Sensory acceptability and physical stability evaluation of a prebiotic soy-based dessert developed with passion fruit juice

All guava nectars exhibited similar ascorbic acid content throughout storage when compared to the control, except the formulation containing pectinase and rice flour (T8),

to measure the thermal conductivity, thermal diffusivity and density of blackberry juice as a function of the extensive range of temperature and juice concentration and to

Thus the aim of this study was to evaluate the effect of the addition of SSPS and its concentration on the rheology and stability of soy beverages prepared with soursop juice and

In this way, this study was undertaken to evaluate the effect of three pasteurization temperatures on the sensory stability of sugarcane juice acidified with passion fruit pulp

Para determinar o teor em água, a fonte emite neutrões, quer a partir da superfície do terreno (“transmissão indireta”), quer a partir do interior do mesmo

Therefore studies were developed in soy- bean and corn crops in Tangará da Serra, Mato Grosso, Brazil, with the objective of studying the occurrence and biological aspects of

A colour kinetic evaluation of browning in 11 treatments containing Yacon tubers, yellow passion fruit juice (PFJ) and/or sodium disulphite, over the course of

During the storage, the functional soy product with the addition of soy fiber (KF) and without soy fibers (KC) and fermented with probiotic kefir culture