Now showing items 1-2 of 2

    • Desenvolvimento de sorvete de chocolate utilizando fibra de casca de laranja como substituto de gordura 

      Boff, Camila Gomes E; Crizel, Tainara de Moraes; Araujo, Rubilene Ramos de; Rios, Alessandro de Oliveira; Flôres, Simone Hickmann (2013) [Journal article]
      A procura por alimentos mais saudáveis por parte dos consumidores tem impulsionado as indústrias de alimentos a desenvolverem alimentos que contenham menor teor de gordura, contudo sem alterar as características sensoriais ...
    • Orange fiber as a novel fat replacer in lemon ice cream 

      Crizel, Tainara de Moraes; Araujo, Rubilene Ramos de; Rios, Alessandro de Oliveira; Rech, Rosane; Flôres, Simone Hickmann (2014) [Journal article]
      Orange fiber was used as a novel fat replacer in light lemon ice cream. Nine ice cream formulations were compared: standard control ice cream (IC); ice cream with fiber (F1) from the peel, bagasse, and orange seed (ICA and ...