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Utilization of Plant Dietary Fibers to Reinforce Low-Calorie Dairy Dessert Structure
(Springer, 2017-05)
Effect of plant fibers, carrageenan, and starch concentration on mechanical properties and syneresis measurements of low-calorie dairy desserts was studied simultaneously using the response surface methodology. Apple, ...
Syneresis and sensory acceptability of desserts based on whey proteins concentrates
(Science and Education Publishing, 2016-07)
Synereis and sensory acceptability of dairy desserts based on whey proteins concentrate were investigated. Samples were prepared with whey protein concentrate, modified corn starch, cocoa and sucrose or sucralose. For ...
Utilization Of Plant Dietary Fibers To Reinforce Low-calorie Dairy Dessert Structure
(SpringerNew York, 2017)
Desenvolvimento e avaliação de sobremesa aerada de soro de leite sabor mirtilo
(Universidade Tecnológica Federal do ParanáFrancisco BeltraoBrasilTecnologia em AlimentosTecnologia em AlimentosUTFPR, 2015-06-19)
There, on the market, several types of milk products, among which are the ready milky desserts for consumption which have been blunting to the consumers' market and presented constant growth. This product type appears as ...
Avaliação da estabilidade de sobremesa láctea cremosa potencialmente probiótica
(Universidade Tecnológica Federal do ParanáPonta GrossaBrasilDepartamento Acadêmico de AlimentosTecnologia em AlimentosUTFPR, 2012-06-21)
Due to increasing consumer demand for foods that are healthy and easy to use, the dairy industry is worrying to meet this interest in adding your products ready for consumption, probiotic cultures. Research shows that some ...
Sobremesa láctea elaborada com leite de ovelha adicionada de geleia de erva-mate
(Universidade Federal de Santa MariaBrasilCiência e Tecnologia dos AlimentosUFSMPrograma de Pós-Graduação em Ciência e Tecnologia dos AlimentosCentro de Ciências Rurais, 2022-03-24)
The demand for dairy desserts has been growing, due to the practicality and convenience of consumption. Differentiated dairy products with added nutritional value have also been increasingly sought after by consumers. ...
Desarrollo y evaluación de un postre lácteo con fibra de naranjaPreparation and evaluation of a milk dessert with orange fiber
(Universidad de Antioquia, Facultad de Ciencias Farmacéuticas y AlimentariasDiseño y Formulación de Medicamentos Cosméticos y AfinesGrupo de Investigación en Análisis SensorialMedellín, Colombia, 2021)