L
Luiz Carmine Giunti De Oliveira
Publications - 7
Citations - 4
Luiz Carmine Giunti De Oliveira is an academic researcher. The author has contributed to research in topics: Gluten free & Added sugar. The author has an hindex of 2, co-authored 7 publications receiving 4 citations.
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Patent
Formulation of chocolate with carob and low caffeine and theobromine content, no added sugar, dairy free, gluten free, soy free, and with or without fibers
TL;DR: In this paper, a chocolate formulation with carob, with low caffeine and theobromine contents, animal milk-free, with or without added added sugars, gluten-free and soy-free.
Patent
Optimised alternative chocolate formulation made from carob beam, milk-free, with or without added sugar, gluten-free, soy-free and with or without fibres
TL;DR: In this paper, a carob bean based alternative chocolate product with special nutritional characteristics to meet the requirements of consumers with food restrictions due to health problems or through their lifestyles or convictions, providing characteristic color, odour and taste attributes.
Patent
Formulation de chocolat avec caroube à faibles teneurs en caféine et théobromine, sans lait, avec ou sans addition de sucres, sans gluten, sans soja et avec et sans fibres
TL;DR: In this paper, a formulation of chocolat avec caroube a faibles teneurs en cafeine et theobromine, without lait d'origine animale, avec ou sans addition de sucres, sans gluten, sans soja et avec and sans fibres, a base de cacao and la carouba, and pouvant en variante contenir des complements tels que des graisses de coco, des derives de riz, de la patate douce en poudre
Patent
Formulação de chocolate com alfarroba com baixos teores de cafeína e teobromina, sem leite, com ou sem adição de açúcares, sem glúten, sem soja e com e sem fibras
TL;DR: Refere-se a Patente de Invencao de formulacao de chocolate with cacau and alfarroba as mentioned in this paper, where cacau is used as base complementado alternativamente with gorduras de coco, derivados de arroz, batata doce em po e acucares com baixo indice glicemico and obtendo-se alimento com caracteristicas nutricionais especiais.
Patent
Milk-free, sugar-free, gluten-free, soy-free white chocolate formulation with or without fibres
TL;DR: In this paper, a formulation of a mixture especially designed for producing milk-free (milk protein free and lactose-free), sugar-free and soy-free white chocolate with or without fibres in its composition, with a pleasant taste similar to that of conventional white chocolate, retaining the sweet taste of sugar and milk.