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Queijos como alimento funcional: Redução de sódio e adição de probióticos
Vol 14, 2021 - -
PROBIOTIC MICROENCAPSULATION WITH SPRAY CHILLING: EFFECT ON THE QUALITY PARAMETERS AND SENSORIAL ACCEPTANCE OF REQUEIJÃO CREMOSO PROCESSED CHEESE
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MICROENCAPSULATION WITH SPRAY CHILLING IMPROVES PROBIOTIC SURVIVAL AND FUNCTIONALITIY IN REQUEIJÃO CREMOSO PROCESSED CHEESE
Vol 14, 2021 -144514 -
BUTTER WITH COW AND SHEEP MILK CREAM MIXTURES: RHEOLOGICAL PROPERTIES AND FATTY ACID PROFILE
Vol 14, 2021 -144538 -
QUANTITATIVE RISK ASSESSMENT FOR STAPHYLOCOCCAL ENTEROTOXIN TYPE A POISONING DUE TO CONSUMPTION OF MINAS FRESCAL CHEESE IN BRAZIL
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EFFECT OF THE NEXT-GENERATION PROBIOTIC AKKERMANSIA MUCINIPHILA IN CHOCOLATE DAIRY DESSERT: INFLUENCE ON QUALITY AND AMINO ACID PROFILE
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THE ADDITION OF AKKERMANSIA MUCINIPHILA IN CHOCOLATE DAIRY DESSERT: EFFECT ON THE BIOLOGICAL ACTIVITY AND PH
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THE ADDITION OF AKKERMANSIA MUCINIPHILA IN CHOCOLATE DAIRY DESSERT: VIABILITY, SURVIVAL INTO GASTROINTESTINAL PASSAGE, AND MICROBIOLOGICAL QUALITY
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