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Maryna Samilyk,Anna Helikh,Taisia Ryzhkova,Natalia Bolgova,Yuliya Nazarenko
Pág. 46 - 51
The data set is obtained regarding changes in viscosity, water-holding capacity, active and titrated acidity of yogurts using natural fillers. The possibility of using vegetable fillers with different types of structure (powder, solid and pasty) in the t...
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Cristiane Mengue Feniman Moritz, Vera Lúcia Mores Rall, Margarida Júri Saeki, Ary Fernandes Júnior
Pág. 99 - 104
Essential oils (EOs) are technological options that may be employed in natural foods due to their antimicrobial activities. However, restrictions exist when high EOs concentrations are required which, in their turn, affect sensory qualities. Technologica...
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