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Please use this identifier to cite or link to this item: http://hdl.handle.net/1843/42005
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dc.creatorNaiara Meireles Ciríacopt_BR
dc.creatorGuilherme Coelho Lopes dos Reispt_BR
dc.creatorGisela de Magalhães Machado Moreirapt_BR
dc.creatorValterney Lima Deuspt_BR
dc.creatorMaria Beatriz de Abreu Glóriapt_BR
dc.date.accessioned2022-05-26T20:11:22Z-
dc.date.available2022-05-26T20:11:22Z-
dc.date.issued2018-08-
dc.citation.issue26pt_BR
dc.citation.spage1359pt_BR
dc.citation.epage1363pt_BR
dc.identifier.isbn978858998306-8pt_BR
dc.identifier.urihttp://hdl.handle.net/1843/42005-
dc.description.resumoThe 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.pt_BR
dc.description.sponsorshipCNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológicopt_BR
dc.description.sponsorshipFAPEMIG - Fundação de Amparo à Pesquisa do Estado de Minas Geraispt_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.initialsUFMGpt_BR
dc.relation.ispartofCongresso Brasileiro de Ciência e Tecnologia de Alimentospt_BR
dc.rightsAcesso Abertopt_BR
dc.subjectSperminept_BR
dc.subjectPolyaminespt_BR
dc.subjectUPLCpt_BR
dc.subjectAsparaginept_BR
dc.subjectArgininept_BR
dc.subject.otherTecnologia de alimentospt_BR
dc.subject.otherLeitept_BR
dc.subject.otherAminas bioativaspt_BR
dc.subject.otherAminoácidospt_BR
dc.titleProfile and levels of free amino acids and free bioactive amines in fermented milkpt_BR
dc.typeArtigo de Eventopt_BR
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