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Please use this identifier to cite or link to this item: http://hdl.handle.net/1843/40674
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dc.creatorCarla Paulo Vieirapt_BR
dc.creatorMarion Pereira da Costapt_BR
dc.creatorVitor Luiz de Melo Silvapt_BR
dc.creatorKarina Frensel Delgadopt_BR
dc.creatorBeatriz da Silva Frasãopt_BR
dc.creatorThaisa Abrantes Eliaspt_BR
dc.creatorYves Eduardo Chifarelli de Oliveira Nunespt_BR
dc.creatorMaria Beatriz de Abreu Glóriapt_BR
dc.creatorCarlos Adam Conte-Juniorpt_BR
dc.date.accessioned2022-03-31T21:15:17Z-
dc.date.available2022-03-31T21:15:17Z-
dc.date.issued2021-03-
dc.citation.volume138pt_BR
dc.citation.spage1pt_BR
dc.citation.epage9pt_BR
dc.identifier.doi10.1016/j.lwt.2020.110700pt_BR
dc.identifier.issn0023-6438pt_BR
dc.identifier.urihttp://hdl.handle.net/1843/40674-
dc.description.resumoBioactive amines (BAs) represent a considerable toxicological risk in fermented dairy products because they provide the ideal environment for their formation. Thus, secondary control measures to prevent or reduce BAs formation in dairy products are urgently needed. However, additional scientific knowledge about the factors affecting BAs production and the interaction among them is currently necessary to achieve this goal. In this context, Partial Least Square with Variable Importance in Projection (PLS-VIP) analysis followed by cross-validation was applied to variables to investigate their interactive effect on BAs accumulation in cow's and goat's fermented milk during refrigerated storage. Streptococcus thermophilus and Lactobacillus acidophilus LA-5 increased tyramine and total BAs content in both cow's (CFM) and goat's (GFM) fermented milks. In CFM, Maillard reaction involving galactose and increased post acidification interacted to enhance accumulation of BAs (R2 = 0.895, P = 1.11 × 10−5); whereas for GFM, losses of consistency coefficient and viscosity were essential for BAs accumulation (R2 = 0.919; P = 2.72 × 10−6). These findings show that by preventing Maillard reaction and delaying post acidification in CFM, as well as by controlling viscosity in GFM, there can be mitigation of BAs formation during storage.pt_BR
dc.description.sponsorshipCNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológicopt_BR
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superiorpt_BR
dc.description.sponsorshipFAPERJ - Fundação Carlos Chagas Filho de Amparo à Pesquisa do Estado do Rio de Janeiropt_BR
dc.format.mimetypepdfpt_BR
dc.languageengpt_BR
dc.publisherUniversidade Federal de Minas Geraispt_BR
dc.publisher.countryBrasilpt_BR
dc.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOSpt_BR
dc.publisher.departmentFAR - DEPARTAMENTO DE PRODUTOS FARMACÊUTICOSpt_BR
dc.publisher.initialsUFMGpt_BR
dc.relation.ispartofLWT - Food Science and Technologypt_BR
dc.rightsAcesso Abertopt_BR
dc.subjectTyraminept_BR
dc.subjectGoat milkpt_BR
dc.subjectBioactive aminespt_BR
dc.subjectCow milkpt_BR
dc.subjectLactobacillus acidophiluspt_BR
dc.subject.otherCiência e Tecnologia de Alimentospt_BR
dc.subject.otherAminas bioativaspt_BR
dc.subject.otherLeite fermentadopt_BR
dc.titleInteractive effect of physicochemical and microbial variables on bioactive amines content during storage of probiotic fermented milkpt_BR
dc.typeArtigo de Periódicopt_BR
dc.url.externahttps://www.sciencedirect.com/science/article/pii/S0023643820316881pt_BR
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