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Color approach to the analysis of white crystal cane sugar for the detection of solid impurities
(2021-01-01)
BACKGROUND: Sugar is consumed worldwide and so the quality control of sugar cane is necessary. Solid impurities are an inherent part of industrial sugar processing. Dark particles and adulteration with sand must be controlled. ...
Evaluating effect of fat, sugar and flour substitutes on properties of white slice dairy bread
(International Scientific Research Organization for Science, Engineering and Technology, 2020-12)
White slice dairy bread (WSDB) is the most important industrial bread consumed in Argentina, it results an interesting target for developing a reduced calorie bread as it contains fat and sugar in its formulation. However, ...
Flow properties of coarse and fine sugar powders
(2018)
© 2017 Wiley Periodicals, Inc.The densification dynamics and flow properties of powdery to granular varieties of commercial sugars were obtained. Samples of granular sugar (GS), refined (RS) sugar, a raw type VHP sugar ...
Flow properties of coarse and fine sugar powders
(2018)
© 2017 Wiley Periodicals, Inc.The densification dynamics and flow properties of powdery to granular varieties of commercial sugars were obtained. Samples of granular sugar (GS), refined (RS) sugar, a raw type VHP sugar ...
White Crystal Cane Sugar Analysis Using a Noninvasive Method for Detection of Tampering with Sand
(2021-01-01)
In this study, a noninvasive and highly analytical frequency method for the detection of tampering with sand (SA) of white crystal cane sugar (WCCS) was developed using energy-dispersive X-ray fluorescence (EDXRF) combined ...
THE WHITE GRUBS INJURING SUGAR CANE IN PORTO RICOTítulo en español
(University of Puerto Rico Mayagüez Campus Agricultural Experiment Station, 1917)
Development of sugar-free white chocolate and compound chocolate. Use of Stevia and sucralose as sweeteners, hydrogenated oil as cocoa butter replacers and inulin as stabilizing agent
(Lambert Academic Publishing, 2016)
The development of sugar-free chocolates and compound chocolates represents a challenge for food technology. In effect, the fully replacement of sugar affects physical quality characteristics like rheological properties ...