Produção Nacional
Revisado por pares
Lígia Dozena Domingos, Hugo Antonio Lima de Souza, Lilian Regina Barros Mariutti, Marta de Toledo Benassi, Neura Bragagnolo, Walkíria Hanada Viotto,
The impact of fat reduction and the addition of whey protein concentrate (WPC) on the volatile compounds profile of Prato cheese was evaluated for 210 days of storage at 12 °C. Full fatPrato cheese, Prato cheese with fat reduction and reduced fatPrato cheese with 0.5% (w/v) WPC were made, and replicated on a different day. Cheese volatile compounds were extracted by solid phase microextraction (SPME) and separated, identified and quantified by gas chromatography coupled to a mass spectrometry detector ( ...
Tópico(s): Protein Hydrolysis and Bioactive Peptides
2018 - Elsevier BV | Food Research International
Produção Nacional
Revisado por pares
Hugo Antonio Lima de Souza, Lilian Regina Barros Mariutti, Neura Bragagnolo,
A novel microwave-assisted direct saponification method for the simultaneous determination of cholesterol and cholesterol oxides in shrimp was developed and validated. Optimal saponification conditions, determined by means of an experimental design, were achieved using 500 mg of sample and 20 mL of 1 mol/L KOH ethanol solution for 16 min at 45 °C at maximum power at 200 W and magnetic stirring at 120 rpm. Higher extraction of cholesterol oxides in a reduced saponification time (∼75 times) was achieved ...
Tópico(s): Cholesterol and Lipid Metabolism
2016 - Elsevier BV | The Journal of Steroid Biochemistry and Molecular Biology