Vol 75, No 4 (2020)

Table of Contents

Artigos/Articles

Study of the melting point and solubility of lactose crystals in sweetened condensed milk using optical microscopy and Raman spectroscopy
Natália Maria Germano Alves, Elisângela Ramieres Gomes, João Pablo Fortes Pereira, Ítalo Tuler Perrone, Luiz Fernando Cappa de Oliveira, Rodrigo Stephani
PDF (Português (Brasil))
222-231
Proteolytic potential of psychrotrophic microorganisms isolated from fresh cheese
Dara Elizabeth Barbosa Rodrigues, Leonardo Lima da Paixão, Valdirene Rodrigues Santana, Roberta Magalhães Dias Cardozo, Solimar Gonçalves Machado
PDF
232-242
Impact of information (conventional and lactose free) on the acceptance of chocolate beverages
Letícia Queli Garcia, Mariana Borges de Lima Dutra, Ana Flávia Crispim Mariano, Michely Harumi Miyamoto, Iara Machado Annechini
PDF (Português (Brasil))
243-250
Extraction, chemical composition of peel and kernel mango extracts and their antimicrobial effect on the production and characteristics of Minas frescal cheese
Taila Posseti, Wanderson de Oliveira Santos, Geoffroy Roger Pointer Malpass, Mônica Hitomi Okura, Ana Cláudia Granato
PDF
251-265
Conditions of sale and quality of Minas Frescal cheeses in street fairs and municipal market of Campo Grande, MS
Luciane Nunes Ribeiro da Silva, Marcela de Rezende Costa
PDF (Português (Brasil))
266-280
Mesophilic microorganisms in UHT milk
Delane Ribas da Rosa, Eduardo Sirichuk de Souza, Julia Arantes Galvão
PDF (Português (Brasil))
281-289


Licença Creative Commons
Esta obra está licenciada com uma Licença Creative Commons Atribuição 4.0 Internacional.

 

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