Development of Immunohistochemical Methods for Casein Detection in Meat Products

Autor: Ludmila Kalčáková, Matej Pospiech, Bohuslava Tremlová, Zdeňka Javůrková, Irina Chernukha

Publikováno v: Foods, Vol 10, Iss 1, p 28 (2020)

To increase production efficiency of meat products, milk protein additives are often used. Despite a number of advantages, use of dairy ingredients involves a certain risk, namely the allergenic potential of milk proteins. A number of methods have be

Externí odkaz: https://doaj.org/article/fd6a4f8c02784e5c91a985d7d9e7d790

Development of Immunohistochemical Methods for Casein Detection in Meat Products

Autor: Bohuslava Tremlová, Ludmila Kalčáková, Zdeňka Javůrková, Matej Pospiech, Irina M. Chernukha

Publikováno v: Foods
Volume 10
Issue 1
Foods, Vol 10, Iss 28, p 28 (2021)

To increase production efficiency of meat products, milk protein additives are often used. Despite a number of advantages, use of dairy ingredients involves a certain risk, namely the allergenic potential of milk proteins. A number of methods have be

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2f98a81c5baaaf316029adb87d87156d
http://europepmc.org/articles/PMC7824696

Pesquisa de matérias estranhas e avaliação físico-química de caldo-de-cana comercializado na região de Sete Lagoas-MG

Autor: Rodrigues, Ducilaine Eduardo, Gonçalves, Clarissa Ane, Silva, Larissa Barbosa, Silva, Luana Sousa, Silva, Andréia Marçal da, Junqueira, Mateus da Silva, Trombete, Felipe Machado

Publikováno v: Agrarian Sciences Journal; Vol. 11 (2019); 1-6
Caderno de Ciências Agrárias; v. 11 (2019); 1-6
Caderno de Ciências Agrárias
Universidade Federal de Minas Gerais (UFMG)
instacron:UFMG

Sugarcane juice, or garapa, is a beverage obtained from the crushing of sugarcane, usually added of citrus fruit, very appreciated by Brazilian consumers and usually marketed in open markets and by street vendors. The adoption of good practices relat

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::8052367d63117e19c02c7bdf9a3c7c7d
https://periodicos.ufmg.br/index.php/ccaufmg/article/view/12499

Avaliação microscópica e pesquisa de sujidades em amostras comerciais de orégano (Origanum vulgare L.), salsa (Petroselinum sativum Hoffim.) e chimichurri. / Microscopic evaluation and study of dirt in commercial samples of oregano (Origanum vulgare L.), parsley (Petroselinum sativum Hoffim.) and chimichurri

Autor: dos Santos, Paloma Cristina, de Souza, Edmara Moreira, Lopes, Larissa Cristina Moreira, Vieira, Michele Cristina, da Cunha, Luciana Rodrigues, Lima, Emília Maria França

Publikováno v: Caderno de Ciências Agrárias; v. 9 n. 3, supl. 1 (2017): II Simpósio de Engenharia de Alimentos (SIMEALI); 11-16
Caderno de Ciências Agrárias; v. 9, n. 3, supl. 1 (2017): II Simpósio de Engenharia de Alimentos (SIMEALI); 11-16
Agrarian Sciences Journal; Vol. 9 No. 3, supl. 1 (2017): II Simpósio de Engenharia de Alimentos (SIMEALI); 11-16
Caderno de Ciências Agrárias
Universidade Federal de Minas Gerais (UFMG)
instacron:UFMG

Entende-se por condimentos e especiarias, produtos naturais de origem vegetal ou à sua mistura, podendo apresentar-se inteiros, fragmentados ou em pó. Devido à sua origem no campo e forma de processamento, pesquisas demonstram a incidência de suj

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::a63c5eaa3250bb363e11da7213ff65a9
https://seer.ufmg.br/index.php/ccaufmg/article/view/2992

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