Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Antônio F. de Carvalho"'
Autor:
Maura P. Alves, Ítalo T. Perrone, Alisson Borges de Souza, Rodrigo Stephani, Cláudia Lúcia de Oliveira Pinto, Antônio F. de Carvalho
Publikováno v:
Revista do Instituto de Latícinios Cândido Tostes, Vol 69, Iss 2, Pp 77-88 (2014)
This study aimed to determine viscosity curves prepared from whey protein concentrates (WPCs) by the rapid viscosity analyzer (RVA) and determine the optimal heat treatment time in order to obtain the maximum viscosity solutions at this stage. The WP
Externí odkaz:
https://doaj.org/article/4e485a93cbdb4394a28b93c3183fea90
Autor:
Emiliane A. Araújo, Antônio F. de Carvalho, Eliana S. Leandro, Mauro M. Furtado, Célia A. de Moraes
Publikováno v:
Journal of Functional Foods, Vol 2, Iss 1, Pp 85-89 (2010)
The aim of the study was to develop a symbiotic cottage cheese containing Lactobacillus delbrueckii UFV H2b20 and inulin, and to evaluate the survival of this bacterium when the cheese was exposed to conditions simulating those found in the gastro-in
Externí odkaz:
https://doaj.org/article/8e88be3cd1ae429bbc95f8b63510ca8e
Publikováno v:
Química Nova, Vol 31, Iss 4, Pp 822-827 (2008)
Various studies demonstrate that different frog species produce distinct classes of biologically active peptides. These peptides can act as alternative agents against pathogenic bacteria and fungi by membrane permeability. Although studies have recen
Externí odkaz:
https://doaj.org/article/2a2c9239718746cb8bebb83de1c0da3b
Autor:
Erica F. Mauricio, Júlia D. A. Francisquini, Igor L. de Paula, José C. C. de Cezarino Junior, Luiz F. C. de Oliveira, Rodrigo Stephani, Antônio F. De Carvalho, Ítalo T. Perrone
Publikováno v:
The Journal of dairy research. 88(4)
In this Research Communication we focus the food industry´s broad tendency to decrease sugar content in food products onto dulce de leche (DL) and examine the influence of sucrose reduction on the detrimental deposits formed during the production pr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::26acba45818efefd8826f10cd8396c26
https://pubmed.ncbi.nlm.nih.gov/34886919
https://pubmed.ncbi.nlm.nih.gov/34886919
Publikováno v:
In Tetrahedron 2005 61(29):7045-7053
Publikováno v:
Química Nova, Volume: 31, Issue: 4, Pages: 822-827, Published: 2008
Química Nova v.31 n.4 2008
Química Nova
Sociedade Brasileira de Química (SBQ)
instacron:SBQ
Química Nova v.31 n.4 2008
Química Nova
Sociedade Brasileira de Química (SBQ)
instacron:SBQ
Various studies demonstrate that different frog species produce distinct classes of biologically active peptides. These peptides can act as alternative agents against pathogenic bacteria and fungi by membrane permeability. Although studies have recen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::56f9374621bab98a8c04196590fc0a83
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422008000400022&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422008000400022&lng=en&tlng=en
Autor:
João Pablo F. Pereira, Igor L. de Paula, Rodrigo Stephani, Ítalo T. Perrone, Luiz Fernando C. de Oliveira, Antonio F. de Carvalho
Publikováno v:
Química Nova, Vol 42, Iss 8, Pp 928-931 (2019)
Sweetened condensed milk contains various dispersed particles, such as proteins, fats, and lactose, all of which make it highly viscous. During sweetened condensed milk production, microcrystalline lactose is added in order to control the product cry
Externí odkaz:
https://doaj.org/article/5046a1f689a3404cbce29bb13c650111