Search Results - "Renata Golin Bueno Costa" :: K.UTB vyhledávací portál | TBU Library Retrieval Portal

Technological aspects of lactose-hydrolyzed milk powder

Technological aspects of lactose-hydrolyzed milk powder

by Torres, Jansen Kelis Ferreira, Stephani, Rodrigo, Tavares, Guilherme M., de Carvalho, Antônio Fernandes, Costa, Renata Golin Bueno, de Almeida, Carlos Eduardo Rocha, Almeida, Mariana Ramos, de Oliveira, Luiz Fernando Cappa, Schuck, Pierre, Perrone, Ítalo Tuler
Published in Food research international (01.11.2017)

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Journal Article

Exopolysaccharide-producing culture in the manufacture of Prato cheese

Exopolysaccharide-producing culture in the manufacture of Prato cheese

by Nepomuceno, Raquel Sant’Ana Coelho, Costa Junior, Luiz Carlos Gonçalves, Costa, Renata Golin Bueno
Published in Food science & technology (01.10.2016)

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Manufacture of reduced-sodium Coalho cheese by partial replacement of NaCl with KCl

Manufacture of reduced-sodium Coalho cheese by partial replacement of NaCl with KCl

by Costa, Renata Golin Bueno, Alves, Rayane Campos, Cruz, Adriano Gomes da, Sobral, Denise, Teodoro, Vanessa Aglaê Martins, Costa Junior, Luiz Carlos Gonçalves, Paula, Junio César Jacinto de, Landin, Taynan Barroso, Miguel, Elisângela Michele
Published in International dairy journal (01.12.2018)

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Journal Article

Effect of partial replacement of sodium chloride with potassium chloride on the characteristics of Minas Padrão cheese

Effect of partial replacement of sodium chloride with potassium chloride on the characteristics of Minas Padrão cheese

by Golin Bueno Costa, Renata, Caiafa Junior, Aloísio, Gomes da Cruz, Adriano, Sobral, Denise, Gonçalves Costa Júnior, Luiz Carlos, Jacinto de Paula, Junio Cesar, Magalhães Machado Moreira, Gisela, Martins Teodoro, Vanessa Aglaê
Published in International dairy journal (01.04.2019)

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Journal Article

Sodium substitutes in Prato cheese: Impact on the physicochemical parameters, rheology aspects and sensory acceptance

Sodium substitutes in Prato cheese: Impact on the physicochemical parameters, rheology aspects and sensory acceptance

by Costa, Renata Golin Bueno, Sobral, Denise, Teodoro, Vanessa Aglaê Martins, Costa, Luiz Carlos Gonçalves, de Paula, Junio César Jacinto, Landin, Taynan Barroso, de Oliveira, Mariana Braga
Published in Food science & technology (01.04.2018)

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Journal Article

Effect of the use of carbon dioxide on Prato cheese making

Effect of the use of carbon dioxide on Prato cheese making

by Cesar Jacinto de Paula, Junio, Golin Bueno Costa, Renata, da Costa Carvalho, Edvaldo, Sobral, Denise, Costa Paiva, Paulo Henrique, dos Santos Pires, Ana Clarissa, Soares Pinto, Maximiliano, Aglaê Martins Teodoro, Vanessa
Published in International dairy journal (01.04.2019)

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Evaluation of the surfaces cleaning of community raw milk cooling and storage tanks

Evaluation of the surfaces cleaning of community raw milk cooling and storage tanks

by Daniel Arantes Pereira, Vanessa Aglaê Martins Teodoro, Gisela de Magalhães Machado Moreira, Renata Golin Bueno Costa, Sandra Maria Pinto
Published in Revista do Instituto de Laticínios Cândido Tostes (01.04.2023)

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Artisanal cheese of Minas Gerais, not all are AMC: a brief review

Artisanal cheese of Minas Gerais, not all are AMC: a brief review

by Denise Sobral, Renata Golin Bueno Costa, Marciana de Souza Lima, Ricardo Francisco Rodrigues, Carolina Santiago Paiva, Junio Cesar Jacinto de Paula, Luiz Carlos Gonçalves Costa Júnior
Published in Revista do Instituto de Laticínios Cândido Tostes (01.04.2023)

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Main functional properties of Mozzarella cheese, Prato cheese, and culinary Requeijão – A review

Main functional properties of Mozzarella cheese, Prato cheese, and culinary Requeijão – A review

by Taynan Barroso Landin, Renata Golin Bueno Costa, Denise Sobral, Luiz Carlos Gonçalves Costa Junior, Junio Cesar Jacinto de Paula, Vanessa A. Martins Teodoro, Gisela de Magalhães Machado Moreira
Published in Revista do Instituto de Laticínios Cândido Tostes (01.07.2022)

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Evaluation of the viscosity profile obtained for dispersions containing different proportions of milk protein concentrate / whey protein concentrate during simulated conditions of thermal processing

by Souza, Alisson Borges de, Costa, Luiz Carlos Gonçalves, Stephani, Rodrigo, Oliveira, Marcone Augusto Leal de, Perrone, Ítalo Tuler, Costa, Renata Golin Bueno
Published in Food science & technology (01.12.2015)

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Journal Article

Use of ricotta whey in the elaboration of acidified carbonated dairy drink

Use of ricotta whey in the elaboration of acidified carbonated dairy drink

by Junio César Jacinto de Paula, Juliana Nogueira Boccia, Denise Sobral, Renata Golin Bueno Costa, Gisela de Magalhães Machado Moreira, Paulo Henrique Costa Paiva, Vanessa Aglaê Martins Teodoro
Published in Revista do Instituto de Laticínios Cândido Tostes (01.12.2020)

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Evaluation of an alternative for manufacture of artisanal Minas cheese from micro-region of Campo das Vertentes, using pasteurized milk and industrial dairy cultures

Evaluation of an alternative for manufacture of artisanal Minas cheese from micro-region of Campo das Vertentes, using pasteurized milk and industrial dairy cultures

by Luiz Carlos Gonçalves Costa Júnior, Lorena Evangelista Fernandes, Renata Golin Bueno Costa, Fernando Antônio Resplande Magalhães, Junio César Jacinto de Paula, Denise Sobral
Published in Revista do Instituto de Laticínios Cândido Tostes (01.05.2020)

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Nisin reduces the Staphylococcus aureus count without changing the characteristics of artisanal Minas cheese from Araxá

Nisin reduces the Staphylococcus aureus count without changing the characteristics of artisanal Minas cheese from Araxá

by Denise Sobral, Maximiliano Soares Pinto, Vanessa Aglaê Martins Teodoro, Renata Golin Bueno Costa, Junio Cesar Jacinto de Paula, Antônio Fernandes de Carvalho, Gisela de Magalhães Machado Moreira
Published in Revista do Instituto de Laticínios Cândido Tostes (01.11.2019)

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Sensory profile of Coalho type cheese made with lactic acid

by Renata Golin Bueno Costa, Gisela de Magalhães Machado Moreira, Luiz Carlos Gonçalves Costa Júnior, Junio César Jacinto de Paula, Denise Sobral, Fernando Antônio Resplande Magalhães, Bruno Moreira de Souza
Published in Revista do Instituto de Laticínios Cândido Tostes (01.06.2020)

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Multiplication of Pseudomonas fluorescens in refrigeration temperatures and its proteolytic potential

Multiplication of Pseudomonas fluorescens in refrigeration temperatures and its proteolytic potential

by Elisângela Michele Miguel, Denise Sobral, Gisela de Magalhães Machado Moreira, Renata Golin Bueno Costa, Vanessa Aglaê Martins Teodoro, Antônio Fernandes de Carvalho
Published in Revista do Instituto de Laticínios Cândido Tostes (01.02.2020)

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Major defects in artisanal Minas cheese: a review

Major defects in artisanal Minas cheese: a review

by Denise Sobral, Renata Golin Bueno Costa, Junio César Jacinto de Paula, Vanessa Aglaê Martins Teodoro, Gisela de Magalhães Machado Moreira, Maximiliano Soares Pinto
Published in Revista do Instituto de Laticínios Cândido Tostes (01.02.2018)

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Journal Article

Major defects in artisanal Minas cheeses manufactured in the Canastra region

Major defects in artisanal Minas cheeses manufactured in the Canastra region

by Denise Sobral, Renata Golin Bueno Costa, Junio César Jacinto de Paula, Vanessa Aglaê Martins Teodoro, Gisela de Magalhães Machado Moreira, Maximiliano Soares Pinto
Published in Revista do Instituto de Laticínios Cândido Tostes (01.08.2017)

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Lactose hydrolysis and milk powder production: technological aspects

Lactose hydrolysis and milk powder production: technological aspects

by Jansen Kelis Ferreira Torres, Rodrigo Stephani, Guilherme Miranda Tavares, Antônio Fernandes Carvalho, Renata Golin Bueno Costa, Pierre Schuck, Ítalo Tuler Perrone
Published in Revista do Instituto de Laticínios Cândido Tostes (01.06.2017)

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Journal Article

Sodium chloride distribution in Reino cheese along the ripening

Sodium chloride distribution in Reino cheese along the ripening

by Lia Barbosa Taveira, Renata Golin Bueno Costa, Luiz Carlos Gonçalves Costa Júnior, Denise Sobral, Junio César Jacinto de Paula
Published in Revista do Instituto de Laticínios Cândido Tostes (01.12.2015)

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RIPENING OF ARTISANAL MINAS CHEESE FROM THE "CAMPO DAS VERTENTES" REGION AND THE EFFECTS OF DRY AND WET PERIODS

RIPENING OF ARTISANAL MINAS CHEESE FROM THE "CAMPO DAS VERTENTES" REGION AND THE EFFECTS OF DRY AND WET PERIODS

by Luiz Carlos Gonçalves Costa Júnior, Victor José Moreno, Fernando Antonio Resplande Magalhães, Renata Golin Bueno Costa, Eliane Campos Resende, Karla Beatriz Almeida Carvalho
Published in Revista do Instituto de Laticínios Cândido Tostes (01.04.2014)

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