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Desenvolvimento de queijo minas frescal probiótico com teor reduzido de lactose
(Universidade Federal de Santa MariaBRCiência e Tecnologia dos AlimentosUFSMPrograma de Pós-Graduação em Ciência e Tecnologia dos Alimentos, 2011-03-21)
In recent years, there has been an increasing demand for foods with some functional
property, being the dairy products the largest range of functional products
manufactured on the market today. Nevertheless, a large part ...
Elaboração de um sorvete a base de soro de leite com redução de lactose
(Universidade Tecnológica Federal do ParanáPonta GrossaBrasilDepartamento Acadêmico de AlimentosTecnologia em AlimentosUTFPR, 2012-06-12)
The first information we have about ice cream is dated more than three thousand years ago. Ice cream is manufactured from a stable emulsion, also called syrup, pasteurized, where through a freezing process under continuous ...
Influência da inulina nas características químicas, sensoriais e sobrevivência do L. acidofilus em frozen yogurt simbiótico com teor reduzido de lactose
(Universidade Tecnológica Federal do ParanáCampo Mourao, 2012)
Recently, the dairy industry has given special attention to the development of products containing low lactose content, to meet the needs of consumers who are intolerant to this sugar type. This study aimed to evaluate the ...
Effect of reduction of lactose in yogurts by addition of β-galactosidase enzyme on volatile compound profile and quality parameters
(Wiley Blackwell Publishing, Inc, 2015-01)
A comparative study between reduced-lactose yogurts made with added b-galactosidase (E yogurts) and controls (C yogurts) was performed. The evolution of lactose content, pH, acidity and volatile compounds was measured ...
Lactose hydrolyzed milk powder: Optimization of the drying process and study of structural and functional propertiesLeite em pó com lactose hidrolisada: Otimização do processo de secagem e estudo das propriedades estruturais e funcionais
(Universidade Federal de ViçosaCiência e Tecnologia de Alimentos, 2022)
The effect of high pressure homogenization on the activity of a commercial beta-galactosidase
(Springer HeidelbergHeidelbergAlemanha, 2012)
Estudo comparativo entre métodos direto e indireto para quantificação de lactose em leite UHTLactose quantification in UHT milk using Hight Performance Liquid Chromatography and Cryoscopy
(Universidade Federal de UberlândiaBrasilEngenharia de Alimentos, 2020)