Vol. 79 No. 1 (2024)

Published: 2024-11-08

Artigos/Articles

  • Production of functional ice cream with probiotic addition from camel milk

    Selda Bulca, Monica Bayrakçıoğlu, Oğuzhan Yıldırım, Nergiz Yüksel
    1-13
    DOI: https://doi.org/10.14295/2238-6416.v79i1.955

  • Use of infrared spectroscopy to evaluate the maturation of Minas Padrão and Prato cheeses added with probiotic bacteria

    Elaine Bernardo Pacheco, Camila Horta Gaudereto Rodrigues, Juscinele Francisca Vieira Calsavara, Virgílio de Carvalho dos Anjos, Maria José Valenzuela Bell, Bruno Ricardo de Castro Leite Júnior, Aurélia Dornelas de Oliveira Martins, Maurilio Lopes Martins
    14-27
    DOI: https://doi.org/10.14295/2238-6416.v79i1.959

  • Concept test: milk kefir with red pitaya (Hylocereus lemairei (Hook.) Britton e Rose) jam

    Aline Campos Vieira, Hilton Lopes Galvão
    28-36
    DOI: https://doi.org/10.14295/2238-6416.v79i1.965

  • Comparative study of the nutritional composition and labeling analysis of whey protein concentrate, isolate and hydrolysate

    Luisa Cordeiro de Oliveira, Carolina Carvalho Ramos Viana, Júlia D'Almeida Francisquini, Paulo Henrique Fonseca da Silva
    48-60
    DOI: https://doi.org/10.14295/2238-6416.v79i1.975

Revisão/Review

  • Lactic bacteria as probiotics, food bio-preservatives and producers of bacteriocins: a review

    Marissa Justi Cancella, Taline Amorim Santos, Elisângela Michele Miguel, Gisela de Magalhães Machado Moreira, Denise Sobral, Felipe Alves de Almeida
    37-47
    DOI: https://doi.org/10.14295/2238-6416.v79i1.956