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dc.contributor.authorPEREIRA, J. P. F.eng
dc.contributor.authorMAGESTE, A. C.eng
dc.contributor.authorCAMPOS, N. DA S.eng
dc.contributor.authorSOUSA, R. A. DEeng
dc.contributor.authorFRANCISQUINI, J. A.eng
dc.contributor.authorPERRONE, I. T.eng
dc.contributor.authorCARVALHO, A. F. DEeng
dc.contributor.authorNUNES, R. M.eng
dc.contributor.authorMARTINS, M. F.eng
dc.contributor.authorSILVA, P. H. DA F. DAeng
dc.date.accessioned2020-01-06T18:22:56Z-
dc.date.available2020-01-06T18:22:56Z-
dc.date.created2020-01-05
dc.date.issued2019
dc.identifier.citationFood Science and Technology, v. 39, n. 4, p. 859-866, 2019.eng
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1118149-
dc.descriptionNutritionally, cheese and other dairy products have been highlighted especially as a calcium source. Access to minerals is dependent on variables related to diet, lifestyle, and also the health status. This study aimed to evaluate the bioaccessibility and calcium partition in Minas Padrão cheese over its ripening period for experimentally obtained samples. The cheese of the study has been manufactured using two different technologies (A and B). Also to evaluate the evolution of pH over cheese ripening and the influence of calcium partitions in its bioaccessibility along the cheese ripening period. The mean values found for total calcium content were (549 mg⋅100 g-1 – A and 644 mg⋅100 g-1 – B). For calcium in the aqueous phase on average 460 mg⋅100 g-1 – A and 404 mg⋅100 g-1 – B. These and other changes found are possibly due to physicochemical and biochemical changes, especially with respect to pH variations. Calcium bioaccessibility decreased in the beginning and then incresed in the end of the ripening period. The results obtained in this work hopefully may allow further studies and the development of products in which calcium bioaccessibility might be indicated on the product`s label accordingly to its ripening time.eng
dc.language.isoengeng
dc.rightsopenAccesseng
dc.titleCalcium partition in Minas Padrão cheese and its bioaccessibility during ripening time.eng
dc.typeArtigo de periódicoeng
dc.date.updated2020-01-06T18:22:56Z
dc.subject.nalthesaurusMineralseng
dc.subject.nalthesaurusCheeseseng
dc.subject.nalthesaurusCalciumeng
riaa.ainfo.id1118149eng
riaa.ainfo.lastupdate2020-01-05
dc.identifier.doihttps://doi.org/10.1590/fst.12518eng
dc.contributor.institutionJoão Pablo Fortes PEREIRA; Ana Carolina MAGESTE; Náira da Silva CAMPOS; Rafael Arromba de SOUSA; Júlia d'Almeida FRANCISQUINI; Ítalo Tuler PERRONE; Antônio Fernandes de CARVALHO; Renato Moreira NUNES; MARTA FONSECA MARTINS, CNPGL; Paulo Henrique da Fonseca da SILVA.eng
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