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TEXT HIGHLIGHTING TECHNIQUE TO ASSESS CONSUMER ATTITUDES TOWARDS USING HIGH-INTENSITY ULTRASOUND IN PROCESSING MINAS FRESCAL CHEESE
Vol.1, 2023 -165147 -
THERMOSONICATION APPLIED TO RAW MILK INCREASES MICROBIAL SHELF LIFE OF MINAS FRESCAL CHEESE: A PREDICTIVE MODEL APPROACH
Vol.1, 2023 -168741 -
EFEITO DA TEMPERATURA E DA TENSÃO NO PROCESSAMENTO DE OVO INTEIRO LÍQUIDO POR AQUECIMENTO ÔHMICO
Vol.1, 2023 -167721 -
EFEITO DO ULTRASSOM DE ALTA INTENSIDADE EM REQUEIJÃO ADICIONADO DE CONCENTRADO PROTEICO DE SORO DE LEITE
Vol.1, 2023 -168458 -
EFFECT OF THERMOSONICATION ON PROTEOMICS, FATTY ACIDS AND VOLATILE COMPOUNDS IN MINAS FRESCAL CHEESE
Vol.1, 2023 -168747
Publications in other proceedings
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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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SLACA 2021
Dairy foods and novel thermal and non-thermal processing: A bibliometric analysis
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