Vol. 72 No. 1 (2017)

Published: 2017-11-21

Artigos/Articles

  • Development and sensory evaluation of yogurt with chia seeds

    Melina Vilela dos Santos, Richtier Gonçalves da Cruz, Martha Elisa Ferreira Almeida
    01-10
    DOI: https://doi.org/10.14295/2238-6416.v72i1.535

  • Evaluation of the fatty acid profile of symbiotic chevrotin cheese

    Fabiana Augusta Santiago Beltrao, Carla Veronica Rodarte de Moura, Martha Suely Madruga, Annie Elisabeth Beltrao de Andrade
    11-18
    DOI: https://doi.org/10.14295/2238-6416.v72i1.538

  • Profile of the dairy properties belonging to the “Curral Bonito” program, municipality of Rio Pomba, MG, Brazil

    Iago Lúcio Cruz Melo, Rafael Monteiro Araújo Teixeira
    19-30
    DOI: https://doi.org/10.14295/2238-6416.v72i1.551

  • Lactic beverages and yogurts labels commercialized in Curitiba, Paraná

    Pedro Irineu Teider Junior, Luany Yone Miyoshi, Sarah Larisse Mantovani, Tania Raldi, Luiz Felipe Silva Weber, Julia Arantes Galvão
    31-39
    DOI: https://doi.org/10.14295/2238-6416.v72i1.555

  • Sanitary conditions of mozzarella and Minas frescal cheese production in northern Paraná, Brazil

    Aline Marangon Oliveira, Ricardo Yudi Kurihara, Francine Fernandes da Silva, Fernando de Godoi Silva, José Carlos Ribeiro Júnior, Vanerli Beloti
    40-47
    DOI: https://doi.org/10.14295/2238-6416.v72i1.556

Revisão/Review

  • Maillard Reaction: review

    Júlia d'Almeida Francisquini, Evandro Martins, Paulo Henrique Fonseca Silva, Pierre Schuck, Ítalo Tuler Perrone, Antônio Fernandes Carvalho
    48-57
    DOI: https://doi.org/10.14295/2238-6416.v72i1.541