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Intolerância à lactose e ingestão de cálcio
(Universidade do Vale do Rio dos Sinos, 2011-01-01)
This paper aims to present an criticism updated review about lactose intolerance and adequate calcium intake. An exploratory study like literature review was conducted, from studies with human, published from 1998 to the ...
Intolerância à lactose e ingestão de cálcio
(Universidade do Vale do Rio dos Sinos, 2011-01-01)
This paper aims to present an criticism updated review about lactose intolerance and adequate calcium intake. An exploratory study like literature review was conducted, from studies with human, published from 1998 to the ...
Darwin's illness: A final diagnosis
(ROYAL SOCIETY, 2007)
We have re-examined many of the abundant publications on the illness that afflicted Charles Darwin during most of his life, including some of the 416 health-related letters in his correspondence, as well as his autobiographical ...
Aplicação de concentrado proteico de soro de leite com lactose hidrolisada em iogurte com baixo teor de lactose
(Universidade Tecnológica Federal do ParanáCampo MouraoMedianeiraPrograma de Pós-Graduação em Tecnologia de Alimentos, 2014-07-29)
Elaboração de um doce “brigadeiro” isento de lactose
(Universidade Tecnológica Federal do ParanáPonta GrossaBrasilDepartamento Acadêmico de AlimentosTecnologia em AlimentosUTFPR, 2013-04-15)
Lactose intolerance is the inability of the body to completely digest the lactose, the predominant sugar of milk. Due to this clinical context, individuals with this disease need to replace milk, the main lactose source, ...
Leite semi-desnatado ultrapasteurizado com teor reduzido de lactose através do método enzimático
(Universidade Tecnológica Federal do ParanáFrancisco BeltraoBrasilTecnologia em AlimentosEspecialização em Gestão da Qualidade na Tecnologia de AlimentosUTFPR, 2015-09-12)
Milk is the food most consumed by the human population in all its age, is the most complete food "in nature" in diets. But about 70% of the world population is lactose intolerant, being unable to ingest the main carbohydrate ...
Sobremesa láctea sem lactose e sobremesa de soja, enriquecidas com fibras e calda de morango
(Universidade Tecnológica Federal do ParanáPonta GrossaBrasilDepartamento Acadêmico de AlimentosTecnologia em AlimentosUTFPR, 2015-02-13)
The development of lactose-free products meets the market with new options consumption for the lactose intolerant. Few food emulsions sold as desserts are without lactose. The intake of prebiotic fibers should be encouraged ...
Effect of lactose hydrolysis during manufacture and storage of drinkable yogurt
(SciTechnol, 2013-12)
Reduced-lactose yogurts are still not available in the Argentinean market despite the fact in Latin America the incidence of deficientlactose individual is very high. In this work, variables to hydrolyze the lactose ...
Dairy products modified in their lactose content
(Bentham Science Publishers, 2012-01)
Lactose intolerance is a problem suffered by a large part of the world population. The simplest solution is to remove (partially or completely) dairy products from diet. However, a more convenient alternative from the ...
Avaliação do teor de lactose e sódio em queijos mussarela e colonial
(Universidade Tecnológica Federal do ParanáFrancisco BeltraoBrasilTecnologia em AlimentosUTFPR, 2017-02-07)
Lactose intolerance is caused by a deficiency in the individual's body, which has difficulty metabolizing lactose. Thinking of this need, the industries have developed product lines without lactose or with low sugar content. ...