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1دورية أكاديمية
المؤلفون: Tatiana Lopes Fialho, Míriam Helena Alves Eugênio, Alessandra dos Santos Danziger Silvério, Clédis Mari Sousa Melo, Luiz Ronaldo de Abreu, Sandra Maria Pinto
المصدر: Revista do Instituto de Latícinios Cândido Tostes, Vol 67, Iss 385, Pp 53-57 (2012)
مصطلحات موضوعية: qualidad, leite, contagem de células somáticas, contagem total de bactérias, Dairy processing. Dairy products, SF250.5-275
وصف الملف: electronic resource
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المؤلفون: Luiz Fernando Cappa de Oliveira, Evandro Martins, Carolina Rodrigues de Jesus Silva, Antônio Fernandes de Carvalho, Guilherme M. Tavares, Ítalo Tuler Perrone, Rodrigo Stephani, Tatiana Lopes Fialho, Pierre Schuck, Arlan Caldas Pereira Silveira
المساهمون: Departamento de Tecnologia de Alimentos (DTA), Federal University of Viçosa, Núcleo de Espectroscopia e Estrutura Molecular do Departamento de Química da, Universidade Federal de Juiz de Fora (UFJF), Departamento de Engenharia de Alimentos, Universidade Estadual de Campinas (UNICAMP), Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, rupo GEA, Campinas, Grupo GEA, Campinas, Departamento de Tecnologia de Alimentos (DTA),e Viçosa (UFV), Universidade Federal de Viçosa (UFC), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)
المصدر: Drying Technology
Drying Technology, Taylor & Francis, 2018, 36 (14), pp.1688-1695
Drying Technology, Taylor & Francis, 2018, 36 (14), pp.1688-1695. ⟨10.1080/07373937.2017.1421551⟩مصطلحات موضوعية: General Chemical Engineering, technologie laitière, Spray dryer, milk sugar, procédé de séchage, lait en poudre, lactose, paramètre technologique, Hydrolysis, chemistry.chemical_compound, 0404 agricultural biotechnology, hydrolyse, Milk products, [SDV.IDA]Life Sciences [q-bio]/Food engineering, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, Food science, Physical and Theoretical Chemistry, Lactose, Water content, propriété physico-chimique, 04 agricultural and veterinary sciences, 040401 food science, rehydratation, saccharification, chemistry, Spray drying, Particle, rehydration, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition
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المؤلفون: Mark A. Fenelon, Eoin G. Murphy, Evandro Martins, Tatiana Lopes Fialho, Pierre Schuck, Antônio Fernandes de Carvalho, Rodrigo Stephani, Ítalo Tuler Perrone, Thao Minh Ho, Zhengzheng Zou, Bhesh Bhandari, Nidhi Bansal, Gaëlle Tanguy, Serge Méjean, Romain Jeantet, Anne Dolivet, Song Huang, Gwénaël Jan
المصدر: Drying in the Dairy Industry ISBN: 9781351119504
Drying in the Dairy Industryمصطلحات موضوعية: Economics
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::3b3a766991252056dfb033381f27933e
https://doi.org/10.1201/9781351119504-4 -
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المؤلفون: Maria Cristina Baracat-Pereira, Marcos Jorge Magalhães Júnior, Lanna Clicia Carrijo, Roberta Hilsdorf Piccoli, Tatiana Lopes Fialho, Luiz Ronaldo de Abreu
المصدر: Food Research International. 107:406-413
مصطلحات موضوعية: chemistry.chemical_classification, Extraction (chemistry), Antimicrobial peptides, 0402 animal and dairy science, Caseins, Peptide, 04 agricultural and veterinary sciences, Antimicrobial, 040401 food science, 040201 dairy & animal science, Anti-Bacterial Agents, 0404 agricultural biotechnology, chemistry, Cheese, Escherichia coli, Food science, UniProt, Peptides, Food Science
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المؤلفون: Tatiana Lopes Fialho, Paulo Peres de Sá Peixoto Junior, Anne Moreau, Ítalo Tuler Perrone, Antônio Fernandes de Carvalho, Luis Gustavo Lima Nascimento, Guillaume Delaplace, Evandro Martins
المصدر: Food Structure. 30:100215
مصطلحات موضوعية: Chemistry, Bioengineering, Applied Microbiology and Biotechnology, Accelerated aging, chemistry.chemical_compound, Hydrolysis, Covalent bond, Glycation, Spray drying, Food science, Lactose, Solubility, Sugar, Food Science
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المؤلفون: Antônio Fernandes de Carvalho, Tatiana Lopes Fialho, Guillaume Delaplace, Pierre Schuck, Anne Moreau, Ítalo Tuler Perrone, Paulo Peres de Sá Peixoto Junior, Marcio H. Nogueira
المساهمون: Departamento de Tecnologia de Alimentos (DTA), Federal University of Viçosa, Unité Matériaux et Transformations - UMR 8207 (UMET), Institut de Chimie du CNRS (INC)-Institut National de la Recherche Agronomique (INRA)-Centre National de la Recherche Scientifique (CNRS)-Université de Lille-Ecole Nationale Supérieure de Chimie de Lille (ENSCL), Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), Universidade Federal de Juiz de Fora (UFJF), Universidade Federal de Viçosa = Federal University of Viçosa (UFV), Institut National de la Recherche Agronomique (INRA)-Ecole Nationale Supérieure de Chimie de Lille (ENSCL)-Institut de Chimie du CNRS (INC)-Université de Lille-Centre National de la Recherche Scientifique (CNRS)
المصدر: Food Structure
Food Structure, Elsevier, 2019, 22, pp.100132. ⟨10.1016/j.foostr.2019.100132⟩
Food Structure, 2019, 22, pp.100132. ⟨10.1016/j.foostr.2019.100132⟩مصطلحات موضوعية: poudre de lait, 030309 nutrition & dietetics, Bioengineering, procédé de séchage, Applied Microbiology and Biotechnology, Homogeneous distribution, 03 medical and health sciences, Hydrolysis, chemistry.chemical_compound, protéine de lait, fluids and secretions, 0404 agricultural biotechnology, [SDV.IDA]Life Sciences [q-bio]/Food engineering, hydrolyse du lactose, Monosaccharide, Food science, Lactose, Sugar, 2. Zero hunger, chemistry.chemical_classification, 0303 health sciences, food and beverages, SAXS, 04 agricultural and veterinary sciences, 040401 food science, RMN, Caking, chemistry, Spray drying, Galactose, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, Food Science
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المؤلفون: João de Deus Souza Carneiro, Soraia Vilela Borges, Nilda de Fátima Ferreira Soares, Tatiana Lopes Fialho, Hiasmyne Silva de Medeiros, Nathália Ramos de Melo, Marali Vilela Dias
المصدر: Journal of Food Process Engineering. 36:656-662
مصطلحات موضوعية: Materials science, biology, Food industry, business.industry, General Chemical Engineering, Active packaging, biology.organism_classification, Food packaging, Low-density polyethylene, Water vapor permeability, Conditioning, Food science, Sugar, business, Aroma, Food Science
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المؤلفون: Sandra Maria Pinto, Alessandra dos Santos Danziger Silvério, Clédis Mari Sousa Melo, Tatiana Lopes Fialho, Luiz Ronaldo de Abreu, Míriam Helena Alves Eugênio
المصدر: Journal of Candido Tostes Dairy Institute; v. 67, n. 385 (2012); 53-57
Revista do Instituto de Laticínios Cândido Tostes; v. 67, n. 385 (2012); 53-57
Revista do Instituto de Laticínios Cândido Tostes
Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
instacron:EPAMIGمصطلحات موضوعية: Animal science, General Engineering, quality, milk, somatic cell count, total count of bacteria, qualidade, leite, contagem de células somáticas, contagem total de bactérias, Raw milk, Biology, Total bacterial count, Cartography, Somatic cell count
وصف الملف: application/pdf
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9676ff54d2988183a2ee98e06ebcb861
https://doi.org/10.5935/2238-6416.20120023 -
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المؤلفون: Nathália Ramos de Melo, Francys K.V. Moreira, Nilda de Fátima Ferreira Soares, Tatiana Lopes Fialho
المصدر: Polymers for Advanced Technologies. 23:901-908
مصطلحات موضوعية: Thermogravimetric analysis, Nanocomposite, Materials science, Polymers and Plastics, Active packaging, engineering.material, Triclosan, chemistry.chemical_compound, Montmorillonite, Coating, chemistry, Chemical engineering, Ultimate tensile strength, engineering, Thermal stability, Composite material
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