1 resultado para Low protein foods
em Abertay Research Collections - Abertay University’s repository
Filtro por publicador
- Abertay Research Collections - Abertay University’s repository (1)
- Aberystwyth University Repository - Reino Unido (1)
- AMS Tesi di Dottorato - Alm@DL - Università di Bologna (7)
- Aquatic Commons (25)
- ArchiMeD - Elektronische Publikationen der Universität Mainz - Alemanha (8)
- Archivo Digital para la Docencia y la Investigación - Repositorio Institucional de la Universidad del País Vasco (1)
- Aston University Research Archive (12)
- Biblioteca de Teses e Dissertações da USP (1)
- Biblioteca Digital da Produção Intelectual da Universidade de São Paulo (51)
- Biblioteca Digital da Produção Intelectual da Universidade de São Paulo (BDPI/USP) (28)
- Biblioteca Digital de Teses e Dissertações Eletrônicas da UERJ (8)
- Bioline International (2)
- BORIS: Bern Open Repository and Information System - Berna - Suiça (59)
- Brock University, Canada (2)
- Bucknell University Digital Commons - Pensilvania - USA (2)
- CaltechTHESIS (9)
- Cambridge University Engineering Department Publications Database (1)
- CentAUR: Central Archive University of Reading - UK (76)
- Centro Hospitalar do Porto (1)
- Chinese Academy of Sciences Institutional Repositories Grid Portal (29)
- Cochin University of Science & Technology (CUSAT), India (4)
- CORA - Cork Open Research Archive - University College Cork - Ireland (4)
- Deakin Research Online - Australia (76)
- DI-fusion - The institutional repository of Université Libre de Bruxelles (2)
- Digital Commons - Michigan Tech (1)
- Digital Commons at Florida International University (2)
- DigitalCommons@The Texas Medical Center (23)
- DigitalCommons@University of Nebraska - Lincoln (1)
- Duke University (4)
- eResearch Archive - Queensland Department of Agriculture; Fisheries and Forestry (17)
- Greenwich Academic Literature Archive - UK (1)
- Helda - Digital Repository of University of Helsinki (16)
- Illinois Digital Environment for Access to Learning and Scholarship Repository (1)
- Indian Institute of Science - Bangalore - Índia (39)
- Instituto Gulbenkian de Ciência (1)
- Instituto Politécnico do Porto, Portugal (3)
- Massachusetts Institute of Technology (1)
- National Center for Biotechnology Information - NCBI (95)
- Plymouth Marine Science Electronic Archive (PlyMSEA) (1)
- Portal de Revistas Científicas Complutenses - Espanha (1)
- Publishing Network for Geoscientific & Environmental Data (5)
- QSpace: Queen's University - Canada (1)
- QUB Research Portal - Research Directory and Institutional Repository for Queen's University Belfast (60)
- Queensland University of Technology - ePrints Archive (43)
- Repositorio Academico Digital UANL (1)
- Repositório Alice (Acesso Livre à Informação Científica da Embrapa / Repository Open Access to Scientific Information from Embrapa) (1)
- Repositório Institucional da Universidade de Aveiro - Portugal (2)
- Repositório Institucional da Universidade Tecnológica Federal do Paraná (RIUT) (1)
- Repositório Institucional UNESP - Universidade Estadual Paulista "Julio de Mesquita Filho" (178)
- RUN (Repositório da Universidade Nova de Lisboa) - FCT (Faculdade de Cienecias e Technologia), Universidade Nova de Lisboa (UNL), Portugal (1)
- SAPIENTIA - Universidade do Algarve - Portugal (3)
- School of Medicine, Washington University, United States (1)
- Scielo España (2)
- South Carolina State Documents Depository (1)
- Universidad del Rosario, Colombia (1)
- Universidad Politécnica de Madrid (4)
- Universidade de Lisboa - Repositório Aberto (2)
- Universidade Federal do Pará (3)
- Universidade Federal do Rio Grande do Norte (UFRN) (8)
- Universitätsbibliothek Kassel, Universität Kassel, Germany (2)
- Université de Lausanne, Switzerland (6)
- Université de Montréal, Canada (4)
- University of Michigan (1)
- University of Queensland eSpace - Australia (11)
- University of Washington (2)
- WestminsterResearch - UK (2)
Resumo:
Thermal treatments and storage influence milk quality, particularly in low lactose milk as the higher concentration of reducing sugars can lead to the increased formation of the Maillard reaction products (MRPs). The control of the Amadori products (APs) formation is the key step to mitigate the Maillard reaction (MR) in milk. The use of fructosamine oxidases, (Faox) provided promising results. In this paper, the effects of Faox I were evaluated by monitoring the concentration of free and bound MRPs in low lactose milk during shelf life. Results showed that the enzyme reduced the formation of protein-bound MRPs down to 79% after six days at 37 °C. Faox I lowered the glycation of almost all the free amino acids resulting effective on basic and polar amino acids. Data here reported corroborate previous findings on the potentiality of Faox enzymes in controlling the early stage of the MR in foods.