Conventional and alternative concentration processes in milk manufacturing: a comparative study on dairy properties

by PRESTES,Amanda Alves, HELM,Cristiane Vieira, ESMERINO,Erick Almeida, SILVA,Ramon, PRUDENCIO,Elane Schwinden
Published 2022

How to improve the functionality, nutritional value and health properties of fermented milks added of fruits bioactive compounds: a review

by PRESTES,Amanda Alves, VARGAS,Maryella Osório, HELM,Cristiane Vieira, ESMERINO,Erick Almeida, SILVA,Ramon, PRUDENCIO,Elane Schwinden
Published 2022

Application of skimmed milk freeze concentrated in production of ice cream: physical, chemical, structural and rheological properties

by CAMELO-SILVA,Callebe, BARROS,Eulália Lopes da Silva, CANELLA,Maria Helena Machado, VERRUCK,Silvani, PRESTES,Amanda Alves, VARGAS,Maryella Osório, MARAN,Bruna Marchesan, ESMERINO,Erick Almeida, SILVA,Ramon, BALTHAZAR,Celso Fasura, CALADO,Veronica Maria de Araujo, PRUDÊNCIO,Elane Schwinden
Published 2022

Effect of replacement of milk by block freeze concentrated whey in physicochemical and rheological properties of ice cream

by BARROS,Eulália Lopes da Silva, SILVA,Callebe Camelo, CANELLA,Maria Helena Machado, VERRUCK,Silvani, PRESTES,Amanda Alves, VARGAS,Maryella Osório, MARAN,Bruna Marchesan, ESMERINO,Erick Almeida, SILVA,Ramon, BALTHAZAR,Celso Fasura, CALADO,Veronica Maria de Araujo, PRUDENCIO,Elane Schwinden
Published 2022