Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Arlindo Curzi Júnior"'
Autor:
João Paulo Ferreira Condino, Sabrina Carvalho Bastos, Ana Alice Andrade Oliveira, Arlindo Curzi Júnior, Amanda Cristina Andrade, Ana Carla Marques Pinheiro
Publikováno v:
Food research international (Ottawa, Ont.). 139
Yogurt is a food with great acceptance by consumers. However, this product often contains excessive added sugar content. A potential strategy to reduce sugar content without compromising sensory quality is the addition of flavors. Thus, the objective
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fa094c3bd807207ca02558c1ff0a159e
https://pubmed.ncbi.nlm.nih.gov/33509518
https://pubmed.ncbi.nlm.nih.gov/33509518
Autor:
Letícia Rodrigues Silveira, Vanessa Rios de Souza, Arlindo Curzi Júnior, João Paulo Ferreira Condino, Daniela Maria Rodrigues, Renata Abadia Reis Rocha, Michele Nayara Ribeiro, Ana Carla Marques Pinheiro, Cleiton Antônio Nunes
Publikováno v:
International Dairy Journal. 110:104802
A high protein plain yoghurt formulation was optimised using the Euclidian distance on the Napping® test, measuring the distance among formulations sweetened with stevia and standard samples sweetened with sucrose and sucralose. The optimised formul
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::090561cc40d967128f3a2404e7fbd9e7
https://doi.org/10.1016/j.idairyj.2020.104802
https://doi.org/10.1016/j.idairyj.2020.104802