Publication
Determination by UPLC-MS/MS of saccharides in "low lactose" dairy products consumed in Portugal
| dc.contributor.author | Motta, Carla | |
| dc.contributor.author | Delgado, Inês | |
| dc.contributor.author | Jesus, Susana | |
| dc.contributor.author | Castanheira, Isabel | |
| dc.date.accessioned | 2019-02-26T12:33:54Z | |
| dc.date.available | 2019-02-26T12:33:54Z | |
| dc.date.issued | 2018-11 | |
| dc.description.abstract | Dairy products constitute an important source of the vitamins, and minerals, especially calcium1. However, the saccharides (lactose and galactose) content in lactose-free dairy products became increasingly important because the presence of lactose can be meaningful to individuals with low production of lactase the enzyme responsible for the digestion of lactose into galactose and glucose. Nowadays, there is an increase of the techniques and methods to analyze the lactose content. | pt_PT |
| dc.description.sponsorship | Este trabalho foi desenvolvido com o apoio da FCT. | pt_PT |
| dc.description.version | N/A | pt_PT |
| dc.identifier.uri | http://hdl.handle.net/10400.18/5950 | |
| dc.language.iso | eng | pt_PT |
| dc.peerreviewed | yes | pt_PT |
| dc.subject | Composição dos Alimentos | pt_PT |
| dc.subject | Dairy Products | pt_PT |
| dc.subject | Lactose | pt_PT |
| dc.subject | Galactose | pt_PT |
| dc.subject | UPLC-MS/MS | pt_PT |
| dc.title | Determination by UPLC-MS/MS of saccharides in "low lactose" dairy products consumed in Portugal | pt_PT |
| dc.type | conference object | |
| dspace.entity.type | Publication | |
| oaire.citation.conferencePlace | Nantes, France | pt_PT |
| oaire.citation.title | 32nd EFFoST International Conference, Developing innovative food structures and functionalities through process and reformulation to satisfy consumer needs and expectations, 6-8 November 2018 | pt_PT |
| rcaap.rights | restrictedAccess | pt_PT |
| rcaap.type | conferenceObject | pt_PT |