Whey protein concentrate gels with different sucrose content : instrumental texture measurements and sensory perception
Texto completo
Documento similar
Content of total flavanones (mg/100 mL) of juices developed using stevia and sucrose as sweeteners, measured during storage for 90 days under three different conditions (4 °C and 25
18 extraction and evaluate the content of nutritional facts (protein, fat, carbohydrates, fibre) and bioactive compounds (total phenolics and anthocyanins). Also,
This manuscript undertakes a review of the effects resulting from the intake of proteins and/or amino acids administered in carbohydrate drinks as well as whey protein and
The general objective of this dissertation was to identify spatial and temporal hydrological patterns using intensive soil erosion and water content measurements, and to
We tested with very different visual features (GIST, SIFT, Color Histograms, Texture, Concatenations...) and different classifiers. The results were not as expected and we ended in
GO:0019866 - organelle inner membrane; GO_process: GO:0006464 - protein modification process 1 11 fused sensory histidine kinase in two-component regulatory system with KdpE:
In previous work, we reported variations in the instrumental hardness and adhesiveness of mixtures of distilled water and several clay materials [14] but also of special
Ethanol extracts (EE) from fenugreek and quinoa seeds with different total content of inhibitory 17.. compounds (TIC, total saponin plus phenolic) were prepared with