Vol. 75 No. 1 (2020)

Published: 2020-10-01

Artigos/Articles

  • Whey and starch application for pasty dulce de leche production: yield, composition, texture profile, viscosity, and sensory evaluation of acceptance

    Carolina Rodrigues Alves Guerra, Sabrina Domingues Graça Assis Marinho, Rodrigo Stephani, Isis Rodrigues Toledo Renhe, Antônio Fernandes de Carvalho, Ítalo Tuler Perrone
    1-9
    DOI: https://doi.org/10.14295/2238-6416.v75i1.747

  • Characterization of the particles surface of dried dairy products

    Paulo Henrique de Melo Toledo, João Pablo Fortes Pereira, Ítalo Tuler Perrone, Antônio Fernandes Carvalho, Luiz Fernando Cappa Oliveira, Rodrigo Stephani
    10-21
    DOI: https://doi.org/10.14295/2238-6416.v75i1.755

  • Sensory and physicochemical evaluation of pasty dulce de leche containing different concentrations of whey

    Maria Eduarda Vilela, Juliana Martins Braz, Mirelle Maira Mariano, Nathalie Goes Bullhões, Douglas Castro dos Santos, Mariana Borges de Lima Dutra
    22-33
    DOI: https://doi.org/10.14295/2238-6416.v75i1.767

  • Sodium and potassium content in sports supplements based on whey protein

    Thalles Pedrosa Lisboa, Rafael Arromba de Sousa
    34-44
    DOI: https://doi.org/10.14295/2238-6416.v75i1.776

  • Economic and financial viability study for artisanal production of Cabacinha cheese in Vale do Jequitinhonha region – MG

    Bruna Randi Souza, Christiano Vieira Pires, Juliana Cristina Sampaio Rigueira Ubaldo, Giann Braune Reis, Felipe Machado Trombete
    45-58
    DOI: https://doi.org/10.14295/2238-6416.v75i1.784

Revisão/Review

  • Lactose determination in relation to contemporary methodologies

    Karina Coelho Moreira da Silva, Gabriel Gama Netto, Louise Bergamin Athayde de Souza, Rodrigo Stephani, Antônio Fernandes de Carvalho, Ítalo Tuler Perrone
    59-71
    DOI: https://doi.org/10.14295/2238-6416.v75i1.756