22 results on '"Baptista, Débora Parra"'
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2. Effect of processing on the bioaccessibility of essential minerals in goat and cow milk and dairy products assessed by different static in vitro digestion models
3. Adulteration Detection in Goat Dairy Beverage Through NIR Spectroscopy and DD-SIMCA
4. Hybrid high‐protein yogurt made with partial replacement of milk proteins by pea proteins.
5. Rapid adulteration detection of yogurt and cheese made from goat milk by vibrational spectroscopy and chemometric tools
6. Lactobacillus helveticus LH-B02 favours the release of bioactive peptide during Prato cheese ripening
7. Proposta de Pesquisa Científica para Avaliação da Segurança Microbiológica de Queijos Artesanais fabricados com leite cru e maturados por período inferior a 60 dias produzidos no estado de São Paulo
8. Chapter 2 - Modeling elderly gastrointestinal digestion for the evaluation of the release of bioactive peptides
9. Prato cheese with addition of Lactobacillus helveticus: Effect of culture preparation on peptide profile
10. List of contributors
11. Adulteration Detection in Goat Dairy Beverage Through NIR Spectroscopy and DD-SIMCA
12. Bioactive peptides in ripened cheeses: release during technological processes and resistance to the gastrointestinal tract
13. Bioactive peptides in Prato cheese : strategies for obtaining, bioactive potential and bioaccessibility
14. Use of static and dynamic in vitro models to simulate Prato cheese gastrointestinal digestion: Effect of Lactobacillus helveticus LH-B02 addition on peptides bioaccessibility
15. Monensin residues in the production of Minas Frescal cheese: Stability, effects on fermentation, fate and physicochemical characteristics of the cheese
16. Peptide profile and angiotensin-converting enzyme inhibitory activity of Prato cheese with salt reduction and Lactobacillus helveticus as an adjunct culture
17. Vibrational spectroscopy and chemometrics tools for authenticity and improvement the safety control in goat milk
18. Peptide profile of Camembert-type cheese: Effect of heat treatment and adjunct culture Lactobacillus rhamnosus GG
19. Lactobacillus rhamnosus GG improves the sensorial profile of Camembert-type cheese: An approach through flash-profile and CATA
20. Reduction of 25% salt in Prato cheese does not affect proteolysis and sensory acceptance
21. A Survey of the Peptide Profile in Prato Cheese as Measured by MALDI-MS and Capillary Electrophoresis
22. Sensory profile of cream cheese and plant‐based analogues: an approach through flash‐profile, CATA and RATA tests.
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