Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Luiz Ronaldo Abreu"'
Autor:
Ana Carolina Paiva de Oliveira, Sandra Maria Pinto, Antônio Fernandes de Carvalho, Pierre Schuck, Ítalo Tuler Perrone, Luiz Ronaldo Abreu
Publikováno v:
Revista do Instituto de Latícinios Cândido Tostes, Vol 71, Iss 3, Pp 179-185 (2017)
The aim of this study was to evaluate industrial parameters of doce de leite production. During 37 industrial productions were determined yield, soluble solids and moisture of the product, steam consumption and extent of evaporation. Mathematical cor
Externí odkaz:
https://doaj.org/article/634ea4d5c136452db84c87b0f0abce76
Autor:
Cristina Guimarães Pereira, Jaime Vilela Resende, Tales Márcio Oliveira Giarola, Sandra Maria Pinto, Luiz Ronaldo Abreu
Publikováno v:
Semina: Ciências Agrárias, Vol 34, Iss 3, Pp 1153-1166 (2013)
Thermal conductivity is one of the most influential properties affecting the pasteurization of milk and is highly dependent on the milk composition and the temperature used in the process. The purpose of this work was to model the thermal conductivit
Externí odkaz:
https://doaj.org/article/04f442896b004777ada16b641699b915
Autor:
Cristina Guimarães Pereira, Jaime Vilela Resende, Tales Márcio Oliveira Giarola, Sandra Maria Pinto, Luiz Ronaldo Abreu
Publikováno v:
Semina: Ciências Agrárias, Vol 34, Iss 3, Pp 1153-1166 (2013)
Thermal conductivity is one of the most influential properties affecting the pasteurization of milk and is highly dependent on the milk composition and the temperature used in the process. The purpose of this work was to model the thermal conductivit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::c3220b89e9a68652019daaa2860cbe7d
http://www.uel.br/revistas/uel/index.php/semagrarias/article/view/13203
http://www.uel.br/revistas/uel/index.php/semagrarias/article/view/13203
Autor:
Dora Neumann, Camila Martins Fonseca, Luiz Ronaldo Abreu, Cleube Andrade Boari, Silvania Pereira Figueiredo, Otávio Augusto Silva Ribeiro
Publikováno v:
Boletim do Centro de Pesquisa de Processamento de Alimentos. 32
Caracterizou-se bebida lactea fermentada formulada com Camellia sinensis. Elaborou-se a infusao de folhas desidratas e picadas de C. sinensis em soro lacteo (1 % p/v), a qual foi adicionada ao leite fermentado nas proporcoes de 10 %, 20 %, 30 % e 40
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e1199bf6734c68ba78c9c677e4795eee
https://doi.org/10.5380/cep.v32i2.39070
https://doi.org/10.5380/cep.v32i2.39070