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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 -
CONSUMER INNOVATIVE BEHAVIOR AND PERCEPTION ABOUT INNOVATIVE PROCESSING TECHNOLOGIES: A CASE STUDY WITH SLICED PRATO CHEESE PROCESSED BY ULTRAVIOLET RADIATION
Vol 14, 2021 -144477 -
DETERMINATION OF HEAVY METALS AND HEALTH RISK ASSESSMENT OF BRAZILIAN ARTISANAL CHEESE
Vol 14, 2021 -144569 -
Characterization of a sonicated (HIUS) and pasteurized (HTST) whey beverage: in vitro functional activities and bioactive peptides.
Vol 14, 2021 -141233
Publications in other proceedings
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ICBC 2022
OHMIC HEATING TREATMENT IN HIGH-PROTEIN VANILLA FLAVORED MILK: ENGINEERING FACTORS AND PHYSICAL ASPECTS
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ICBC 2022
WHAT ARE THE CHALLENGES FOR OHMIC HEATING IN THE FOOD INDUSTRY? INSIGHTS OF A BIBLIOMETRIC ANALYSIS
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CBCTA 2020
ADVANTAGES OF USING OHMIC HEATING IN DULCE DE LECHE MANUFACTURING
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CBCTA 2020
Processamento de leite flavorizado paraprobiótico com alto teor proteico por Aquecimento Ôhmico
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CBCTA 2020
Differential scanning calorimetry coupled with machine learning technique: An effective approach to determine the milk authenticity
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