Guava-flavored whey beverage processed by cold plasma technology: Bioactive compounds, fatty acid profile and volatile compounds
The effect of cold plasma processing time and gas flow on bioactive compounds such as
vitamin C, carotenoids and phenolic compounds, DPPH, angiotensin-converting-enzyme …
vitamin C, carotenoids and phenolic compounds, DPPH, angiotensin-converting-enzyme …
Yoghurt added with Lactobacillus casei and sweetened with natural sweeteners and/or prebiotics: Implications on quality parameters and probiotic survival
GM Costa, MM Paula, CE Barão, SJ Klososki… - International Dairy …, 2019 - Elsevier
The effect of addition of natural sugar substitutes (stevia, erythritol or xylitol) and prebiotics
(oligofructose or polydextrose) on physicochemical characteristics, probiotic survival …
(oligofructose or polydextrose) on physicochemical characteristics, probiotic survival …
Processing chocolate milk drink by low-pressure cold plasma technology
NM Coutinho, MR Silveira, LM Fernandes, J Moraes… - Food Chemistry, 2019 - Elsevier
This study aimed to evaluate the effect of the process time (5, 10, and 15 min) and flow rate
(10, 20, and 30 mL/min) of cold plasma technology on physio-chemical characteristics (pH) …
(10, 20, and 30 mL/min) of cold plasma technology on physio-chemical characteristics (pH) …
Composition and oxidative stability of oils extracted from Zophobas morio and Tenebrio molitor using pressurized n-propane
The profiles of oils extracted from insects have drawn attention recently in several studies
because of their nutritional quality. The objective of this study was to determine how …
because of their nutritional quality. The objective of this study was to determine how …
Effect of adjunct starter culture on the quality of reduced fat, white, brined goat cheese: part I. Assessment of chemical composition, proteolysis, lipolysis, texture and …
A Zaravela, S Kontakos, AV Badeka… - … Food Research and …, 2021 - Springer
Abstract Full fat (4.3%) and two reduced fat (2.5% and 1.4%) milk were used to prepare
white brined goat cheeses with the addition of (i) mixed mesophilic/thermophilic (MT1) or (ii) …
white brined goat cheeses with the addition of (i) mixed mesophilic/thermophilic (MT1) or (ii) …
Production and quality of cheese and milk of goats fed with guava agroindustrial waste (Psidium guajava L.)
WF SANTOS, GRB CRUZ, RG COSTA… - Food Science and …, 2021 - SciELO Brasil
The objective of this study was carried out to evaluating the productive performance, the
physical-chemical quality of the milk, the physical-chemical and sensorial quality of rennet …
physical-chemical quality of the milk, the physical-chemical and sensorial quality of rennet …
[HTML][HTML] Physical-chemical and microbiological quality of milk and cheese of goats fed with bidestilated glycerin
AM LIMA, GRB CRUZ, RG COSTA… - Food Science and …, 2020 - SciELO Brasil
The objective of this study was to evaluate the effects of replacing corn with bidistilled
glycerin from the biodiesel industry on the physicochemical, microbiological, and sensory …
glycerin from the biodiesel industry on the physicochemical, microbiological, and sensory …
Physicochemical composition, nitrogen fraction and volatile profiles of goat cheese made with artisanal liquid coagulant
D Say - Journal of Food Science and Technology, 2022 - Springer
In this study, physicochemical composition, nitrogen fractions and volatile compounds of
goat cheeses manufactured using artisanal liquid coagulant by four different manufacturers …
goat cheeses manufactured using artisanal liquid coagulant by four different manufacturers …
Physicochemical and sensory analysis of Coalho Cheese supplemented with different concentrations of essential oil of oregano (Origanum vulgare)
LR BEZERRA, CAS SARAIVA… - Food Science and …, 2023 - fst.emnuvens.com.br
The objective of this study was to analyze the physicochemical, microbiological, and sensory
characteristics of coalho cheese supplemented with different concentrations of oregano oil …
characteristics of coalho cheese supplemented with different concentrations of oregano oil …
Effects of grazing season on physico-chemical characteristics and fatty acids of nutritional interest of Caciocavallo Palermitano cheese
Simple Summary Cheeses obtained from grazing animals are considered by attentive
consumers to be qualitatively better for various reasons linked to ethical, environmental and …
consumers to be qualitatively better for various reasons linked to ethical, environmental and …