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Efeito de obstáculo dos polióis e das fibras para melhorar a qualidade e o prazo de validade

Efeito de obstáculo dos polióis e das fibras para melhorar a qualidade e o prazo de validade

Amarjeet Kaur / Preeti Shukla / Suresh Bhise

95,19 €
IVA incluido
Disponible
Editorial:
KS OmniScriptum Publishing
Año de edición:
2024
Materia
Empresa y gestión
ISBN:
9786208512163
95,19 €
IVA incluido
Disponible

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Sobre IBD

Os polióis são formas hidrogenadas de hidratos de carbono, cujo grupo carbonilo foi reduzido a um grupo hidroxilo primário ou secundário. A fibra tem muitos benefícios para a saúde. O consumo de fibras solúveis demonstrou reduzir o risco de desenvolver doenças cardíacas através da redução dos níveis de colesterol. Este livro contém a otimização de polióis (glicerol, sorbitol e manitol) e fibras (aveia, psílio e cevada) em pão e muffins para descobrir a melhor combinação com base na qualidade, na aceitabilidade global dos produtos e na avaliação do prazo de validade de pão e muffins preparados após a incorporação de polióis e fibras em material de embalagem adequado.

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