Whey powder: glassy state and spray drying conditions

by Ítalo Tuler Perrone, Arlan Caldas Pereira Silveira, Evandro Martins, Antônio Fernandes Carvalho, Pierre Schuck
Published 2017-06-01

Maillard Reaction: review

by Júlia d'Almeida Francisquini, Evandro Martins, Paulo Henrique Fonseca Silva, Pierre Schuck, Ítalo Tuler Perrone, Antônio Fernandes Carvalho
Published 2017-11-01

PROCESSAMENTO E CARACTERIZAÇÃO FÍSICO-QUÍMICA DE SORO EM PÓ INTEGRAL

by Ítalo Tuler Perrone, Rafael Arromba Sousa, Pâmella Ranne Pereira Silva, Rodrigo Stephani, Paulo Henrique Rodrigues Júnior, Antônio Fernandes Carvalho
Published 2014-10-01

Characterization of the particles surface of dried dairy products

by Paulo Henrique de Melo Toledo, João Pablo Fortes Pereira, Ítalo Tuler Perrone, Antônio Fernandes Carvalho, Luiz Fernando Cappa Oliveira, Rodrigo Stephani
Published 2020-10-01

Lactose hydrolysis and milk powder production: technological aspects

by Jansen Kelis Ferreira Torres, Rodrigo Stephani, Guilherme Miranda Tavares, Antônio Fernandes Carvalho, Renata Golin Bueno Costa, Pierre Schuck, Ítalo Tuler Perrone
Published 2017-06-01

Evolution of soluble solid content and evaporation rate curves during the manufacture of dulce de leche (dl)

by Júlia d’Almeida FRANCISQUINI, João Pablo Fortes PEREIRA, Michele da Silva PINTO, Antônio Fernandes CARVALHO, Ítalo Tuler PERRONE, Paulo Henrique da Fonseca da SILVA
Published 2018-12-01