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Page 1
Manufacture of Requeijão cremoso processed cheese with galactooligosaccharide.
Belsito PC, Ferreira MVS, Cappato LP, Cavalcanti RN, Vidal VAS, Pimentel TC, Esmerino EA, Balthazar CF, Neto RPC, Tavares MIB, Zacarchenco PB, Freitas MQ, Silva MC, Raices RSL, Pastore GM, Pollonio MAR, Cruz AG. Belsito PC, et al. Among authors: raices rsl. Carbohydr Polym. 2017 Oct 15;174:869-875. doi: 10.1016/j.carbpol.2017.07.021. Epub 2017 Jul 10. Carbohydr Polym. 2017. PMID: 28821142
The xylooligosaccharide addition and sodium reduction in requeijão cremoso processed cheese.
Ferrão LL, Ferreira MVS, Cavalcanti RN, Carvalho AFA, Pimentel TC, Silva HLA, Silva R, Esmerino EA, Neto RPC, Tavares MIB, Freitas MQ, Menezes JCV, Cabral LM, Moraes J, Silva MC, Mathias SP, Raices RSL, Pastore GM, Cruz AG. Ferrão LL, et al. Among authors: raices rsl. Food Res Int. 2018 May;107:137-147. doi: 10.1016/j.foodres.2018.02.018. Epub 2018 Feb 10. Food Res Int. 2018. PMID: 29580471
Guava flavored whey-beverage processed by cold plasma: Physical characteristics, thermal behavior and microstructure.
Silveira MR, Coutinho NM, Rocha RS, Moraes J, Esmerino EA, Pimentel TC, Freitas MQ, Silva MC, Raices RSL, Senaka Ranadheera C, Borges FO, Fonteles TV, Neto RPC, Tavares MIB, Fernandes FAN, Rodrigues S, Cruz AG. Silveira MR, et al. Among authors: raices rsl. Food Res Int. 2019 May;119:564-570. doi: 10.1016/j.foodres.2018.10.033. Epub 2018 Oct 9. Food Res Int. 2019. PMID: 30884690
Possibilities for using ohmic heating in Minas Frescal cheese production.
Rocha RS, Silva R, Guimarães JT, Balthazar CF, Pimentel TC, Neto RPC, Tavares MIB, Esmerino EA, Freitas MQ, Cappato LP, Calvacanti RN, Rodrigues FN, Raices RSL, Silva MC, Cruz AG. Rocha RS, et al. Among authors: raices rsl. Food Res Int. 2020 May;131:109027. doi: 10.1016/j.foodres.2020.109027. Epub 2020 Jan 24. Food Res Int. 2020. PMID: 32247497
Manufacture of probiotic Minas Frescal cheese with Lactobacillus casei Zhang.
Dantas AB, Jesus VF, Silva R, Almada CN, Esmerino EA, Cappato LP, Silva MC, Raices RS, Cavalcanti RN, Carvalho CC, Sant'Ana AS, Bolini HM, Freitas MQ, Cruz AG. Dantas AB, et al. J Dairy Sci. 2016 Jan;99(1):18-30. doi: 10.3168/jds.2015-9880. Epub 2015 Oct 29. J Dairy Sci. 2016. PMID: 26519974 Free article.
Ohmic Heating: A potential technology for sweet whey processing.
Costa NR, Cappato LP, Ferreira MVS, Pires RPS, Moraes J, Esmerino EA, Silva R, Neto RPC, Tavares MIB, Freitas MQ, Silveira Júnior RN, Rodrigues FN, Bisaggio RC, Cavalcanti RN, Raices RSL, Silva MC, Cruz AG. Costa NR, et al. Among authors: raices rsl. Food Res Int. 2018 Apr;106:771-779. doi: 10.1016/j.foodres.2018.01.046. Epub 2018 Jan 31. Food Res Int. 2018. PMID: 29579986
Effect of sodium reduction and flavor enhancer addition on probiotic Prato cheese processing.
Silva HLA, Balthazar CF, Esmerino EA, Vieira AH, Cappato LP, Neto RPC, Verruck S, Cavalcanti RN, Portela JB, Andrade MM, Moraes J, Franco RM, Tavares MIB, Prudencio ES, Freitas MQ, Nascimento JS, Silva MC, Raices RSL, Cruz AG. Silva HLA, et al. Among authors: raices rsl. Food Res Int. 2017 Sep;99(Pt 1):247-255. doi: 10.1016/j.foodres.2017.05.018. Epub 2017 May 24. Food Res Int. 2017. PMID: 28784481
42 results