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Filtros : "Ahrné, Lilia M." Limpar

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  • Artigo de periodico

    UV-C light promotes the reductive cleavage of disulfide bonds in β-Lactoglobulin and improves in vitro gastric digestion (2023)

    Silva, Juliana Fracola da ; Morais, Aline Teixeira do Brasil ; Santos, Willy Glen ; Ahrné, Lilia M.; Cardoso, Daniel Rodrigues

    Source: Food Research International. Unidade: IQSC

    Subjects: FOTOQUÍMICA, PEPTÍDEOS, DIGESTÃO

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    • ABNT

      SILVA, Juliana Fracola da et al. UV-C light promotes the reductive cleavage of disulfide bonds in β-Lactoglobulin and improves in vitro gastric digestion. Food Research International, v. 168, p. 112729, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2023.112729. Acesso em: 30 abr. 2024.

    • APA

      Silva, J. F. da, Morais, A. T. do B., Santos, W. G., Ahrné, L. M., & Cardoso, D. R. (2023). UV-C light promotes the reductive cleavage of disulfide bonds in β-Lactoglobulin and improves in vitro gastric digestion. Food Research International, 168, 112729. doi:10.1016/j.foodres.2023.112729

    • NLM

      Silva JF da, Morais AT do B, Santos WG, Ahrné LM, Cardoso DR. UV-C light promotes the reductive cleavage of disulfide bonds in β-Lactoglobulin and improves in vitro gastric digestion [Internet]. Food Research International. 2023 ;168 112729.[citado 2024 abr. 30 ] Available from: https://doi.org/10.1016/j.foodres.2023.112729

    • Vancouver

      Silva JF da, Morais AT do B, Santos WG, Ahrné LM, Cardoso DR. UV-C light promotes the reductive cleavage of disulfide bonds in β-Lactoglobulin and improves in vitro gastric digestion [Internet]. Food Research International. 2023 ;168 112729.[citado 2024 abr. 30 ] Available from: https://doi.org/10.1016/j.foodres.2023.112729

  • Artigo de periodico

    Impact of UV-C pretreatment on β-lactoglobulin hydrolysis by trypsin: Production and bioavailability of bioactive peptides (2023)

    Cavalcante, Keila N.; Feitor, Jéssica Freire ; Morais, Sinara T. B. ; Nassu, Renata T.; Ahrné, Lilia M.; Cardoso, Daniel Rodrigues

    Source: International Dairy Journal. Unidade: IQSC

    Subjects: PROTEÍNAS, LEITE, PEPTÍDEOS

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    • ABNT

      CAVALCANTE, Keila N. et al. Impact of UV-C pretreatment on β-lactoglobulin hydrolysis by trypsin: Production and bioavailability of bioactive peptides. International Dairy Journal, v. 142, p. 105650, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.idairyj.2023.105650. Acesso em: 30 abr. 2024.

    • APA

      Cavalcante, K. N., Feitor, J. F., Morais, S. T. B., Nassu, R. T., Ahrné, L. M., & Cardoso, D. R. (2023). Impact of UV-C pretreatment on β-lactoglobulin hydrolysis by trypsin: Production and bioavailability of bioactive peptides. International Dairy Journal, 142, 105650. doi:10.1016/j.idairyj.2023.105650

    • NLM

      Cavalcante KN, Feitor JF, Morais STB, Nassu RT, Ahrné LM, Cardoso DR. Impact of UV-C pretreatment on β-lactoglobulin hydrolysis by trypsin: Production and bioavailability of bioactive peptides [Internet]. International Dairy Journal. 2023 ;142 105650.[citado 2024 abr. 30 ] Available from: https://doi.org/10.1016/j.idairyj.2023.105650

    • Vancouver

      Cavalcante KN, Feitor JF, Morais STB, Nassu RT, Ahrné LM, Cardoso DR. Impact of UV-C pretreatment on β-lactoglobulin hydrolysis by trypsin: Production and bioavailability of bioactive peptides [Internet]. International Dairy Journal. 2023 ;142 105650.[citado 2024 abr. 30 ] Available from: https://doi.org/10.1016/j.idairyj.2023.105650

  • Artigo de periodico

    Impact of non-thermal pasteurization technologies on vitamin B12 content in milk (2023)

    Ceribeli, Caroline ; Otte, Jeanette; Ribeiro, Markus Walkling; Cardoso, Daniel Rodrigues ; Ahrné, Lilia M.

    Source: Innovative Food Science and Emerging Technologies. Unidade: IQSC

    Subjects: VITAMINA B12, LEITE, PASTEURIZAÇÃO

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    • ABNT

      CERIBELI, Caroline et al. Impact of non-thermal pasteurization technologies on vitamin B12 content in milk. Innovative Food Science and Emerging Technologies, v. 84, p. 103303, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.ifset.2023.103303. Acesso em: 30 abr. 2024.

    • APA

      Ceribeli, C., Otte, J., Ribeiro, M. W., Cardoso, D. R., & Ahrné, L. M. (2023). Impact of non-thermal pasteurization technologies on vitamin B12 content in milk. Innovative Food Science and Emerging Technologies, 84, 103303. doi:10.1016/j.ifset.2023.103303

    • NLM

      Ceribeli C, Otte J, Ribeiro MW, Cardoso DR, Ahrné LM. Impact of non-thermal pasteurization technologies on vitamin B12 content in milk [Internet]. Innovative Food Science and Emerging Technologies. 2023 ;84 103303.[citado 2024 abr. 30 ] Available from: https://doi.org/10.1016/j.ifset.2023.103303

    • Vancouver

      Ceribeli C, Otte J, Ribeiro MW, Cardoso DR, Ahrné LM. Impact of non-thermal pasteurization technologies on vitamin B12 content in milk [Internet]. Innovative Food Science and Emerging Technologies. 2023 ;84 103303.[citado 2024 abr. 30 ] Available from: https://doi.org/10.1016/j.ifset.2023.103303
  • 1

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