Uso de cobrimento comestível inteligente a base de soro de leite e extrato de casca de jaboticaba em queijo prato

Autor: Sandre, Marcella Fernandes Borges, Silva, Nayane Matias, Ferreira, Samuel Viana, Martins, Yasmine Ariadne Andrade, Medeiros, Jéssica Silva, Egea, Mariana Buranelo, Silva, Marco Antônio Pereira da, Nicolau, Edmar Soares

Publikováno v: Research, Society and Development, Vol 9, Iss 5, Pp e194953346-e194953346 (2020)
Research, Society and Development; Vol. 9 No. 5; e194953346
Research, Society and Development; Vol. 9 Núm. 5; e194953346
Research, Society and Development; v. 9 n. 5; e194953346
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

The objective was to develop an edible coating, in the form of cylindrical ribbons, to be added in packages of Prato cheeses, using constant concentrations of whey and increasing extracts of jaboticaba peel. For this, anthocyanic compounds present in

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::ae65978de39ab1ab91850a2141069201
http://rsd.unifei.edu.br/index.php/rsd/article/view/3346