Encontrados 4 documentos, a visualizar página 1 de 1
Síndroma Smith-Lemli-Opitz. Defeito Metabólico na Biossíntese do Colesterol. A ...
R. Mota, Céu; Martins, E.; Fortuna, A.; Carvalho, C.; Proneça, E.; Matos, A.; Pinho, O.; Barbot, C.; Lima, M. R.O síndroma de Smith-Lemli-Opitz (SLO) é uma doença genética autossómica recessiva caracterizada por múltiplas anomalias congénitas sendo as mais frequentes o atraso de crescimento e desenvolvimento, microcefalia, anomalias faciais, anomalias genitais e sindactilia e ou polidactilia associadas a outras anomalias menos frequentes. Não há nenhuma anomalia congénita patognomónica nem obrigatória para o diagnóstico ...
VOLATILE PROFILE AND SENSORY CHARACTERISTICS OF CREAMS USED AS FILLERS OF BAKER...
B. RAMOS; Pinho O; I.M.P.L.V.O. FEREIRAVolatile profiles of creams used as fillers of bakery products including homemade egg yolk creams and industrial creams were compared. A headspace solid phase microextraction method coupled with GC-MS was used. A total of 82 volatile compounds were identified. The volatile groups were aliphatic and alicyclic hydrocarbons (18), aldehydes (10), ketones (10), aromatic hydrocarbons (19), furans (6), alcohols (12), ...
Preparation of ingredients containing an ACE-inhibitory peptide by tryptic hydr...
Ferreira, I. M. P. L. V. O.; Pinho, O.; Mota, M. V. T.; Tavares, P.; Pereira, A.; Gonçalves, M. P.; Torres, D.; Rocha, Cristina; Teixeira, J. A.This study describes the characterisation of whey protein hydrolysates obtained from tryptic hydrolysis to assess their application as ingredients with angiotensin-converting-enzyme (ACE) inhibitory action. The levels of α-lactalbumin (α-la) and β-lactoglobulin (β-lg) remaining after hydrolysis were quantified. Peptides were separated by RP-HPLC, and Ala-Leu-Pro-Met-His-Ile-Arg (ALPMHIR), the most potent β-lg-d...
QUANTIFICAR O TEOR DE LACTOSE EM IOGURTES
Borges T; Pinho O; Ferreira I; Trindade E; Pissarra S; Amil J
| Financiadores do RCAAP | |||||||
|
|
|
|
|
|
||