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In vivo functional and health benefits of a prebiotic soursop whey beverage processed by high-intensity ultrasound: Study with healthy Wistar rats.
Guimarães, Jonas T; Almeida, Patrícia P; Brito, Michele L; Cruz, Beatriz O; Costa, Nathalia S; Almeida Ito, Raphaela V; Mota, Jéssica C; Bertolo, Mirella R V; Morais, Sinara T B; Neto, Roberto P C; Tavares, Maria Inês B; Souto, Felipe; Bogusz Junior, Stanislau; Pimentel, Tatiana C; Stockler-Pinto, Milena B; Freitas, Monica Q; Cruz, Adriano G.
Affiliation
  • Guimarães JT; Department of Food Technology, Faculty of Veterinary, Fluminense Federal University (UFF), Niterói, RJ, Brazil. Electronic address: jonasguimaraes@id.uff.br.
  • Almeida PP; Experimental Nutrition Laboratory, Faculty of Nutrition, Fluminense Federal University (UFF), Niterói, RJ, Brazil.
  • Brito ML; Experimental Nutrition Laboratory, Faculty of Nutrition, Fluminense Federal University (UFF), Niterói, RJ, Brazil.
  • Cruz BO; Experimental Nutrition Laboratory, Faculty of Nutrition, Fluminense Federal University (UFF), Niterói, RJ, Brazil.
  • Costa NS; Experimental Nutrition Laboratory, Faculty of Nutrition, Fluminense Federal University (UFF), Niterói, RJ, Brazil.
  • Almeida Ito RV; Experimental Nutrition Laboratory, Faculty of Nutrition, Fluminense Federal University (UFF), Niterói, RJ, Brazil.
  • Mota JC; Experimental Nutrition Laboratory, Faculty of Nutrition, Fluminense Federal University (UFF), Niterói, RJ, Brazil.
  • Bertolo MRV; University of São Paulo (USP), São Carlos Institute of Chemistry (IQSC), 13566-590, São Carlos, São Paulo, Brazil.
  • Morais STB; University of São Paulo (USP), São Carlos Institute of Chemistry (IQSC), 13566-590, São Carlos, São Paulo, Brazil.
  • Neto RPC; Professor Eloisa Mano Macromoleculas Institute (IMA), Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil.
  • Tavares MIB; Professor Eloisa Mano Macromoleculas Institute (IMA), Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil.
  • Souto F; School of Chemistry, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil.
  • Bogusz Junior S; University of São Paulo (USP), São Carlos Institute of Chemistry (IQSC), 13566-590, São Carlos, São Paulo, Brazil.
  • Pimentel TC; Federal Institute of Paraná, Campus Paranavaí, PR, Brazil.
  • Stockler-Pinto MB; Experimental Nutrition Laboratory, Faculty of Nutrition, Fluminense Federal University (UFF), Niterói, RJ, Brazil.
  • Freitas MQ; Professor Eloisa Mano Macromoleculas Institute (IMA), Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil.
  • Cruz AG; Department of Food, Federal Institute of Science and Technology of Rio de Janeiro (IFRJ), Rio de Janeiro, RJ, Brazil.
Food Chem ; 380: 132193, 2022 Jun 30.
Article in En | MEDLINE | ID: mdl-35093650
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Annona / Whey Limits: Animals Language: En Journal: Food Chem Year: 2022 Document type: Article
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Annona / Whey Limits: Animals Language: En Journal: Food Chem Year: 2022 Document type: Article