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Determination of 2-methylimidazole and 4-methylimidazole in caramel colors by capillary electrophoresis
(2013-03-06)
The use of chemical preservative compounds is common in the food products industry. Caramel color is the most usual additive used in beverages, desserts, and breads worldwide. During its fabrication process, 2- and ...
Determination of 2-methylimidazole and 4-methylimidazole in caramel colors by capillary electrophoresis
(2013-03-06)
The use of chemical preservative compounds is common in the food products industry. Caramel color is the most usual additive used in beverages, desserts, and breads worldwide. During its fabrication process, 2- and ...
Injection of caramel color to sugar cane in its fabrication processInyección de color caramelo al azúcar de caña en su proceso de elaboración
(Pereira : Universidad Tecnológica de PereiraFacultad de Ciencias Básicas, 2011)
Efecto de edulcorantes no calóricos en la aceptabilidad sensorial de un producto horneado
(Sociedad Chilena de Nutrición, 2017)
Samples of cakes (baked biscuit-type products) made with
sugar (control) and samples prepared with non-caloric
sweeteners (stevia, saccharin and sucralose) were developed
and acceptability evaluated using a 5-point ...
Effect of soyflour and whey protein concentrate on cookie color
(Elsevier Science, 2013-01)
The objective of this work was to investigate the effect of soyflour and wheyproteinconcentrate (WPC) addition on the extent of Maillard reaction and caramelization during cookie baking. Wheat flour from a rotary molded ...
Diseño de un proceso para la obtención de un caramelo dietético a partir de la Jícama (Smallanthus sonchifolia).
(Escuela Superior Politécnica de Chimborazo, 2014)
A process for the production of dietary candy from Jicama (Smallanthus sonchifolia) was designed. It was carried out at the National Institute of Agricultural Research (INIAP), so that the elaboration of dietary candy is ...
Changes in the aroma of organic passion fruit (Passiflora edulis Sims f. flavicarpa Deg.) during ripeness
(Elsevier B.V., 2014-12-01)
The odoriferous importance of volatile compounds during maturation of organic passion fruit was studied. The volatile compounds were analyzed using GC-FID-OSME and GC-MS. The volatile profile changed throughout maturation. ...
A new eco-friendly methodology for the determination of Amaranth dye in foodstuffs using diffuse reflectance spectroscopy
(2016-05-28)
A simple, fast, low cost, and environmentally friendly analytical methodology was developed for the determination of Amaranth dye in foodstuff samples, offering low consumption of reagents. Spot tests were performed using ...