Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Jansen Kelis Ferreira Torres"'
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:
Pierre Schuck, Carlos Eduardo Rocha de Almeida, Mariana R. Almeida, Jansen Kelis Ferreira Torres, Antônio Fernandes de Carvalho, Ítalo Tuler Perrone, Luiz Fernando Cappa de Oliveira, Renata Golin Bueno Costa, Rodrigo Stephani, Guilherme M. Tavares
Publikováno v:
LOCUS Repositório Institucional da UFV
Universidade Federal de Viçosa (UFV)
instacron:UFV
Food Research International
Food Research International, Elsevier, 2017, 101, ⟨10.1016/j.foodres.2017.08.043⟩
Food Research International, Elsevier, 2017, ⟨10.1016/j.foodres.2017.08.043⟩
Food Research International (101), 45-53. (2017)
Universidade Federal de Viçosa (UFV)
instacron:UFV
Food Research International
Food Research International, Elsevier, 2017, 101, ⟨10.1016/j.foodres.2017.08.043⟩
Food Research International, Elsevier, 2017, ⟨10.1016/j.foodres.2017.08.043⟩
Food Research International (101), 45-53. (2017)
Few reports describe the effect of lactose hydrolysis on the properties of milk powder during production and storage. Hence, the aim of this study was to evaluate the effects of five different levels of enzymatic lactose hydrolysis during the product
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9cdd69af4d60d8c9f97c95baf8fb1d13
http://www.locus.ufv.br/handle/123456789/12939
http://www.locus.ufv.br/handle/123456789/12939
Autor:
Jansen Kelis Ferreira Torres, Rodrigo Stephani, Guilherme Miranda Tavares, Antônio Fernandes Carvalho, Renata Golin Bueno Costa, Pierre Schuck, Ítalo Tuler Perrone
Publikováno v:
Journal of Candido Tostes Dairy Institute; v. 71, n. 2 (2016); 94-105
Revista do Instituto de Laticínios Cândido Tostes; v. 71, n. 2 (2016); 94-105
Revista do Instituto de Laticínios Cândido Tostes
Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
instacron:EPAMIG
Revista do Instituto de Latícinios Cândido Tostes, Vol 71, Iss 2, Pp 94-105 (2017)
Revista do Instituto de Laticínios Cândido Tostes; v. 71, n. 2 (2016); 94-105
Revista do Instituto de Laticínios Cândido Tostes
Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
instacron:EPAMIG
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://explore.openaire.eu/search/publication?articleId=dedup_wf_001::2a9694a07b4bbb31fed3aeb9acb5aa20
https://www.revistadoilct.com.br/rilct/article/view/529
https://www.revistadoilct.com.br/rilct/article/view/529
Autor:
Rodrigo Stephani, Guilherme M. Tavares, Antônio Fernandes de Carvalho, Renata Costa, Pierre Schuck, Jansen Kelis Ferreira Torres, Ítalo Tuler Perrone
Publikováno v:
Rev. Inst. Laticínios Cândido Tostes
Rev. Inst. Laticínios Cândido Tostes, 2016, 71 (2), pp.94-105. ⟨10.14295/2238-6416.v70i2.529⟩
Revista do Instituto de Latícinios Cândido Tostes 2 (71), 94-105. (2016)
LOCUS Repositório Institucional da UFV
Universidade Federal de Viçosa (UFV)
instacron:UFV
Rev. Inst. Laticínios Cândido Tostes, 2016, 71 (2), pp.94-105. ⟨10.14295/2238-6416.v70i2.529⟩
Revista do Instituto de Latícinios Cândido Tostes 2 (71), 94-105. (2016)
LOCUS Repositório Institucional da UFV
Universidade Federal de Viçosa (UFV)
instacron:UFV
A indústria de alimentos tem como desafio e oportunidade desenvolver novos produtos com reduzido ou baixo teor de lactose, a fim de atender uma crescente massa de portadores de má digestão da lactose. A secagem dos produtos com lactose hidrolisada
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fe22e3e988998da69eed866a921b2a3d
https://hal.archives-ouvertes.fr/hal-01536012
https://hal.archives-ouvertes.fr/hal-01536012