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Start-up : "Guli's Ice Cream Experiencie"
(Universidad de San Andrés. Escuela de Administración y Negocios, 2018)
Desenvolvimento de um sorvete de abacate com calda de banana
(Universidade Tecnológica Federal do ParanáPonta GrossaBrasilDepartamento Acadêmico de AlimentosTecnologia em AlimentosUTFPR, 2012-10-01)
Considering the characteristics of avocado and the low consumption of avocado and ice cream in a particular time of year, this study aimed to verify the feasibility of developing ice cream flavored with avocado and banana ...
Elaboração de um sorvete a base de soro de leite com redução de lactose
(Universidade Tecnológica Federal do ParanáPonta GrossaBrasilDepartamento Acadêmico de AlimentosTecnologia em AlimentosUTFPR, 2012-06-12)
The first information we have about ice cream is dated more than three thousand years ago. Ice cream is manufactured from a stable emulsion, also called syrup, pasteurized, where through a freezing process under continuous ...
Elaboração de sorvete adicionado de extrato de cascas de jabuticaba (Plinia cauliflora): avaliação de compostos bioativos
(Universidade Tecnológica Federal do ParanáFrancisco BeltraoTecnologia em Alimentos, 2013-04-19)
The jabuticaba is a tropical fruit of high nutritional value and is good source of carbohydrates, fiber, vitamins, flavonoids and carotenoids, iron, calcium and phosphorus, and it can be used both for industrialization in ...
Sorvete com adição de leitelho e substituição parcial de gordura
(Universidade Tecnológica Federal do ParanáPonta GrossaBrasilDepartamento Acadêmico de AlimentosTecnologia em AlimentosUTFPR, 2014-12-11)
The buttermilk is to a residue the production of butter, considered highly polluting. This study aims to develop an ice cream with the addition of buttermilk. One of the most important characteristics of buttermilk, and ...
Sno-cone stall in Trinidad
(Bon Genie Ltd.,Trinidad,W.I.;Printed by Syncreators Ltd., 2009-02-05)
A group of children standing next to a sno-cone vending stall eating their sno-cone. Description on the card:"These colourful sno-cone stall are usually found around Port of Spain's famous SAVANNAH and offer a wide variety ...
Análises físico-químicas em formulações de sorvetes com substituição total e parcial de sacarose pela combinação de edulcorante ciclamato:sacarina
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilDepartamento Acadêmico de Alimentos e Engenharia QuímicaTecnologia em AlimentosUTFPR, 2022-06-09)
One of the most recent trends of the market is the high search and concern for healthier foods. The ice cream, for being highly democratic and appreciated by every ages, becomes a great food for the research of reduction ...
Substituição parcial de gordura em gelado comestível utilizando goma xantana
(Universidade Tecnológica Federal do ParanáPonta GrossaBrasilDepartamento Acadêmico de AlimentosTecnologia em AlimentosUTFPR, 2011-11-16)
With the increasing more healthful food and ice cream demand the necessity appears to increase to the portfólio of products light. This work has as intention to develop an ice cream light partially substituting the vegetal ...
Desenvolvimento e caracterização de sorvete elaborado com queijo quark simbiótico
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilDepartamento Acadêmico de AlimentosEngenharia de AlimentosUTFPR, 2019-11-29)
Following the upcoming Market trend of functional food, the ice cream has shown its great power to the addiction of functional ingredients, as probiotic and the prebiotic. The use of the Quark cheese as a great source of ...
Desenvolvimento e caracterização de sorvete vegano de chocolate
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilDepartamento Acadêmico de AlimentosTecnologia em AlimentosUTFPR, 2018-06-14)
The market for vegan foods is in full extension, due to the occurrence of more and more people having some type of food restriction. The raw material commonly used in the manufacture of ice cream is milk, thus limiting ...