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The combined effects of Stevia and sucralose as sugar substitute and inulin as fat mimetic on the physicochemical properties of sugar-free reduced-fat dairy dessert
(AZTI-Tecnalia, 2017-12)
The aim of this study was to examine the influence of Stevia (St) and sucralose (Su) as a sugar substitute and inulin as a fat mimetic on starch-based model dairy desserts on it's physicochemical properties, since the ...
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, ...
Utilization Of Plant Dietary Fibers To Reinforce Low-calorie Dairy Dessert Structure
(SpringerNew York, 2017)
Caracterização tecnológica de sobremesas lácteas achocolatadas cremosas elaboradas com concentrado protéico de soro e misturas de gomas carragena e guar
(Divisão de Biblioteca e Documentação do Conjunto das Químicas da Universidade de São Paulo, 2004-09)
The consumption of dairy desserts has boomed in the last few decades, due to the technological progress in the development of ingredients and processes. In this study the physicochemical and sensory characterization of ...
Elaboração de um sorvete a base de soro de leite com redução de lactose
(Universidade Tecnológica Federal do ParanáPonta GrossaBrasilDepartamento Acadêmico de AlimentosTecnologia em AlimentosUTFPR, 2012-06-12)
The first information we have about ice cream is dated more than three thousand years ago. Ice cream is manufactured from a stable emulsion, also called syrup, pasteurized, where through a freezing process under continuous ...