Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Fernanda Romano Torres"'
Publikováno v:
Ciência Animal Brasileira, Vol 24 (2023)
The food industry has presented a great diversification of products with different flavors, textures, and target consumers. In particular, the dairy dessert branch presents a wide range of milk- and dairy-based products. Chocolate-flavored dairy dess
Externí odkaz:
https://doaj.org/article/a9202f53a85d40d3b9c55788f2ee555c
Autor:
Paulo César Stringheta, Marco Antonio Sloboda Cortez, Camila Sampaio Cutrim, Junio César Jacinto de Paula, Raphael Ferreira de Barros, João Pablo Fortes Pereira, Paulo Henrique Fonseca da Silva, Fernanda Romano Torres
Publikováno v:
Food Science and Technology v.40 suppl.2 2020
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 40 Supplement 2, Pages: 683-690, Published: 01 JUN 2020
Food Science and Technology, Issue: ahead, Published: 01 JUN 2020
Food Science and Technology
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 40 Supplement 2, Pages: 683-690, Published: 01 JUN 2020
Food Science and Technology, Issue: ahead, Published: 01 JUN 2020
Food Science and Technology
The research aimed to evaluate the behavior of different concentrations of lutein added in sheep milk yogurt. The work verified the effect on acidity, pH, color, lutein degradation, and recovery during storage. Different added lutein concentration in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::786d56ee888e20522466cf47a486b175
https://doi.org/10.1590/fst.36019
https://doi.org/10.1590/fst.36019
Publikováno v:
Food Science and Technology, Volume: 40 Supplement 2, Pages: 653-660, Published: 05 AUG 2020
Food Science and Technology, Issue: ahead, Published: 05 AUG 2020
Food Science and Technology v.40 suppl.2 2020
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology
Food Science and Technology, Issue: ahead, Published: 05 AUG 2020
Food Science and Technology v.40 suppl.2 2020
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology
The dairy market is hugely competitive, with dairy industries always looking for new products to reach the consumer. Projective techniques, such as the Completion task, are great allies in this process, as they identify consumer needs and expectation
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c00d336203673dc49872b17ffe1d3833
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000600653&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000600653&lng=en&tlng=en
Autor:
Bruno R.C. Costa-Lima, Ana Victoria Regazone, Fernanda Romano Torres, Lilian Melo, Robson Maia Franco, Eduardo Bruno Nogueira, Marco Antonio Sloboda Cortez
Publikováno v:
International Journal of Dairy Technology. 71:717-722
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9c682ccd51483a658d0d356dc87802a6
https://doi.org/10.1111/1471-0307.12519
https://doi.org/10.1111/1471-0307.12519