Found: 26
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Effect of sucrose content added to milk on the composition, yield, viscosity, color, and Maillard reaction chemical markers of dulce de leche.
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- European Food Research & Technology, 2024, v. 250, n. 5, p. 1529, doi. 10.1007/s00217-024-04481-4
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- Article
Sorbate addition in Dulce de Leche: pH and thermal effect determinate by RP-HPLC.
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- European Food Research & Technology, 2024, v. 250, n. 3, p. 763, doi. 10.1007/s00217-023-04418-3
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- Article
The applicability of microparticulated whey protein as an ingredient in different types of foods and its functionalities: a current patent review.
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- European Food Research & Technology, 2024, v. 250, n. 2, p. 633, doi. 10.1007/s00217-023-04402-x
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- Article
Whey protein concentrate and skimmed milk powder as encapsulation agents for coffee silverskin extracts processed by spray drying.
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- Journal of Dairy Research, 2024, v. 91, n. 4, p. 96, doi. 10.1017/S0022029924000128
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- Article
Effect of phosphate salts and varying quantities of casein and whey protein on the syrup characteristics of a sweetened condensed skimmed milk and vegetable fat blend.
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- European Food Research & Technology, 2023, v. 249, n. 10, p. 2741, doi. 10.1007/s00217-023-04307-9
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The effect of homogenisation pressure on the microstructure of milk during evaporation and drying: particle-size distribution, electronic scanning microscopy, water activity and isotherm.
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- Journal of Dairy Research, 2023, v. 90, n. 3, p. 299, doi. 10.1017/S0022029923000456
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- Article
Effects of calcium chloride substitution on the physicochemical properties of Minas Frescal cheese.
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- Journal of Dairy Research, 2023, v. 90, n. 2, p. 186, doi. 10.1017/S0022029923000316
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- Article
Influence of phosphates in reduction of the aftertaste of steviol glycoside (derived from Stevia rebaudiana Bertoni) in black tea drinks.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 11, p. 1, doi. 10.1111/jfpp.16962
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- Article
Proposal for determining valence and arousal thresholds: Compromised pleasure threshold, unpleasure threshold, and arousal threshold.
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- Journal of Sensory Studies, 2022, v. 37, n. 2, p. 1, doi. 10.1111/joss.12726
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- Article
Colloidal stability of milk: reinterpretation of alcohol test results by digital microscopy.
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- Journal of Dairy Research, 2022, v. 89, n. 1, p. 90, doi. 10.1017/S0022029922000176
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- Article
Lactose-free Dulce de leche: compositional characterization, browning and texture profile.
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- Journal of Dairy Research, 2021, v. 88, n. 4, p. 452, doi. 10.1017/S0022029921000820
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- Article
Recent patent applications in beverages enriched with plant proteins.
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- NPJ Science of Food, 2021, v. 5, n. 1, p. 1, doi. 10.1038/s41538-021-00112-4
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- Article
INFLUÊNCIA DO TEOR DE SÓLIDOS LÁCTEOS NA MICROESTRUTURA DE LEITES FERMENTADOS.
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- Revista do Instituto de Laticínios Cândido Tostes, 2021, v. 76, n. 4, p. 224, doi. 10.14295/2238-6416.v76i4.859
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- Article
Physical properties of UHT light cream: impact of the high-pressure homogenization and addition of hydrocolloids.
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- Journal of Dairy Research, 2021, v. 88, n. 3, p. 343, doi. 10.1017/S0022029921000558
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- Article
Challenges associated with spray drying of lactic acid bacteria: Understanding cell viability loss.
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- Comprehensive Reviews in Food Science & Food Safety, 2021, v. 20, n. 4, p. 3267, doi. 10.1111/1541-4337.12774
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- Article
Low‐sugar strawberry yogurt: Hedonic thresholds and expectations.
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- Journal of Sensory Studies, 2021, v. 36, n. 3, p. 1, doi. 10.1111/joss.12643
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- Article
GORDURA SUPERFICIAL EM LEITE EM PÓ.
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- Revista do Instituto de Laticínios Cândido Tostes, 2021, v. 76, n. 2, p. 107, doi. 10.14295/2238-6416.v76i2.805
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- Article
Effect of sodium citrate on lactose crystallization in concentrated whey.
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- International Journal of Dairy Technology, 2020, v. 73, n. 4, p. 757, doi. 10.1111/1471-0307.12700
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- Article
Cross‐linked casein micelle used as encapsulating agent for jaboticaba (Plinia jaboticaba) phenolic compounds by spray drying.
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- International Journal of Dairy Technology, 2020, v. 73, n. 4, p. 765, doi. 10.1111/1471-0307.12704
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- Article
ESTUDO DA TEMPERATURA DE FUSÃO E SOLUBILIDADE DOS CRISTAIS DE LACTOSE EM LEITE CONDENSADO UTILIZANDO MICROSCOPIA ÓPTICA E ESPECTROSCOPIA RAMAN.
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- Revista do Instituto de Laticínios Cândido Tostes, 2020, v. 75, n. 4, p. 222, doi. 10.14295/2238-6416.v75i4.806
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- Article
UTILIZAÇÃO DE SORO DE LEITE E AMIDO NA PRODUÇÃO DE DOCE DE LEITE PASTOSO: RENDIMENTO, COMPOSIÇÃO, PERFIL DE TEXTURA, VISCOSIDADE E AVALIAÇÃO SENSORIAL DE ACEITAÇÃO.
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- Revista do Instituto de Laticínios Cândido Tostes, 2020, v. 75, n. 1, p. 1, doi. 10.14295/2238-6416.v75i1.747
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- Article
CARACTERIZAÇÃO DA SUPERFÍCIE DE PARTÍCULAS DE PRODUTOS LÁCTEOS DESIDRATADOS.
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- Revista do Instituto de Laticínios Cândido Tostes, 2020, v. 75, n. 1, p. 10, doi. 10.14295/2238-6416.v75i1.755
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- Article
DETERMINAÇÃO DA LACTOSE ANTE ÀS METODOLOGIAS CONTEMPORÂNEAS.
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- Revista do Instituto de Laticínios Cândido Tostes, 2020, v. 75, n. 1, p. 59, doi. 10.14295/2238-6416.v75i1.756
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- Article
5-Hydroxymethylfurfural formation and color change in lactose-hydrolyzed Dulce de leche.
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- Journal of Dairy Research, 2019, v. 86, n. 4, p. 477, doi. 10.1017/S0022029919000815
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- Article
Evaluation of the Maillard reaction in infant formulas after opening.
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- Journal of Food & Nutrition Research, 2019, v. 58, n. 3, p. 245
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- Article
Caracterização do Queijo do Marajó tipo manteiga produzido em duas estações do ano.
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- Ciência Rural, 2015, v. 45, n. 4, p. 730, doi. 10.1590/0103-8478cr20140463
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- Article