Vol 75, No 1 (2020)

Table of Contents

Artigos/Articles

Whey and starch application for pasty dulce de leche production: yield, composition, texture profile, viscosity, and sensory evaluation of acceptance
Carolina Rodrigues Alves Guerra, Sabrina Domingues Graça Assis Marinho, Rodrigo Stephani, Isis Rodrigues Toledo Renhe, Antônio Fernandes de Carvalho, Ítalo Tuler Perrone
PDF (Português (Brasil))
1-9
Characterization of the particles surface of dried dairy products
Paulo Henrique de Melo Toledo, João Pablo Fortes Pereira, Ítalo Tuler Perrone, Antônio Fernandes Carvalho, Luiz Fernando Cappa Oliveira, Rodrigo Stephani
PDF (Português (Brasil))
10-21
Sensory and physicochemical evaluation of pasty dulce de leche containing different concentrations of whey
Maria Eduarda Vilela, Juliana Martins Braz, Mirelle Maira Mariano, Nathalie Goes Bullhões, Douglas Castro dos Santos, Mariana Borges de Lima Dutra
PDF (Português (Brasil))
22-33
Sodium and potassium content in sports supplements based on whey protein
Thalles Pedrosa Lisboa, Rafael Arromba de Sousa
PDF
34-44
Economic and financial viability study for artisanal production of Cabacinha cheese in Vale do Jequitinhonha region – MG
Bruna Randi Souza, Christiano Vieira Pires, Juliana Cristina Sampaio Rigueira Ubaldo, Giann Braune Reis, Felipe Machado Trombete
PDF (Português (Brasil))
45-58

Revisão/Review

Lactose determination in relation to contemporary methodologies
Karina Coelho Moreira da Silva, Gabriel Gama Netto, Louise Bergamin Athayde de Souza, Rodrigo Stephani, Antônio Fernandes de Carvalho, Ítalo Tuler Perrone
PDF (Português (Brasil))
59-71


Licença Creative Commons
Esta obra está licenciada com uma Licença Creative Commons Atribuição 4.0 Internacional.

 

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