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

beta-carotene and vitamin A antioxidant activity. Comparative study with synthetic antioxidant

Autor: Jorge Mancini-Filho, José Afonso Passotto, Marilene de Vuono Camargo Penteado

Publikováno v: Food Science and Technology, Vol 18, Iss 1, Pp 68-72 (1998)
Food Science and Technology v.18 n.1 1998
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 18, Issue: 1, Pages: 68-72, Published: APR 1998

Foi avaliada a atividade antioxidante da vitamina A na forma de acetato de retinol e de seu principal precursor, o beta-caroteno, adicionados a um sistema de óleo de soja previamente sensibilizado à oxidação. Os parâmetros utilizados como grau d

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::94db405a87a95f5af053e93717b6c9b8
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20611998000100015&tlng=pt