Showing 1 - 20 results of 21 for search 'FOOD INGREDIENTS TECHNOLOGY', query time: 0.79s Refine Results
  1. 1
    Desenvolvimento de processo de fabricação de requeijão light e de requeijão sem adição de gordura com fibra alimentar
    by Bosi, Mirela Guedes
    Published 2008
    Subjects: “...Functional foods...”
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  2. 2
    Efeitos do processamento a alta pressão nas propriedades funcionais da proteina de soja e suas misturas com polissacarideos
    by Torrezan, Renata
    Published 2007
    Subjects: “...High pressure (Technology)...”
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  3. 3
    Efeito da adição de fibras alimentares sobre a qualidade de massas de pizza pré-assadas
    by Shiozawa, Simone, 1986-
    Published 2012
    Subjects: “...Pasta food - Quality...”
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  4. 4
    Caracterização fisico-quimica de fibra alimentar de laranja e maracuja
    “... to utilization as ingredients in processed food. Surface area, porosity and density were strongly related...”
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  5. 5
    Influencia da velocidade tangencial e da pressão transmembrana na obtenção de caseina por microfiltração
    by Ferreira, Cristiane Vieira
    Published 2001
    “... their application as ingredients in the food industry. Casein and whey proteins have functional properties like...”
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  6. 6
    Aplicação de amidos resistentes como ingredientes extensores substitutos de gordura em produto cárneo emulsionado
    by Carraro, Carla Ivone, 1985
    Published 2012
    “... food market make meat product industries adopt new processing technologies and we use new ingredients...”
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  7. 7
    Influência das condições de secagem nas propriedades gelificante e emulsificante das frações 7S e 11S da proteína de soja
    by Tarone, Adriana Gadioli
    Published 2012
    “... proteins, the soy is the most widely used as an ingredient in the food industry, including acting...”
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  8. 8
    Influencia da transglutaminase (Activa TG-B) e de parametros de processo na textura de um reestruturado empanado de carne de peru
    “... advanced food product has been developed with the aid of modern processing, equipment and ingredients...”
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  9. 9
    Redução de sal e gordura em emulsões cárneas : efeito da adição de ingredientes prebióticos
    “... and health has led many sectors of the food industry to reformulate their products with healthier appeals...”
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  10. 10
    Otimização do processo de fabricação de analogos de requeijão culinario
    by Sobral, Denise
    Published 2007
    “... use as ingredient in frozen foods, pizzas and fillings. In this work, it had been developed different...”
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  11. 11
    Macarrão instantâneo funcional obtido pelos processos de fritura convencional e a vácuo
    by Vernaza Leoro, Maria Gabriela
    Published 2011
    “... technologies. Therefore, nowadays, there is a greater demand for functional foods. The functional food market...”
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  12. 12
    Sistemas auto-organizáveis formados por TCM, etanol e surfactantes de grau alimentício: efeito da temperatura e das concentrações de surfactante, co-surfactante e água
    “... ingredients in these systems was scarcely explored, as well as the effect of each component and temperature...”
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  13. 13
    Analise da secagem de residuo de leite de soja "Okara" em secadores de leito de jorro e de cilindro rotativo assistido a microondas
    by Lescano, Cesar Augusto Agurto
    Published 2009
    “... and storage. However, until now, despite the technologic overhauls in the chemical and food industries...”
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  14. 14
    Extração e fracionamento da gordura de cupuaçu (Theobroma Grandiflorum) com fluidos supercriticos
    “... Grandiflorum), a Brazilian Amazonian fruit is widely used as an ingredient in many food products such as juices...”
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  15. 15
    Pão de forma sem glúten a base de farinha de arroz
    by Almeida, Osmar Patricio de
    Published 2011
    “... challenge for researchers in the food field to make available to the celiac the variety of foods...”
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  16. 16
    Efeito da redução do teor de sódio sobre as propriedades físico-químicas, microbiológicas e sensoriais de cream cheese probiótico
    “... with caution, once sodium chloride is an important ingredient in food technology. This work aimed to assess...”
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  17. 17
    Extração de espilantol de Spilanthes acmella var oleraceae com dioxido de carbono supercritico
    “... utilized in oral care and food compositions as a flavor and refresher. In cosmetics compositions it has...”
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  18. 18
    Obtenção de ingrediente lacteo enriquecido em lipideos polares a partir de leitelho de soro
    by Costa, Marcela de Rezende
    Published 2008
    “... obtained in this work can be considered ingredients with promising features, combining technological...”
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  19. 19
    Sintese de oligossacarideos a partir da sacarose por inulinase de Kluyveromyces marxianus var. bulgaricus
    “... potential as new functional ingredients for foods. They have been denominated as prebiotic, due...”
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  20. 20
    Estudo da influencia da transição vitrea sobre a instantaneização de maltodextrinas por processo de aglomeração umida
    by Takeiti, Cristina Yoshie
    Published 2007
    “... the control of the process conditions during hydrolysis. Maltodextrin are widely used as ingredient in instant...”
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