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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
Publications in other proceedings
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SLACAN 2023
BUTTER ADDED WITH ENCAPSULATED XYLOOLIGOSACCHARIDE: THE IMPACT ON THE PHYSICAL PARAMETERS
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SLACAN 2023
THERMOSONICATION APPLIED TO RAW MILK INCREASES MICROBIAL SHELF LIFE OF MINAS FRESCAL CHEESE: A PREDICTIVE MODEL APPROACH
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SLACAN 2023
ATENUATION OF L. ACIDOPHILUS USING OHMIC HEATING IMPROVES GENERATION OF BIOACTIVE COMPOUNDS IN MINAS FRESCAL CHEESE
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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
ATENUATION OF L. ACIDOPHILUS USING OHMIC HEATING HAS POSITIVE IMPACT ON THE QUALITY PARAMETERS OF MINAS FRESCAL CHEESE
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