Results 151 to 160 of about 964 (195)

Is this advertisement designed to appeal to you? Adolescents' views about Instagram advertisements promoting ultra-processed products. [PDF]

Public Health Nutr
Ares G, Antúnez L, Alcaire F, Natero V, Otterbring T.   +4 more
europepmc   +1 more source

Sixty Degrees of Solutions: Field Techniques for Human-Jaguar Coexistence. [PDF]

Animals (Basel)
Polisar J, Hoogesteijn R, Hoogesteijn A, Viana DFP, Chinchilla Valdiviezo SJ, Valderrama Vásquez C, Devlin AL, Arias Herrera RJ, Babola M, Bauer F, Cassaigne Guasco I, Chang CY, Corrales Gutiérrez D, De la Torre JA, Del Toro-Orozco W, Kotz A, Larsen D, Lodeiro Ocampo N, Monzón D, Morante Ascanio CA, Ortiz-Hoyos RD, Perovic PG, Porfirio GEO, Puerto Carrillo MF, Raad P, Reginato T, Serna YP, Sillero-Zubiri C, Villalba L, Ziller A.   +29 more
europepmc   +1 more source

[Jeremiah Noah Morris and social epidemiology]. [PDF]

Salud Colect
Spinelli H, Trotta A, Alazraqui M.
europepmc   +1 more source

Techno-Functional Properties and Applications of Inulin in Food Systems. [PDF]

Gels
Canazza E, Grauso M, Mihaylova D, Lante A.   +3 more
europepmc   +1 more source

Antioxidant Activity of Maillard Reaction Products in Dairy Products: Formation, Influencing Factors, and Applications. [PDF]

Foods
Lan H, Xu J, Lu X, Hu X, Peng L, Liu Q, Ye F, Qi H.   +7 more
europepmc   +1 more source

Dietary Patterns and Factors Associated with Food Affinity in Pregnant Women from Quito, Ecuador. [PDF]

Nutrients
Toapanta-Pinta P, Vasco-Morales S, Céspedes-Granda S, Sartorelli DS, Moisés ECD.   +4 more
europepmc   +1 more source

Clove and cinnamon essential oils in dulce de leche

Nutrition & Food Science, 2017
Purpose The purpose of this study was to analyze lipid oxidation and microbiological, physical, chemical and sensory attributes of dulce de leche. Design/methodology/approach Dulce de leche samples were produced from various essential oil (EOs), control (no EO), clove, cinnamon and a clove and cinnamon mixture. After manufacturing, the products were
Jessica Antigo, Lucineia Cestari, Monica Scapim, Suelen Siqueira dos Santos, Cristiane Feniman Moritz, Grasiele Scaramal Madrona   +5 more
openaire   +2 more sources

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Note: Color development rate in dulce de leche

Food Science and Technology International, 1995
The time necessary to obtain the characteristic dulce de leche color at different temperatures was studied. Samples were held at constant temperature until they reached a standard prescribed color. Sensorial analysis of the final color of the samples was performed in order to detect any difference.
M.S. Pauletti, E. Castelao, N. Sabbag, Y S. Costa   +3 more
exaly   +2 more sources

Advantages of using ohmic heating in Dulce de Leche manufacturing

Innovative Food Science and Emerging Technologies, 2020
Abstract Ohmic heating (OH, 0, 2, 4, 6, 8, or 10 V cm−1, 72 °C/15 s, 60 Hz) at Dulce de leche processing was investigated. The equipment consisted in an ohmic heating chamber, and rectangular 316 stainless steel electrodes positioned 10 cm apart. OH-treated milk resulted in improvements in the quality parameters of Dulce de leche, with a decrease in ...
Ramon Silva, Ramon S Rocha, Tatiana Colombo Pimentel   +2 more
exaly   +2 more sources