Bioactive peptides, volatile compounds, and fatty acid profile of high protein flavored milk processed by ohmic heating (2023)
- Authors:
- USP affiliated authors: BOGUSZ JUNIOR, STANISLAU - IQSC ; ROCHA, RAMON DA SILVA - FZEA ; OLIVEIRA, LEANDRO BERTACCHINI DE - IQSC ; MORAIS, SINARA TEIXEIRA DO BRASIL - IQSC
- Unidades: IQSC; FZEA
- Subjects: QUÍMICA DE ALIMENTOS; ÁCIDOS GRAXOS; PEPTÍDEOS
- Keywords: Emerging technologies; bioactive compounds
- Language: Inglês
- Imprenta:
- Source:
- Título: Caderno de Resumos
- Conference titles: Simpósio Latino Americano de Ciência de Alimentos e Nutrição, SLACAN
-
ABNT
ROCHA, Ramon da Silva et al. Bioactive peptides, volatile compounds, and fatty acid profile of high protein flavored milk processed by ohmic heating. 2023, Anais.. Campinas: Instituto de Química de São Carlos, Universidade de São Paulo, 2023. Disponível em: https://repositorio.usp.br/directbitstream/8f3c829c-dbb6-4dae-b7df-4c72a247f58e/P20822.pdf. Acesso em: 29 dez. 2025. -
APA
Rocha, R. da S., Oliveira, L. B. de, Morais, S. T. do B., Soutelino, M. E. M., Silva, M. C., Freitas, M. Q. de, et al. (2023). Bioactive peptides, volatile compounds, and fatty acid profile of high protein flavored milk processed by ohmic heating. In Caderno de Resumos. Campinas: Instituto de Química de São Carlos, Universidade de São Paulo. Recuperado de https://repositorio.usp.br/directbitstream/8f3c829c-dbb6-4dae-b7df-4c72a247f58e/P20822.pdf -
NLM
Rocha R da S, Oliveira LB de, Morais ST do B, Soutelino MEM, Silva MC, Freitas MQ de, Bogusz Junior S, Pimentel TC, Esmerino EA, Cruz AG da. Bioactive peptides, volatile compounds, and fatty acid profile of high protein flavored milk processed by ohmic heating [Internet]. Caderno de Resumos. 2023 ;[citado 2025 dez. 29 ] Available from: https://repositorio.usp.br/directbitstream/8f3c829c-dbb6-4dae-b7df-4c72a247f58e/P20822.pdf -
Vancouver
Rocha R da S, Oliveira LB de, Morais ST do B, Soutelino MEM, Silva MC, Freitas MQ de, Bogusz Junior S, Pimentel TC, Esmerino EA, Cruz AG da. Bioactive peptides, volatile compounds, and fatty acid profile of high protein flavored milk processed by ohmic heating [Internet]. Caderno de Resumos. 2023 ;[citado 2025 dez. 29 ] Available from: https://repositorio.usp.br/directbitstream/8f3c829c-dbb6-4dae-b7df-4c72a247f58e/P20822.pdf - Effect of ohmic heating in bioactive peptides, volatile compounds, and fatty acid profile in a high-protein vanilla flavoured milk drink
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