Vol. 70 No. 3 (2015)

Published: 2015-12-09

Artigos/Articles

  • Conditions of milk production of family farms located in the municipality of Alegre – ES, Brazil

    Francisca Carvalho Nascimento Neta, Mateus da Silva Junqueira, Joel Camilo Souza Carneiro, Maria da Penha Piccolo Ramos, Fabrízio Raggi Abdallah, Camila Pereira Fracalossi
    117-131
    DOI: https://doi.org/10.14295/2238-6416.v70i3.347

  • Development and sensory evaluation of yogurt added of “caviar” of carrot by children

    Richtier Gonçalves Cruz, Henrique Silvano Arruda, Martha Elisa Ferreira Almeida, Virgínia Souza Santos
    132-140
    DOI: https://doi.org/10.14295/2238-6416.v70i3.396

  • Sodium chloride distribution in Reino cheese along the ripening

    Lia Barbosa Taveira, Renata Golin Bueno Costa, Luiz Carlos Gonçalves Costa Júnior, Denise Sobral, Junio César Jacinto de Paula
    141-149
    DOI: https://doi.org/10.14295/2238-6416.v70i3.409

  • PHYSICOCHEMICAL AND RHEOLOGICAL CHARACTERIZATION OF COMMERCIAL DAIRY FERMENTED BEVERAGES

    KAMILLA SOARES MENDONÇA, Bárbara Jordana Gonçalves, Jacyara Thaís Teixeira, Sandra Maria Pinto, Luiz Ronaldo de Abreu
    150-159
    DOI: https://doi.org/10.14295/2238-6416.v70i3.412

Revisão/Review

  • Compositional and nutritional aspects of milk ass: a review

    Adriano Henrique do Nascimento Rangel, José Geraldo Bezerra Galvão Júnior, Aurino Alves Simplício, Rayssa Maria Bezerril Freire, Luciano Patto Novaes
    160-171
    DOI: https://doi.org/10.14295/2238-6416.v70i3.395

  • TECHNOLOGICAL AND FUNCTIONAL PROPERTIES OF LACTIC ACID BACTERIA: THE IMPORTANCE OF THESE MICROORGANISMS FOR FOOD

    Amanda de Souza Motta, Melina Da Silva Mesquita Gomes
    172-184
    DOI: https://doi.org/10.14295/2238-6416.v70i3.403