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Produção de biscoito do tipo petit four
(Universidade Federal do Rio Grande do NorteBrasilUFRNEngenharia de Alimentos, 2019-05-30)
Cookies and biscuits can be purchased in virtually every type of grocery store and in one piece that can satisfy every taste. Not surprisingly, in 2018 alone Brazilians consumed 1.17 million tons of biscuits. Among the ...
Caracterização química, reológica e aceitação sensorial do queijo petit suisse brasileiroChemical composition, water holding capacity, rheological properties and sensory acceptability of Brazilian commercial petit suisse cheeses
(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2000)
Analysis of various sweeteners in petit suisse cheese: determination of the ideal and equivalent sweetness
(Blackwell Publishing, 2014)
Potencial simbiótico de queijo tipo petit suisse diet adicionado de extrato de castanha do Brasil, Bifidobacterium bifidum e Lactobacillus paracasei
(Universidade Tecnológica Federal do ParanáMedianeiraBrasilEngenharia de AlimentosUTFPR, 2018-05-14)
Functional foods have attracting consumers, because its health benefits for those who eat them, as an example of that is the Brazil nut and the dairy products, which are increasingly showing up on the supermarket shelves. ...
Inulin and oligofructose improve sensory quality and increase the probiotic viable count in potentially synbiotic petit-suisse cheese
(ELSEVIER SCIENCE BV, 2008)
The influence of inulin, oligofructose and oligosaccharides from honey, combined in different proportions, on the consumers` sensory acceptance, probiotic viable count and fructan content of novel potentially synbiotic ...
The influence of sweeteners in probiotic Petit Suisse cheese in concentrations equivalent to that of sucrose
(Elsevier Science IncNew YorkEUA, 2013)