Efeitos da pasteurização e do congelamento sobre a fração lipídica do leite humano

Autor: Borgo, Luiz Antônio

Publikováno v: Repositório Institucional da UnBUniversidade de BrasíliaUNB.

Tese (doutorado)-Universidade de Brasília, Faculdade de Ciências da Saúde, 2011.
Submitted by Matheus Denezine (matheusdenezine@yahoo.com.br) on 2011-06-17T14:45:40Z No. of bitstreams: 1 2011_LuizAntonioBorgo.pdf: 4738893 bytes, checksum: 503

Externí odkaz: http://repositorio.unb.br/handle/10482/8414

Are fat acids of human milk impacted by pasteurization and freezing?

Autor: Borgo,Luiz Antônio, Coelho Araújo,Wilma Maria, Hosana Conceição,Maria, Sabioni Resck,Inês, Mendonça,Márcio Antonio

Publikováno v: Nutrición Hospitalaria v.31 n.3 2015
SciELO España. Revistas Científicas Españolas de Ciencias de la Salud
instname

The Human Milk Bank undergo human milk to pasteurization, followed by storage in a freezer at -18º C for up to six months to thus keep available the stocks of this product in maternal and infant hospitals. The objective of this study was to evaluate

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=RECOLECTA___::19fa064e50316b1561423347450f359a
http://scielo.isciii.es/scielo.php?script=sci_arttext&pid=S0212-16112015000300053

AVALIAÇÃO FÍSICO-QUÍMICA E PESQUISA DE FRAUDES EM LEITE PASTEURIZADO INTEGRAL TIPO 'C' PRODUZIDO NA REGIÃO DE BRASÍLIA, DISTRITO FEDERAL

Autor: Rosa-Campos, Andréia Alves, Rocha, Juliana Evangelista Silva, Borgo, Luiz Antônio, Mendonça, Márcio Antônio

Publikováno v: Journal of Candido Tostes Dairy Institute; v. 66, n. 379 (2011); 30-34
Revista do Instituto de Laticínios Cândido Tostes; v. 66, n. 379 (2011); 30-34
Revista do Instituto de Laticínios Cândido Tostes
Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
instacron:EPAMIG

Milk is an emulsion of fat globules, white colour, slightly yellowish, smooth odor, sweet taste and high nutritional value. Its norms were established by the Federal Government Regulation of Industrial and Sanitary Inspection of Animal Products, perf

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::ff071dce7f720841a20b4a305d2dc92f
https://www.revistadoilct.com.br/rilct/article/view/159

Deep-Frying Oil: Heat-Induced Changes.

Autor: Mendonça, Márcio Antônio, Coelho Araújo, Wilma Maria, Borgo, Luiz Antônio, Araújo, Hugo Clemente

Publikováno v: Journal of Culinary Science & Technology; 2015, Vol. 13 Issue 2, p116-132, 17p

Are fat acids of human milk impacted by pasteurization and freezing?

Autor: Borgo LA; Faculty of Agronomy and Veterinary Medicine, Laboratory of Food Analysis University of Brasilia.. luizborgo@gmail.com., Coelho Araújo WM; Department of Nutrition. University of Brasilia.. luizborgo@gmail.com., Conceição MH; Institute of Chemistry, University of Brasilia. Brazil.. luizborgo@gmail.com., Sabioni Resck I; Institute of Chemistry, University of Brasilia. Brazil.. luizborgo@gmail.com., Mendonça MA; Faculty of Agronomy and Veterinary Medicine, Laboratory of Food Analysis University of Brasilia.. luizborgo@gmail.com.

Publikováno v: Nutricion hospitalaria [Nutr Hosp] 2014 Oct 03; Vol. 31 (3), pp. 1386-93. Date of Electronic Publication: 2014 Oct 03.