Influence of Acerola (M alpighia ssp.) and Flaxseed (L inum usitatissimum L.) Addition on the Content of Bioactive Compounds, Proximate and Sensory Composition of Whey Beverages-Reference-Cited by-同舟云学术

Influence of Acerola (M alpighia ssp.) and Flaxseed (L inum usitatissimum L.) Addition on the Content of Bioactive Compounds, Proximate and Sensory Composition of Whey Beverages

Published:2015-11-20 Issue:4 Volume:40 Page:688-696
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

da Silva Bibiana¹,Vinhal Gabrielle Lázara Ribeiro Rodrigues¹,Barcia Milene Teixeira²,Pertuzatti Paula Becker¹

Affiliation:

1. Instituto de Ciências Exatas e da Terra; Engenharia de Alimento; Universidade Federal de Mato Grosso; Barra do Garças Mato Grosso 78600-000 Brazil

2. Departamento de Tecnologia e Ciência dos Alimentos; Universidade Federal de Santa Maria; Santa Maria Rio Grande do Sul 97105-900 Brazil

Funder

UFMT

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12649/fullpdf

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3. Características físicas e químicas de bebidas lácteas fermentadas e preparadas com soro de queijo minas frescal;Almeida;Ciênc. Tecnol. Aliment.,2001

4. Anti-inflammatory potential of a malleable matrix composed of fermented whey proteins and lactic acid bacteria in an atopic dermatitis model;Beaulieu;J. Inflamm.,2007

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