Busca de Publicações

Ordenação: data ▾ | alfabética


Whey block freeze concentration aiming a functional fermented lactic beverage with the addition of probiotic and guabiroba pulp (Campomanesia xanthocarpa O. Berg), a native Brazilian fruit. Autoria: HELM, C. V. Abstract. The scientific importance involved in this study was the use of whey, a co-product of the cheese industry, and its performance during the freeze concentration process. Moreover, the best-con... ... Repositório: BDPA Ano de publicação: 2023
How to improve the functionality, nutritional value and health properties of fermented milks added of fruits bioactive compounds: a review. Autoria: HELM, C. V. Fermented milks, with diverse manufacturing, fermentations and specific strains, have been consumed around the world, with a millennial knowledge of their production. These dairy products have a poten... ... Repositório: BDPA Ano de publicação: 2022
Conventional and alternative concentration processes in milk manufacturing: a comparative study on dairy properties. Autoria: HELM, C. V. ABSTRACT. The concentration of dairy products is widely applied in dairy manufacturing due to obtaining products with the high dry matter, added value, reduced volume, and an increase in shelf-life. T... ... Repositório: BDPA Ano de publicação: 2022

Mostrando 3 resultados.

Portal Embrapa