Results 31 to 40 of about 51,936 (204)

Evaluación fisicoquímica del lactosuero obtenido del queso fresco pasteurizado producido en el taller de procesos lácteos en la Espam “MFL”

El Higo, 2020
El suero de leche o lactosuero es un subproducto líquido obtenido de la coagulación de la leche durante la elaboración del queso. El mismo constituye una fuente económica de proteínas, las cuales otorgan múltiples propiedades en muchos alimentos. Se han
Ricardo Ramón Montesdeoca Párraga, Karen Piloso Chávez   +1 more
doaj   +1 more source

ANACONJ Analyzer of the Conjunction AND in Spanish Using Syntactic Patterns and Semantic Frames

Mathematical Problems in Engineering, Volume 2018, Issue 1, 2018., 2018
Conjunctions have different interpretations: they eliminate redundancies: “María se bañó y se peinó” (Maria bathed and she combed her hair), unite different ideas: “Hoy llovió y no fui a corer” (Today it rained and I did not go to run) and use of lists: “Eran Alma, Edith y Omar” (They were Alma, Edith and Omar).
Alma Delia Cuevas Rasgado, Vitaly Kober
wiley   +1 more source

Traditional Dietary Pattern Increases Risk of Prostate Cancer in Argentina: Results of a Multilevel Modeling and Bias Analysis from a Case‐Control Study

Journal of Cancer Epidemiology, Volume 2015, Issue 1, 2015., 2015
There is increasing evidence that dietary habits play a role in prostate cancer (PC) occurrence. Argentinean cancer risk studies require additional attention because of the singular dietary pattern of this population. A case‐control study (147 PC cases, 300 controls) was conducted in Córdoba (Argentina) throughout 2008–2013.
Camila Niclis, María D. Román, Alberto R. Osella, Aldo R. Eynard, María del Pilar Díaz, Yun-Ling Zheng   +5 more
wiley   +1 more source

Adición de harina de amaranto (Amaranthus caudatus L) en la producción de dulce de leche

Agroindustrial Science, 2019
The objective of the present investigation was to evaluate the effect of amaranth flour in concentrations of 3%, 5% and 8% on the physicochemical and sensory characteristics in the production of dulce de leche.
Ramona Cecilia Párraga Álava, José Patricio Muñoz Murillo, Manolo Alfredo Mera Carbo, Roy Leonardo Barre Zambrano, Jordan Javier García Mendoza   +4 more
doaj   +1 more source

Análisis de peligros y puntos críticos de control en la elaboración de manjar blanco en una planta de derivados lácteos del municipio de Popayán

Biotecnología en el Sector Agropecuario y Agroindustrial, 2021
El manjar blanco es un derivado lácteo comúnmente consumido en Latinoamérica. Su producción en algunos departamentos de Colombia, como Cauca y Valle del Cauca, principales abastecedores, se desarrolla mayoritariamente en forma artesanal por parte de ...
Diana María Chito Trujillo, Lina Gabriela Ortiz Muñoz, Rubén Andrés Ortega Bonilla, Alfonso Enrique Ramírez Sanabria, Maite del Pilar Rada Mendoza   +4 more
doaj   +1 more source

Aceitabilidade e caracterização física e físico-química de doce tipo doce de leite produzido com extrato hidrossolúvel de soja

Revista Principia, 2018
Considering the need for new products to meet the portion of the population with lactase enzyme deficiency, the study processed and characterized the physical, physical-chemical and sensory parameters of a dulce de leche made with soy-based extract.
Agdylannah Felix Vieira, Ana Paula Trindade Rocha, Dyego da Costa Santos, Hanna Mayara Brito Rodrigues Morais, Renata Duarte Almeida, Semirames do Nascimento Silva   +5 more
doaj   +1 more source

Problemática y valorización del dulce típico de leche en el municipio de Toluca, Estado de México por medio del análisis de la cadena de valor [PDF]

, 2018
El dulce típico de leche del municipio de Toluca, cuenta con una trayectoria histórica de más 120 años, tiempo en el cual se ha constituido como una actividad económica para algunas familias, así como un atractivo turístico del municipio. Los productores
GUADARRAMA GARCIA, LUIS, GUADARRAMA GARCIA, LUIS   +1 more
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Prebiotics in Brazilian dairy foods: Physicochemical, technological and sensory effects

International Journal of Dairy Technology, Volume 79, Issue 2, April–June 2026.
Prebiotic incorporation in traditional Brazilian dairy foods modulates physicochemical, technological and sensory properties in a matrix‐dependent manner. Fat content, processing conditions and prebiotic characteristics govern texture, stability and sensory balance, highlighting prebiotics as multifunctional ingredients beyond health positioning ...
Gabriela Secato Rodriguero, Tatiana Colombo Pimentel   +1 more
wiley   +1 more source

Adição de soro de leite e café na qualidade do doce de leite pastoso Addition of whey and coffe in the quality of dulce de leche paste

Ciência Rural, 2012
Este trabalho foi realizado com o objetivo de verificar o efeito da substituição de leite por soro de leite e o efeito da adição de café na qualidade química e sensorial do doce de leite.
Larissa de Oliveira Ferreira, Carlos José Pimenta, Gabriella Santos, Thaís de Melo Ramos, Patrícia Aparecida Pimenta Pereira, Ana Carla Marques Pinheiro   +5 more
doaj   +1 more source

Effects of butter oil and whey proteins addition on viscoelastic properties of confectionary Dulce de leche [PDF]

, 2014
The effect of butter oil and whey proteins addition on viscoelastic properties of confectionary Dulce de Leche was evaluated. A two factors experimental design (0-8 % p/v of butter oil and 0-1 % p/v of whey proteins) was analysed.
Costa, Silvia Claudia, de Piante Vicin, Daniel Alberto, Olivares, María Laura, Pauletti, Miguel Sebastian, Rubiolo, Amelia Catalina   +4 more
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