Zobrazeno 1 - 10
of 33
pro vyhledávání: '"Ana M. Gomes"'
Autor:
Valter F. R. Martins, Marta Coelho, Manuela Machado, Eduardo Costa, Ana M. Gomes, Fátima Poças, Raul A. Sperotto, Elena Rosa-Martinez, Marta Vasconcelos, Manuela E. Pintado, Rui M. S. C. Morais, Alcina M. M. B. Morais
Publikováno v:
Foods, Vol 13, Iss 18, p 2938 (2024)
Fucus spp. seaweeds thrive in the cold temperate waters of the northern hemisphere, specifically in the littoral and sublittoral regions along rocky shorelines. Moreover, they are known to be a rich source of bioactive compounds. This study explored
Externí odkaz:
https://doaj.org/article/595ec7619ec343ad946c088d207288a9
Publikováno v:
Frontiers in Plant Science, Vol 15 (2024)
Legumes are essential to healthy agroecosystems, with a rich phytochemical content that impacts overall human and animal well-being and environmental sustainability. While these phytochemicals can have both positive and negative effects, legumes have
Externí odkaz:
https://doaj.org/article/88ac8651f3684a5f87952ae511e00dc9
Publikováno v:
Foods, Vol 13, Iss 11, p 1599 (2024)
Carotenoids, prominent lipid-soluble phytochemicals in the human diet, are responsible for vibrant colours in nature and play crucial roles in human health. While they are extensively studied for their antioxidant properties and contributions to vita
Externí odkaz:
https://doaj.org/article/a2eb0e69dfb94670ba6e55833a27c5d3
Publikováno v:
Food Chemistry Advances, Vol 2, Iss , Pp 100212- (2023)
Cow's and goat's fresh cheese (FC), two highly perishable dairy products, were stored under hyperbaric storage at room temperature (HS/RT, 50–100 MPa) and compared with refrigeration (RF, 4 °C), for 60 days.Under HS/RT (≥75 MPa), FCs presented a
Externí odkaz:
https://doaj.org/article/9a7e47390e8f4f588721c78b9be85727
Publikováno v:
Applied Food Research, Vol 2, Iss 2, Pp 100177- (2022)
In order to study the possible effect of several compressions and decompressions (C/D) cycles performed during hyperbaric storage (HS) in microbial behaviour, raw milk was stored under 75 MPa at room temperature (RT) for 31 days, under three differen
Externí odkaz:
https://doaj.org/article/3b94d975b3b84de691b362e8890ed6d3
Publikováno v:
Nutrients, Vol 15, Iss 10, p 2265 (2023)
Several epidemiologic studies have found that consuming fruits and vegetables lowers the risk of getting a variety of chronic illnesses, including several types of cancers, cardiovascular diseases (CVDs), and bowel diseases. Although there is still d
Externí odkaz:
https://doaj.org/article/7e2ab15842c2447f829f5e072cc70f55
Publikováno v:
Marine Drugs, Vol 20, Iss 12, p 737 (2022)
Nannochloropsis oculata is well-recognized as a potential microalgal source of valuable compounds such as polyunsaturated fatty acids, particularly, eicosapentaenoic acid (EPA). The content and profile of these lipids is highly dependent on the growt
Externí odkaz:
https://doaj.org/article/3315aa3e8f544e96a7562cfd6b7b059a
Autor:
Manuela Machado, Eduardo M. Costa, Sara Silva, Luís M. Rodriguez-Alcalá, Ana M. Gomes, Manuela Pintado
Publikováno v:
Molecules, Vol 27, Iss 15, p 4958 (2022)
In recent years, pomegranate oil has obtained more attention due to its content of conjugated linolenic acids and possible application in the prevention of many diseases. The purpose of this work was to evaluate the potential ability of pomegranate o
Externí odkaz:
https://doaj.org/article/5365d90b68274f53862a24df96a6aef9
Publikováno v:
MethodsX, Vol 2, Iss C, Pp 475-484 (2015)
Despite their important role in tissues, fluids and foods, the analysis of non-esterified fatty acids (NEFA) as methyl esters (NEFAME) is performed using expensive, cumbersome and time-consuming procedures that needs of isolation, fractionation and d
Externí odkaz:
https://doaj.org/article/4a2dfd66e41e4cbfa4a53418a454c042
Publikováno v:
Molecules, Vol 22, Iss 9, p 1545 (2017)
Fish skins constitute an important fraction of the enormous amount of wastes produced by the fish processing industry, part of which may be valorized through the extraction of gelatins. This research exploited the extraction and characterization of g
Externí odkaz:
https://doaj.org/article/03ad4250ef714b35979262616683c309