The effect of homogenisation pressure on the microstructure of milk during evaporation and drying: particle-size distribution, electronic scanning microscopy, water activity and is... von Zacaron, Thiago Medeiros, Francisquini, Júlia d'Almeida, Perrone, Ítalo Tuler, Stephani, Rodrigo

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Whey protein concentrate and skimmed milk powder as encapsulation agents for coffee silverskin extracts processed by spray drying von Barbosa, Letícia Ribeiro, Francisquini, Júlia d'Almeida, Cerqueira, Ana Flávia Lawall Werneck, Moreira, João Paulo, dos Santos, Luciana Poty Manso, Scio, Elita, Stephani, Rodrigo, Perrone, Ítalo Tuler, Húngaro, Humberto Moreira, Rodarte, Mirian Pereira

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PARTICLE SIZE DISTRIBUTION APPLIED TO MILK POWDER REHYDRATION von Francisquini, Júlia, Martins, Evandro, Renhe, Isis, Oliveira, Luiz Fernando, Stephani, Rodrigo, Perrone, Ítalo, Carvalho, Antônio

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5-Hydroxymethylfurfural formation and color change in lactose-hydrolyzed Dulce de leche von Francisquini, Júlia d'Almeida, Rocha, Júlia, Martins, Evandro, Stephani, Rodrigo, Henrique Fonseca da Silva, Paulo, Toledo Renhe, Isis Rodrigues, Tuler Perrone, Ítalo, Fernandes de Carvalho, Antônio

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How the heat treatment affects the constituents of infant formulas: a review von Francisquini, Júlia d'Almeida, Nunes, Lauane, Martins, Evandro, Stephani, Rodrigo, Perrone, Ítalo Tuler, de Carvalho, Antônio Fernandes

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Evaluation of the Maillard reaction in infant formulas after opening von Nunes, Lauane, Martins, Evandro, Francisquini, Júlia d'Almeida, Stringheta, Paulo César, Perrone, Ítalo Tuler, de Carvalho, Antônio Fernandes

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Physicochemical analysis of thermally treated commercial plant-based beverages coffee added von Francisquini, Júlia d’Almeida, Altivo, Ramon, Diaz, Cristian Camilo Medina, da Costa, Juliana de Carvalho, Kharfan, Daniela, Stephani, Rodrigo, Perrone, Italo Tuler

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Spray drying and characterization of lactose-free goat milk von Queiroz, Elza Sales, Lopes Rezende, Ana Luiza, Perrone, Ítalo Tuler, Francisquini, Júlia d’Almeida, Fernandes de Carvalho, Antônio, Germano Alves, Natália Maria, Cappa de Oliveira, Luiz Fernando, Stephani, Rodrigo

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The effect of induced crystallization of lactose on dulce de leche properties von Netto, Gabriel Gama, Francisquini, Júlia d’Almeida, de Carvalho, Antônio Fernandes, Stephani, Rodrigo, Perrone, Italo Tuler

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The effect of transglutaminase on the characterization of lactose-free skimmed milk powder von Francisquini, Júlia d’Almeida, Cunha, Carolina Neves, Diaz, Cristian Camilo Medina, Barbosa, Letícia Ribeiro, Altivo, Ramon, Alves, Natália Maria Germano, Brito, Marina Correa, Stephani, Rodrigo, Perrone, Italo Tuler

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Buffalo powder dairy products with and without lactose hydrolysis: Physical-chemical and technical-functional characterizations von Lima de Paula, Igor, Scaldini Teixeira, Eduarda Barbosa, Francisquini, Júlia d’Almeida, Stephani, Rodrigo, Perrone, Ítalo Tuler, Fernandes de Carvalho, Antônio, Cappa de Oliveira, Luiz Fernando

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Maillard Reaction: review von Júlia d'Almeida Francisquini, Evandro Martins, Paulo Henrique Fonseca Silva, Pierre Schuck, Ítalo Tuler Perrone, Antônio Fernandes Carvalho

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Whey Protein Concentrate admixture of Turmeric Extract: The Effect Of Drying Method von Vieira Piovezana-Gomes, Jaqueline, Anunciação, Pamella Cristine, d’Almeida Francisquini, Júlia, Alves Oliveira, Livya, Cappa de Oliveira, Luiz Fernando, Fernandes de Carvalho, Antônio, Stephani, Rodrigo, Tuler Perrone, Ítalo, Mattos Della Lucia, Ceres

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Morphological characterization of whey protein concentrate admixture of microencapsulated curcumin by spray drying von Gomes, Jaqueline Vieira Piovezana, Oliveira, Lívya Alves, Francisquini, Júlia d’Almeida, Anunciação, Pamella Cristine, Stephani, Rodrigo, Oliveira, Luiz Fernando C., Perrone, Ítalo T., Carvalho, Antônio F., Della Lucia, Ceres Mattos

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Avaliação da intensidade da reação de Maillard, de atributos físico-químicos e análise de textura em doce de leite von Francisquini, Júlia d'Almeida, Oliveira, Leandra Natália de, Pereira, João Pablo Fortes, Stephani, Rodrigo, Perrone, Ítalo Tuler, Silva, Paulo Henrique Fonseca da

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Comparative study of the nutritional composition and labeling analysis of whey protein concentrate, isolate and hydrolysate von Luisa Cordeiro de Oliveira, Carolina Carvalho Ramos Viana, Júlia D'Almeida Francisquini, Paulo Henrique Fonseca da Silva

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Evolution of soluble solid content and evaporation rate curves during the manufacture of dulce de leche (dl) von FRANCISQUINI, Júlia d’Almeida, PEREIRA, João Pablo Fortes, PINTO, Michele da Silva, CARVALHO, Antônio Fernandes, PERRONE, Ítalo Tuler, SILVA, Paulo Henrique da Fonseca da

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Calcium partition in Minas Padrão cheese and its bioaccessibility during ripening time von PEREIRA, João Pablo Fortes, MAGESTE, Ana Carolina, CAMPOS, Náira da Silva, SOUSA, Rafael Arromba de, FRANCISQUINI, Júlia d’Almeida, PERRONE, Ítalo Tuler, CARVALHO, Antônio Fernandes de, NUNES, Renato Moreira, MARTINS, Marta Fonseca, SILVA, Paulo Henrique da Fonseca da

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Obtaining Petit Suisse with low amount of lactose and reduced addition of sugars von Isis Rodrigues Toledo Renhe, Júlia d’Almeida Francisquini, Danielle Braga Chelini Pereira, Rodrigo Stephani, Antônio Fernandes de Carvalho, Ítalo Tuler Perrone

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SIMULATION OF WATER EVAPORATION ON ULTIMONITORED THERMOMIX®: POTENTIAL APPROACH FOR STUDIES ON MILK EVAPORATION von Stephani, Rodrigo, Francisquini, Júlia D’Almeida, Paula, Igor Lima de, De Carvalho, Antônio Fernandes, Oliveira, Luiz Fernando Cappa de, Perrone, Ítalo Tuler

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