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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 -
Dairy foods and novel thermal and non-thermal processing: A bibliometric analysis
Vol 14, 2021 -144496 -
Characterization of a sonicated (HIUS) and pasteurized (HTST) whey beverage: in vitro functional activities and bioactive peptides.
Vol 14, 2021 -141233
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BUTTER ADDED WITH ENCAPSULATED XYLOOLIGOSACCHARIDE: THE IMPACT ON THE PHYSICAL PARAMETERS
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SLACAN 2023
FREE COMMENT ATTACK-EVOLUTION-FINISH (FC-AEF) AS AN APPROACH TO ESTABLISH A TEMPORAL SENSORY PROFILING OF BUTTER ADDED WITH ENCAPSULATED XYLOOLIGOSACCHARIDE
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SLACAN 2023
PROCESSING AND PHYSICOCHEMICAL PARAMETERS OF WHEY-BASED POPSICLES SUBMITTED TO OHMIC HEATING
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SLACAN 2023
OHMIC HEATING APPLIED AS ALTERNATIVE PROCESSING FOR WHEY-BASED POPSICLES: BIOACTIVE COMPOUNDS AND QUALITY PARAMETERS
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SLACAN 2023
EFEITO DA TEMPERATURA E DA TENSÃO NO PROCESSAMENTO DE OVO INTEIRO LÍQUIDO POR AQUECIMENTO ÔHMICO
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