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Ester Neiva da Silva ; Fernanda Cacilda dos Santos Silva ; Ana Carolina Pinheiro Volp ;Nutrición Hospitalaria 2013, 28 1

Autor: Gilce Andrezza de Freitas Folly

Fuente: http://www.redalyc.org/articulo.oa?id=309226055011


Introducción



Nutrición Hospitalaria ISSN: 0212-1611 info@nutriciónhospitalaria.com Grupo Aula Médica España de Freitas Folly, Gilce Andrezza; da Silva, Ester Neiva; dos Santos Silva, Fernanda Cacilda; Pinheiro Volp, Ana Carolina ACCEPTANCE OF HANDMADE PRODUCTS CONTAINING NUTS AND FRUCTOOLIGOSACCHARIDES Nutrición Hospitalaria, vol.
28, núm.
1, enero-febrero, 2013, pp.
86-92 Grupo Aula Médica Madrid, España Available in: http:--www.redalyc.org-articulo.oa?id=309226055011 How to cite Complete issue More information about this article Journals homepage in redalyc.org Scientific Information System Network of Scientific Journals from Latin America, the Caribbean, Spain and Portugal Non-profit academic project, developed under the open access initiative 11.
ACCEPTANCE_01.
Interacción 08-01-13 12:58 Página 86 Nutr Hosp.
2013;28(1):86-92 ISSN 0212-1611 • CODEN NUHOEQ S.V.R.
318 Original Acceptance of handmade products containing nuts and fructooligosaccharides Gilce Andrezza de Freitas Folly1, Ester Neiva da Silva2, Fabiana Vieira Verner2, Fernanda Cacilda dos Santos Silva3 and Ana Carolina Pinheiro Volp4. Master student in Health and Nutrition (Research Line: Biochemistry and Pathophysiology of Nutrition) by Universidade Federal de Ouro Preto, Ouro Preto – Minas Gerais, Brazil.
2Bachalor’s Degree in Nutrition by Faculdade de Minas, MuriaéMinas Gerais, Brazil.
3MSc.
PhD student in Physiology and Professor at Universidade Federal de Ouro Preto, Ouro Preto – Minas Gerais, Brazil.
4PhD in Science and Technology of Food and Adjunct Professor at Universidade Federal de Ouro Preto, Ouro Preto- Minas Gerais, Brazil. 1 Abstract Introduction: Prebiotic and food with functional properties are beneficial for consumers through prevention of many diseases. Aim: Verify the acceptance of handmade product (chocolate bar, soy sweet and sweet bread) formulated based on oil seeds (flaxseed, peanut and Brazil nut) and or fructooligosaccharides (FOS). Methods: Four samples of ea...





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