| Autor: |
Alisson de Carvalho Gonçalves, Jaqueline Borges, Renata Campos Leão, Luiz Ricardo Soldi, Katia Aparecida Silva, Guilherme Portari |
| Jazyk: |
portugalština |
| Rok vydání: |
2023 |
| Předmět: |
|
| Zdroj: |
Revista Brasileira de Nutrição Esportiva, Vol 17, Iss 106, Pp 642-647 (2023) |
| Druh dokumentu: |
article |
| ISSN: |
1981-9927 |
| Popis: |
Chemical modifications in cake formulations made with whey protein and subjected to high temperatures undergo the formation of carbonylated proteins which is a biomarker of protein oxidation. Cake formulations were prepared with and without the addition of whey protein, divided between raw and baked, amounting to a total of 4 samples. The chemical composition was analyzed in triplicate, following methodologies described by AOAC. The carbonylated proteins were quantified by spectrophotometry in the Food Analysis Laboratory of the Department of Nutrition at the Federal University of Triangulo Mineiro. The results were presented as mean ± standard deviation and analyzed by ANOVA and Tukey's post-test, adopting as significant at p |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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