Výsledky vyhledávání - "Patricia Kelli de Souza-Borges"

Akademický článek

Sensory profile and evaluation of the degree of acceptability of bread produced with inulin and oligofructose

Autor: Patricia Kelli de Souza-Borges, Ana Carolina Conti-Silva

Publikováno v: Brazilian Journal of Food Technology, Vol 21, Iss 0 (2017)

Abstract Homemade bread was produced with 4.4 and 4.45 g of total fructans per 50 g serving to meet Brazilian standards for prebiotic claims. The bread samples were characterized for their sensory profiles using descriptive analysis and for their sen

Externí odkaz: https://doaj.org/article/bb7633355bd643e9bc50819c3fb72c5e

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Sensory characteristics, brand and probiotic claim on the overall liking of commercial probiotic fermented milks: Which one is more relevant?

Autor: Ana Carolina Conti-Silva, Patricia Kelli de Souza-Borges

Publikováno v: Scopus
Repositório Institucional da UNESP
Universidade Estadual Paulista (UNESP)
instacron:UNESP

Made available in DSpace on 2018-12-11T17:22:11Z (GMT). No. of bitstreams: 0 Previous issue date: 2018-01-01 Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) The effect of brand and probiotic claim of four commercial probiotic

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::86d60b4437ff0bd00c51be2c8b89dbc0

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Sensory profile and evaluation of the degree of acceptability of bread produced with inulin and oligofructose

Autor: Ana Carolina Conti-Silva, Patricia Kelli de Souza-Borges

Publikováno v: Brazilian Journal of Food Technology, Vol 21, Iss 0 (2017)
Brazilian Journal of Food Technology, Volume: 21, Article number: e2016040, Published: 21 DEC 2017
Brazilian Journal of Food Technology v.21 2018
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Scopus
Repositório Institucional da UNESP
Universidade Estadual Paulista (UNESP)
instacron:UNESP

Homemade bread was produced with 4.4 and 4.45 g of total fructans per 50 g serving to meet Brazilian standards for prebiotic claims. The bread samples were characterized for their sensory profiles using descriptive analysis and for their sensory acce

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b87d688361760d7a987e0364c7946f72
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232018000100419&lng=en&tlng=en

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Características químicas, físicas e sensoriais de bolos de laranja e pães adicionados de inulina e oligofrutose

Autor: Fabiana Ruriko Sokei, Tamara Denadai Spagnol, Patricia Kelli de Souza-Borges, Ana Carolina Conti-Silva

Publikováno v: Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP
Web of Science
Repositório Institucional da UNESP
Universidade Estadual Paulista (UNESP)
instacron:UNESP

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Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4a8eab6154865d49ea8e7eaac1c82a27

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