Results 61 to 70 of about 964 (195)
Journal of Texture Studies, Volume 55, Issue 4, August 2024.Influence of the composition and structural attribute of different hazelnut/cocoa spread on sensory perception, evaluating rheology, tribology, and quantitative descriptive analysis. Rheology and tribology well correlated with sensorial analysis, while the adhesive and lubrication properties are affected by the presence of milk powder and the addition ...
Laura Principato +5 more
wiley +1 more source
Plant‐based meat analogues marketed in Catalonia: evaluation of the nutritional profile
Food Risk Assess Europe, Volume 2, Issue 3, July 2024.Abstract In later years, a growing trend is apparent of vegetarian or vegan diets attributable to a number of causes, among of others, consumers’ concern for animal welfare, climate change and, to a lesser degree, for health‐related issues. On a par to this growth, availability of meat analogues in the market has also been on the rise. In this context,
Judit Costa Català +4 more
wiley +1 more source
Food Risk Assess Europe, Volume 2, Issue 3, July 2024.Abstract The latest barometer of food safety in Catalonia conducted by the Catalan Food Safety Agency (ACSA for its initials in Catalan) in 2021 shows that 28.7% of the population consumes meat analogues (substitutes). The main reasons for consuming this type of food are animal welfare, followed by environmental and health reasons.
Martí Nadal Lomas +5 more
wiley +1 more source
, 2021 DigitalEl presente proyecto aborda todo el tema referente a la producción del dulce de leche en la empresa Dulceria Lucy, en el municipio de Floridablanca.
Román Ramírez, Silvia Juliana
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‘BEST FOR FOODIES’: Food, Digital Media and Planetary Gentrification
International Journal of Urban and Regional Research, Volume 48, Issue 1, Page 74-93, January 2024.Abstract Leisure activities, including place‐based food experiences, have become central to defining urban identities and branding places. Mobile and affluent urbanites’ search for authentic and cosmopolitan experiences is increasingly guided by corporate digital media such as apps and websites that direct them to previously ignored working‐class ...
Pascale Joassart‐Marcelli +1 more
wiley +1 more source
Determinación del mejor proceso de elaboración de dulce de leche a partir de la sustitución parcial o total de leche fresca por leche en polvo [PDF]
, 2011 El propósito de esta tesis fue determinar si en la elaboración de dulce de leche era posible la sustitución parcial o total de leche fresca por leche en polvo reconstituida como materia prima, para obtener un producto con características similares a ...
Roca, Erika, Cáceres, Patricio
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, 1922 Factura impresa escrita a manoNúmero de factura "877"Alcance y contenido: Versa sobre la compra de 12 frascos de dulce de leche, y la devolución de los envasesEn el membrete: Marca RegistradaEn el membrete: Calle Blanca de Navarra, 11.
Fábrica de Dulce de Leche El Tigre
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“Tableta Dietética de Dulce de Leche con agregado de Stevia rebaudiana Bertoni” [PDF]
, 2015 Introducción: En la actualidad, acelerados cambios en los estilos de vida y en los hábitos alimentarios de la sociedad han incrementado la incidencia y prevalencia de Enfermedades Crónicas No Transmisibles.
Alcalá, Macarena de los Ángeles +2 more
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Rheological Characterization of Dulce de Leche, a Confectionery Dairy Product
Journal of Dairy Science, 1990 Abstract The rheological behavior of 16 samples of Dulce de Leche (milky taffy or caramel jam) was studied. Their flows were characterized by two types of mathematical models, Casson's and Herschel and Bulkley's, and a structural model of Michaels-Bolger.
Miguel Pauletti +3 more
openaire +1 more source
Diseño de una planta elaboradora de productos lácteos, leche fluida, mantequilla y dulce de leche.
, 2001 Tesis presentada para optar al título de Ingeniero Civil AgrícolaEl diseño de una industria láctea involucra el conocimiento de gran cantidad de procesos, de equipos y técnicas de manejo de criterios para su integración.
Heredia Guzmán, Pablo José
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