Meu SciELO
Serviços Personalizados
Journal
Artigo
Indicadores
- Citado por SciELO
- Acessos
Links relacionados
- Citado por Google
- Similares em SciELO
- Similares em Google
Compartilhar
Nutrición Hospitalaria
versão On-line ISSN 1699-5198versão impressa ISSN 0212-1611
Resumo
COURA OLIVEIRA, Tatiana; LOPES LIMA, Samuel e BRESSAN, Josefina. Influences of different thermal processings in milk, bovine meat and frog protein structure. Nutr. Hosp. [online]. 2013, vol.28, n.3, pp.896-902. ISSN 1699-5198. https://dx.doi.org/10.3305/nh.2013.28.3.5976.
Several studies have associated the digestibility of proteins to its imunogenic potential. Though, it was objectified to evaluate the impact of the thermal processing with high and low temperatures on the proteins structure of three types of foods, by means of the digestibility in vitro and electroforesis en gel de poliacrilamida. The pasteurize was observed in such a way, firing 95 oC during 15 minutes, how much freeze dried causes qualitative and quantitative modifications of constituent proteins of the food. The most sensible proteins to the increasing thermal processing order were beef, frog meat, and the last, cow milk.
Palavras-chave : Food allergens; Thermal processing; Digestibility.