المؤلفون: Rafael Oliveira Souza, Vanessa Riani Olmi Silva, José Manoel Martins, Fabiano Freire Costa, Leila Francisca Campos de Sá, Cleuber Raimundo Da Silva

المصدر: Revista do Instituto de Latícinios Cândido Tostes, Vol 76, Iss 1, Pp 28-39 (2022)

مصطلحات موضوعية: dairy, vacuum evaporation, new product., Dairy processing. Dairy products, SF250.5-275

وصف الملف: electronic resource

Relation: https://www.revistadoilct.com.br/rilct/article/view/825; https://doaj.org/toc/0100-3674; https://doaj.org/toc/2238-6416

URL الوصول: https://doaj.org/article/d5b452fd18624206b20f806e46da2b12

المؤلفون: Jean Victor dos Santos Emiliano, Sebastião Moreira Júnior, Aurélia Dornelas de Oliveira Martins, Fabiana de Oliveira Martins, Cleuber Raimundo da Silva, Renata Cristina de Almeida Bianchini Campos, Priscilla Vieira Tonieto Balbi

المصدر: Vértices, Vol 19, Iss 1, Pp 191-200 (2017)

مصطلحات موضوعية: Iogurte. Bactérias Láticas. Qualidade do Alimento. Legislação., Science (General), Q1-390, Social sciences (General), H1-99

وصف الملف: electronic resource

Relation: http://essentiaeditora.iff.edu.br/index.php/vertices/article/view/6940; https://doaj.org/toc/1415-2843; https://doaj.org/toc/1809-2667

URL الوصول: https://doaj.org/article/4f6a222606ab4fcfbcfe75f7ae2c942b

المؤلفون: Arlan Caldas Pereira Silveira, Cleuber Raimundo da Silva, Moisés Simeão, Evandro Martins, Antônio Fernandes de Carvalho, Ariel Lessa Mendes, Ítalo Tuler Perrone, Pierre Schuck

المساهمون: Food Science and Technology Department, Universidade Federal de Viçosa (UFC), Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, The authors thank the Brazilian agencies FAPEMIG, CNPq, and CAPES for financial support, 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, 2017, ⟨10.1080/07373937.2016.1275675⟩
Drying Technology 15 (35), 1791-1798. (2017)
Drying Technology, Taylor & Francis, 2017, 35 (15), ⟨10.1080/07373937.2016.1275675⟩

مصطلحات موضوعية: Work (thermodynamics), thermodynamic model, General Chemical Engineering, thermodynamie, procédé de séchage, modèle mathématique, consommation d'énergie, industrie laitière, produit laitier, Ingénierie des aliments, Thermodynamics, law.invention, 0404 agricultural biotechnology, law, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Food and Nutrition, Food engineering, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, Physical and Theoretical Chemistry, Process engineering, Génie des procédés, modèle thermodynamique, Filtration, Chemistry, business.industry, 0402 animal and dairy science, Humidity, 04 agricultural and veterinary sciences, Energy consumption, 040401 food science, 040201 dairy & animal science, Unit operation, milk industry, Process Engineering, dairy product, Spray drying, Scientific method, Alimentation et Nutrition, business, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, Energy (signal processing), mathematical model

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6b520eff0616940afc4311e5c370f559
https://hal.archives-ouvertes.fr/hal-01576762

المؤلفون: Guilherme Mendes da Silva, Antônio Fernandes de Carvalho, Cleuber Raimundo da Silva, Ítalo Tuler Perrone, Pierre Schuck, Fernanda Lopes da Silva, Moisés Simeão

المساهمون: Food Technology Department, Federal University of Viçosa, Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, National Counsel of Technological and Scientific Development–CNPq, by the Coordination for the Improvement of Higher Education Personnel— CAPES and by FAPEMIG., 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: European Food Research and Technology
European Food Research and Technology, Springer Verlag (Germany), 2017, ⟨10.1007/s00217-017-2897-z⟩
European Food Research and Technology, Springer Verlag (Germany), 2017, 243 (11), ⟨10.1007/s00217-017-2897-z⟩

مصطلحات موضوعية: séchage, Whey protein, poudre de lait, Microfiltration, Evaporation, Pasteurization, procédé de séchage, Biochemistry, Industrial and Manufacturing Engineering, produit laitier, Membrane technology, law.invention, 0404 agricultural biotechnology, protéine de lait, law, Casein, facteur de croissance, growth factors, [SDV.IDA]Life Sciences [q-bio]/Food engineering, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, Food science, Chemical composition, Chromatography, Chemistry, microfiltration, 04 agricultural and veterinary sciences, General Chemistry, 040401 food science, traitement thermique de l'aliment, dairy product, Spray drying, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, Food Science, Biotechnology, traitement thermique, évaporation

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6723218efd785d54c52639be898a5bf3
https://hal.archives-ouvertes.fr/hal-01547531

المؤلفون: Cleuber Raimundo da Silva, Antônio Fernandes de Carvalho, Pierre Schuck, Rodrigo Stephani, Moisés Simeão, Ítalo Tuler Perrone, Luiz Fernando C. de Oliveira

المساهمون: Departamento de Tecnologia de Alimentos, Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa, Nucleo de Espectroscopia e Estrutura Molecular, Departamento de Quiımica, Universidade Federal de Juiz de Fora, 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), National Council of Technological and Scientific Development (CNPq), Coordination for the Improvement of Higher Education Personnel (CAPES) and FAPEMIG. Figure 5 Scanning electron microscope (SEM) of the samples. © 2017 Society of Dairy Technology 5

المصدر: International Journal of Dairy Technology
International Journal of Dairy Technology, Wiley, 2017, 71 (2), ⟨10.1111/1471-0307.12455⟩
International Journal of Dairy Technology, Wiley, 2017, ⟨10.1111/1471-0307.12455⟩

مصطلحات موضوعية: poudre de lait, poudre, crystallization, technologie laitière, milk sugar, Bioengineering, whey paste, procédé de séchage, law.invention, lactose, chemistry.chemical_compound, 0404 agricultural biotechnology, Soluble solids, law, [SDV.IDA]Life Sciences [q-bio]/Food engineering, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, Food science, Crystallization, Lactose, lactosérum, Chemistry, Process Chemistry and Technology, 04 agricultural and veterinary sciences, 040401 food science, microencapsulation, cristallisation, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::48938412a1f7f23eedae7e27fe5cb5b8
https://hal.archives-ouvertes.fr/hal-01628674

المؤلفون: João Batista Barbosa, Cleuber Raimundo da Silva, Fernanda Cristina Firmino, Leandro Lamas Caldoncelli

المصدر: Biológicas & Saúde. 1

مصطلحات موضوعية: General Medicine

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::293efe251c35f2ce9b742c8c126212b8
https://doi.org/10.25242/8868112011516