Zobrazeno 1 - 10
of 109
pro vyhledávání: '"intolerância a lactose"'
Autor:
Francisco Lyncon Fonseca de Aquino, Emanuel Neto Alves de Oliveira, Luan Emanoel Chaves Almeida, Rerisson do Nascimento Alves, Bruno Fonsêca Feitosa
Publikováno v:
Revista do Instituto de Latícinios Cândido Tostes, Vol 78, Iss 1, Pp 1-10 (2023)
The objective was to develop a cashew nuts food cream (CAC) whit reduced lactose content and to characterize it as a proximal composition, physical-chemical and microbiological parameters, acceptance of sensory attributes, purchase intention, and Acc
Externí odkaz:
https://doaj.org/article/b7f99d0d20344f589f57411d3d257ae7
Autor:
Flávia Izabely Nunes Moreira, Thamirys Lorranne Santos Lima, Rerisson do Nascimento Alves, Inês Maria Barbosa Nunes Queiroga, Mônica Tejo Cavalcanti, Mônica Correia Gonçalves
Publikováno v:
Revista Principia, Vol 1, Iss 55, Pp 177-186 (2021)
As informações dos rótulos devem apresentar-se de forma clara e precisa, uma vez que esses conhecimentos são úteis para permitir a identificação das características originais do produto. Objetivou-se com esta pesquisa verificar a adequação
Externí odkaz:
https://doaj.org/article/ab2bffd979a94a8686781219a91b3a25
Publikováno v:
Demetra, Vol 15, Iss 0, Pp e45766-e45766 (2020)
Introduction: As there are many people with lactose intolerance, new dietary preparations with good sensory aspects and free from this disaccharide need to be proposed, which would ensure these individuals' well-being and quality of life. Purpose: To
Externí odkaz:
https://doaj.org/article/160afd5e03614609ab6cbe8d15a4bd10
Autor:
Isis Rodrigues Toledo Renhe, Alisson Borges de Souza, Júlia d’Almeida Francisquini, Danielle Braga Chelini Pereira, Antônio Fernandes de Carvalho, Ítalo Tuler Perrone
Publikováno v:
Revista do Instituto de Latícinios Cândido Tostes, Vol 73, Iss 1, Pp 37-42 (2018)
Current market trends indicate lactose free or low lactose products. In addition, economic and ecological issues lead to the adaptation of traditional technologies to other ones that allow process modification to meet the new reality without losing q
Externí odkaz:
https://doaj.org/article/ed6b517bb6054779a35c958c0325b974
Autor:
Waleska Lima de Oliveira, Kelyane Torres Menezes, José Carlos de Sales Ferreira, Rebeca Sakamoto Figueiredo
Publikováno v:
Research, Society and Development; Vol. 11 No. 14; e466111436775
Research, Society and Development; Vol. 11 Núm. 14; e466111436775
Research, Society and Development; v. 11 n. 14; e466111436775
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Research, Society and Development; Vol. 11 Núm. 14; e466111436775
Research, Society and Development; v. 11 n. 14; e466111436775
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Introdução: A intolerância à lactose é caracterizada pela ausência de uma enzima no organismo, chamada lactase. O probiótico Kefir, foi apresentado como uma estratégia para a prevenção e/ou tratamento de distúrbios gastrintestinais e modul
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e2f5588c5f2963f9a03f5b302b4d0493
https://rsdjournal.org/index.php/rsd/article/view/36775
https://rsdjournal.org/index.php/rsd/article/view/36775
Autor:
Karina Nascimento de Almeida, Tarso da Costa Alvim, Adriana Régia Marques de Souza, Gabriela Eustaquio Lacerda, Fernanda Aparecida Lima Silva Alvim, Jonas Chaves Alvim
Publikováno v:
Revista do Instituto de Latícinios Cândido Tostes, Vol 70, Iss 2, Pp 55-63 (2015)
The whey permeate is the residual of the concentration process of the whey proteins by ultrafiltration method. It contains important nutrients such as lactose, minerals and some proteins and lipids. It is without an ending industrial waste that cause
Externí odkaz:
https://doaj.org/article/d2214b25e0ca4bd0903b786cec4f2c15
Publikováno v:
Revista do Instituto de Latícinios Cândido Tostes, Vol 71, Iss 4 (2017)
The objective of this work was to develop, characterize and determine the shelf life of lactose-free cottage cheese with fiber addition and sodium and fat reduction. Experimental tests were performed to determine the final cheese formulation, which w
Externí odkaz:
https://doaj.org/article/ca69dff5b44c43008eada1fe81e98697
Publikováno v:
Research, Society and Development; Vol. 11 No. 7; e45011730200
Research, Society and Development; Vol. 11 Núm. 7; e45011730200
Research, Society and Development; v. 11 n. 7; e45011730200
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Research, Society and Development; Vol. 11 Núm. 7; e45011730200
Research, Society and Development; v. 11 n. 7; e45011730200
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Lactose Intolerance (IL) is a very common morbidity and is distinguished as the difficulty or inability of the body to absorb lactose due to the deficiency or lack of the lactase enzyme in the body. Lactose Intolerance is divided into three main type
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3056::9543c8409c84d84e8428064ea7e32d90
https://rsdjournal.org/index.php/rsd/article/view/30200
https://rsdjournal.org/index.php/rsd/article/view/30200
Autor:
Oliveira, Luiza Scalcon de
Publikováno v:
Biblioteca Digital de Teses e Dissertações do UNIOESTE
Universidade Estadual do Oeste do Paraná (UNIOESTE)
instacron:UNIOESTE
Universidade Estadual do Oeste do Paraná (UNIOESTE)
instacron:UNIOESTE
Submitted by Almir Squinsani (almir.squinsani@unioeste.br) on 2022-08-25T13:31:21Z No. of bitstreams: 2 Luiza_Oliveira_2022.pdf: 2036062 bytes, checksum: 5af3bd68476db1e903513317fc6499da (MD5) license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3056::482d662181e30b213f981a5d26b25d8c
https://tede.unioeste.br/handle/tede/6164
https://tede.unioeste.br/handle/tede/6164
Publikováno v:
Demetra, Vol 9, Iss 0, Pp 297-309 (2014)
O Programa de Atenção Nutricional (PAN) de Rio Verde-GO iniciou suas atividades em 2009, financiado pelo Fundo Municipal de Saúde, visando ao atendimento de crianças diagnosticadas com intolerância à lactose, alergia à proteína do leite de va
Externí odkaz:
https://doaj.org/article/bf76e0128f08490d99d95f36f335f028