The dairy products sector is an important part of the food industry, and their consumption is
expected to grow in the next 10 years. Therefore, the authentication of these products in a …

There is a growing trend in the consumption of plant-based raw materials and the use of
nuts is a promising alternative in the development of non-dairy foods. This study aimed to …

Different Ohmic heating conditions (OH, 10, 100, and 1000 Hz at 25 V; 45, 60, and 80 V at
60 Hz) were assessed to manufacture whey-raspberry flavored beverages. The inhibition of …

The use of ohmic heating (OH, 4, 8, or 12 V/cm, 72–75° C/15 s) for pasteurization of milk
intended for the manufacture of Minas Frescal cheese was investigated. The cheeses were …

This work evaluated structured lipids (SLs) through chemical and enzymatic
interesterification (CSLs and ESLs). Blends of soybean oil and peanut oil 1: 1 wt% were …

The effect of ohmic heating (OH)(1.82, 3.64, 5.45, 7.30, 9.1 V cm− 1, 90° C/3 min) and
conventional pasteurization in the parameters of quality of dairy desserts with blueberry …

The addition of prebiotic ingredients (inulin or xylooligosaccharide, XOS, 2.5 g/100 g) on the
quality parameters of Dulce de Leche (DL) was evaluated. Gross composition …

Canastra cheese is a product with an indication of origin and obtained from raw cow milk
using endogenous culture (pingo). Since this type of cheese is considered one of the best …

Arecaceae fruits are regarded as raw sources of valuable phytochemicals. In this work,
several Arecaceae fruits belonging to eleven taxa were screened for fatty acids (FA) by gas …

The effects of heat treatment, coagulant source, and starter culture addition on the
physicochemical, sensory characteristics, and volatile compounds of goat cheese were …