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RHEOLOGICAL EVALUATION OF THE STRUCTURE OF ICE CREAM MIXES VARYING FAT BASE
(KERSCHENSTEINER VERLAG GMBHLAPPERSDORF, 2012)
This paper discusses the influence of fat type in the structure of ice cream, during its production by means of rheo-optical analysis. Fat plays an important part in the ice cream structure formation. It's responsible for ...
Rheological characterization of full-fat and low-fat glaze materials for foods
(Elsevier, 2016-02)
The objective of this work was to perform the rheological characterization of full-fat and low-fat glaze materials used as film-forming fluids. Glaze materials were elaborated with icing sugar, skim milk powder, water, ...
Performance of low-fat beef burger with added soluble and insoluble dietary fibers
(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2018)
AbstractInulin, fructooligosaccharide, oat fiber and wheat fiber were added at 3 and 6% level in low-fat beef burger and their performances were evaluated. The low-fat beef burgers were submitted to cooking losses, objective ...
Through-package fat determination in commercial Samples of mayonnaise and salad dressing using time-domain nuclear magnetic resonance spectroscopy and chemometrics
(Elsevier B.V., 2015-02-01)
Although fat is an essential component in the human diet, the consumption of food with high fat content has been the major cause of obesity. Here we are demonstrating that time-domain nuclear magnetic resonance (TD-NMR) ...
Water adsorption and rheological properties of full-fat and low-fat cocoa-based confectionery coatings
(Institution of Chemical Engineers, 2018-07)
Growth in consumer demand for healthier and/or reduced calorie foods often brings with it the requirement to match the performance of existing products. Cocoa-based coatings are widely used in food manufacturing and low-fat ...
Modelling the effect of temperature on the lipid solid fat content (SFC)
(Elsevier Science BvAmsterdamHolanda, 2012)
Effect of the addition of wheat fiber and partial pork back fat on the chemical composition, texture and sensory property of low-fat bologna sausage containing inulin and oat fiber
(Soc Brasileira Ciencia Tecnologia Alimentos, 2015-01-01)
The objective of this work was to study the effect of adding wheat fiber and partial pork back fat on the quality characteristics of bologna sausage. The compound central rotating design was used with treatments containing ...
Efeito da utilização de substitutos de gordura em queijos light
(2011)
Cheeses are known to be sources of calcium, phosphorus and protein, important nutrients for a suitable nutrition. However, certain cheeses imply the ingestion of large amounts of fats, which can cause the development of ...