Consumer evaluation of reduced-cholesterol butter

Consumer evaluation of reduced-cholesterol butter

Guardado en:

Detalles Bibliográficos
Publicado en:	Food Technology
Autor principal:	SCHRODER, Bruce G.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Food Technology v. 45, no. 10 (1991), p. 104-107
Materias:	Mantequilla Evaluación Consumo Colesterol Alimentos Alimentos dietéticos
Publicación relacionada:	Contenido en: Food Technology

Ejemplares similares

Composition and microscopy of reformulated creams from reduced-cholesterol butteroil
por: ELLING, J.

Composition and microscopy of reformulated creams from reduced-cholesterol butteroil
por: Elling, J. L.

Physical properties of 20 milk fat reformulated creams manufactured from cholesterol-reduced butteroil
por: Elling, J. L.

Reported use of reduce-sugar foods and beverages reflect high-quality diets
por: Sigman-Grant, Madeleine J.

Cholesterol oxidized products in foods potential health hazards and the role of antioxidants in prevention
por: Valenzuela, Alfonso

The butter industry
por: Hunziker, Otto Frederick
Publicado: (1940)

Nutrient bar reduces cholesterol levels
por: NICOLOSI, Robert J.

High stakes for low cholesterol
por: HEASMAN, Michael

The role of cholesterol in atherosclerosis : new therapeutic opportunities /
Publicado: (c1988.)

¿"Light" o "Dietético"?
por: Vincenti, Marcela

Menos calorías sin sacrificar sabor
por: Ponce, Julieta

Productos bajos en carbohidratos ¿Moda o tendencia?
por: Viviant, Viviana

Entre la figura y la salud
por: Covadonga Rojo, Ma.

Total serum cholesterol values of youth 12-17 years /
Publicado: (1976.)

Oatrim finds application in fat-free, cholesterol-free milk
por: Pszczola, Donald E.

Lipid oxidation determiantion in butter and dairy spreads by HPLC
por: CHRISTIENSEN, T.

The consumer voice in food safety
por: MACFARLANE, R.

Dietary estrogens a balance of risks and benefits
por: HELFERICH, Bill

Diferencias entre "light", "diet" y "bajos en..."
por: Ordóñez Méndez, Lorena Berenice

La fórmula de una torta dietética
por: Rodríguez Furlán, Laura

Oil migration in chocolate-peanut butter paste confectionery as a function of chocolate formulation
por: McCarthy, K. L.

alimentos fortificados y enriquecidos
por: Pantanelli, Andrea

Cholesterol oxidation in egg yolk powder during storage and heating as affected by dietary oils and tocopherol
por: Cherian, S.

Rapid method for quantification of cholesterol in turkey meat and products
por: KING, A.

Emulsifying properties of low-fat, low-cholesterol egg yolk prepared by supercritical CO2 Extraction
por: BRINGE, N.

Total serum cholesterol levels of children 4-17 years /
por: Abraham, Sidney.
Publicado: (1978.)

Functional ingredient blend produces low-fat meat products to meet consumer expectations
por: TAKI, Ghazi H.

Low-fat dairy products getting a new lease on life
por: Pszczola, Donald E.

Cervezas "Low carb"
por: Bax Jr., Fábio

Cómo hacer para certificar alimentos aptos para celíacos
por: Pantanelli, Andrea

Desarrollo de base para helados sin colesterol
por: Rozycki, Sergio D.

Control de peso y saciedad
por: Vázquez Velázquez, David

Overcoming flavor challenges in low-fat frozen desserts
por: HATCHWELL, Leora C.

Helados de alta calidad para consumidores que cuidan su salud
por: Bern, Michael Bo

Emulsifying properties of low-cholesterol egg yolk prepared by supercritical CO2 extration
por: BRINGE, Neal A.

Ingredients for low-sodium/low-fat foods

Lácteos libres de colesterol
por: Cazzaniga A., Diego S.

Determinación del contenido de colesterol en alimentos
por: Morales, J. C.

¿Cómo disminuir los niveles de colesterol?
por: Arriaga-Nava, Roberto

Influence of audiovisuals and food sdamples on consumer acceptance of food irradiation
por: POHLMAN, Amy J.