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Queso paipa artesanal
(Servicio Nacional de Aprendizaje (SENA)Central didáctica, 2015)
Cultivos lácticos
(Servicio Nacional de Aprendizaje (SENA)Central didáctica, 2015)
Acidez de la lecheSu medición
(Servicio Nacional de Aprendizaje (SENA)Central didáctica, 2015)
Propuesta de creación de valor de marca a partir de la caracterización del queso paipa en el marco de su protección como denominación de origen
(Grupo de Investigación en Ciencias Agrarias -GRICA-Medellín - Colombia, 2022)
Effect of the addition of phytosterols and tocopherols on Streptococcus thermophilus robustness during industrial manufacture and ripening of a functional cheese as evaluated by qPCR and RT-qPCR
(2016-09)
The quality of functional food products designed for the prevention of degenerative diseases can be affected by the incorporation of bioactive compounds. In many types of cheese, the performance of starter microorganisms ...
Desenvolvimento e caracterização de sorvete elaborado com queijo quark simbiótico
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilDepartamento Acadêmico de AlimentosEngenharia de AlimentosUTFPR, 2019-11-29)
Following the upcoming Market trend of functional food, the ice cream has shown its great power to the addiction of functional ingredients, as probiotic and the prebiotic. The use of the Quark cheese as a great source of ...
Avaliação do teor de lactose e sódio em queijos mussarela e colonial
(Universidade Tecnológica Federal do ParanáFrancisco BeltraoBrasilTecnologia em AlimentosUTFPR, 2017-02-07)
Lactose intolerance is caused by a deficiency in the individual's body, which has difficulty metabolizing lactose. Thinking of this need, the industries have developed product lines without lactose or with low sugar content. ...
Desenvolvimento de queijo petit-suisse com extrato de soja
(Universidade Tecnológica Federal do ParanáLondrina, 2014-12-05)
Soy has high nutritional quality components, it is considered a functional food, and is used in the development of new products, mostly from soy extract. Derivatives of soy contains no cholesterol and its consumption is ...
Programa de autocontrole em um laticínio da cidade de Nova Cantu-PR
(Universidade Tecnológica Federal do ParanáCampo Mourao, 2014-03-06)
The food processing industry is concern about food quality and safety, and for this purpose several tools have been adopted to prevent possible failures and contamination during manufacturing. One of the legal requirements ...