Buffalo powder dairy products with and without lactose hydrolysis: Physical-chemical and technical-functional characterizations

Author:

Lima de Paula Igor,Scaldini Teixeira Eduarda Barbosa,Francisquini Júlia d’Almeida,Stephani RodrigoORCID,Perrone Ítalo Tuler,Fernandes de Carvalho Antônio,Cappa de Oliveira Luiz FernandoORCID

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Financiadora de Estudos e Projetos

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Fundação de Amparo à Pesquisa do Estado de Minas Gerais

Publisher

Elsevier BV

Subject

Food Science

Reference54 articles.

1. Chemical methods and techniques to monitor early Maillard reaction in milk products; a review;Aalaei;Critical Reviews in Food Science and Nutrition,2018

2. Characterisation of bovine and buffalo anhydrous milk fat fractions along with infant formulas fat: Application of differential scanning calorimetry, Fourier transform infrared spectroscopy, and colour attributes;Abdelmoneim;LWT – Food Science and Technology,2020

3. Image processing with ImageJ;Abràmoff;Biophotonics International,2004

4. Effects of acidification on physico-chemical characteristics of buffalo milk: A comparison with cow's milk;Ahmad;Food Chemistry,2008

5. Evaluation of the quality and variety of powdered and condensed milk by Raman spectroscopy and multivariate analysis;Almeida,2011

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