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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 -
BUTTER WITH COW AND SHEEP MILK CREAM MIXTURES: RHEOLOGICAL PROPERTIES AND FATTY ACID PROFILE
Vol 14, 2021 -144538 -
IS THE PERCEIVED QUALITY OF COFFEE A SOCIAL CONSTRUCTION? A CASE STUDY BETWEEN COFFEE CONSUMPTION AND SOCIOECONOMIC STATUS
Vol 14, 2021 -144813 -
IMPACT OF DIFFERENT MODIFIED ATMOSPHERE PACKAGING ON QUALITY PARAMETERS OF MINAS FRESCAL CHEESES ADDED WITH BIFIDOBACTERIUM ANIMALIS SSP. LACTIS
Vol 14, 2021 -144543
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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
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