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Gluten free pasta rheology: influence of cooking time on structural features
(Nova Science Publishers, 2014)
Pasta is a stable food product that is produced mainly by mixing durum wheat semolina and water. It can be consumed after cooking as fresh pasta or can also be dried for future use. Pasta products are one of the most typical ...
Liofilização de frutas tropicais
(Universidade Federal de São CarlosBRUFSCarPrograma de Pós-Graduação em Engenharia Química - PPGEQ, 2008-08-21)
The national and international markets of processed fruits have continually grown due to the improved quality of the marketed product, the convenience of ready-to-serve products and because the availability of seasonal ...
Carga administrativa: um diagnóstico ex post do registro sanitário de alimentos
(2020-06-29)
Objetivo – Este estudo buscou estimar a carga administrativa gerada às empresas peticionantes, decorrente do registro sanitário de alimentos de transição para lactentes e crianças de primeira infância e do registro de ...
Refined cassava flour in bread making: a review
(Universidad Nacional de Colombia - Sede Bogotá - Facultad de Ingeniería, 2017-01-01)
Different studies have developed a variety of breads using cassava flour, with similar characteristics to wheat flour breads. The use of cassava flour in bread making is a convenient alternative for promoting the use of a ...
Effectsof roasting, extraction and freeze-concentration of specialty coffee from Linares (Nariño, Colombia) on flavor-related compounds and cup quality
(Universidad de La Sabana, 2021-07-13)
El café se ha convertido en una de las bebidas mas consumidas a nivel mundial. Con un mercado en continuo crecimiento y sofisticación el mercado el café genera un gran impacto a nivel económico, social y cultural.En las ...
Considera tións of ice morphology and driving forces in freeze concentratión
(2015)
Ice rnorphology (size and shape) influence decisively in sensory appreciation, texture
and quality of rnany frozen foods. Ice rnorphology is also irnportant in sorne
technological processes such as freeze drying and freeze ...
Plan de negocio para la venta de aguaymanto deshidratado, como alimento saludable (“superfood”), para deportistas en California, Estados Unidos
(Universidad Peruana de Ciencias Aplicadas (UPC)PE, 2021-11-03)
El aguaymanto es un fruto andino con muchas propiedades beneficiosas para la salud al punto de ser considerado un superalimento, lo que lo convierte en un alimento exótico y de alto valor nutritivo. El proceso de deshidratado, ...
Aplicação do controle estatístico de processo para avaliar o coeficiente de fricção em embalagens flexíveis
(Universidade Tecnológica Federal do ParanáLondrinaBrasilEngenharia de ProduçãoUTFPR, 2021-05-07)
Plastic packaging is widely used in the food industry, having four main functions, protection, conservation, information and convenience in use. During product filling, packaging plays a key role in productivity, so it is ...
Standard and new processing techniques used in the preparation of films and coatings at the lab level and scale-up
(CRC Press - Taylor & Francis Group, 2016)
Ongoing research on biodegradable/edible lms is being made, and there is a great interest to make this knowledge more widely available and used. In the last 30 years, considerable progress has been made in developing these ...