Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Gabriel Gama Netto"'
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:
Karina Coelho Moreira da Silva, Gabriel Gama Netto, Louise Bergamin Athayde de Souza, Rodrigo Stephani, Antônio Fernandes de Carvalho, Ítalo Tuler Perrone
Publikováno v:
Revista do Instituto de Latícinios Cândido Tostes, Vol 75, Iss 1, Pp 59-71 (2020)
Lactose is the most abundant sugar of milk and dairy products, and with the progress of studies, it is known that this saccharide is badly digested by a portion of the population, which has the consumption of reduced or lactose-free products as an op
Externí odkaz:
https://doaj.org/article/e7e12a4665a2418e9316422a24b59ecc
Autor:
Gabriel Gama Netto, Júlia d’Almeida Francisquini, Antônio Fernandes de Carvalho, Rodrigo Stephani, Italo Tuler Perrone
Publikováno v:
European Food Research and Technology. 249:283-294
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::57ee048bc5812f6066bf9e7019c65659
https://doi.org/10.1007/s00217-022-04115-7
https://doi.org/10.1007/s00217-022-04115-7
Autor:
Ítalo Tuler Perrone, Rodrigo Stephani, Antônio Fernandes de Carvalho, Louise Bergamin Athayde de Souza, Gabriel Gama Netto, Karina Coelho Moreira da Silva
Publikováno v:
Revista do Instituto de Laticínios Cândido Tostes. 75:59-71
A lactose é o açúcar mais abundante em leite e produtos derivados, e com o avanço dos estudos sabe-se que este dissacarídeo não é bem digerido por uma parcela da população, a qual tem como opção consumir produtos reduzidos ou isentos de la
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b8f1e42044acd398e9ea810ed35b8ed9
https://doi.org/10.14295/2238-6416.v75i1.756
https://doi.org/10.14295/2238-6416.v75i1.756
Autor:
Luis Gustavo Lima Nascimento, Atalita Devaud dos Santos, Julia Francisquini, Gabriel Gama Netto, Leticia Bruni de Souza, Camila Goncalves Teixeira, Federico Casanova, Antonio Fernandes de Carvalho
Publikováno v:
Lima Nascimento, L G, Devaud dos Santos, A, Francisquini, J, Gama Netto, G, Bruni de Souza, L, Goncalves Teixeira, C, Casanova, F & Fernandes de Carvalho, A 2019, ' Comparação físico-química entre caseínas micelares liofilizada e seca por atomização ' Encontro Nacional e VII Congresso Latino Americano de Analistas, Florianopolis, Brazil, 26/05/2019-30/05/2019, .
Technical University of Denmark Orbit
Technical University of Denmark Orbit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::a2d543c51a28c371f585ef2fb06217db
https://orbit.dtu.dk/ws/files/184200318/POSTER_CASEINA_1.pdf
https://orbit.dtu.dk/ws/files/184200318/POSTER_CASEINA_1.pdf
Autor:
Gabriel Gama Netto, Rodrigo Otávio Miranda, Antônio Fernandes de Carvalho, Luís Augusto Nero, Rosângela de Freitas
Publikováno v:
Arquivos do Instituto Biológico, Vol 82, Iss 0
The variations of temperature during the cold chain can impair the quality of live foods, such as fermented milks. Probiotic bacteria are commonly added to food to provide the consumer with beneficial effects. Nevertheless, the concentration of probi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::67957010e9df0e1890ec1390e51bdc44
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1808-16572015000100309&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1808-16572015000100309&lng=en&tlng=en