elaboration
(Elsevier Science, 2019-07)
Jerusalem artichoke produces underground tubers which accumulate fructans, mainly inulin, which can be regarded as functional dietary fiber. In the present work, flour from Jerusalem artichoke (JA) was obtained and this ...
Effect Of Baru (dipteryx Alata Vog.) Addition On The Composition And Nutritional Quality Of Cookies
(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2017)
Galletas Calette
(Universidad Peruana de Ciencias Aplicadas (UPC)PE, 2020-12-02)
El presente trabajo de investigación consiste en el desarrollo de galletas saludables a base de ingredientes naturales y de calidad. El insumo principal es el polvo de cáscara de huevo puesto que, este ingrediente brinda ...
Elaboración de Galletas a Base de Amaranto con Frutas Deshidratadas de la Zona Central Andina 2012
(Escuela Superior Politécnica de Chimborazo, 2013-07-29)
This research aims at the realization of cookies including Amaranth flour and dehydrated fruits, making these cookies healthy and nutritious. We took meticulous care in the selection raw material which allowed us to obtain ...