Materias
(702)
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Article : documento electrónico
BRUNO ALEJANDRO IRIGARAY GONZÁLEZ, Autor ; NICOLÁS CALLEJAS CAMPIONI, Autor ; ESTRADÉ, DOLORES, Autor ; REBELLATO, CECILIA, Autor ; IGNACIO VIEITEZ, Autor |Los frutos secos contienen un alto contenido de ácido oleico y/o ácidos poliinsaturados, por lo que su ingesta reduce los niveles de colesterol total y colesterol LDL en sangre, lo que se asocia a una menor incidencia de enfermedades cardiovascu[...]texto impreso
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Article : documento electrónico
JACQUES PRODOLLIET, Autor ; MILENE BRUELHART, Autor |A liquid chromatographic method was evaluated for the determination of the intense sweetener acesulfam-K in tabletop sweetener, candy, soft drink, fruit juice, fruit nectar, yogurt, cream, custard, chocolate, and biscuit commercial preparations.[...]documento electrónico
KIL SUN YOO, Autor ; LEONARD M. PIKE, Autor | 2001Background pyruvic acid concentration is a critical factor to determine onion pungency but greatly different values have been reported. This study was initiated to measure accurate background pyruvic acid levels in onion cultivars, other Allium [...]texto impreso
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URUGUAY. MINISTERIO DE SALUD PUBLICA. DIRECCION GENERAL DE LA SALUD, Autor | Montevideo [URUGUAY] : IMPO | 1994Legislación uruguayatexto impreso
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Recopilación de decretos relativos al Reglamento Bromatológico Nacional.texto impreso
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ZARITSKY, N., AutorEdible coatings can extend the shelf-life of foods by functioning as solute, gas, and water vapor barriers. Moreover, they can be used as a host for additives in the conservation of the properties of the product or simply in order to improve its[...]texto impreso
This book is data-based publications, providing information retrieved and made available form the U.S patent literature. It thus servers and double purpuse in that it supplies detailed technical information and can be used as a guide to the pate[...]Article : documento electrónico
PAULA ORMANDO, Autor ; MARÍA LAURA VRANIC, Autor ; SILVINA GUIDI, Autor ; VANINA AMBROSI, Autor |El objetivo de este trabajo fue evaluar el efecto térmico residual generado luego del uso en ciclos consecutivos del equipo de Alta Presión Hidrostática (APH) en tres posiciones internas (superior, central e inferior) mediante la cuantifcación d[...]documento electrónico
MANUEL GÓMEZ, Autor ; JESUS GONZALEZ, Autor ; BONASTRE OLIETE, AutorWheat germ, a by-product of the milling industry, has interesting nutritional properties. However, it has limited use due to a high risk of rancidity, which could be reduced by using certain thermal treatments such as extrusion. The aim of this [...]texto impreso
ODRI SOSA-MOGUEL, Autor ; JORGE RUIZ-RUIZ, Autor ; ALMA MARTíNEZ-AYALA, Autor ; ROLANDO GONZÁLEZ, Autor ; SILVINA DRAGO, Autor ; DAVID BETANCUR-ANCONA, Autor ; LUIS CHEL-GUERRERO, AutorThe influence of lipoxygenase inactivation and extrusion cooking on the physical and nutritional properties of corn/cowpea (Vigna unguiculata) blends was studied. Corn was blended in an 80:15 proportion with cowpea flour treated to inactivate [...]texto impreso
AAMIR HUSSAIN DAR, Autor ; HARISH KUMAR SHARMA, Autor ; NAVNEET KUMAR, AutorTextural and functional attributes are the main decisive factor for acceptability and stability of the snack food in the market, whereas microstructural study is considered a powerful tool for understanding the behavior of these attributes. The [...]texto impreso
Effects of fat level, tapioca starch and whey protein on frankfurters formulated with 5% and 12% fat
The effects offat level (5% and 12%), tapioca starch and whey protein on the hydration/binding properties, colour, textural and sensory characteristics of frankfurters were investigated. Decreasing the fat content increased cook loss and decreas[...]texto impreso