Natural-Based Antioxidant Extracts as Potential Mitigators of Fruit Browning

Autor: Cindy Dias, Alexandre M. A. Fonseca, Ana L. Amaro, Ana A. Vilas-Boas, Ana Oliveira, Sonia A. O. Santos, Armando J. D. Silvestre, Sílvia M. Rocha, Nélson Isidoro, Manuela Pintado

Publikováno v: Antioxidants, Vol 9, Iss 8, p 715 (2020)

Fruit enzymatic browning (EB) inhibition continues to be a challenge in the Food Industry. This physiological disorder results mainly from the oxidation of natural phenolic compounds by polyphenoloxidase (PPO) and peroxidase (POX) leading to the form

Externí odkaz: https://doaj.org/article/ddb836edbb8b49f1a1a783f46996bddf

The war is a racket! The emergence of the libertarian discourse about world war I in the United States

Autor: Alexandre M. da Fonseca

Publikováno v: Janus.net, Vol 5, Iss 2, Pp 45-58 (2014)

"It is not a coincidence that the century of war coincided with the century of central banking,” wrote Ron Paul, the libertarian candidate "sensation" for the presidential elections in 2008 and 2012, in the book End the Fed. This discussion explore

Externí odkaz: https://doaj.org/article/6342584455d64b87b79b2b38b9de282e

The impact of plant-based coatings in 'ROCHA' pear preservation during cold storage

Autor: Sílvia M. Rocha, Nélson Isidoro, Manuela Pintado, Cindy Dias, Armando J. D. Silvestre, Alexandre M A Fonseca, Ana L. Amaro

Publikováno v: Foods
Foods, Vol 9, Iss 1299, p 1299 (2020)
Volume 9
Issue 9
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP

Although new storage technologies have been emerging in recent years, preservation of pear (Pyrus communis L.) remains a challenge for suppliers. Maintenance of desired organoleptic properties throughout cold storage using non-chemical strategies has

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::51d8c6c26cc71597025aa7df838bec3d
https://doi.org/10.3390/foods9091299

Highly complex substrates lead to dynamic bacterial community for polyhydroxyalkanoates production

Autor: Diogo Queirós, Paulo C. Lemos, Alexandre M A Fonseca, Luísa S. Serafim, Simona Rossetti

Publikováno v: Journal of industrial microbiology and biotechnology (Online) (2017). doi:10.1007/s10295-017-1951-y
info:cnr-pdr/source/autori:Queiros, Diogo; Fonseca, Alexandre; Rossetti, Simona; Serafim, Luisa S; Lemos, Paulo C/titolo:Highly complex substrates lead to dynamic bacterial community for polyhydroxyalkanoates production./doi:10.1007%2Fs10295-017-1951-y/rivista:Journal of industrial microbiology and biotechnology (Online)/anno:2017/pagina_da:/pagina_a:/intervallo_pagine:/volume

Mixed microbial cultures (MMC) and waste/surplus substrates, as hardwood spent sulfite liquor, are being used to decrease polyhydroxyalkanoates’ (PHA) production costs. The process involves two or three steps, being the selection step a crucial one

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5404f4a96d0e7a8f384b41bae0a3fc40
https://pubmed.ncbi.nlm.nih.gov/28497282