Palavra-chave: DAIRY PRODUCTS

SUPERCRITICAL CARBON DIOXIDE TECHNOLOGY EQUUS ASINUS FUNCTIONAL FOODS HOT SHOCK DIETARY FIBER BYPRODUCT PROBIOTICS HPLC ANIONS CAROTENOIDS COLD SHOCK WHEY CAPILLARY ELECTROPHORESIS SOLID PHASE EXTRACTION VARIABILITY PROBIOTIC NON-THERMAL PROCESSING FOLIC ACID OLIGOFRUCTOSE FAT VITAMINS ANTIOXIDANT RESPONSE CONTACTLESS CONDUCTIVITY DETECTION MILK