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Direct acidification of requeijão cremoso model by lactobionic acid: physical, chemical and antimicrobial effects

Taís Cardoso1, Mariana Carolina Gipiela Corrêa Dias1, João Luiz Andreotti Dagostin1

  • 1Graduate Program in Food Engineering, Department of Chemical Engineering, Federal University of Parana, Av. Francisco Heráclito dos Santos s.n., Curitiba, PR 81530-900 Brazil.

Journal of Food Science and Technology
|February 11, 2021
PubMed

Keywords:
AntioxidantBrazilian cheeseFood additiveRheology

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