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

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

Avaliação da intensidade da reação de Maillard, de atributos físico-químicos e análise de textura em doce de leite

by Júlia d'Almeida Francisquini, Leandra Natália de Oliveira, João Pablo Fortes Pereira, Rodrigo Stephani, Ítalo Tuler Perrone, Paulo Henrique Fonseca da Silva

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

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