Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Josiane Kilian"'
Autor:
Glaciela Cristina Rodrigues da Silva Scherer, Janine Martinazzo, Patrícia Fonseca Duarte, Josieli Aparecida Vanzo, Danieli Aimi, Josiane Kilian, Marlice Bonacina
Publikováno v:
Revista do Instituto de Latícinios Cândido Tostes, Vol 76, Iss 2, Pp 83-93 (2022)
In recent years the food industry has been experiencing a paradigm shift concerning the new profile of consumers, who are increasingly informed and critical. Therefore, understanding consumer choices and preferences becomes a competitive differential
Externí odkaz:
https://doaj.org/article/f2c6e307e6fc49cba90c49662b406173
Autor:
Fabiele Witschinski, Débora Demartini, Josiane Kilian, Rogério Marcos Dallago, Clarissa Dalla Rosa, Rogério Luis Cansian, Eunice Valduga, Juliana Steffens
Publikováno v:
Ciência Rural, Vol 48, Iss 3 (2018)
ABSTRACT: This study aimed to evaluate the effects of adding probiotic culture (Bifidobacterium animalis subsp. Lactis Bb-12) and prebiotics (fructooligosaccharide - FOS) to yoghurt formulations stored at 4°C for 28 days, using an experimental desig
Externí odkaz:
https://doaj.org/article/97d088817b784e538ba9509a08107e01
Autor:
Glaciela Cristina Rodrigues da Silva Scherer, Janine Martinazzo, Patrícia Fonseca Duarte, Josieli Aparecida Vanzo, Danieli Aimi, Josiane Kilian, Marlice Bonacina
Publikováno v:
Revista do Instituto de Laticínios Cândido Tostes. 76:83-93
Nos últimos anos a indústria de alimentos vive uma mudança de paradigma em relação ao novo perfil de consumidores, os quais estão cada vez mais informados e críticos. Por isso, entender as escolhas e preferências dos consumidores passa a ser
Autor:
Eunice Valduga, Anne Luize Lupatini Menegotto, Clarice Steffens, Juliana Steffens, Josiane Kilian, Ilizandra Aparecida Fernandes, Cecilia Abirached
Publikováno v:
Food Science and Technology International. 26:657-665
The aim of this study was to concentrate whey protein by ultrafiltration process, evaluating the pressure at 1–3 bar and temperature of 10–20℃. In the conditions that show the more protein concentration were evaluated the interfacial and emulsi
Autor:
Glaciela Cristina Rodrigues da Silva Scherer, Cilda Piccoli, Janine Martinazzo, Patrícia Fonseca Duarte, Juliana Fachinello, Karine Angélica Dalla Costa, Josiane Kilian, Diane Rigo
Publikováno v:
Investigação Científica no Campo da Engenharia e da Tecnologia de Alimentos
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0fad5bdd73174cf45a71e11b842d045f
https://doi.org/10.22533/at.ed.1772025097
https://doi.org/10.22533/at.ed.1772025097
Autor:
Eliana Moreira, Andréia Paula Dal Castel, Andressa Barella de Freitas, Elisa Sonza, Josiane Kilian, Josiane Betat da Silva, Crivian Pelisser, Creciana Maria Endres
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1afdf5df7aef3405a86511d1df2d9a00
https://doi.org/10.35587/brj.ed.0000549
https://doi.org/10.35587/brj.ed.0000549
Autor:
Rogério Marcos Dallago, Josiane Kilian, Juliana Steffens, Fabiele Witschinski, Débora Demartini, Clarissa Dalla Rosa, Rogério Luis Cansian, Eunice Valduga
Publikováno v:
Ciência Rural, Vol 48, Iss 3 (2018)
Ciência Rural v.48 n.3 2018
Ciência Rural
Universidade Federal de Santa Maria (UFSM)
instacron:UFSM
Ciência Rural, Volume: 48, Issue: 3, Article number: e20170560, Published: 22 MAR 2018
Ciência Rural v.48 n.3 2018
Ciência Rural
Universidade Federal de Santa Maria (UFSM)
instacron:UFSM
Ciência Rural, Volume: 48, Issue: 3, Article number: e20170560, Published: 22 MAR 2018
EnglishThis study aimed to evaluate the effects of adding probiotic culture (Bifidobacterium animalis subsp. Lactis Bb-12) and prebiotics (fructooligosaccharide - FOS) to yoghurt formulations stored at 4°C for 28 days, using an experimental design (
Autor:
Alexandra Manzoli, Marcelo Urban Janeczko, Daniel Frigeri Cenci, Josiane Kilian, Mónica Beatriz Alvarado Soares, Elisandra Rigo
Publikováno v:
Journal of Food Process Engineering. 41:e12918
Autor:
Marina Zuffo, Cleusa Franzen, Edinéia Zanin, Cristiane Bourscheid, Josiane Kilian, Elisa Sonza
Publikováno v:
Revista E-Tech: Tecnologias para Competitividade Industrial - ISSN - 1983-1838. 8:125
A associacao entre produtos proteicos e alimentos saudaveis e uma tendencia no setor de alimentos. A industria de alimentos tem buscado inovacoes na elaboracao de novos produtos alinhados a sensorialidade e a saudabilidade. O objetivo do trabalho e a