Zobrazeno 1 - 10
of 43
pro vyhledávání: '"Ana Cristina Agulheiro‐Santos"'
Autor:
Sara Ricardo-Rodrigues, Maria Inês Rouxinol, Ana Cristina Agulheiro-Santos, Maria Eduarda Potes, Marta Laranjo, Miguel Elias
Publikováno v:
Applied Biosciences, Vol 3, Iss 1, Pp 87-101 (2024)
Consumers are looking for safer and more natural food options that are produced through natural methods without using synthetic preservatives. They also desire extended shelf life for their food products. Several medicinal and aromatic plants species
Externí odkaz:
https://doaj.org/article/dcbbd690293942aab5cab72154f07392
Publikováno v:
Frontiers in Nutrition, Vol 11 (2024)
Externí odkaz:
https://doaj.org/article/bcc43facaa764d3c9d0f815b5c4df009
Autor:
Igor Dias, Marta Laranjo, Maria Eduarda Potes, Ana Cristina Agulheiro-Santos, Sara Ricardo-Rodrigues, Maria João Fraqueza, Margarida Oliveira, Miguel Elias
Publikováno v:
Fermentation, Vol 8, Iss 2, p 49 (2022)
Paio do Alentejo (PA) is one of the most popular dry-fermented sausages in Portugal. The aim of the present work was to evaluate the effect of a high concentration of starter cultures with an extended fermentation step on the safety and quality of PA
Externí odkaz:
https://doaj.org/article/54308d3449d141fd83eafde286516e15
Autor:
Teresa Barreneche, María Cárcamo de la Concepción, Marine Blouin-Delmas, Matthew Ordidge, Hilde Nybom, Gunars Lacis, Daina Feldmane, Jiri Sedlak, Mekjell Meland, Hedi Kaldmäe, Kersti Kahu, Zsuzsanna Békefi, Sanda Stanivuković, Gordana Đurić, Monika Höfer, Martin Galik, Elisabeth Schüller, Andreas Spornberger, Sorina Sirbu, Pavlina Drogoudi, Ana Cristina Agulheiro-Santos, Ossama Kodad, Aleš Vokurka, Marc Lateur, Felicidad Fernández Fernández, Daniela Giovannini, José Quero-García
Publikováno v:
Plants, Vol 10, Iss 10, p 1983 (2021)
Sweet cherry (Prunus avium L.) is a temperate fruit species whose production might be highly impacted by climate change in the near future. Diversity of plant material could be an option to mitigate these climate risks by enabling producers to have n
Externí odkaz:
https://doaj.org/article/a0157121bc2644a081586c807db2ab80
Autor:
Igor Dias, Marta Laranjo, Maria Eduarda Potes, Ana Cristina Agulheiro-Santos, Sara Ricardo-Rodrigues, Ana Rita Fialho, Joana Véstia, Maria João Fraqueza, Margarida Oliveira, Miguel Elias
Publikováno v:
Microorganisms, Vol 8, Iss 5, p 686 (2020)
Traditional smoked fermented sausages are highly appreciated in Portugal and are mostly manufactured according to traditional procedures. The aim of the present work was to evaluate the effect of autochthonous starter cultures on the safety and quali
Externí odkaz:
https://doaj.org/article/4b92a881474a4597a4a63d57beac1715
Autor:
Miguel Elias, Marta Laranjo, Maria Eduarda Potes, Ana Cristina Agulheiro-Santos, Maria José Fernandes, Raquel Garcia, Maria João Fraqueza
Publikováno v:
Foods, Vol 9, Iss 5, p 554 (2020)
Catalão is a Portuguese dry-cured traditional sausage, highly appreciated for its distinctive sensory properties. The aim of this study was to evaluate the impact of a 25% salt reduction on Catalão manufactured with either purebred Alentejano (Al)
Externí odkaz:
https://doaj.org/article/65c697eae96c4ca58cae921df0f09c93
Autor:
Maria João Fraqueza, Marta Laranjo, Susana Alves, Maria Helena Fernandes, Ana Cristina Agulheiro-Santos, Maria José Fernandes, Maria Eduarda Potes, Miguel Elias
Publikováno v:
Foods, Vol 9, Iss 1, p 91 (2020)
The manufacturing of dry-cured meat products usually includes a smoking step. Polycyclic aromatic hydrocarbons (PAHs) are potentially carcinogenic chemical compounds that may result from smoking. The aim of the present study was to optimize the smoki
Externí odkaz:
https://doaj.org/article/53ac7e25cad447af85e189c5b6d717b9
Publikováno v:
Journal of Ecological Engineering, Vol 22, Iss 5, Pp 249-257 (2021)
Nowadays there is a search for new alternatives to replace harsh and expensive chemical methods to wastewater treatments. The common methods include the usage of chemicals that negatively affect the environment and the human health. The cladodes of O
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::147a3d2d9ec572aecce94abb68ec68fc
http://www.jeeng.net/Evaluation-of-the-Potential-of-Opuntia-Ficus-Indica-Cladodes-as-a-Natural-Flocculant,135959,0,2.html
http://www.jeeng.net/Evaluation-of-the-Potential-of-Opuntia-Ficus-Indica-Cladodes-as-a-Natural-Flocculant,135959,0,2.html
Publikováno v:
Journal of the science of food and agricultureREFERENCES. 103(2)
Sweet cherry (Prunus avium L.) is a highly valued fruit, whose quality can be evaluated using several objective methodologies, such as calibre, colour, texture, soluble solids content (SSC), titratable acidity (TA), as well as maturity indexes. Funct
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::310c1e106ca851236457a85c3a5f9a69
https://pubmed.ncbi.nlm.nih.gov/35870155
https://pubmed.ncbi.nlm.nih.gov/35870155
Publikováno v:
Grapes and Wine ISBN: 9781839696411
Grapes and Wine
Grapes and Wine
Table grapes are fruits intended for fresh human consumption due to their sensory attributes and nutritional value. The objective of this chapter is to review the existing knowledge about table grapes, including a description of different varieties,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5e0c63be4e1b4bbce842d441f6120899
https://doi.org/10.5772/intechopen.99986
https://doi.org/10.5772/intechopen.99986
