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|Título:||Incorporation of strawberries preparation in yoghurt: Impact on phytochemicals and milk proteins|
Alexandre, Elisabete M.C.
Almeida, Domingos P.F.
Pintado, M. E.
|Citação:||OLIVEIRA, Ana …[et al.] - Incorporation of strawberries preparation in yoghurt: Impact on phytochemicals and milk proteins. Food Chemistry. ISSN 0308-8146.Vol. 171 (2015), p. 370-378|
|Resumo:||An immediate decrease in the total antioxidant activity (23%) and total phenolic content (14%) was observed after addition of strawberry preparations to yoghurt. The total anthocyanin content did not change immediately, but decreased 24% throughout the yoghurt shelf-life. The individual compounds, (+)-catechin (60%), ( )-epicatechin (60%), kaempferol (33%) and quercetin- 3-rutinoside (29%) decreased after 24 h in the yoghurt made with the strawberry preparation. During the remaining period of storage these compounds increased by 47%, 6%, 4% and 18%, respectively. Pelargonidin- 3-glucoside decreased 49% after 28 d. Immediately after the addition of the strawberry preparation to yoghurt, b-lactoglobulin decreased to values lower than the limit of detection and a-lactalbumin by approximately 34%, and was reduced further slowly throughout yoghurt self-life. An immediate interaction between the carrageenan present in the strawberry preparation and b-LG was observed. The variations of both polyphenols and protein in the presence of carrageenan and the potential interactions were discussed.|
|Aparece nas colecções:||CBQF - Artigos em revistas internacionais com Arbitragem / Papers in international journals with Peer-review|
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|Incorporation of strawberries preparation in yoghurt-Impact on phytochemicals and milk proteins.pdf||1,27 MB||Adobe PDF||Ver/Abrir Acesso Restrito. Solicitar cópia ao autor!|
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