Detection of cheese whey and caseinomacropeptide in fermented milk beverages using high performance liquid chromatography

Cheese whey level and caseinomacropeptide (CMP) index of fermented milk beverages added with four levels of cheese whey (0, 10, 20, and 40%) and stored at 8-10oC for 0, 7, 14 and 21 days were determined by high performance liquid chromatography-gel filtration (HPLC-GF). Additionally, the interference of the starter culture and the storage time on the detection of cheese whey and CMP were investigated. Refrigerated storage up to 21 days did not affect (P>0.05) cheese whey and CMP amounts in milk (0% of cheese whey) and in fermented milk beverages added with 10 and 20% of cheese whey (P>0.05). However, cheese whey and CMP amounts were higher than expected (P<0.05) in fermented milk beverages added with 40% of cheese whey and stored for 21 days

Integrative mass spectrometry strategy for fingerprinting and tentative structural characterization of asphaltenes

FAPESP - FUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULOFAPEAM - FUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DO AMAZONASCAPES - COORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIORHeavy oils are characterized by high proportions of asphaltenes, a class of polyaromatic hydrocarbons whose structures remain unknown. Previous work based on asphaltene physical-chemical properties and extensive spectroscopic and computational methods has220717724FAPESP - FUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULOFAPEAM - FUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DO AMAZONASCAPES - COORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIORFAPESP - FUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULOFAPEAM - FUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DO AMAZONASCAPES - COORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIORsem informaçãosem informaçãosem informaçãoWe acknowledge FAPESP, FAPEAM, and PETROBRAS for their financial support. HHFK acknowledges CAPES for fellowship suppor