Profile and levels of free amino acids and free bioactive amines in fermented milk
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Outros Autores: | , , , |
Tipo de documento: | Artigo de conferência |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UFMG |
Texto Completo: | http://hdl.handle.net/1843/42005 |
Resumo: | CNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológico |
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oai:repositorio.ufmg.br:1843/42005 |
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Repositório Institucional da UFMG |
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2022-05-26T20:11:22Z2022-05-26T20:11:22Z2018-082613591363978858998306-8http://hdl.handle.net/1843/42005CNPq - Conselho Nacional de Desenvolvimento Científico e TecnológicoFAPEMIG - Fundação de Amparo à Pesquisa do Estado de Minas GeraisThe profile and levels of free amino acids and bioactive amines in fermented milk were investigated. The five most widely consumed products were obtained immediately after production from the consumer market, and were analyzed throughout shelflife at 15 days intervals for free amino acids and free bioactive amines (UPLC after derivatization with 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate). pH and titratable acidity were also analyzed. Throughout shelf life, fermented milk had mean pH from 4.00 to 4.04 and acidity of 0.98 and 0.99 g lactic acid/100 g for products A and B, respectively. Fermented milk A contained three free amino acids: asparagine, arginine and proline; whereas B had 11: aspartic acid, alanine, arginine, asparagine, histidine, isoleucine, leucine, phenylalanine, tyrosine, threonine and valine. Total amino acids were 4.2 and 17.8 mg/kg, respectively. Both products contained spermine (the only amine detected among nince investigated), at levels of 0.7 mg/kg.engUniversidade Federal de Minas GeraisUFMGBrasilFAR - DEPARTAMENTO DE ALIMENTOSCongresso Brasileiro de Ciência e Tecnologia de AlimentosTecnologia de alimentosLeiteAminas bioativasAminoácidosSperminePolyaminesUPLCAsparagineArginineProfile and levels of free amino acids and free bioactive amines in fermented milkinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/conferenceObjectNaiara Meireles CiríacoGuilherme Coelho Lopes dos ReisGisela de Magalhães Machado MoreiraValterney Lima DeusMaria Beatriz de Abreu Glóriaapplication/pdfinfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da UFMGinstname:Universidade Federal de Minas Gerais (UFMG)instacron:UFMGORIGINALPROFILE AND LEVELS OF FREE AMINO ACIDS AND FREE BIOACTIVE AMINES IN FERMENTED MILK.pdfPROFILE AND LEVELS OF FREE AMINO ACIDS AND FREE BIOACTIVE AMINES IN FERMENTED MILK.pdfapplication/pdf137758https://repositorio.ufmg.br/bitstream/1843/42005/1/PROFILE%20AND%20LEVELS%20OF%20FREE%20AMINO%20ACIDS%20AND%20FREE%20BIOACTIVE%20AMINES%20IN%20FERMENTED%20MILK.pdf51c2ceef8fa3ea4e5b8a6111ae4ee920MD51LICENSElicense.txtlicense.txttext/plain; charset=utf-82118https://repositorio.ufmg.br/bitstream/1843/42005/2/license.txtcda590c95a0b51b4d15f60c9642ca272MD521843/420052022-05-30 07:29:58.33oai:repositorio.ufmg.br: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ório de PublicaçõesPUBhttps://repositorio.ufmg.br/oaiopendoar:2022-05-30T10:29:58Repositório Institucional da UFMG - Universidade Federal de Minas Gerais (UFMG)false |
dc.title.pt_BR.fl_str_mv |
Profile and levels of free amino acids and free bioactive amines in fermented milk |
title |
Profile and levels of free amino acids and free bioactive amines in fermented milk |
spellingShingle |
Profile and levels of free amino acids and free bioactive amines in fermented milk Naiara Meireles Ciríaco Spermine Polyamines UPLC Asparagine Arginine Tecnologia de alimentos Leite Aminas bioativas Aminoácidos |
title_short |
Profile and levels of free amino acids and free bioactive amines in fermented milk |
title_full |
Profile and levels of free amino acids and free bioactive amines in fermented milk |
title_fullStr |
Profile and levels of free amino acids and free bioactive amines in fermented milk |
title_full_unstemmed |
Profile and levels of free amino acids and free bioactive amines in fermented milk |
title_sort |
Profile and levels of free amino acids and free bioactive amines in fermented milk |
author |
Naiara Meireles Ciríaco |
author_facet |
Naiara Meireles Ciríaco Guilherme Coelho Lopes dos Reis Gisela de Magalhães Machado Moreira Valterney Lima Deus Maria Beatriz de Abreu Glória |
author_role |
author |
author2 |
Guilherme Coelho Lopes dos Reis Gisela de Magalhães Machado Moreira Valterney Lima Deus Maria Beatriz de Abreu Glória |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Naiara Meireles Ciríaco Guilherme Coelho Lopes dos Reis Gisela de Magalhães Machado Moreira Valterney Lima Deus Maria Beatriz de Abreu Glória |
dc.subject.por.fl_str_mv |
Spermine Polyamines UPLC Asparagine Arginine |
topic |
Spermine Polyamines UPLC Asparagine Arginine Tecnologia de alimentos Leite Aminas bioativas Aminoácidos |
dc.subject.other.pt_BR.fl_str_mv |
Tecnologia de alimentos Leite Aminas bioativas Aminoácidos |
description |
CNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológico |
publishDate |
2018 |
dc.date.issued.fl_str_mv |
2018-08 |
dc.date.accessioned.fl_str_mv |
2022-05-26T20:11:22Z |
dc.date.available.fl_str_mv |
2022-05-26T20:11:22Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/conferenceObject |
format |
conferenceObject |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/1843/42005 |
dc.identifier.isbn.pt_BR.fl_str_mv |
978858998306-8 |
identifier_str_mv |
978858998306-8 |
url |
http://hdl.handle.net/1843/42005 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.ispartof.pt_BR.fl_str_mv |
Congresso Brasileiro de Ciência e Tecnologia de Alimentos |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Universidade Federal de Minas Gerais |
dc.publisher.initials.fl_str_mv |
UFMG |
dc.publisher.country.fl_str_mv |
Brasil |
dc.publisher.department.fl_str_mv |
FAR - DEPARTAMENTO DE ALIMENTOS |
publisher.none.fl_str_mv |
Universidade Federal de Minas Gerais |
dc.source.none.fl_str_mv |
reponame:Repositório Institucional da UFMG instname:Universidade Federal de Minas Gerais (UFMG) instacron:UFMG |
instname_str |
Universidade Federal de Minas Gerais (UFMG) |
instacron_str |
UFMG |
institution |
UFMG |
reponame_str |
Repositório Institucional da UFMG |
collection |
Repositório Institucional da UFMG |
bitstream.url.fl_str_mv |
https://repositorio.ufmg.br/bitstream/1843/42005/1/PROFILE%20AND%20LEVELS%20OF%20FREE%20AMINO%20ACIDS%20AND%20FREE%20BIOACTIVE%20AMINES%20IN%20FERMENTED%20MILK.pdf https://repositorio.ufmg.br/bitstream/1843/42005/2/license.txt |
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Repositório Institucional da UFMG - Universidade Federal de Minas Gerais (UFMG) |
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