Characterization of the particles surface of dried dairy products

Autor: Paulo Henrique de Melo Toledo, João Pablo Fortes Pereira, Ítalo Tuler Perrone, Antônio Fernandes Carvalho, Luiz Fernando Cappa Oliveira, Rodrigo Stephani

Publikováno v: Revista do Instituto de Latícinios Cândido Tostes, Vol 75, Iss 1, Pp 10-21 (2020)

During production or storage of dehydrated dairy products, milk constituents may undergo redistribution, resulting in heterogeneity between the surface and its interior. The main objective of this work was to map the surfaces of different dehydrated

Externí odkaz: https://doaj.org/article/6433452adf254f60a571919e0d982d00

Effect of sodium citrate on lactose crystallization in concentrated whey.

Autor: Pereira, João Pablo Fortes¹ (AUTHOR), Melquíades, Laís Lima² (AUTHOR), Stephani, Rodrigo² (AUTHOR), Oliveira, Luiz Fernando Cappa² (AUTHOR), Perrone, Ítalo Tuler³ (AUTHOR) italotulerperrone@gmail.com, Carvalho, Antônio Fernandes¹ (AUTHOR)

Publikováno v: International Journal of Dairy Technology. Nov2020, Vol. 73 Issue 4, p757-764. 8p.

Study of the melting point and solubility of lactose crystals in sweetened condensed milk using optical microscopy and Raman spectroscopy

Autor: Alves, Natália Maria Germano, Gomes, Elisângela Ramieres, Pereira, João Pablo Fortes, Perrone, Ítalo Tuler, Oliveira, Luiz Fernando Cappa de, Stephani, Rodrigo

Publikováno v: Revista do Instituto de Latícinios Cândido Tostes, Vol 75, Iss 4, Pp 222-231 (2021)
Journal of Candido Tostes Dairy Institute; v. 75, n. 4 (2020); 222-231
Revista do Instituto de Laticínios Cândido Tostes; v. 75, n. 4 (2020); 222-231
Revista do Instituto de Laticínios Cândido Tostes
Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
instacron:EPAMIG

The study of physical-chemical parameters such as the melting point and lactose crystals solubility in sweetened condensed milk is justified by process stage demand of this product in industries, as well as the lack of these data in the scientific li

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::1509fdaac22f76f6b30bc3257e1c6572
https://www.revistadoilct.com.br/rilct/article/view/806

Lutein as a functional ingredient in sheep milk yogurt: development, characterization and extraction recovery

Autor: Paulo César Stringheta, Marco Antonio Sloboda Cortez, Camila Sampaio Cutrim, Junio César Jacinto de Paula, Raphael Ferreira de Barros, João Pablo Fortes Pereira, Paulo Henrique Fonseca da Silva, Fernanda Romano Torres

Publikováno v: Food Science and Technology v.40 suppl.2 2020
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 40 Supplement 2, Pages: 683-690, Published: 01 JUN 2020
Food Science and Technology, Issue: ahead, Published: 01 JUN 2020
Food Science and Technology

The research aimed to evaluate the behavior of different concentrations of lutein added in sheep milk yogurt. The work verified the effect on acidity, pH, color, lutein degradation, and recovery during storage. Different added lutein concentration in

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::786d56ee888e20522466cf47a486b175
https://doi.org/10.1590/fst.36019

Caracterização da superfície de partículas de produtos lácteos desidratados

Autor: João Pablo Fortes Pereira, Paulo Henrique de Melo Toledo, Luiz Fernando Cappa de Oliveira, Rodrigo Stephani, Antônio Fernandes de Carvalho, Ítalo Tuler Perrone

Publikováno v: Revista do Instituto de Laticínios Cândido Tostes. 75:10-21

Durante o processo de produção ou estocagem dos lácteos desidratados, os constituintes do leite podem sofrer redistribuições, resultando em uma heterogeneidade entre a superfície e seu interior. O principal objetivo deste trabalho foi realizar

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::f813c81fc006bcae69f3d53b06e213f4
https://doi.org/10.14295/2238-6416.v75i1.755