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View article: Assessment of the Efficiency of Technological Processes to Modify Whey Protein Antigenicity
Assessment of the Efficiency of Technological Processes to Modify Whey Protein Antigenicity Open
Whey is a by-product that represents a cheap source of protein with a high nutritional value, often used to improve food quality. When used as a raw material to produce hypoallergenic infant formulas (HIF), a processing step able to decrea…
View article: P03-025-23 The Intake of Yogurt With Omega-3 Fatty Acids Affects Bone Quality in Growing Wistar Rats. Influence of Previous Nutritional Status
P03-025-23 The Intake of Yogurt With Omega-3 Fatty Acids Affects Bone Quality in Growing Wistar Rats. Influence of Previous Nutritional Status Open
Objectives: Studies have shown that L-arginine may lower blood pressure and reduce anxiety or positively impact mood.Watermelon is a great dietary source of L-citrulline, which is precursor of L-arginine.The objective of the study was to d…
View article: Comparison of different analytical methods to evaluate the heat shock protein (HSP) response in fruits. Application to tomatoes subjected to stress treatments
Comparison of different analytical methods to evaluate the heat shock protein (HSP) response in fruits. Application to tomatoes subjected to stress treatments Open
Heat shock proteins (HSP) are synthesized in living tissues exposed to transient increase in temperature and play a central role in the protective response against heat and other stresses. In fruits, this response to heat treatment provide…