Zobrazeno 1 - 10
of 215
pro vyhledávání: '"Ana Sanches-Silva"'
Autor:
Ana Rita Soares Mateus, Sílvia Cruz Barros, Sandra Mariño Cortegoso, Raquel Sendón, Letrícia Barbosa-Pereira, Khaoula Khwaldia, Gianpiero Pataro, Giovanna Ferrari, Marion Breniaux, Remy Ghidossi, Angelina Pena, Ana Sanches-Silva
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101718- (2024)
Sweet cherry pits, date seeds, and grape seeds are abundant fruit by-products in the Mediterranean region. Assessing their antioxidant capacity is crucial for their valorization. Grape and date seeds exhibited higher concentrations of total phenolic
Externí odkaz:
https://doaj.org/article/02a8752d185e48989f9a5bacf8b42271
Autor:
Ana Rita Soares Mateus, Carmo Serrano, Carina Almeida, Andreia Soares, Violeta Rolim Lopes, Ana Sanches-Silva
Publikováno v:
Applied Sciences, Vol 14, Iss 19, p 8924 (2024)
Oregano (Origanum vulgare L.) and thyme (Thymus mastichina L.) are popular aromatic plants used in the culinary sphere and are known for their antioxidant capacity. This study investigates the variability in the antioxidant capacity and phenolic prof
Externí odkaz:
https://doaj.org/article/e275d0792817411393c40858978f1369
Autor:
Ana Rita Soares Mateus, João David Teixeira, Sílvia Cruz Barros, Carina Almeida, Sónia Silva, Ana Sanches-Silva
Publikováno v:
Molecules, Vol 29, Iss 15, p 3533 (2024)
Citrus medica L. is a traditional citrus fruit that is rich in bioactive compounds and has the potential to be used as a natural source of food additives. This study aims to evaluate the antioxidant capacity and characterize the phenolic compounds pr
Externí odkaz:
https://doaj.org/article/8237dba484ff4670a21db220bcafb9b0
Autor:
Ana A. Escárcega-Galaz, Dalia I. Sánchez-Machado, Jaime López-Cervantes, Ana Sanches-Silva, Tomás J. Madera-Santana, Perfecto Paseiro-Losada
Publikováno v:
Data in Brief, Vol 21, Iss , Pp 473-479 (2018)
This set of raw and analyzed data are complement to the research article that is titled “Mechanical, structural and physical aspects of chitosan-based films as antimicrobial dressings” (Escárcega-Galaz et al., 2018) [1]. The mechanical, structur
Externí odkaz:
https://doaj.org/article/b13c736582d4441f8bb211fac0b78b52
Autor:
João Reboleira, Rui Ganhão, Susana Mendes, Pedro Adão, Mariana Andrade, Fernanda Vilarinho, Ana Sanches-Silva, Dora Sousa, Artur Mateus, Susana Bernardino
Publikováno v:
Molecules, Vol 25, Iss 18, p 4060 (2020)
Incorporation of antioxidant agents in edible films and packages often relies in the usage of essential oils and other concentrated hydrophobic liquids, with reliable increases in antimicrobial and antioxidant activities of the overall composite, but
Externí odkaz:
https://doaj.org/article/2c7f753c2f74433c9fda1fd2b7035a46
Publikováno v:
Foods, Vol 8, Iss 9, p 387 (2019)
Active packaging aims to prolong food’s shelf-life by directly interacting with the packaged food. This type of packaging is characterized by having the active agent incorporated into the package polymer, such as antioxidant additives, that will gr
Externí odkaz:
https://doaj.org/article/220036cd84be4f29a672a896c4d03647
Autor:
Rosa Direito, Catarina Reis, Luís Roque, Margarida Gonçalves, Ana Sanches-Silva, Maria Manuela Gaspar, Rui Pinto, João Rocha, Bruno Sepodes, Maria Rosário Bronze, Maria Eduardo Figueira
Publikováno v:
Pharmaceutics, Vol 11, Iss 6, p 296 (2019)
Persimmon (Diospyros kaki L.), a fruit rich in phenolic compounds (PCs), has been considered effective in mitigating oxidative damage induced by an excess of reactive oxygen species. Due to large molecular weight and intrinsic instability in some phy
Externí odkaz:
https://doaj.org/article/335d04d85793482fbe284158a0c26e42
Autor:
Seyed Mohammad Nabavi, Seyed Fazel Nabavi, Monica Rosa Loizzo, Rosa Tundis, K. Pandima Devi, Ana Sanches Silva
INTRODUCTION This reference is a detailed guide to the world of food additives commonly used in the food processing and manufacturing industry. Edited by experts in the field, invited scholars enrich the book with relevant chapter contributions. Chap
Autor:
Cássia H. Barbosa, Mariana A. Andrade, Fernanda Vilarinho, Ana Luísa Fernando, Ana Sanches Silva
Publikováno v:
Encyclopedia, Vol 1, Iss 2, Pp 360-370 (2021)
Active edible packaging is a food packaging made of comestible bioproducts and active compounds that interacts with the food. The bioproducts, usually biopolymers, must be recognized as safe and with characteristics to be consumed by humans—comesti
Externí odkaz:
https://doaj.org/article/ef1397c370b14e79849ed51fa7392447
Autor:
Liliana Fernandes, Henrique Ribeiro, Ana Oliveira, Ana Sanches Silva, Andreia Freitas, Mariana Henriques, Maria Elisa Rodrigues
Publikováno v:
Journal of Traditional and Complementary Medicine, Vol 11, Iss 2, Pp 130-136 (2021)
Background and aim: Honey has been recognized worldwide for its antioxidant, anti-tumor, anti-inflammatory and antimicrobial properties. Among them, the antifungal properties associated to honey make it an attractive alternative treatment for Candida
Externí odkaz:
https://doaj.org/article/938c1bf66c63495da5f6fa610c6c237a