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OHMIC HEATING INCREASES BIOACTIVE COMPOUNDS AND DECREASES THE THERMAL LOAD MARKERS IN PREBIOTIC CHOCOLATE-FLAVORED WHEY BEVERAGE
Vol.1, 2023 -168490 -
THERMOSONICATION APPLIED TO RAW MILK INCREASES MICROBIAL SHELF LIFE OF MINAS FRESCAL CHEESE: A PREDICTIVE MODEL APPROACH
Vol.1, 2023 -168741 -
THERMAL STABILITY OF GALACTOOLIGOSACCHARIDE IS NOT AFFECTED BY OHMIC HEATING IN PREBIOTIC CHOCOLATE-FLAVORED WHEY DAIRY BEVERAGE
Vol.1, 2023 -168560 -
ATENUATION OF L. ACIDOPHILUS USING OHMIC HEATING HAS POSITIVE IMPACT ON THE QUALITY PARAMETERS OF MINAS FRESCAL CHEESE
Vol.1, 2023 -168674 -
ATENUATION OF L. ACIDOPHILUS USING OHMIC HEATING IMPROVES GENERATION OF BIOACTIVE COMPOUNDS IN MINAS FRESCAL CHEESE
Vol.1, 2023 -168701
Publicações em outros 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
OHMIC HEATING TREATMENT IN HIGH-PROTEIN VANILLA FLAVORED MILK: ENGINEERING FACTORS AND PHYSICAL ASPECTS
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SLACA 2021
EFFECT OF THE COVID-19 PANDEMIC ON FOOD HABITS AND PERCEPTIONS: A STUDY WITH BRAZILIANS
Discussões Científicas de Qualidade
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