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Potencial tecnológico e nutricional de subprodutos do processamento de frutas
(Universidade Federal de Santa Maria, 2013-02-22)
The passion fruit peel (CM), apple pomace (BM) and orange bagasse (BL) are by-products generated in large quantities and usually wasted by brazilian industries of juices processing. However have nutritional qualities ...
Diferentes espessantes, níveis de gordura e lactossoro em creme de ricota
(Universidade Federal de Santa Maria, 2013-01-11)
The consumption of low-calorie foods has increased in recent decades. The industries that are
committed to health promotion have been developing technologies for food production with
reduced fat, meeting the demands of ...