There is a clear increase in the percentage of new beverages and food products available to consumers that are positioned “zero lactose or reduced lactose” in Brazil in recent years. However, increased production demands strict control of the reported contents of dairy packaging, since such control has direct implications for the health of individuals with lactose intolerance. Within this context, this dissertation had as its investigative proposal the application of Fourier transform medium infrared (FT-MIR) in association with partial least squares Discriminant analysis (PLS-DA), as a fast, exact and accurate method to differentiate hydrolyzed milks available to the consumer. Six brands of regular UHT and zero lactose milk purchased from ...
The objective of this study was to develop calibrations to determine the concentration of some milk ...
A intolerância à lactose acomete 75% da população mundial e conceitua-se pela baixa ou ausente produ...
The adulteration of milk with whey is a problem that has boomed in recent years. In the process of m...
A adulteração do leite é uma prática comum e que preocupa as agências reguladoras, indústrias e a po...
The quantification of the constituents of milk is crucial for the establishment of its nutritional qu...
Demand for low lactose milk and milk products has been increasing worldwide due to the high number o...
O leite com lactose hidrolisada, produzido pela quebra desse carboidrato por enzimas galactosidases,...
According to the Food and Agriculture Organization of the United Nations (FAO/)VHO), milk and its de...
RESUMO O objetivo deste trabalho foi analisar as leituras de composição do leite cru por meio de esp...
Milk is considered a nutritionally rich food because it is a source of protein, carbohydrate, vitami...
Objetivou-se com este trabalho avaliar a utilização da metodologia no infravermelho com Transformada...
A common doctoring concerning milk is the addition which is currently, in Brazil, 90% cheaper. It is...
CNPq - Conselho Nacional de Desenvolvimento Científico e TecnológicoFAPEMIG - Fundação de Amparo à P...
PubMed ID: 29785908The aim of the studies reported in the Research Communication was to develop a ra...
Infrared spectrometry is, at present, the most frequently applied methodology for the composition an...
The objective of this study was to develop calibrations to determine the concentration of some milk ...
A intolerância à lactose acomete 75% da população mundial e conceitua-se pela baixa ou ausente produ...
The adulteration of milk with whey is a problem that has boomed in recent years. In the process of m...
A adulteração do leite é uma prática comum e que preocupa as agências reguladoras, indústrias e a po...
The quantification of the constituents of milk is crucial for the establishment of its nutritional qu...
Demand for low lactose milk and milk products has been increasing worldwide due to the high number o...
O leite com lactose hidrolisada, produzido pela quebra desse carboidrato por enzimas galactosidases,...
According to the Food and Agriculture Organization of the United Nations (FAO/)VHO), milk and its de...
RESUMO O objetivo deste trabalho foi analisar as leituras de composição do leite cru por meio de esp...
Milk is considered a nutritionally rich food because it is a source of protein, carbohydrate, vitami...
Objetivou-se com este trabalho avaliar a utilização da metodologia no infravermelho com Transformada...
A common doctoring concerning milk is the addition which is currently, in Brazil, 90% cheaper. It is...
CNPq - Conselho Nacional de Desenvolvimento Científico e TecnológicoFAPEMIG - Fundação de Amparo à P...
PubMed ID: 29785908The aim of the studies reported in the Research Communication was to develop a ra...
Infrared spectrometry is, at present, the most frequently applied methodology for the composition an...
The objective of this study was to develop calibrations to determine the concentration of some milk ...
A intolerância à lactose acomete 75% da população mundial e conceitua-se pela baixa ou ausente produ...
The adulteration of milk with whey is a problem that has boomed in recent years. In the process of m...