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Whey-grape juice drink processed by supercritical carbon dioxide technology: Physicochemical characteristics, bioactive compounds and volatile profile.
Amaral GV, Silva EK, Cavalcanti RN, Martins CPC, Andrade LGZS, Moraes J, Alvarenga VO, Guimarães JT, Esmerino EA, Freitas MQ, Silva MC, Raices RSL, Sant' Ana AS, Meireles MAA, Cruz AG. Amaral GV, et al. Among authors: silva ek, silva mc. Food Chem. 2018 Jan 15;239:697-703. doi: 10.1016/j.foodchem.2017.07.003. Epub 2017 Jul 3. Food Chem. 2018. PMID: 28873624
Physicochemical changes and microbial inactivation after high-intensity ultrasound processing of prebiotic whey beverage applying different ultrasonic power levels.
Guimarães JT, Silva EK, Alvarenga VO, Costa ALR, Cunha RL, Sant'Ana AS, Freitas MQ, Meireles MAA, Cruz AG. Guimarães JT, et al. Among authors: silva ek. Ultrason Sonochem. 2018 Jun;44:251-260. doi: 10.1016/j.ultsonch.2018.02.012. Epub 2018 Feb 7. Ultrason Sonochem. 2018. PMID: 29680610 Free article.
64 results