A5001646245- Proteins in Food Systems
- Microencapsulation and Drying Processes
- Probiotics and Fermented Foods
- Polysaccharides Composition and Applications
- Food composition and properties
- Food Chemistry and Fat Analysis
- Microbial Metabolites in Food Biotechnology
- Polysaccharides and Plant Cell Walls
- Phytoestrogen effects and research
- Meat and Animal Product Quality
- Phytochemicals and Antioxidant Activities
- Business and Management Studies
- Antioxidant Activity and Oxidative Stress
- Language Acquisition and Education
- Physical Education and Gymnastics
- Postharvest Quality and Shelf Life Management
- Horticultural and Viticultural Research
- Infant Nutrition and Health
- Academic Research in Diverse Fields
- Protein Hydrolysis and Bioactive Peptides
University of Copenhagen
2017-2021
Universidade Estadual de Maringá
2015-2019
Abstract Casein‐based powders are gaining industrial interest due to their nutritional and functional properties, but they also known have poor rehydration abilities. The fundamental physical chemical mechanisms involved in the of these essential for determining critical steps manufacturing processes developing casein with improved properties. A number analytical methods been developed measure ability powders, criteria selection casein‐based not provided. This review article provides an...
A indústria de alimentos está constantemente buscando a melhoria seus processos produtivos visando desenvolver produtos com maior valor agregado e menor custo. Uma das soluções para isso é o uso do método da análise valor. Diante desse cenário, objetivo deste artigo efetuar uma dos linha forma gerar conhecimento aprimorar tais processos. Para tanto, realiza-se um estudo caso abordagem qualitativa exploratório. Os resultados revelam que processo mais importante objeto foi ‘envasar pó’ tal...