Zobrazeno 1 - 10
of 30
pro vyhledávání: '"Anabela S G, Costa"'
Autor:
Diana Melo Ferreira, Bárbara C. C. Oliveira, Carla Barbosa, Anabela S. G. Costa, Maria Antónia Nunes, Maria Beatriz P. P. Oliveira, Rita C. Alves
Publikováno v:
Foods, Vol 13, Iss 18, p 2933 (2024)
The food industry is encouraged to develop new sustainable foodstuffs, and agri-food by-products can serve as valuable ingredients in these formulations. In this work, olive pomace (OP), a by-product of olive oil production, was incorporated as an in
Externí odkaz:
https://doaj.org/article/b35bce85835a48dcbcc2c588468a0220
Autor:
Hiba Bouzaid, Liliana Espírito Santo, Diana M. Ferreira, Susana Machado, Anabela S. G. Costa, Maria Inês Dias, Ricardo C. Calhelha, Lillian Barros, Oumaima Chater, Youssef Kandri Rodi, Faouzi Errachidi, Fouad Ouazzani Chahdi, Maria Beatriz P. P. Oliveira, Rita C. Alves
Publikováno v:
Molecules, Vol 29, Iss 15, p 3485 (2024)
Coriander, caraway, and mystical cumin are famous for their aromatic properties and widely used in Moroccan cuisine. The nutritional/phytochemical composition of their seeds (used for food flavoring and preservation) were compared. Their antioxidant,
Externí odkaz:
https://doaj.org/article/8f6dff25c5b24b11b8282b534f7e29b4
Autor:
Diana Melo Ferreira, Susana Machado, Liliana Espírito Santo, Anabela S. G. Costa, Floricuța Ranga, Maria Simona Chiș, Josman D. Palmeira, Maria Beatriz P. P. Oliveira, Rita C. Alves, Helena Ferreira
Publikováno v:
Fermentation, Vol 10, Iss 6, p 287 (2024)
Because olive pomace (the main by-product of olive oil production) is phytotoxic, new applications must be investigated to minimize its negative environmental impact. In this work, olive pomace was fermented for 4 and 32 days at room temperature, hav
Externí odkaz:
https://doaj.org/article/c4f9e4805e8c434fa2236920b49d46ef
Autor:
Ana F. Vinha, Anabela S. G. Costa, Filipa B. Pimentel, Liliana Espírito Santo, Carla Sousa, Marisa Freitas, Eduarda Fernandes, M. Beatriz P. P. Oliveira
Publikováno v:
Applied Sciences, Vol 14, Iss 8, p 3408 (2024)
Background: Baobab fruit is valued for its nutritional and medicinal benefits. Although it is acknowledged that baobab pulp is beneficial for health, studies that link its nutraceutical properties to the ability to eliminate reactive species (ROS and
Externí odkaz:
https://doaj.org/article/c1fe639696f1466397eb8ae93ee65097
Autor:
Ana F. Vinha, Anabela S. G. Costa, Liliana Espírito Santo, Diana M. Ferreira, Carla Sousa, Edgar Pinto, Agostinho Almeida, Maria Beatriz P. P. Oliveira
Publikováno v:
Plants, Vol 13, Iss 7, p 1009 (2024)
Background: Food waste is a global and growing problem that is gaining traction due to its environmental, ethical, social, and economic repercussions. Between 2022 and 2027, the worldwide papaya market is expected to have a huge increase, meaning a g
Externí odkaz:
https://doaj.org/article/f74f86ce4abd46b3927606ed33f8a390
Autor:
Juliana A. Barreto-Peixoto, Cláudia Silva, Anabela S. G. Costa, Gerardo Álvarez-Rivera, Alejandro Cifuentes, Elena Ibáñez, M. Beatriz P. P. Oliveira, Rita C. Alves, Fátima Martel, Nelson Andrade
Publikováno v:
Antioxidants, Vol 13, Iss 1, p 59 (2023)
Sweet cherry (Prunus avium L.) is among the most valued fruits due to its organoleptic properties and nutritional worth. Cherry stems are rich in bioactive compounds, known for their anti-inflammatory and antioxidant properties. Innumerable studies h
Externí odkaz:
https://doaj.org/article/fc4b4a73566448f08e2525bc765af557
Autor:
Bárbara C. C. Oliveira, Marlene Machado, Susana Machado, Anabela S. G. Costa, Sílvia Bessada, Rita C. Alves, Maria Beatriz P. P. Oliveira
Publikováno v:
Foods, Vol 12, Iss 16, p 3039 (2023)
Algae contain high-quality proteins, dietary fiber, minerals, and phenolic compounds, making them promising alternative ingredients. Since pasta is consumed worldwide, it can be an effective vehicle for incorporating algae. This study compares the nu
Externí odkaz:
https://doaj.org/article/00d2515968bc46d380a4dbf7bec82c23
Publikováno v:
Plants, Vol 12, Iss 16, p 2907 (2023)
Adapting our food production chain and increasing the flora and fauna’s livelihood in climate change-affected areas using Opuntia is not only theoretical but already exists in practice in many places. This cactus grows in unsuitable soil for most s
Externí odkaz:
https://doaj.org/article/f487e26479ec4639a9fc12a95c5a62ad
Autor:
Marlene Machado, Liliana Espírito Santo, Susana Machado, Joana C. Lobo, Anabela S. G. Costa, Maria Beatriz P. P. Oliveira, Helena Ferreira, Rita C. Alves
Publikováno v:
Foods, Vol 12, Iss 12, p 2354 (2023)
Processing the coffee cherry into roasted beans generates a large amount of by-products, which can negatively impact the environment. The aim of this study was to analyze the bioactive potential and chemical composition of different coffee by-product
Externí odkaz:
https://doaj.org/article/5619d4c6697f4b1289660eca1eb3ec1c
Autor:
Maria Manuela Sousa, Diana Melo Ferreira, Susana Machado, Joana C. Lobo, Anabela S. G. Costa, Josman D. Palmeira, Maria Antónia Nunes, Rita C. Alves, Helena Ferreira, Maria Beatriz P. P. Oliveira
Publikováno v:
Molecules, Vol 28, Iss 6, p 2876 (2023)
Olive pomace is a by-product from olive oil production that can be further processed to obtain olive pomace paste. In this work, the influence of different time/temperature binomials (65 °C/30 min; 77 °C/1 min; 88 °C/15 s; and 120 °C/20 min) on t
Externí odkaz:
https://doaj.org/article/4a284ce7490d4e53ac564a79cbd72950