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FREE COMMENT AS A VALUABLE APPROACH TO CHARACTERIZE AND IDENTIFY THE DRIVERS OF LIKING OF HIGH-PROTEIN FLAVORED MILK DRINK SUBMITTED TO OHMIC HEATING
Vol.1, 2023 -167946 -
OHMIC HEATING INCREASES BIOACTIVE COMPOUNDS AND DECREASES THE THERMAL LOAD MARKERS IN PREBIOTIC CHOCOLATE-FLAVORED WHEY BEVERAGE
Vol.1, 2023 -168490 -
BIOACTIVE PEPTIDES, VOLATILE COMPOUNDS, AND FATTY ACID PROFILE OF HIGH PROTEIN FLAVORED MILK PROCESSED BY OHMIC HEATING
Vol.1, 2023 -165393 -
THERMAL STABILITY OF GALACTOOLIGOSACCHARIDE IS NOT AFFECTED BY OHMIC HEATING IN PREBIOTIC CHOCOLATE-FLAVORED WHEY DAIRY BEVERAGE
Vol.1, 2023 -168560 -
DESENVOLVIMENTO DE LEITES FERMENTADOS PROBIÓTICOS COM CRANBERRY (Vaccinium subg. Oxycoccus): ASPECTOS FÍSICO-QUÍMICOS DOS PRODUTOS E VIABILIDADE DO PROBIÓTICO
Vol.1, 2023 -165439
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SLACAN 2025
PROCESSAMENTO E CARACTERIZAÇÃO FÍSICO-QUÍMICA DE PRODUTO TIPO MANTEIGA ADICIONADO DE COLÁGENO HIDROLISADO E PÓS-BIÓTICOS DE Bifidobacterium animalis subsp. lactis 12
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SLACAN 2025
VIABILITY OF LACTIC ACID BACTERIA AND YEASTS IN KEFIR-BASED QUARK-TYPE CHEESE ENRICHED WITH JABUTICABA (PLINIA CAULIFLORA (MART.) KAUSEL) POWDER
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CIPCA 2023
TEXTURAL AND MICROSTRUCTURAL CHARACTERIZATION OF KEFIR-BASED CREAM CHEESES ENRICHED WITH DIFFERENT TEXTURIZING FIBERS
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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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