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1
Effect of ultra‐high pressure homogenization combined with β‐cyclodextrin in the development of a cholesterol‐reduced whole milk
Effect of ultra‐high pressure homogenization combined with β‐cyclodextrin in the development of a cholesterol‐reduced whole milk
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Effect of ultra‐high pressure homogenization combined with β‐cyclodextrin in the development of a cholesterol‐reduced whole milk

Escobar Gianni, Daniela ; Jorcin, Santiago ; Lema, Patricia ; Olazabal, Laura ; Medrano, Alejandra ; Lopez‐Pedemonte, Tomas

Journal of food processing and preservation, 2020-11, Vol.44 (11), p.n/a [Periódico revisado por pares]

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2
Sodium reduction in “Requeijão cremoso” processed cheese made from fresh and refrigerated sheep milk
Sodium reduction in “Requeijão cremoso” processed cheese made from fresh and refrigerated sheep milk
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Sodium reduction in “Requeijão cremoso” processed cheese made from fresh and refrigerated sheep milk

Dalmina, Estela Maria ; Malta, Danielle Specht ; Silva, Fernanda Caparica ; Tribst, Alline Artigiani Lima ; Rigo, Elisandra ; Cavalheiro, Darlene

Journal of food processing and preservation, 2022-04, Vol.46 (4), p.n/a [Periódico revisado por pares]

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3
Creamy coconut milk dessert with cocoa flavor: Proximate composition, texture profiling, and sensory evaluation
Creamy coconut milk dessert with cocoa flavor: Proximate composition, texture profiling, and sensory evaluation
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Creamy coconut milk dessert with cocoa flavor: Proximate composition, texture profiling, and sensory evaluation

Sanches, Flávia Leticia ; Jesus, Eliane Pompeu ; Alves, Vanessa ; Quast, Leda Battestin ; Romio, Ana Paula ; Passos Francisco, Cátia Tavares ; Tormen, Luciano ; Bertan, Larissa Canhadas

Journal of food processing and preservation, 2022-01, Vol.46 (1), p.n/a [Periódico revisado por pares]

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4
Whole‐grain sorghum, orange pomace, and whey blends as a novel gluten‐free pregelatinized ingredient: Assessment of physicochemical and pasting properties (sorghum‐based pregelatinized flour)
Whole‐grain sorghum, orange pomace, and whey blends as a novel gluten‐free pregelatinized ingredient: Assessment of physicochemical and pasting properties (sorghum‐based pregelatinized flour)
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Whole‐grain sorghum, orange pomace, and whey blends as a novel gluten‐free pregelatinized ingredient: Assessment of physicochemical and pasting properties (sorghum‐based pregelatinized flour)

Alves Cayres, Caroline ; Luis Ramírez Ascheri, José ; Antonieta Peixoto Gimenes Couto, Maria ; Lopes Almeida, Eveline

Journal of food processing and preservation, 2021-01, Vol.45 (1), p.n/a [Periódico revisado por pares]

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5
Effect of the stretching temperature on the texture and thermophysical properties of Mozzarella cheese
Effect of the stretching temperature on the texture and thermophysical properties of Mozzarella cheese
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Effect of the stretching temperature on the texture and thermophysical properties of Mozzarella cheese

Gonçalves, Mônica Correia ; Cardarelli, Haíssa Roberta

Journal of food processing and preservation, 2020-09, Vol.44 (9), p.n/a [Periódico revisado por pares]

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6
Nanosuspension of pinhão seed coat development for a new high‐functional cereal bar
Nanosuspension of pinhão seed coat development for a new high‐functional cereal bar
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Nanosuspension of pinhão seed coat development for a new high‐functional cereal bar

Timm, Thaynã Gonçalves ; de Lima, Gabriel Goetten ; Matos, Mailson ; Magalhães, Washington Luiz Esteves ; Tavares, Lorena Benathar Ballod ; Helm, Cristiane Vieira

Journal of food processing and preservation, 2020-06, Vol.44 (6), p.n/a [Periódico revisado por pares]

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7
Heterogeneity of plural forms: A revised transaction cost approach
Heterogeneity of plural forms: A revised transaction cost approach
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Heterogeneity of plural forms: A revised transaction cost approach

Schnaider, Paula Sarita Bigio ; Ménard, Claude ; Saes, Maria Sylvia Macchione

Managerial and decision economics, 2018-09, Vol.39 (6), p.652-663 [Periódico revisado por pares]

Chichester: Wiley (Variant)

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8
Impact of Sugar Reduction on Physicochemical and Nutritional Quality of Yogurt and Sensory Response with Label Stimulation
Impact of Sugar Reduction on Physicochemical and Nutritional Quality of Yogurt and Sensory Response with Label Stimulation
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Impact of Sugar Reduction on Physicochemical and Nutritional Quality of Yogurt and Sensory Response with Label Stimulation

de Morais, Fabricio Alves ; Cavalcanti, Mônica Tejo ; Olegario, Lary Souza ; Santos, Thamires Queiroga ; Evangelista, Maria Ester Maia ; de Oliveira, Gleyson Batista ; Santana, Andressa Gonçalves ; Souto, Márcia Virgínio ; da Fonseca, Sthelio Braga ; Gonçalves, Mônica Correia Bhuyar, Prakash

Journal of food processing and preservation, 2023-08, Vol.2023, p.1-10 [Periódico revisado por pares]

Hindawi

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9
Microencapsulated Rosemary (Rosmarinus officinalis) Essential Oil as a Biopreservative in Minas Frescal Cheese
Microencapsulated Rosemary (Rosmarinus officinalis) Essential Oil as a Biopreservative in Minas Frescal Cheese
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Microencapsulated Rosemary (Rosmarinus officinalis) Essential Oil as a Biopreservative in Minas Frescal Cheese

Fernandes, Regiane Victória de Barros ; Guimarães, Isabela Costa ; Ferreira, Christiane Lara Rodrigues ; Botrel, Diego Alvarenga ; Borges, Soraia Vilela ; Souza, Amanda Umbelina

Journal of food processing and preservation, 2017-02, Vol.41 (1), p.np-n/a [Periódico revisado por pares]

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10
Production and characterisation of lactose‐free Greek yoghurt with partial replacement of milk by vegetable extract
Production and characterisation of lactose‐free Greek yoghurt with partial replacement of milk by vegetable extract
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Production and characterisation of lactose‐free Greek yoghurt with partial replacement of milk by vegetable extract

Campos, Izabela ; Garcia, Vitor Augusto dos Santos ; da Silva, Camila

Journal of food processing and preservation, 2018-12, Vol.42 (12), p.e13836-n/a [Periódico revisado por pares]

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