membro de https://brcris.ibict.br/individual/comm_ee459614-d3fc-461b-b7eb-f628e356a377 Controle de qualidade Grupo de Pesquisa
publicações selecionadas Dulce de Leche submitted to ohmic heating treatment: Consumer sensory profile using preferred attribute elicitation (PAE) and temporal check-all-that-apply (TCATA) Effect of probiotic Minas Frescal cheese on the volatile compounds profile and metabolic profile assessed by nuclear magnetic resonance spectroscopy and chemometric tools Probiotic fermented milks: Children?s emotional responses using a product-specific emoji list Interactions between probiotics and pathogenic microorganisms in hosts and foods: A review Processamento e qualidade do doce de leite utilizando leite pasteurizado por aquecimento ôhmico Ultraviolet radiation: An interesting technology to preserve quality and safety of milk and dairy foods Whey protein films added with galactooligosaccharide and xylooligosaccharide Traceability: Perceptions and attitudes of Brazilian non-bovine dairy processors The free listing task for describing the sensory profiling of dairy foods: A case study with microfiltered goat whey orange juice beverage An intra‐cultural investigation in Brazil using Coalho cheese and preferred attribute elicitation Ohmic heating treatment in high-protein vanilla flavored milk: Quality, processing factors, and biological activity Sheep milk kefir sweetened with different sugars: Sensory acceptance and consumer emotion profiling Food defense: Perceptions and attitudes of Brazilian dairy companies Paraprobiotics, postbiotics and psychobiotics: concepts and potential applications in dairy products Therapeutic Effects of Probiotic Minas Frescal Cheese on the Attenuation of Ulcerative Colitis in a Murine Model Are ohmic heating-treated whey dairy beverages an innovation? Insights of the Q methodology Technological benefits of using inulin and xylooligosaccharide in dulce de leche Microencapsulation with spray-chilling as an innovative strategy for probiotic low sodium requeijão cremoso processed cheese processing Ohmic heating for infant formula processing: Evaluating the effect of different voltage gradient Ohmic heating technology in dulce de leche: Physical and thermal profile, microstructure, and modeling of crystal size growth Impact of probiotics and prebiotics on food texture Probiotic dairy foods and postprandial glycemia: A mini-review Possibilities for using ohmic heating in Minas Frescal cheese production Freeze concentration techniques as alternative methods to thermal processing in dairy manufacturing: A review Consumer acceptance and sensory drivers of liking of Minas Frescal Minas cheese manufactured using milk subjected to ohmic heating: Performance of machine learning methods Ohmic heating does not influence the biochemical properties of Minas Frescal cheese but decreases uric acid levels in healthy Wistar rats What are the challenges for ohmic heating in the food industry? Insights of a bibliometric analysis Processanento de doce de leite por aquecimento ôhmico Preference Sorting as a tool for Dulce de Leches' drivers of liking determination Consumer innovativeness and perception about innovative processing technologies: A case study with sliced Prato cheese processed by ultraviolet radiation A large survey of the fatty acid profile and gross composition of Brazilian artisanal cheeses Preferred Attribute Elicitation (PAE) methodology compared to conventional descriptive analysis: A study using probiotic yogurt sweetened with xylitol and added with prebiotic components How buyer-focused projective techniques can help to gain insights into consumer perceptions about different types of eggs Paraprobiotic obtained by ohmic heating added in whey-grape juice drink is effective to control postprandial glycemia in healthy adults Impact assessment of different electric fields on the quality parameters of blueberry flavored dairy desserts processed by Ohmic Heating Traceability: Perception and attitudes of artisanal cheese producers in Brazil Advantages of using ohmic heating in Dulce de Leche manufacturing
