Výsledky vyhledávání - "Andressa Regina Antunes"

Akademický článek

Development, chemical and sensory characterization of semi skim yogurt added with whey protein concentrate

Autor: Andressa Regina Antunes, Luciana Oliveira de Farinã, Luciana Bill Mitiko Kottwitz, José Afonso Passotto

Publikováno v: Revista do Instituto de Latícinios Cândido Tostes, Vol 70, Iss 1, Pp 44-54 (2015)

The aim of this work was to develop, to perform the chemical characterization and verify the acceptability of a semi skim yogurt added with whey protein concentrate (WPC 35 %), and compare it to traditional yogurt, without adding any protein source.

Externí odkaz: https://doaj.org/article/410f60d05e7c49498c4c1850c410c481

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Evaluation of antioxidant potential on fermented dairy beverages prepared with Lactobacillus acidophilus: A systematic review / Avalição do potencial antioxidante em bebidas lácteas fermentadas, preparadas com Lactobacillus acidophilus: Uma revisão sistemática

Autor: Luciana Bill Mikito Kottwitz, Luciana Oliveira de Fariña, Helder Lopes Vasconcelos, Andressa Regina Antunes

Publikováno v: Brazilian Journal of Health Review; Vol. 4 No. 2 (2021); 5195-5208
Brazilian Journal of Health Review; v. 4 n. 2 (2021); 5195-5208
Brazilian Journal of Health Review
Federação das Indústrias do Estado do Paraná (FIEP)
instacron:BJRH
Brazilian Journal of Health Review; Vol 4, No 2 (2021); 5195-5208

Taking into account the physiopathology of diseases raised from free radical excess in the body (diabetes, hypertension, obesity, atherosclerosis, among others), some non-pharmacology alternatives has been developed, acting as therapeutic and prophyl

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::09609a1727820563d43bad3c9e3836ee
https://doi.org/10.34119/bjhrv4n2-094

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DESENVOLVIMENTO E CARACTERIZAÇÃO QUÍMICA E SENSORIAL DE IOGURTE SEMIDESNATADO ADICIONADO DE CONCENTRADO PROTEICO DE SORO

Autor: José Afonso Passotto, Andressa Regina Antunes, Luciana Bill Mitiko Kottwitz, Luciana Oliveira de Fariña

Publikováno v: Revista do Instituto de Laticínios Cândido Tostes. 70:44

Objetivou-se com este trabalho realizar a caracterização química e verificar a aceitabilidade de um iogurte semidesnatado adicionado com concentrado protéico de soro (WPC 35 %) e compará-lo ao iogurte tradicional, sem adição de qualquer fonte

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::d864331462ce2a378912fac3f358a403
https://doi.org/10.14295/2238-6416.v70i1.370

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