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Effect of xantham gum, steviosides, clove, and cinnamon essential oils on the sensory and microbiological quality of a low sugar tomato jam
(Sage Publications Ltd, 2016-03)
The partial or total decrease of sugar content in the formulation of jams affects their physical, chemical and microbiological stability. In order to minimize these technological problems, we studied the effect of xanthan ...
Effect of xantham gum, steviosides, clove, and cinnamon essential oils on the sensory and microbiological quality of a low sugar tomato jam
(2016)
The partial or total decrease of sugar content in the formulation of jams affects their physical, chemical and microbiological stability. In order to minimize these technological problems, we studied the effect of xanthan ...
Analysis of various sweeteners in low-sugar mixed fruit jam: equivalent sweetness, time-intensity analysis and acceptance test
(Wiley-blackwellHobokenEUA, 2013)
Development of Jams with Ancestral Seed Aggregates
(Comite editorial Biology and Life Science Forum, 2022)
Degradation Kinetics of Anthocyanin of Traditional and Low-Sugar Blackberry Jam
(SpringerNew YorkEUA, 2012)
Efecto edulcorante de la sucralosa en la elaboración de mermeladas.
(Escuela Superior Politécnica de Chimborazo, 2021-07-02)
The present bibliographic review aims to investigate the effect of sucralose in the elaboration of products such as jams and jellies that help preserve fruits. The caloric value of the sweetener and traditional jams were ...
Desenvolvimento e aceitabilidade de compota de figo convencional e diet
(Universidade Estadual Paulista (Unesp), 2016-02-26)
Os figos são comercializados in natura ou processados na forma de doces. A preocupação com a saúde, especialmente à obesidade ou diabetes, tem feito o consumidor buscar opções menos calóricas para manter o prazer de ingerir ...
Elaboración de mermelada light de durazno
(Universidad de Chile, 2012)
La mayoría de los peligros y riesgos asociados con la nutrición son una dieta
desbalanceada y un sobreconsumo de alimentos y bebidas con demasiada
grasa, mucha azúcar y sobre todo la ingesta de grandes cantidades de ...
Aplicação do psyllium (Plantago ovata) como substituto da pectina em geleia de abacaxi
(Universidade Tecnológica Federal do ParanáMedianeiraBrasilEngenharia de AlimentosUTFPR, 2021-05-07)
The production of jelly is a method of preserving fruits by the use of heat, being characterized by its low concentration of moisture and high content of solids. Allied to this is the alternative of ...