المؤلفون: Augusto, Pedro Pio Campregher, Paglarini, Camila de Souza, Magalhães, Iara Maria Cerqueira, Campos, Mayra Fernanda de Souza, Bertoldo, Rachel, Baldini, Tatiana Ferrari, Bolini, Helena Maria André

المصدر: Brazilian Journal of Food Technology. January 2020 23

مصطلحات موضوعية: Creme de leite UHT, Análise descritiva quantitativa, Direcionadores de preferência, Lácteos, Reduzido em gordura, Sem lactose

وصف الملف: text/html

URL الوصول: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232020000100434

المؤلفون: Pedro Pio Campregher Augusto, Camila de Souza Paglarini, Iara Maria Cerqueira Magalhães, Mayra Fernanda de Souza Campos, Rachel Bertoldo, Tatiana Ferrari Baldini, Helena Maria André Bolini

المصدر: Brazilian Journal of Food Technology, Vol 23 (2020)

مصطلحات موضوعية: Creme de leite UHT, Análise descritiva quantitativa, Direcionadores de preferência, Lácteos, Reduzido em gordura, Sem lactose, Nutrition. Foods and food supply, TX341-641

وصف الملف: electronic resource

Relation: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232020000100434&tlng=pt; https://doaj.org/toc/1981-6723

URL الوصول: https://doaj.org/article/66b5da1f7be14d348555e33dbfb37b6f

المؤلفون: Frederico Teixeira Corrêa, Patrícia Teixeira Corrêa, Luiz Ronaldo de Abreu

المصدر: Extensio: Revista Eletrônica de Extensão, Vol 13, Iss 24, Pp 83-93 (2016)

مصطلحات موضوعية: creme de leite, leite fermentado, leite uth integral, extrato seco total, metodologias analíticas, Medicine, Science, Social Sciences

وصف الملف: electronic resource

Relation: https://periodicos.ufsc.br/index.php/extensio/article/view/44648; https://doaj.org/toc/1807-0221

URL الوصول: https://doaj.org/article/99f03f8d635d4aba974523bcaffbd890

المؤلفون: Önenç, Sibel Soycan, Yayla, Damla, Serbetçi, Merve Irez

المصدر: Semina: Ciências Agrárias; Vol. 42 No. 6SUPL2 (2021); 4115-4132
Semina: Ciências Agrárias; v. 42 n. 6SUPL2 (2021); 4115-4132
Semina. Ciências Agrárias
Universidade Estadual de Londrina (UEL)
instacron:UEL

مصطلحات موضوعية: Silagem, Silage, Creme de leite, Alfalfa, Whipped cream, Fermentation quality, Qualidade da fermentação, General Agricultural and Biological Sciences, Alfafa

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b45190f9f969fe5335b6acc0bca62d9a
https://doi.org/10.5433/1679-0359.2021v42n6supl2p4115

المؤلفون: Capela, Arthur Pomplio da

المساهمون: Tribst, Alline Artigiani Lima, Augusto, Pedro Esteves Duarte, Leite Júnior, Bruno Ricardo de Castro

المصدر: LOCUS Repositório Institucional da UFV
Universidade Federal de Viçosa (UFV)
instacron:UFV

مصطلحات موضوعية: Creme de leite, Hidrolise, Ultrasom, Enzimas, Ciência e Tecnologia de Alimentos, Lipase, Leite de cabra

URL الوصول: https://explore.openaire.eu/search/publication?articleId=od______3056::0b9fbeaf76b7c1ab252e225aff993d6b

المؤلفون: Manuela Araujo Costa, Daniel Kuhn, Gabriela Rabaioli Rama, Daniel Neutzling Lehn, Claucia Fernanda Volken de Souza

المصدر: Brazilian Journal of Food Technology v.25 2022
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Brazilian Journal of Food Technology, Volume: 25, Article number: e2021088, Published: 18 JUL 2022

مصطلحات موضوعية: Creme de leite, Bactérias ácido-lácticas, Coprodutos, Physico-chemical composition, Fermentação, Creme de soro, Fermentation, Composição físico-química, Milk cream, Lactic acid bacteria, By-products, Whey cream, Food Science

وصف الملف: text/html

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ec7dd2a3bdb43d0b1a57f3770d9de792
https://doi.org/10.1590/1981-6723.08821

المؤلفون: José Carlos Ribeiro Júnior, Vanerli Beloti, Ronaldo Tamanini, Livia Cavaletti Corrêa da Silva

المصدر: Revista do Instituto de Latícinios Cândido Tostes, Vol 67, Iss 385, Pp 31-36 (2012)

مصطلحات موضوعية: creme de leite, produtos UHT, qualidade, físico-químico, microbiológico, Dairy processing. Dairy products, SF250.5-275

وصف الملف: electronic resource

Relation: http://www.revistadoilct.com.br/rilct/article/view/210/218; https://doaj.org/toc/0100-3674; https://doaj.org/toc/2238-6416

URL الوصول: https://doaj.org/article/3e4cc5dfa725414199a056a9b62c57d2

المؤلفون: MOURA, Silvia Cristina Sobottka Rolim de, VITALI, Alfredo de Almeida, FRANÇA, Vitor Correia Lima

المصدر: Food Science and Technology. August 2001 21(2)

مصطلحات موضوعية: difusividade térmica, viscosidade, densidade, soluções modelo, creme de leite

وصف الملف: text/html

URL الوصول: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612001000200016

المؤلفون: Mayra Fernanda de Souza Campos, Helena Maria André Bolini, Rachel Bertoldo, Camila de Souza Paglarini, Pedro Pio Campregher Augusto, Tatiana Ferrari Baldini, Iara Maria Cerqueira Magalhães

المصدر: Brazilian Journal of Food Technology v.23 2020
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Brazilian Journal of Food Technology, Vol 23 (2020)

مصطلحات موضوعية: 0303 health sciences, Análise descritiva quantitativa, Sem lactose, 030309 nutrition & dietetics, Nutrition. Foods and food supply, Direcionadores de preferência, 04 agricultural and veterinary sciences, 040401 food science, 03 medical and health sciences, 0404 agricultural biotechnology, Creme de leite UHT, Reduzido em gordura, TX341-641, Lácteos, Food Science

وصف الملف: text/html

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1ec7c82a7a28cc8aa97f1666eb9ce232
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232020000100434

المؤلفون: Paiva, Virgínia Nardy

المساهمون: Perrone, Ítalo Tuler

المصدر: LOCUS Repositório Institucional da UFV
Universidade Federal de Viçosa (UFV)
instacron:UFV

مصطلحات موضوعية: Creme de leite, Hidrocolóides, Leite homogeneizado, Ciência e Tecnologia de Alimentos

URL الوصول: https://explore.openaire.eu/search/publication?articleId=od______3056::53d04fea208aa62a2499ccbe89e46d07