Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Antonio Fernandes Carvalho"'
Autor:
Rafaela Silva Rodrigues, Solimar Gonçalves Machado, Antonio Fernandes Carvalho, Luis Augusto Nero
Publikováno v:
SSRN Electronic Journal.
Autor:
Louise Bergamin Athayde de Souza, Gabriel Gama Netto, Karina Coelho Moreira da Silva, Rodrigo Stephani, Antônio Fernandes Carvalho, Ítalo Tuler Perrone
Publikováno v:
Revista do Instituto de Latícinios Cândido Tostes, Vol 76, Iss 2, Pp 107-117 (2022)
Milk powder is a highly versatile product produced by spray drying, which consists of removing water by exposing the product to a flow of dry and hot air. This product has a longer shelf life than fresh milk and offers positive points, such as greate
Externí odkaz:
https://doaj.org/article/e9d542ec1cc6476c8e0173e11c61e98e
Autor:
Paulo Henrique de Melo Toledo, João Pablo Fortes Pereira, Ítalo Tuler Perrone, Antônio Fernandes Carvalho, Luiz Fernando Cappa Oliveira, Rodrigo Stephani
Publikováno v:
Revista do Instituto de Latícinios Cândido Tostes, Vol 75, Iss 1, Pp 10-21 (2020)
During production or storage of dehydrated dairy products, milk constituents may undergo redistribution, resulting in heterogeneity between the surface and its interior. The main objective of this work was to map the surfaces of different dehydrated
Externí odkaz:
https://doaj.org/article/6433452adf254f60a571919e0d982d00
Autor:
Júlia d'Almeida Francisquini, Evandro Martins, Paulo Henrique Fonseca Silva, Pierre Schuck, Ítalo Tuler Perrone, Antônio Fernandes Carvalho
Publikováno v:
Revista do Instituto de Latícinios Cândido Tostes, Vol 72, Iss 1, Pp 48-57 (2017)
Maillard reaction is an important subject of study in food science and technology and different areas of knowledge are involved such as chemistry, food engineering, nutrition and food technology. The objective of this paper is to present the basic co
Externí odkaz:
https://doaj.org/article/8316d763cfeb4ebcbec193a2e6e6206b
Autor:
Ítalo Tuler Perrone, Arlan Caldas Pereira Silveira, Evandro Martins, Antônio Fernandes Carvalho, Pierre Schuck
Publikováno v:
Revista do Instituto de Latícinios Cândido Tostes, Vol 71, Iss 2, Pp 106-118 (2017)
The knowledge on spray drying of whey has significantly changed during the last 20 years. Industries started to apply more technical and scientific information for whey powder production. The main problems in whey powder are: sticking and caking duri
Externí odkaz:
https://doaj.org/article/a368fea46b7f41af8ce3bbabd20cd766
Autor:
Jansen Kelis Ferreira Torres, Rodrigo Stephani, Guilherme Miranda Tavares, Antônio Fernandes Carvalho, Renata Golin Bueno Costa, Pierre Schuck, Ítalo Tuler Perrone
Publikováno v:
Revista do Instituto de Latícinios Cândido Tostes, Vol 71, Iss 2, Pp 94-105 (2017)
The food industry has the challenge and the opportunity to develop new products with reduced or low lactose content in order to meet the needs of a growing mass of people with lactose intolerance. The manufacture of spray dried products with hydrolyz
Externí odkaz:
https://doaj.org/article/0162a22696ac4843a6063bd38ec490bf
Autor:
Ítalo Tuler Perrone, Rafael Arromba Sousa, Pâmella Ranne Pereira Silva, Rodrigo Stephani, Paulo Henrique Rodrigues Júnior, Antônio Fernandes Carvalho
Publikováno v:
Revista do Instituto de Latícinios Cândido Tostes, Vol 69, Iss 5, Pp 323-333 (2014)
O objetivo do presente estudo foi produzir e caracterizar soro em pó com elevada concentração de gordura, oriundo de soro com teor total de gordura e pela cristalização da lactose do soro concentrado. O soro integral foi obtido da produção de
Externí odkaz:
https://doaj.org/article/2840842a499848138bc798d18d6ea9dc