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PROBIOTIC MICROENCAPSULATION WITH SPRAY CHILLING: EFFECT ON THE QUALITY PARAMETERS AND SENSORIAL ACCEPTANCE OF REQUEIJÃO CREMOSO PROCESSED CHEESE
Vol 14, 2021 -144495 -
MICROENCAPSULATION WITH SPRAY CHILLING IMPROVES PROBIOTIC SURVIVAL AND FUNCTIONALITIY IN REQUEIJÃO CREMOSO PROCESSED CHEESE
Vol 14, 2021 -144514 -
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
Vol 14, 2021 -144540 -
BUTTER WITH COW AND SHEEP MILK CREAM MIXTURES: RHEOLOGICAL PROPERTIES AND FATTY ACID PROFILE
Vol 14, 2021 -144538 -
EFFECT OF THE COVID-19 PANDEMIC ON FOOD HABITS AND PERCEPTIONS: A STUDY WITH BRAZILIANS
Vol 14, 2021 -144779
Publicações em outros proceedings
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ICBC 2022
MINAS FRESCAL CHEESE ELABORATED WITH THERMOSONICATED RAW MILK: BIOACTIVE COMPOUNDS, MICROBIAL REDUCTION, AND CONSUMER ACCEPTANCE.
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ICBC 2022
THERMOSONICATION EXTENDS THE MICROBIAL SHELF LIFE AND CONSERVES THE BIOACTIVE COMPOUNDS AND VOLATILE PROFILING OF JAMUN FRUIT DAIRY DESSERT
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ICBC 2022
THERMOSONICATION IN JAMUN FRUIT DAIRY DESSERT: ENGINEERING FACTORS AND PHYSICAL PARAMETERS
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ICBC 2022
MINAS FRESCAL CHEESE ELABORATED WITH THERMOSONICATED RAW MILK: ENGINEERING FACTORS, GROSS COMPOSITION, AND PHYSICAL PARAMETERS
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ICBC 2022
OHMIC HEATING TREATMENT IN HIGH-PROTEIN VANILLA FLAVORED MILK: ENGINEERING FACTORS AND PHYSICAL ASPECTS
Discussões Científicas de Qualidade
Com ~200 mil publicações revisadas por pesquisadores do mundo todo, o Galoá impulsiona cientistas na descoberta de pesquisas de ponta por meio de nossa plataforma indexada.
Confira nossos produtos e como podemos ajudá-lo a dar mais alcance para sua pesquisa:
