المؤلفون: Cruz, Gizele Almada, Bruno, Laura Maria, Gadelha, Gleice Bezerra de Oliveira, Maciel Neto, Paulo, Alves, Layane Maciel, Carvalho, Juliane Döering Gasparin

المصدر: Research, Society and Development; Vol. 9 No. 5; e53953125 ; Research, Society and Development; Vol. 9 Núm. 5; e53953125 ; Research, Society and Development; v. 9 n. 5; e53953125 ; 2525-3409

مصطلحات موضوعية: Queijo Regional, Substitutos de Gordura, Perfil de Textura, Queso regional, sustitutos de grasa, Regional cheese, Fat Replacers, Texture Profile

وصف الملف: application/pdf

Relation: https://rsdjournal.org/index.php/rsd/article/view/3125/5371; https://rsdjournal.org/index.php/rsd/article/view/3125

الاتاحة: https://rsdjournal.org/index.php/rsd/article/view/3125
https://doi.org/10.33448/rsd-v9i5.3125

المؤلفون: Reis, João Pedro Mendes Fróis

المساهمون: Duarte, Maria Paula, Duarte, João, RUN

مصطلحات موضوعية: Maionese tradicional, Maionese light, Maionese fat-free, Substitutos de gordura, Domínio/Área Científica::Engenharia e Tecnologia::Outras Engenharias e Tecnologias

وصف الملف: application/pdf

الاتاحة: http://hdl.handle.net/10362/19687

المؤلفون: Zambrano, Francy, Silva, Marina Costa da, Ormenese, Rita de Cássia Celeste, Yotsuyanagi, Katumy

المصدر: Brazilian Journal of Food Technology. September 2012 15(3)

مصطلحات موضوعية: Concentrado proteico de soro, Substitutos de gordura, Panificação

وصف الملف: text/html

URL الوصول: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232012000300008

المؤلفون: Boechat, Poliana Gualande Ribeiro, Vidigal, Juliana Gonçalves, Cristófori, Jecylda Cecília Reis Abreu

المصدر: Other publications; 2017: IX CONFICT - Congresso Fluminense de Iniciação Científica e Tecnológica ; Confict; 2017: IX CONFICT - Congresso Fluminense de Iniciação Científica e Tecnológica

مصطلحات موضوعية: Amido resistente, Substitutos de gordura, Qualidade Nutricional

وصف الملف: application/pdf

Relation: https://editoraessentia.iff.edu.br/index.php/confict/article/view/10440/7965; https://editoraessentia.iff.edu.br/index.php/confict/article/view/10440

الاتاحة: https://editoraessentia.iff.edu.br/index.php/confict/article/view/10440

المؤلفون: Francy Zambrano, Marina Costa da Silva, Rita de Cássia Celeste Ormenese, Katumy Yotsuyanagi

المصدر: Brazilian Journal of Food Technology, Vol 15, Iss 3, Pp 244-252 (2012)

مصطلحات موضوعية: Concentrado proteico de soro, Substitutos de gordura, Panificação, Whey protein concentrate, Fat substitute, Breadmaking, Nutrition. Foods and food supply, TX341-641

وصف الملف: electronic resource

Relation: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232012000300008; https://doaj.org/toc/1981-6723

URL الوصول: https://doaj.org/article/f8829b714cd849a98d784c44d8556c1f

المؤلفون: Barros, Lennon da Silva, 1997

المساهمون: Steel, Caroline Joy, 1964, Nabeshima, Elizabeth Harumi, Cunha, Rosiane Lopes da, Universidade Estadual de Campinas. Faculdade de Engenharia de Alimentos, Programa de Pós-Graduação em Tecnologia de Alimentos, UNIVERSIDADE ESTADUAL DE CAMPINAS

المصدر: Biblioteca Digital de Teses e Dissertações da Universidade Estadual de Campinas (UNICAMP)
Universidade Estadual de Campinas (UNICAMP)
instacron:UNICAMP

مصطلحات موضوعية: Ácidos graxos trans, Trans fatty acids, Ácidos graxos saturados, Fat substitutes, Baked products, Saturated fatty acids, Produtos de padaria, Substitutos de gordura

وصف الملف: application/pdf; 1 recurso online (109 p.) : il., digital, arquivo PDF.

URL الوصول: https://explore.openaire.eu/search/publication?articleId=od______3056::ef8dedc21c236b3f2db56a2a58b9230c

المؤلفون: Schneider, Christiane Siqueira, Boechat, Poliana Gualande Ribeiro, Moraes, Dilmeleson daSilva, Cristófori, Jecylda, Vidigal, Juliana Gonçalves

المصدر: Other publications; 2015: VII CONFICT - Congresso Fluminense de Iniciação Científica e Tecnológica ; Confict; 2015: VII CONFICT - Congresso Fluminense de Iniciação Científica e Tecnológica

مصطلحات موضوعية: Substitutos de gordura. Farinha de chia. Óleo essencial de tomilho

وصف الملف: application/pdf

Relation: https://editoraessentia.iff.edu.br/index.php/confict/article/view/6505/4207; https://editoraessentia.iff.edu.br/index.php/confict/article/view/6505

الاتاحة: https://editoraessentia.iff.edu.br/index.php/confict/article/view/6505

المؤلفون: Rocha, Yana Jorge Polizer

Thesis Advisors: Trindade, Marco Antonio

مصطلحات موضوعية: Aceitação sensorial, Apresuntado, Burger, Chopped ham, Cost reduction, Fat substitutes, Frankfurter, Hambúrguer, Nuggets, Redução de custo, Salsicha, Sensory acceptance, Substitutos de gordura

وصف الملف: application/pdf

الاتاحة: http://www.teses.usp.br/teses/disponiveis/74/74132/tde-27042015-140540/

المؤلفون: Seabra, Larissa Mont'Alverne Jucá, Zapata, Jorge Fernando Fuentes, Nogueira, Cynthia Monteiro, Dantas, Maria Alcilene, Almeida, Roselúcia Barrôzo de

المصدر: Food Science and Technology. December 2002 22(3)

مصطلحات موضوعية: substitutos de gordura, capacidade de retenção de água, força de cisalhamento, cor da carne

وصف الملف: text/html

URL الوصول: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612002000300008

المؤلفون: Barreto, Andrea Carla da Silva

المساهمون: Pollonio, Marise Aparecida Rodrigues, 1961, Shimokomaki, Massami, Torres, Elizabeth Aparecida Ferraz da Silva, Pacheco, Maria Teresa Bertoldo, Silveira, Expedito Tadeu Facco, Felicio, Pedro Eduardo de, Universidade Estadual de Campinas. Faculdade de Engenharia de Alimentos, Programa de Pós-Graduação em Tecnologia de Alimentos, UNIVERSIDADE ESTADUAL DE CAMPINAS

المصدر: Biblioteca Digital de Teses e Dissertações da Universidade Estadual de Campinas (UNICAMP)
Universidade Estadual de Campinas (UNICAMP)
instacron:UNICAMP

مصطلحات موضوعية: Mortadela, Avaliação sensorial, Alimentos funcionais, Functional food, Dietary fibers, Sensorial analises, Bologna sausage, Substitutos de gordura, Fat sustitutes, Fibras

وصف الملف: application/pdf; 163p. : il.

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::11d25a6ab1227da0335aa02d144e1070
https://doi.org/10.47749/t/unicamp.2007.397722

المؤلفون: Gallegos Soto, Andres Silvestre, 1990

المساهمون: Hubinger, Miriam Dupas, 1957, Efraim, Priscilla, 1978, Ribeiro, Ana Paula Badan, Luccas, Valdecir, Universidade Estadual de Campinas. Faculdade de Engenharia de Alimentos, Programa de Pós-Graduação em Engenharia de Alimentos, UNIVERSIDADE ESTADUAL DE CAMPINAS

المصدر: Biblioteca Digital de Teses e Dissertações da Universidade Estadual de Campinas (UNICAMP)
Universidade Estadual de Campinas (UNICAMP)
instacron:UNICAMP

مصطلحات موضوعية: Chitosan, Oleogel, Manteiga de cacau, Fat substitutes, Chocolate, Substitutos de gordura, Cocoa Butter, Quitosana

وصف الملف: application/pdf; 1 recurso online ( 110 p.) : il., digital, arquivo PDF.

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::52ee7b6c49592f610908468f0edbf06b
https://doi.org/10.47749/t/unicamp.2019.1128967

المؤلفون: Layane Maciel Alves, Gizele Almada Cruz, Gleice Bezerra de Oliveira Gadelha, Laura Maria Bruno, Juliane Döering Gasparin Carvalho, Paulo Maciel Neto

المصدر: Research, Society and Development, Vol 9, Iss 5, Pp e53953125-e53953125 (2020)
Research, Society and Development; Vol. 9 No. 5; e53953125
Research, Society and Development; Vol. 9 Núm. 5; e53953125
Research, Society and Development; v. 9 n. 5; e53953125
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

مصطلحات موضوعية: 0301 basic medicine, Whey protein, Fat content, regional cheese, fat replacers, texture profile, lcsh:Social Sciences, 03 medical and health sciences, chemistry.chemical_compound, Perfil de Textura, Queso regional, Food science, lcsh:Science (General), General Environmental Science, lcsh:LC8-6691, biology, Lactic bacteria, lcsh:Special aspects of education, Substitutos de Gordura, 0402 animal and dairy science, 04 agricultural and veterinary sciences, biology.organism_classification, 040201 dairy & animal science, Lactic acid, lcsh:H, 030104 developmental biology, sustitutos de grasa, chemistry, General Earth and Planetary Sciences, Fat Replacers, Texture Profile, Queijo Regional, Regional cheese, Bacteria, lcsh:Q1-390

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b853f6b894794570c44fc29a7314fa42
http://rsd.unifei.edu.br/index.php/rsd/article/view/3125

المؤلفون: Galvan, Ana Paula, Back, Jaqueline, da Rosa, Graziele, Corso, Marinês Paula, de Lima, Denise Pastore

المصدر: RECEN-Revista de Ciências Naturais e Exatas; v. 13, n. 3 (2011): RECEN-Edição Especial; 383-398 ; RECEN - Revista Ciências Exatas e Naturais; v. 13, n. 3 (2011): RECEN-Edição Especial; 383-398 ; 2175-5620 ; 1518-0352

مصطلحات موضوعية: Ciência e Tecnologia de Alimentos, Embutido frescal, Redução de gordura, Substitutos de gordura, Aceitação

وصف الملف: application/pdf

Relation: https://revistas.unicentro.br/index.php/RECEN/article/view/1352/1554; https://revistas.unicentro.br/index.php/RECEN/article/view/1352

الاتاحة: https://revistas.unicentro.br/index.php/RECEN/article/view/1352

المؤلفون: Casarotti, Sabrina Neves, Jorge, Neuza

المساهمون: Universidade Estadual Paulista (UNESP)

مصطلحات موضوعية: Substitutos de Gordura, Produtos lácteos, Lipídeos, Fat Substitutes, Dairy Products, Lipids

وصف الملف: 163-181

Relation: Nutrire; http://www.revistanutrire.org.br/articles/view/id/4fa15c8b1ef1faf153000000; Nutrire, v. 35, n. 3, p. 163-181, 2010.; http://hdl.handle.net/11449/122411; 6605948620230104; 4640101045345153

الاتاحة: http://hdl.handle.net/11449/122411
http://www.revistanutrire.org.br/articles/view/id/4fa15c8b1ef1faf153000000

المؤلفون: Richter, Marissol

Thesis Advisors: Lannes, Suzana Caetano da Silva

مصطلحات موضوعية: Diet products, Light products, Alimentos Dietéticos (Processamento), Alimentos Funcionais (Processamento), Bombom, Candy, Chocolate (Processamento), Chocolate (Processing), Dietary foods (Processing), Fat substitute, Functional foods (Processing), Nutritional value, Produtos Diet, Produtos Light, Substituto de açúcar, Substitutos de Gordura, Sugar substitute, Valor Nutritivo

وصف الملف: application/pdf

الاتاحة: http://www.teses.usp.br/teses/disponiveis/9/9133/tde-15122017-103707/

المؤلفون: Fabiana Ribeiro Viana, Viviane Dias Medeiros Silva, Maria das Graças Carvalho, Afonso de Liguori Oliveira, Marialice Pinto Coelho Silvestre

المصدر: Acta Scientiarum: Biological Sciences, Vol 25, Iss 1 (2008)

مصطلحات موضوعية: globina bovina, plasma bovino, substitutos de gordura, patê de presunto, propriedades ligantes das gorduras, Biology (General), QH301-705.5, Microbiology, QR1-502

وصف الملف: electronic resource

Relation: https://www.periodicos.uem.br/ojs/index.php/ActaSciBiolSci/article/view/2098; https://doaj.org/toc/1679-9283; https://doaj.org/toc/1807-863X

URL الوصول: https://doaj.org/article/1a04a5c9216f4b6a95eba17c465c463e

المؤلفون: CRUZ, G. A., BRUNO, L. M., GADELHA, G. B. DE O., MACIEL NETO, P., LAYANE MACIEL ALVES, CARVALHO, J. D. G.

المساهمون: GIZELE ALMADA CRUZ, Universidade Federal do Ceará, LAURA MARIA BRUNO, CNPAT, GLEICE BEZERRA DE OLIVEIRA GADELHA, Universidade Federal do Ceará, PAULO MACIEL NETO, Universidade Federal do Ceará, LAYANE MACIEL ALVES, Instituto Federal do Ceará, JULIANE DÖERING GASPARIN CARVALHO, Universidade Federal do Ceará.

المصدر: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice)
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA

مصطلحات موضوعية: Queijo regional, Texture profile, Substitutos de gordura, Perfil de textura, Regional cheese, Fat replacers

URL الوصول: https://explore.openaire.eu/search/publication?articleId=od______3056::0d1a7e8ea0d642797884fa7e71731a9a
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1128903

المؤلفون: Larissa Mont'Alverne Jucá Seabra, Jorge Fernando Fuentes Zapata, Cynthia Monteiro Nogueira, Maria Alcilene Dantas, Roselúcia Barrôzo de Almeida

المصدر: Food Science and Technology, Vol 22, Iss 3, Pp 245-248 (2002)

مصطلحات موضوعية: substitutos de gordura, capacidade de retenção de água, força de cisalhamento, cor da carne, Nutrition. Foods and food supply, TX341-641, Technology (General), T1-995

Relation: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612002000300008&tlng=pt; http://www.scielo.br/pdf/cta/v22n3/v22n3a08.pdf; https://doaj.org/toc/1678-457X; https://doaj.org/article/4f99d634522d4fab9557dfb19ba38591

الاتاحة: https://doi.org/10.1590/S0101-20612002000300008
https://doaj.org/article/4f99d634522d4fab9557dfb19ba38591

المؤلفون: BENASSI, VERA DE TOLEDO, WATANABE, EDSON, LOBO, ALEXANDRE RODRIGUES

المصدر: Boletim do Centro de Pesquisa de Processamento de Alimentos; v. 19 n. 2 (2001) ; Boletim do Centro de Pesquisa de Processamento de Alimentos; Vol. 19 No. 2 (2001) ; 19839774 ; 0102-0323 ; 10.5380/cep.v19i2

مصطلحات موضوعية: PANIFICAÇÃO, SUBSTITUTOS DE GORDURA, SUBSTITUTOS DE AÇÚCAR, PRODUTOS "LIGHT", BREADMAKING, FAT REPLACERS, SWEETENERS, LIGHT PRODUCTS

وصف الملف: application/pdf

Relation: https://revistas.ufpr.br/alimentos/article/view/1235/1035; https://revistas.ufpr.br/alimentos/article/view/1235

الاتاحة: https://revistas.ufpr.br/alimentos/article/view/1235

المؤلفون: NABESHIMA, ELIZABETH HARUMI, OLIVEIRA, EVELYN DE SOUZA, HASHIMOTO, JORGE MINORU, JACKIX, MARISA N. H.

المصدر: Boletim do Centro de Pesquisa de Processamento de Alimentos; v. 19 n. 2 (2001) ; Boletim do Centro de Pesquisa de Processamento de Alimentos; Vol. 19 No. 2 (2001) ; 19839774 ; 0102-0323 ; 10.5380/cep.v19i2

مصطلحات موضوعية: SORVETES, SUBSTITUTOS DE GORDURA, SACAROSE, SIMPLESSE, LITESSE, ICE CREAMS, FAT SUBSTITUTES, SUCROSE, SIMPLESSE LITESSE

وصف الملف: application/pdf

Relation: https://revistas.ufpr.br/alimentos/article/view/1231/1031; https://revistas.ufpr.br/alimentos/article/view/1231

الاتاحة: https://revistas.ufpr.br/alimentos/article/view/1231