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Desenvolvimento de queijo cottage simbiótico
(Universidade Federal de Santa MariaBRCiência e Tecnologia dos AlimentosUFSMPrograma de Pós-Graduação em Ciência e Tecnologia dos Alimentos, 2010-03-30)
The growing popularity of functional foods, has promoted advances in the research of new products, specially in the dairy industry. The objective of this study was to evaluate the influence of different levels of fat and ...
Quality preservation of organic cottage cheese using oregano essential oils
(Elsevier, 2015-03)
Organic cottage cheese was flavoured with four different Argentinean oregano essential oils (EOs) (Compacto, Cordobes, Criollo, and Mendocino) and thymol. Chemical indicators of lipid oxidation, oxidation, and changes in ...
Stability of sliced mozzarella cheese in modified-atmosphere packaging
(Int Assoc Milk Food Environmental Sanitarians, IncDes Moines, 1996)
Growth Potential Of Listeria Monocytogenes In Probiotic Cottage Cheese Formulations With Reduced Sodium Content
(ELSEVIER SCIENCE BVAMSTERDAM, 2016)
Growth Potential Of Listeria Monocytogenes In Probiotic Cottage Cheese Formulations With Reduced Sodium Content
(Elsevier Science BVAmsterdam, 2016)
The development of a cottage cheese from goat milk
(2015-05-15)
Development of a cottage cheese from buffalo milk
(2009-02-05)
Desenvolvimento e caracterização de queijo tipo Cottage adicionado de Lactobacillus delbrueckii UFV H2b20 e de inulinaDevelopment and characterization of Cottage-like Cheese additioned of Lactobacillus delbrueckii UFV H2b20 and inulin
(Universidade Federal de ViçosaBRCiência de Alimentos; Tecnologia de Alimentos; Engenharia de AlimentosMestrado em Ciência e Tecnologia de AlimentosUFV, 2015)