Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Louise Bergamin Athayde de Souza"'
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:
Fernanda Lopes da Silva, Vinicius Rodrigues Arruda Pinto, Louise Bergamin Athayde de Souza, Rodrigo Stephani, Ítalo Tuler Perrone, Antônio Fernandes de Carvalho
Publikováno v:
Journal of Food Processing and Preservation. 46
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
Autor:
Luis Gustavo Lima Nascimento, Rodrigo Stephani, Ítalo Tuler Perrone, Antônio Fernandes de Carvalho, Louise Bergamin Athayde de Souza, Vinícius Rodrigues Arruda Pinto
Publikováno v:
Journal of Sensory Studies. 36
Autor:
Luis Antonio Minim, Valéria Paula Rodrigues Minim, Tarcísio Lima Filho, Suzana Maria Della Lucia, Louise Bergamin Athayde de Souza
Publikováno v:
Food Quality and Preference. 86:104003
In several situations it is desired to simultaneously alter the intensities of two food stimuli without affecting acceptance or causing sensory rejection. However, at present it is only possible to determine sensory thresholds by varying just one sti