Vol. 69 No. 4 (2014)

Published: 2014-09-08

Artigos/Articles

  • Barrier, mechanical and optical properties of whey protein concentrate films

    Viviane Machado Azevedo, Ana Letícia Rodrigues Costa, Katia Lumi Fukushima, Soraia Vilela Borges
    237-247
    DOI: https://doi.org/10.14295/2238-6416.v69i4.307

  • Edible coating with oregano and rosemary essential oils for use in ricotta cheese

    Fernanda de Oliveira Tavares, Gabriella Giani Pieretti, Jéssica Lorraine Antigo, Magali Soares dos Santos Pozza, Monica Regina da Silva Scapim, Grasiele Scaramal Madrona
    249-257
    DOI: https://doi.org/10.14295/2238-6416.v69i4.309

  • Characterization of water supply systems of artisanal cheese plant of Campos das Vertentes microregion

    Daniel Arantes Pereira, Paulo Henrique Costa Paiva, Érica Cristina de Freitas Paiva, Isaura Toledo de Campos, Amanda Maria de Oliveira Carvalho, Gisele Nogueira Fogaça
    258-267
    DOI: https://doi.org/10.14295/2238-6416.v69i4.314

  • UHT whole milk: evaluation of nutrition labeling and of the standards of identity and quality

    Fabiane Alexia Camara, Simone Weschenfelder
    268-279
    DOI: https://doi.org/10.14295/2238-6416.v69i4.331

  • Comparison between the nutritional composition of the labels and the laboratory analyses of minas frescal cheeses (tradicional and light)

    Luciana Elisa Oliveira, Cassiano Oliveira da Silva, Grazieli Benedetti Pascoal
    280-288
    DOI: https://doi.org/10.14295/2238-6416.v69i4.330

  • Proteolytic activity of protease produced by Pseudomonas fluorescens IB 2312 in skimmed milk subject to the process of high pressure homogenization

    Claudia Regina Gonçalves Pinho, Bruno Ricardo de Castro Leite Júnior, Miguel Meirelles de Oliveira, Alline Artigiani Lima Tribst, Marcelo Cristianini
    289-296
    DOI: https://doi.org/10.14295/2238-6416.v69i4.333