Dairy Foods II: Chemistry II

Dairy Foods II: Chemistry II

Section: Dairy Foods
Format: Posters
Day/Time: Monday 7:30 AM–9:30 AM
Location: Exhibit Hall B

Please note: last-minute changes to the program may not be reflected here.

#M121
Rheological properties, size distribution and optical microscopy of vanilla dairy desserts added with arrowroot flour.
M. V. Ferreira

#M122
Supercritical carbon dioxide technology for processing of whey grape juice beverage: Assessing rheological parameters and particle size distribution.
M. V. Fereira

#M123
Lactobacillus casei 01 in probiotic and symbiotic sheep milk ice cream: Viability, survival under simulated gastrointestinal conditions and Caco-2 cells adhesion.
H. Silva

#M124
Physical-chemical and functional characteristics and volatile compounds of vanilla dairy desserts: Effect of arrowroot flour addition.
M. V. Ferreira

#M125
Effect of ultrasound processing on physical properties of prebiotic soursop-flavored whey beverage.
J. Guimarães

#M126
Physical stability study of a prebiotic soursop-flavored whey beverage formulation.
J. Guimarães

#M127
Impact of ultrasound processing in bioactive compounds content of a prebiotic soursop-flavored whey beverage.
J. Guimarães

#M128
Effect of ultrasound processing on microbial inactivation of prebiotic soursop-flavored whey beverage.
J. Guimarães

#M129
Impact of prebiotics addition in rheological and microstructure and compositional aspects of sheep milk ice cream.
H. Silva

#M130
Whey acerola-flavored drink processed by ohmic heating: Effect on ascorbic acid degradation and color parameters.
M. V. Ferreira

#M131
Whey acerola-flavored drink processed by ohmic heating: Rheological behavior, particle size distribution, and microstructure.
M. V. Ferreira

#M132
Effect of the ohmic heating in the bioactive compounds (antioxidant capacity and ACE inhibitory peptides) in acerola-flavored whey beverage.
M. V. Ferreira