Enrichment of set yoghurt with flaxseed oil, flaxseed mucilage and free or encapsulated Lacticaseibacillus casei: Effect on probiotic survival and yoghurt quality attributes
Abdollah Shafizadeh, Leila Golestan, Mohammad Ahmadi, Pegah Darjani, Azade Ghorbani-HasanSaraei
págs. 97-106
Gluten-free wafer formulation: Development, characterisation and addition of flavourings with antioxidant capacity
Agostina Mantovano, Mariela Patrignani, Paula Andrea Conforti
págs. 107-116
Gels of carrageenan-caprine whey protein concentrate: A physicochemical study
Carolina A. Ayunta, Claudia M. Quinzio, Laura Iturriaga, Maria Cecilia Puppo
págs. 117-127
Extracts from jatobá (Hymenaea courbaril L.) peel and seeds: Antioxidant and antimicrobial activities and synergistic effect of extract combinations
Simone Aparecida de Lima Scaramussa, Larissa de Almeida Soares, Luciana Cristina Lins de Aquino Santana
págs. 128-136
págs. 137-148
Thermal and non-thermal treatments in the processing of cagaita nectar - Eugenia dysenterica
Bianca Reis Moreira, Ana Paula Stafussa, Carlos Eduardo Barão, Ana Beatriz Costa Fernandes, Tatiana Colombo Pimentel, Grasiele Scaramal Madrona
págs. 149-159
Kawser Alam Kanan, Towrin Nahar, Nazmul Islam, Md. Jiaur Rahman, Shakil Ahmed, Md. Shahjahan Kabir, Maruf Ahmed
págs. 160-168
págs. 169-181
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