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Mostrando ítems 31-37 de 37
Desarrollo de recubrimiento activo basado en almidón/acetato de almidón para preservar la calidad de alimentos regionales
(2020-03-09)
El objetivo del trabajo de tesis fue el desarrollo de un bio-recubrimiento activo basado en almidón, acetato de almidón de mandioca y fracciones de almidón de mandioca que mejore la vida útil de productos regionales, ...
Biopolymers naturals used in biodegradable packagingBiopolímeros naturales usados en empaques biodegradables
(Universidad de Córdoba, 2007)
Obtention of esterified green banana flour with lactic acid
(Universidade Tecnológica Federal do Paraná (UTFPR), 2015)
Sodium chloride substitution in industrial white slide diary bread
(National University of Food Technologies, 2021-03)
Introduction. The effect of sodium chloride replacement was studied in industrial white slice diary bread, promoting a technological approach to decrease the sodium content from bakery products in order to respond to the ...
Effect of pecan nut expeller meal on quality characteristics of gluten-free muffins
(Elsevier Science, 2021-07)
To improve gluten-free (GF) muffin quality the pecan nut expeller (PNE) has been incorporated at two levels (20 and 30 g/100 g, P20 and P30, respectively) as a partial replacement for traditional flour mix, while water was ...
Evaluation of different hydrocolloids to improve dough rheological properties and bread quality of potato–wheat flour
(Association of Food Scientists and Technologists of India, 2017-05)
The aim of study was to investigate the effect of hydroxylpropylmethylcellulose (HPMC), arabic gum (AG), konjac glucomannan (KG) and apple pectin (AP) at 2% (w/w, potato–wheat flour basis) on the potato–wheat dough (the ...
Effect of emulsifiers on physical and textural characteristics of buñueloEfecto de los emulsificantes sobre las características físicas y texturales del buñuelo
(Universidad de Ciencias Aplicadas y Ambientales U.D.C.A, 2013)