33 results on '"António Fernandes"'
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2. Effect of konjac glucomannan on heat-induced pea protein isolate hydrogels: Evaluation of structure and formation mechanisms
3. Oil-in-water emulsion stabilized by hydrolysed black soldier fly larvae proteins: Reproduction of experimental data via phase-field modelling
4. Metabolic profile of fatty acids, phenolic compounds, and methylxanthines of cocoa kernels (Theobroma cacao L.) from different cultivars produced in cabruca and full sun farming systems
5. Influence of ripening and moisture on the microbiological quality of Minas Artisanal Cheese
6. Plant-based proteins: A review of factors modifying the protein structure and affecting emulsifying properties
7. Influence of spontaneous and inoculated fermentation of açai on simulated digestion, antioxidant capacity and cytotoxic activity
8. Diagnosis of the microbiological quality of fiscal artisanal Minas cheese samples
9. Production and applications of pullulan from lignocellulosic biomass: Challenges and perspectives
10. High-intensity ultrasound treatment on casein: Pea mixed systems: Effect on gelling properties
11. Comparative genomic and functional annotation of Pseudomonas spp. genomes responsible for blue discoloration of Brazilian fresh soft cheese
12. Genome analyses of Weissella strains isolated from Campos das Vertentes, Minas Gerais, Brazil revealed new bacteriocins with a large spectrum of activity
13. Inhibitory activity of an emulsifying salt polyphosphate (JOHA HBS®) used in processed cheese: An in vitro analysis of its antibacterial potential
14. Gelling properties of black soldier fly (Hermetia illucens) larvae protein after ultrasound treatment
15. Surfactants in biorefineries: Role, challenges & perspectives
16. Sugar type matters in spray drying II: Glycation effects on physicochemical characteristics of aged lactose-hydrolyzed milk powder
17. Pseudomonas sp. as the causative agent of anomalous blue discoloration in Brazilian fresh soft cheese (Minas Frescal)
18. Utilization of sugarcane straw for production of β-glucan biopolymer by Lasiodiplodia theobromae CCT 3966 in batch fermentation process
19. The complex microbiota of artisanal cheeses interferes in the performance of enumeration protocols for lactic acid bacteria and staphylococci
20. Use of a crosslinked casein micelle hydrogel as a carrier for jaboticaba (Myrciaria cauliflora) extract
21. Sugar type matters in spray drying: Homogeneous distribution in milk powder favors repulsive interactions between proteins
22. Combined effect of transglutaminase and sodium citrate on the microstructure and rheological properties of acid milk gel
23. Biosurfactant production by Aureobasidium pullulans in stirred tank bioreactor: New approach to understand the influence of important variables in the process
24. Raman spectroscopy as a tool to identify modification of whey protein concentrate (WPC) during shelf life
25. Flow regime assessment in falling film evaporators using residence time distribution functions
26. Bioactive amines in Mozzarella cheese from milk with varying somatic cell counts
27. Evaluation of antifungal activity of lactic acid bacteria against fungi in simulated cheese matrix
28. pH-induced demineralization of casein micelles modifies their physico-chemical and foaming properties
29. Effect of sugar reduction and addition of corn fibre and polydextrose on pore size and syneresis of yoghurt
30. Investigation of pseudogenes RHDΨ and RHD -CE-D hybrid gene in D-negative blood donors by the real time PCR method
31. A randomized trial on the effects of CitrusiM® (Citrus sinensis (L.) Osbeck dried extract) on body composition
32. FT-Raman and chemometric tools for rapid determination of quality parameters in milk powder: Classification of samples for the presence of lactose and fraud detection by addition of maltodextrin
33. Survival of Lactobacillus delbrueckii UFV H2b20 in ice cream produced with different fat levels and after submission to stress acid and bile salts
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