The Influence of Peptidases in Intestinal Brush Border Membranes on the Absorption of Oligopeptides from Whey Protein Hydrolysate: An Ex Vivo Study Using an Ussing Chamber

by Luísa Ozorio, Caroline Mellinger-Silva, Lourdes M. C. Cabral, Julien Jardin, Gaelle Boudry, Didier Dupont
Published 2020-10-01

Characterization of pericarp fractions of yellow passion fruit: density, yield of flour, color, pectin content and degree of esterification

by Simone Vilela TALMA, Suelen Alvarenga REGIS, Patrícia Rodrigues FERREIRA, Caroline MELLINGER-SILVA, Eder Dutra de RESENDE

Avaliação do potencial antioxidante de proteínas do soro de leite concentradas por ultrafiltração e hidrolisadas por diferentes proteases comerciais

by Renata Silva Cabral de Souza, Renata Valeriano Tonon, Marília Penteado Stephan, Caroline Mellinger Silva, Ana Lúcia Penteado, Lourdes Maria Corrêa Cabral, Louise Emy Kurozawa
Published 2019-04-01

A comparison of dual-functional whey hydrolysates by the use of commercial proteases

by Luísa Ozorio Lopes da ROSA, Marcelo Cerutti SANTANA, Tatiana Lima AVEZEDO, Ana Iraidy Santa BRÍGIDA, Ronoel GODOY, Sidney PACHECO, Caroline MELLINGER-SILVA, Lourdes Maria Correa CABRAL
Published 2018-11-01

Antioxidant dietary fibre from grape pomace flour or extract: Does it make any difference on the nutritional and functional value?

by Carolina Beres, Suely Pereira Freitas, Ronoel Luiz de Oliveira Godoy, Denize Cristine Rodrigues de Oliveira, Rosires Deliza, Marcello Iacomini, Caroline Mellinger-Silva, Lourdes Maria Correa Cabral
Published 2019-05-01