Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Ana S. Abraão"'
Autor:
Raúl Domínguez-Perles, Irene Gouvinhas, Ana Barros, Amélia Silva, MANYOU YU, Ana S. Abraão, Luis Ferreira
Publikováno v:
Foods
Volume 12
Issue 5
Pages: 973
Volume 12
Issue 5
Pages: 973
In recent times, less-known fruit species have increasingly attracted worldwide attention and their health benefits are at the forefront. The fruits of plants from the genus Prunus are good sources of nutrients due to their economic, agronomic, and h
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0972037910a5f5d62e3b2c3826c394c4
https://doi.org/10.3390/foods12050973
https://doi.org/10.3390/foods12050973
Autor:
Luís Carlos de Souza Ferreira, Miguel Rodrigues, Eduardo Rosa, Nelson Machado, Raúl Domínguez-Perles, Ana S. Abraão, Valdemar Carnide, Ana Barros
Publikováno v:
Journal of Food Composition and Analysis. 53:69-76
Biodiversity of cowpea, along with the interesting agricultural and nutritional properties, has encouraged research with local landraces of Portugal. This work deals with the composition of dry beans of cowpea from 28 different Portuguese cultivars c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2fe3153196241a7ed2ef8d3b8780e2bd
https://doi.org/10.1016/j.jfca.2016.09.006
https://doi.org/10.1016/j.jfca.2016.09.006
Publikováno v:
Journal of Texture Studies. 47:239-252
Candied fruits produced with healthier ingredients for obtaining low glycemic index, low energy and/or dietary fiber enriched products were develop by substituting the traditionally used osmotic dehydration sugars sucrose and glucose by fructose, sor
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b663492f0f98cfdb60404562ec8acd19
https://doi.org/10.1111/jtxs.12177
https://doi.org/10.1111/jtxs.12177
Publikováno v:
Journal of Food Processing. 2015:1-14
Sucrose is the main sugar used in jams preparation; however his excessive consumption has been related to several diseases; therefore its replacement by alternative sweeteners is an attractive solution. Nonetheless, substitution of sucrose in jam’s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9b75fc7ff45c966eb891e1947d328d4e
https://doi.org/10.1155/2015/749740
https://doi.org/10.1155/2015/749740
Publikováno v:
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Chestnut starch ( Castanea sativa Mill) gels from two cultivars, Longal and Lada, showed different mechanical and rheological properties, being dependent on aging temperature. Gels were more elastic at 5 °C evidenced by the higher intensity of relax
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::53e23e2696dd9c8fac0c963e58d1a0e2
https://doi.org/10.1016/j.foodhyd.2015.05.021
https://doi.org/10.1016/j.foodhyd.2015.05.021
Publikováno v:
Carbohydrate Polymers. 94:594-602
Starch isolation methods can change their physico-chemical and functional characteristics hindering the establishment of a starch-food functionality relation. A simple high yield and soft isolation method was applied for chestnut (Castanea sativa Mil
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::af5183fc9d09ba8c3d02ab33e5c4dc98
https://doi.org/10.1016/j.carbpol.2012.12.060
https://doi.org/10.1016/j.carbpol.2012.12.060
Publikováno v:
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Sucrose is the main sugar used in jams preparation; however his excessive consumption has been related to several diseases; therefore its replacement by alternative sweeteners is an attractive solution. Nonetheless, substitution of sucrose in jam’s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::1c5579873e9fd2acea8a6f1e3b35d258
Publikováno v:
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
The influence of osmotic dehydration process parameters on the efficiency of water loss and sucrose gain of pumpkins and the influence on the quality of the final product are essential for production of superior quality candied pumpkins. Mass transfe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0b43bb5b63814b9d595646db62260b66