<b>PIGMENTOS NATURAIS BIOATIVOS</b>

by ANA CAROLINA PINHEIRO VOLP, ISIS RODRIGUES TOLEDO RENHE, PAULO CéSAR STRINGUETA
Published 2009-09-01

Obtenção de corante natural azul extraído de frutos de jenipapo Obtention of blue colorant from jenipapo fruit

by Isis Rodrigues Toledo Renhe, Paulo César Stringheta, Fabyano Fonseca e Silva, Taila Veloso de Oliveira
Published 2009-06-01

Avaliação de filme incorporado com óleo essencial de orégano para conservação de pizza pronta

by Diego Alvarenga Botre, Nilda de Fatima Ferreira Soares, Paula Judith Perez Espitia, Solange de Sousa, Isis Rodrigues Toledo Renhe
Published 2010-06-01

PROCESSO PARA A SECAGEM DE SORO INTEGRAL EM EQUIPAMENTO SEMI-INDUSTRIAL

by Ítalo Tuler Perrone, Antônio Fernandes de Carvalho, João Pablo Fortes Pereira, Isis Rodrigues Toledo Renhe, Danielle Braga Chelini Pereira
Published 2011-06-01

PERCENTUAL DE CRISTALIZAÇÃO DA LACTOSE EM CRISTALIZADOR DE BANCADA DE SORO DE LEITE CONCENTRADO

by João Pablo Fortes Pereira, Ítalo Tuler Perrone, Gisela De Magalhães Machado, Isis Rodrigues Toledo Renhe, Danielle Braga Chelini Pereira
Published 2010-06-01

INFLUÊNCIA DE DIFERENTES ESPESSANTES NAS CARACTERÍSTICAS SENSORIAIS DO DOCE DE LEITE PARA CONFEITARIA

by Ítalo Tuler Perrone, Isis Rodrigues Toledo Renhe, João Pablo Fortes Pereira, Monique Colombo, Jéssica Sottani Coelho, Fernando Antônio Resplande Magalhães
Published 2011-04-01

Isotermas de sorção e caracterização físico-química de lácteos desidratados

by Ítalo Tuler Perrone, Isis Rodrigues Toledo Renhe, Danielle Braga Chelini Pereira, Paulo Henrique Fonseca da Silva, Antônio Fernandes de Carvalho
Published 2014-06-01

Obtaining Petit Suisse with low amount of lactose and reduced addition of sugars

by Isis Rodrigues Toledo Renhe, Júlia d’Almeida Francisquini, Danielle Braga Chelini Pereira, Rodrigo Stephani, Antônio Fernandes de Carvalho, Ítalo Tuler Perrone
Published 2018-08-01

Whey and starch application for pasty dulce de leche production: yield, composition, texture profile, viscosity, and sensory evaluation of acceptance

by Carolina Rodrigues Alves Guerra, Sabrina Domingues Graça Assis Marinho, Rodrigo Stephani, Isis Rodrigues Toledo Renhe, Antônio Fernandes de Carvalho, Ítalo Tuler Perrone
Published 2020-10-01

Fermentation of Petit Suisse obtained with whey retention, lactase addition and less amount of added sugars versus traditional formulation

by Isis Rodrigues Toledo Renhe, Alisson Borges de Souza, Júlia d’Almeida Francisquini, Danielle Braga Chelini Pereira, Antônio Fernandes de Carvalho, Ítalo Tuler Perrone
Published 2018-08-01

PARTICLE SIZE DISTRIBUTION APPLIED TO MILK POWDER REHYDRATION

by Júlia d’Almeida Francisquini, Evandro Martins, Isis Rodrigues Toledo Renhe, Luiz Fernando Cappa de Oliveira, Rodrigo Stephani, Ítalo Tuler Perrone, Antônio Fernandes de Carvalho

Characterization of physicochemical composition, microbiology, sensory evaluation and microscopical attributes of sweetened condensed milk

by Ísis Rodrigues Toledo RENHE, Danielle Braga Chelini PEREIRA, Jaqueline Flaviana Oliveira de SÁ, Marcelo Cerqueira dos SANTOS, Vanessa Aglaê Martins TEODORO, Fernando Antônio Resplande MAGALHÃES, Ítalo Tuler PERRONE, Paulo Henrique Fonseca da SILVA
Published 2017-10-01