PHYSICOCHEMICAL ASPECTS OF INDUSTRIAL PLANT-BASED BEVERAGES von Francisquini, Júlia, Altivo, Ramon, Diaz, Cristian, da Costa, Juliana, Kharfan, Daniela, Stephani, Rodrigo, Perrone, Ítalo

Volltext

Physico-chemical and compositional analyses and 5-hydroxymethylfurfural concentration as indicators of thermal treatment intensity in experimental dulce de leche von Francisquini, Júlia d'A, Neves, Leandra NO, Torres, Jansen KF, Carvalho, Antônio F, Perrone, Italo T, da Silva, Paulo Henrique F

Volltext

Influence of sucrose reduction on fouling during the production of dulce de leche von Mauricio, Erica F., Francisquini, Júlia D. A., de Paula, Igor L., de Cezarino Junior, José C. C., de Oliveira, Luiz F. C., Stephani, Rodrigo, De Carvalho, Antônio F., Perrone, Ítalo T.

Volltext

Micellar Casein and Whey Protein as Encapsulating Agents of Natural Extracts: Antioxidant Capacity and Phenolic Compounds von d’A. Francisquini, Júlia, R. Gomes, Elisângela, A. Vega-Castro, Oscar, C. Calderon, José, Arcila, Edwin, F. Costa, Fabiano, P. Rodarte, Mirian, Flávia Cerqueira, Ana, Fernando C. de Oliveira, Luiz, Stephani, Rodrigo, F. de Carvalho, Antônio, T. Perrone, Ítalo

Volltext