Development of a UPLC-MS/MS method for establishing Serra da Estrela cheese’s free amino acids profile

Santos, Andreia O.; Falcão, Soraia; Fontes, Luísa; Vilas-Boas, Miguel; Veloso, Ana C.A.; Lemos, Edite Teixeira de; Lima, M.J. Reis; Peres, António M.

http://hdl.handle.net/10198/20772

Use this identifier to reference this record.

Name:	Description:	Size:	Format:
livro resumos.pdf		1.28 MB	Adobe PDF	Download

Send Feedback

Authors

Lemos, Edite Teixeira de

Lima, M.J. Reis

Peres, António M.

Abstract(s)

Serra da Estrela Cheese is a high-value and widely appreciated Portuguese cheese, which as as Protected Designation of Origin recognition, being its production legally regulated. The protein of foods, as well as its amino acids composition (namely the essential amino acids), represents a fundamental role on the nutritional and technological value of cheese, influencing greatly its flavour.

Keywords

Serra da Estrela Cheese

URI

http://hdl.handle.net/10198/20772

Citation

Santos, Andréia O.; Falcão, Soraia; Fontes, Luísa; Vilas-Boas, Miguel; Veloso, Ana C.A.; Lemos, Edite Teixeira de; Lima, M.J. Reis; Peres, António M. (2019). Development of a UPLC-MS/MS method for establishing Serra da Estrela cheese’s free amino acids profile. In XX EuroFoodChem Congress: Book of Abstracts. Porto. ISBN 978-989-8124-26-5