Revision history of "FUNCTIONALITY OF HYDROCOLOIDS IN REDUCING IN VITRO LIPIDIC DIGESTIBILITY OF FOOD EMULSIONS: RHEOLOGY, STRUCTURE AND SENSORY PERCEPTION" (Q3169233)

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10 October 2024

  • curprev 09:4809:48, 10 October 2024DG Regio talk contribs 119,426 bytes +2 Changed label, description and/or aliases in pt
  • curprev 09:4809:48, 10 October 2024DG Regio talk contribs 119,424 bytes +93 Set a claim value: summary (P836): Este projecto tem por objectivo a concepção de emulsões baseadas em hidrócolóides, resistentes à desidratação de lipídios e adequadas como substâncias gordas, a formação de alimentos que forneçam menos gordura ao organismo e tenham qualidade física e sensorial ideal. _x000D_ na Luta contra a OBESIDADE E TODAS AS DOENÇAS DERIVADAS É IMPORTANTE reduzir a quantidade de gordura que alimenta a organização. Isto pode ser conseguido quer através da diminui...

12 March 2024

20 December 2023

12 June 2023

10 June 2023

18 August 2022

  • curprev 02:3602:36, 18 August 2022DG Regio talk contribs 116,977 bytes +82,828 Changed label, description and/or aliases in el, da, fi, mt, lv, sk, ga, cs, pt, et, hu, bg, lt, hr, sv, ro, sl, pl, nl, fr, de, it, es, and other parts: Adding translations: el, da, fi, mt, lv, sk, ga, cs, pt, et, hu, bg, lt, hr, sv, ro, sl, pl,

16 January 2022

17 December 2021

9 December 2021

4 December 2021

12 October 2021

  • curprev 17:2117:21, 12 October 2021DG Regio talk contribs 16,192 bytes +194 Changed label, description and/or aliases in en: translated_label
  • curprev 17:2117:21, 12 October 2021DG Regio talk contribs 15,998 bytes +3,987 Created claim: summary (P836): THIS PROJECT AIMS TO DESIGN EMULSIONS BASED ON HYDROCOLOIDS, THAT ARE RESISTANT TO LIPID DIGESTION AND SUITABLE AS FAT SUBSTITUTES, TO FORMULATE FOODS THAT PROVIDE LESS FAT TO THE BODY AND HAVE OPTIMAL PHYSICOCHEMICAL AND SENSORY QUALITY. _x000D_ in Fight Against OBESITY AND ALL DERIVATED DISEASES IS IMPORTANT to reduce the quantity of fat that feeds into the organisation. THIS CAN BE ACHIEVED EITHER BY DIRECTLY DECREASING THE AMOUNT OF FAT, OR...

10 October 2021

9 October 2021

8 October 2021