Navegue los elementos (3 total)

Artículo

Gain vs. loss-framing for reducing sugar consumption: Insights from a choice experiment with six product categories

Etiquetas: Azúcar-reducción, Información nutricional, Logotipos de salud, Nutrición

Artículo

Cross-modal interactions as a strategy for sugar reduction in products targeted at children: Case study with vanilla milk desserts

Etiquetas: Azucar, Azúcar-reducción, Bibliografía Nacional Química, Metodos TCATA, Metodos TDS, Postres de leche, Vainilla

Artículo

Sugar reduction in probiotic chocolate-flavored milk : Impact on dynamic sensory profile and liking

Etiquetas: Azúcar-reducción, Evaluación sensorial, Sabores, Vainilla

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Flakes of distilled fatty acids from Uruguayan beef tallow stored at room temperature are studied. To prevent rancidity different antioxidants are added (BHT AP and citric acid). Samples with time were taken. The analyses made were: peroxide number and alcoholic alkali color 200 ppm BHT resulted to be the most efficient. A comparative assay of rancidity fastened by temperature |b was developed