Listar Facultad Regional Delta por autor "Arqueros, Valeria"
Mostrando ítems 1-4 de 4
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Estudio de la fermentación en panes funcionales, reducidos en grasas, carbohidratos y sal.
Conde Molina, Débora (2014)Se estudió el proceso de fermentación del pan lacteado reducido en grasa, azúcar, carbohidratos o sal. Para ello se evaluaron sustitutos disponibles en el mercado, con el fin de estudiar los efectos producidos en los ... -
Evaluating effect of fat, sugar and flour substitutes on properties of white slice dairy bread
Conde Molina, Débora; Quevedo, Carla; Arqueros, Valeria (2020-12-31)Improving nutritional profile food is a growing area of interest in the food industry, due to there being a raising awareness toward healthy foods. Furthermore, knowledge about the relationship between food, its physiological ... -
Sodium chloride substitution in industrial white slide diary bread
Conde Molina, Débora; Quevedo, Carla; Arqueros, Valeria (2021-03)Introduction. The effect of sodium chloride replacement was studied in industrial white slice diary bread, promoting a technological approach to decrease the sodium content from bakery products in order to respond to the ... -
Strategies to develop healthier industrial white slice diary bread through fat, sugar and flour substitution
Conde Molina, Débora; Quevedo, Carla; Arqueros, Valeria (2021-04)Introduction. Industrial white slice dairy bread (WSDB) is an interesting target for developing a reduced calorie bread as it contains fat and sugar in its formulation. Three commercial substitutes were evaluated in this ...