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documento electrónico
CURUTCHET, ANA, Autor ; AMPARO TÁRREGA, Autor ; ARCIA, PATRICIA, Autor | 2023This work aimed to study the response of Uruguayan consumers to cheeses with different nutritional and commercial characteristics and determine changes over the last decade. Conjoint analysis was used to establish the value that consumers gave t[...]
texto impreso
A rapid and simple method using reversed-phase high-performance liquid chromatography combined with indirect visible photometry at 433 nm was developed to determine cyclamate in some food samples. Cyclamate was not detected in these chosen sampl[...]
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Interest in nutrition is driving consumer demands for less fat, sugar, and calories. In most foods, however, the removal or reduction of ingredients causes readily detectable losses in appearance, texture and mouthfeel. In this work seven bulkin[...]
Article : texto impreso
Dietético, fortificado con minerales, valor nutritivo, dosis diaria recomendada, 0% colesterol, rico en potasio y vitamina C, contiene calcio. La lista no es un pormenorizado catálogo de productos farmacéuticos sino una rápida lectura de los dat[...]
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Polydextrose is a non-digestible 1 kcal/g polysaccharide used primarily as a sugar replacer and dietary fiber in foods. At typical use levels, polydextrose provides physiological effects similar to those of other dietary fibers. However, excessi[...]
texto impreso
Polydextrose (CAS no. 68424-04-4) is a water-soluble polymer of glucose that provides to foods the bulk and texture of sucrose. There are two main forms of polydextrose, an acidic form (PD-A) and a neutralized potassium salt (PD-N). Polydextrose[...]
