SLACAN 2025

PROCESSAMENTO E CARACTERIZAÇÃO FÍSICO-QUÍMICA DE PRODUTO TIPO MANTEIGA ADICIONADO DE COLÁGENO HIDROLISADO E PÓS-BIÓTICOS DE Bifidobacterium animalis subsp. lactis 12

SLACAN 2025

VIABILITY OF LACTIC ACID BACTERIA AND YEASTS IN KEFIR-BASED QUARK-TYPE CHEESE ENRICHED WITH JABUTICABA (PLINIA CAULIFLORA (MART.) KAUSEL) POWDER

SLACAN 2023

MICROBIOLOGICAL, PHYSICOCHEMICAL CHARACTERIZATION AND PROXIMATE COMPOSITION OF KEFIR-BASED CREAM CHEESE WITH ADDED PREBIOTICS

SLACAN 2023

FUNCTIONAL CHOCOLATE DAIRY DESSERT WITH HYDROLYZED COLLAGEN: CHARACTERIZATION AND SENSORY EVALUATION BY CATA METHOD AND ACCEPTANCE TEST

SLACAN 2023

CAN HIGH-INTENSITY ULTRASOUND PROCESSING PRESERVE THE FUNCTIONALITY OF DAIRY PRODUCT? A STUDY ON THE ANTIOXIDANT ACTIVITY AND TOTAL PHENOLIC COMPOUNDS CONTENT OF SKIMMED YOGURT ADDED WITH BLUEBERRY (Vaccinium myrtillus)