Vol. 73 No. 4 (2018)

Published: 2019-05-14

Artigos/Articles

  • Elaboration and physical-chemical and sensory characterization of tamarind prebiotic yogurt

    Marcelino Maia Bessa, Alvaro Gustavo Ferreira da Silva
    185-195
    DOI: https://doi.org/10.14295/2238-6416.v73i4.581

  • Probiotic yogurt with red fruit pulp: physical chemical and microbiological characterization, sensory acceptability and probiotics viability

    Darlila Aparecida Gallina, Rita Cássia S. Celeste Ormenese, Aline Oliveira Garcia
    196-208
    DOI: https://doi.org/10.14295/2238-6416.v73i4.681

  • Temperature effect over the apparent viscosity of conventional and light creamy “Requeijão” from different brands

    Ana Raisa Paiva, Jean Philippe Palma Revillion, Camila Zimmer Dias, Michele Utpott, Plinho Franciso Hertz
    209-219
    DOI: https://doi.org/10.14295/2238-6416.v73i4.689

  • Detection of sorbate potassium in Brazilian commercial fermented milks

    Raísa Dantas Xavier Ribeiro, Géssica Cordeiro de Araújo, Nathália Brizack Monteiro, Carlos Adam Conte-Junior, Marion Pereira da Costa
    220-225
    DOI: https://doi.org/10.14295/2238-6416.v73i4.698

  • Determination of composition, calcium partition and calcium bioaccessibility in marketed Minas Padrão cheeses

    João Pablo Fortes Pereira, Náira da Silva Campos, Ângela Maria Ferreira de Oliveira, Rafael Arromba de Sousa, Junio César Jacinto de Paula, Paulo Henrique Fonseca da Silva
    226-234
    DOI: https://doi.org/10.14295/2238-6416.v73i4.705

  • Physical-chemical characteristics of artisanal Minas cheese of the Serro with pingo and with rala

    Sâmya Petrina Pessoa Oliveira, José Manoel Martins, Cristina Henriques Nogueira, Rosana Campos do Vale, Maria Paula Jensen Rodrigues, Aline Nogueira Galleti
    235-244
    DOI: https://doi.org/10.14295/2238-6416.v73i4.717