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Marcus Vinicius S Ferreira

Showing results (1-10 of 7) with videos related to

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Food Research International (Ottawa, Ont.)|June 1, 2024
Evaluating the galactooligosaccharide stability in chocolate milk beverage submitted to ohmic heatingRamon Silva, Ramon S Rocha, Marcus Vinicius S Ferreira, et al.
Food Research International (Ottawa, Ont.)|July 10, 2019
Processing raspberry-flavored whey drink using ohmic heating: Physical, thermal and microstructural considerationsMarcus Vinicius S Ferreira, Leandro P Cappato, Ramon Silva, et al.
Food Chemistry|May 23, 2018
Whey acerola-flavoured drink submitted Ohmic Heating: Bioactive compounds, antioxidant capacity, thermal behavior, water mobility, fatty acid profile and volatile compoundsLeandro P Cappato, Marcus Vinicius S Ferreira, Jeremias Moraes, et al.
Food Research International (Ottawa, Ont.)|May 9, 2018
Brazilian cheeses: A survey covering physicochemical characteristics, mineral content, fatty acid profile and volatile compoundsJuliana Matera, Aderval S Luna, Diego B Batista, et al.
Food Chemistry|June 30, 2019
Ohmic heating for processing of whey-raspberry flavored beverageMarcus Vinicius S Ferreira, Leandro P Cappato, Ramon Silva, et al.
Food Chemistry|March 25, 2018
Chemical, sensory, and functional properties of whey-based popsicles manufactured with watermelon juice concentrated at different temperaturesCarolina P C Martins, Marcus Vinicius S Ferreira, Erick A Esmerino, et al.
Food Research International (Ottawa, Ont.)|March 28, 2018
Ohmic Heating: A potential technology for sweet whey processingNaiara R Costa, Leandro P Cappato, Marcus Vinicius S Ferreira, et al.
Pageof 1

Showing results (1-10 of 7) with videos related to

Sort By:
Pageof 1
Food Research International (Ottawa, Ont.)|June 1, 2024
Evaluating the galactooligosaccharide stability in chocolate milk beverage submitted to ohmic heatingRamon Silva, Ramon S Rocha, Marcus Vinicius S Ferreira, et al.
Food Research International (Ottawa, Ont.)|July 10, 2019
Processing raspberry-flavored whey drink using ohmic heating: Physical, thermal and microstructural considerationsMarcus Vinicius S Ferreira, Leandro P Cappato, Ramon Silva, et al.
Food Chemistry|May 23, 2018
Whey acerola-flavoured drink submitted Ohmic Heating: Bioactive compounds, antioxidant capacity, thermal behavior, water mobility, fatty acid profile and volatile compoundsLeandro P Cappato, Marcus Vinicius S Ferreira, Jeremias Moraes, et al.
Food Research International (Ottawa, Ont.)|May 9, 2018
Brazilian cheeses: A survey covering physicochemical characteristics, mineral content, fatty acid profile and volatile compoundsJuliana Matera, Aderval S Luna, Diego B Batista, et al.
Food Chemistry|June 30, 2019
Ohmic heating for processing of whey-raspberry flavored beverageMarcus Vinicius S Ferreira, Leandro P Cappato, Ramon Silva, et al.
Food Chemistry|March 25, 2018
Chemical, sensory, and functional properties of whey-based popsicles manufactured with watermelon juice concentrated at different temperaturesCarolina P C Martins, Marcus Vinicius S Ferreira, Erick A Esmerino, et al.
Food Research International (Ottawa, Ont.)|March 28, 2018
Ohmic Heating: A potential technology for sweet whey processingNaiara R Costa, Leandro P Cappato, Marcus Vinicius S Ferreira, et al.
Pageof 1