RIQUIM - Repositorio Institucional de la Facultad de Química - UdelaR

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Co-creation of a healthy dairy product with and for children

Artículo

Significant sugar-reduction in dairy products targeted at children is possible without affecting hedonic perception

Artículo

Isolation and Characterization of Melanoidins from Dulce de Leche, A Confectionary Dairy Product

Bibliografía

Evaluación sensorial de yogur, medición de textura de yogur : correlaciones entre medidas de textura y evaluación sensorial de yogur

Bibliografía

Determinación de ácido láctico y derivados (manteca, quedo, etc.) : vale para cualquier método cuantitativo

Artículo

Comparison of two sensory profiling techniques based on consumer perception.

Artículo

Influence of three non-sensory factors on consumer choice of functional yogurts over regular ones.

Artículo

Use of an open-ended question to identify drivers of liking of milk desserts. Comparison with preference mapping techniques

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Identifying important package features of milk desserts using free listing and word association

Artículo

Studying the influence of package shape and colour on consumer expectations of milk desserts using word association and conjoint analysis

Artículo

Consumer expectations and perception of chocolate milk desserts enriched with antioxidants

Artículo

Influence of temperature on accelerated lactose crystallization in dulce de leche

Artículo

Temporal aspects of yoghurt texture perception

Artículo

Contenido mineral de productos lácteos. Estudio preliminar en sueros lácteos. Su interés desde el punto de vista trófico.

Navegue los elementos (14 total) Tagged ‘Productos lácteos’

Co-creation of a healthy dairy product with and for children

Significant sugar-reduction in dairy products targeted at children is possible without affecting hedonic perception

Isolation and Characterization of Melanoidins from Dulce de Leche, A Confectionary Dairy Product

Evaluación sensorial de yogur, medición de textura de yogur : correlaciones entre medidas de textura y evaluación sensorial de yogur

Determinación de ácido láctico y derivados (manteca, quedo, etc.) : vale para cualquier método cuantitativo

Comparison of two sensory profiling techniques based on consumer perception.

Influence of three non-sensory factors on consumer choice of functional yogurts over regular ones.

Use of an open-ended question to identify drivers of liking of milk desserts. Comparison with preference mapping techniques

Identifying important package features of milk desserts using free listing and word association

Studying the influence of package shape and colour on consumer expectations of milk desserts using word association and conjoint analysis

Consumer expectations and perception of chocolate milk desserts enriched with antioxidants

Influence of temperature on accelerated lactose crystallization in dulce de leche

Temporal aspects of yoghurt texture perception

Contenido mineral de productos lácteos. Estudio preliminar en sueros lácteos. Su interés desde el punto de vista trófico.

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