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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 ...
Chemical interesterification: Alternative to production of zero trans fats
(Soc Brasileira QuimicaSao PauloBrasil, 2007)
Trans fatty acid isomers in human health and in the food industry
(Sociedad de Biología de Chile, 1999)
Análise de rotulagem de alimentos a partir da determinação, em larga escala, de gorduras trans
(Universidade Federal de Minas GeraisUFMG, 2016-02-29)
In this work a verification was made to show how TRANS fat is identified in food and nutrition information labels of processed products, especially those which state that "does not contain TRANS fat". In this study 251 ...
Fatty Acid (fa) Compositions And Trans Content Of Frequently Consumed Edible Oils And Fats From Iran' Market
(Bentham Science Publ LtdSharjah, 2016)