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Mostrando ítems 1-4 de 4

Designing dairy desserts for weight management: Structure, physical properties and in vitro gastric digestion

Borreani, Jennifer Alexandra Audrey; Llorca Martínez, Mª Empar; Quiles Chuliá, Mª Desamparados; Hernando Hernando, Mª Isabel (Elsevier, 2017)

[EN] The first aim of this study was to observe the effect of adding dairy proteins and reducing the cream content in order to obtain healthier dairy desserts for use in weight management. The extra-whey protein low-cream ...
Diseño de alimentos saciantes: efectos del incremento del contenido proteico sobre las características instrumentales (color y textura) y sensoriales de un postre lácteo sólido tipo tarta de queso

Marcano Rodríguez, Johanna María (Universitat Politècnica de València, 2013-11-22)

[ ES] Numerosas investigaciones han respaldado que una dieta de alto contenido proteico puede promover la pérdida de peso y prevenir su ganancia posterior. Por ello, la incorporación de este ingrediente con propiedades ...
New hydrocolloid-based emulsions for replacing fat in panna cottas: a structural and sensory study

Borreani, Jennifer Alexandra Audrey; Hernando Hernando, Mª Isabel; Salvador Alcaraz, Ana; Quiles Chuliá, Mª Desamparados (John Wiley & Sons, 2017)

[EN] BACKGROUND: Dairy desserts are popular traditional products, but because of their high calorie or fat content, they can be unsuitable for people who have certain dietary requirements. The aim of this study was to ...
Texture perceived on inulin-enriched low-fat semisolid dairy desserts. Rheological and structural basis

Bayarri, Sara; Gonzalez-Tomas, Luis; Hernando Hernando, Mª Isabel; Lluch Rodriguez, Mª Ángeles; Costell, Elvira (Blackwell Publishing, 2011)

[EN] The aim of the present work is to study whether the perceived texture of low-fat dairy desserts with inulin of different average chain lengths, can be explained by the rheological parameters and by structural ...

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