Jelly Candies
Mostrando 1-2 de 2 artigos, teses e dissertações.
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1. Optimization of polyphenols and acceptability of jelly candies with ginger ( Zingiber officinale R.) extract and honey with Mixture Design
Abstract The objective of this work was to optimize total polyphenols content, firmness, sweetness and general acceptability of jelly candies developed with ginger extract and six proportions of sucrose, honey and glucose. To study the effect of proportions, the Simplex Lattice Mixture Design was used. The design was replicated for four levels of ginger ext
Braz. J. Food Technol.. Publicado em: 17/05/2018
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2. Metodologia para determinação de corantes artificiais em alimentos por cromatografia liquida de alta eficiencia
The control of level of synthetic dyes food isn t a routine procedure, specially by the lack of adequate methodology capable of answering the demand of the number of analyses and the quantitatives determination in the most different kinds of food, besides making available to the implantation in control labs in our country. Trying to overcome this problem, it
Publicado em: 1998