Milk in its natural form has a high food value, since it is comprised of a wide variety of
nutrients which are essential for proper growth and maintenance of the human body. In …

Milk adulteration is a current fraudulent practice to mask the quality parameters (eg protein
and fat content) and increase the product shelf life. Milk adulteration includes addition of …

The demand for the development of beverages based on fermented soybeans for the market
has increased in recent years. The objective of this work was to develop a soybean …

The characteristics of the clarified “Cerrado” cashew juice, supplemented with
Sacharomyces boulardii and different sweeteners, were evaluated. Eight formulations of …

Blenderized formulations (BFs) are prepared by homogenization of food that is normally
used in oral nutrition. BFs are mainly used in home enteral nutrition (HEN), although their …

This paper summarises the isotopic characteristics, ie, oxygen and hydrogen isotopes, of
Slovenian milk and its major constituents: water, casein, and lactose. In parallel, the stable …

The research aimed to assess the effect of polysaccharides (maltodextrin and β-
cyclodextrin) on technological properties of low-lactose milk powder obtained by spray …

The objective of this work was to evaluate the properties of beverages formulated with Brazil
nuts (Bertholletia excelsa Bonpl) and bocaiuva almonds (Acrocomia aculeata (Jacq.) Lodd …

This study aims to evaluate the relationship between the physicochemical characteristics
and sensorial profile of a plant-based beverage. The beverages were classified as …

Currently, the identification of milk quality requires laboratory tests that are time-consuming
because by analyzing the microorganisms commonly found in milk. In addition, milk quality …