3 documents found, page 1 of 1
Inflammatory potential of high-protein hybrid yogurt
Gigante, M. L.; Baptista, D. P.; Silva, K. K. P.; Machado, M.; Costa, E.; Pintado, M.Introduction: Partly replacing dairy proteins with plant proteins in processed foods is a potential alternative strategy for creating a more sustainable food system. Furthermore, with the growth of the elderly population worldwide, there is an interest in developing foods to promote the health of the elderly. Objective: This study aimed to evaluate the impact of partial replacement (50%) of dairy proteins by al...
Production of Brasilian imitation cheese with a partially hydrogenated vegetabl...
Gigante, M. L.; Roig, S. M.; Yano, T.; Matsuno, R.; Nakamura, K.Submitted by Guilherme Lemeszenski (guilherme@nead.unesp.br) on 2014-02-26T17:05:48Z No. of bitstreams: 0; Made available in DSpace on 2014-02-26T17:05:48Z (GMT). No. of bitstreams: 0 Previous issue date: 1994-01-01; Submitted by Vitor Silverio Rodrigues (vitorsrodrigues@reitoria.unesp.br) on 2014-05-20T15:20:59Z No. of bitstreams: 0; Made available in DSpace on 2014-05-20T15:20:59Z (GMT). No. of bitstreams: 0 ...
Yield, changes in proteolysis, and sensory quality of Prato cheese produced wit...
Alves, L. S.; Merheb-Dini, C.; Gomes, E. [UNESP]; Silva, R. da [UNESP]; Gigante, M. L.Made available in DSpace on 2014-12-03T13:11:05Z (GMT). No. of bitstreams: 0 Previous issue date: 2013-12-01Bitstream added on 2014-12-03T13:22:47Z : No. of bitstreams: 1 WOS000327112700010.pdf: 1084743 bytes, checksum: 4cabd6c3457575f2548231e1a4eac5ec (MD5); Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq); Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP); The objective of this...