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Processamento de leite flavorizado paraprobiótico com alto teor proteico por Aquecimento Ôhmico
Vol 1, 2020 -133390 -
Ohmic heating processing in dulce de leche: Physical and thermal profile, microstructure, and modeling of crystal size growth
Vol 1, 2020 -133383 -
Differential scanning calorimetry coupled with machine learning technique: An effective approach to determine the milk authenticity
Vol 1, 2020 -133387 -
Ohmic heating could really be a new way to process sheep milk this century?
Vol 1, 2020 -133384 -
ADVANTAGES OF USING OHMIC HEATING IN DULCE DE LECHE MANUFACTURING
Vol 1, 2020 -133379
Publicações em outros proceedings
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SLACAN 2023
ENHANCING THE FUNCTIONAL AND NUTRITIONAL ASPECTS OF A JABUTICABA (Plinia cauliflora) JUICE BY PROBIOTIC LACTIC ACID FERMENTATION
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SLACA 2021
BUTTER WITH COW AND SHEEP MILK CREAM MIXTURES: RHEOLOGICAL PROPERTIES AND FATTY ACID PROFILE
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SLACA 2021
DIARIES AS AN INNOVATIVE METHODOLOGY TO EVALUATE CONSUMER PERCEPTION AND BEHAVIOR: A CASE STUDY WITH BUTTER MANUFACTURED WITH DIFFERENT SHEEP AND COW MILK CREAM MISTURES
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SENSELATAM 2020
THE FREE LISTING TASK FOR DESCRIBING THE SENSORY PROFILING OF DAIRY FOODS: A CASE STUDY WITH MICROFILTERED GOAT WHEY ORANGE JUICE BEVERAGE
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SENSELATAM 2020
FREE JAR PROFILING AND SENTIMENT ANALYSIS: AN EFFECTIVE METHOD TO DEVELOP FUNCTIONAL DULCE DE LECHE FROM THE CONSUMERS’ PERSPECTIVE
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