Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Ágatha Transfeld da Silva"'
Publikováno v:
Revista Segurança Alimentar e Nutricional, Vol 23 (2016)
O artigo possui o propósito de reunir informações a respeito do panorama da agricultura orgânica no Brasil, enfocando questões relacionadas ao uso de agrotóxicos, situação econômica atual e dificuldades do mercado orgânico; segurança alime
Externí odkaz:
https://doaj.org/article/82b66e8bca4d43dca213e1af7d796dd0
Autor:
Lys Mary Bileski Cândido, Ágatha Transfeld da Silva, Sila Mary Rodrigues Ferreira, Thaís Caroline Moreira, Cristiane Kutianski Marchi Fagundes, Claudia Carneiro Hecke Krüger, Maurício Passos
Publikováno v:
LWT - Food Science and Technology. 76:326-329
The diversity of products with reduced lactose levels is still low, despite the worldwide deficiency of the β-galactosidase enzyme. Therefore, our objective was to prepare a low lactose yogurt, with the addition of carob flour. Two varieties of yogu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cc53a7a1ce5f78ce2217e589f47ba3bf
https://doi.org/10.1016/j.lwt.2016.08.033
https://doi.org/10.1016/j.lwt.2016.08.033
Autor:
Thaise D. Azevedo, Marina T Piltz, Ágatha Transfeld da Silva, Lys Mary Bileski Cândido, Claudia Carneiro Hecke Krüger
Publikováno v:
Nutrición Hospitalaria.
espanolIntroduccion: los peptidos derivados de la caseina se pueden liberar tanto in vivo, a traves de la digestion normal de la caseina, como in vitro a traves de la hidrolisis enzimatica. Se sugirio que estos peptidos tenian actividad biologica. Ob
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4541014a97df43c086979efd9044f1be
https://doi.org/10.20960/nh.2391
https://doi.org/10.20960/nh.2391
Autor:
Agatha Transfeld da Silva, Jair José de Lima, Priscila Reis, Maurício Passos, Catiucia Giraldi Baumgartner, Aiane Benevide Sereno, Cláudia Carneiro Hecke Krüger, Lys Mary Bileski Cândido
Publikováno v:
Foods, Vol 11, Iss 23, p 3861 (2022)
The application of β-galactosidase in the fermentation of milk enables the acquirement of lower levels of lactose that are tolerated by lactose maldigesters and can reduce the nutritional consequences of avoiding dairy products. The present study ev
Externí odkaz:
https://doaj.org/article/f4df86e9f2b440a5942905be12a2f6a1