Výsledky vyhledávání - "Anabela S.G. Costa"

Akademický článek

Almond cold-pressed oil by-product as ingredient for cookies with potential health benefits: Chemical and sensory evaluation

Autor: João C.M. Barreira, M. Antónia Nunes, Beatriz Vieira da Silva, Filipa B. Pimentel, Anabela S.G. Costa, M. Alvarez-Ortí, J.E. Pardo, M. Beatriz P.P. Oliveira

Publikováno v: Food Science and Human Wellness, Vol 8, Iss 3, Pp 292-298 (2019)

Nowadays, food security is a global concern and a great scientific challenge. Agro-industrial by-products can be used as potential ingredients of innovative food products, contributing to solve this societal demand. By-products of high specialty oils

Externí odkaz: https://doaj.org/article/37af43eb587643278bd67deaa7f0ce60

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Near Infrared (NIR) Spectroscopy as a Tool to Assess Blends Composition and Discriminate Antioxidant Activity of Olive Pomace Cultivars

Autor: Anabela S.G. Costa, Filip Reszczyński, M. Beatriz P.P. Oliveira, Ricardo N.M.J. Páscoa, M. Antónia Nunes, Rita C. Alves

Publikováno v: Waste and Biomass Valorization. 12:4901-4913

Currently, monovarietal olive oils are increasingly present on the market and generate large amounts of monovarietal olive pomaces. Considering the high production of this by-product and its bioactive content, it is essential to explore green, reliab

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::658c8663e434b54c7d3f2efb73c54f78
https://doi.org/10.1007/s12649-021-01386-1

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Influence of Olive Pomace Blending on Antioxidant Activity: Additive, Synergistic, and Antagonistic Effects

Autor: Maria Beatriz P.P. Oliveira, Anabela S.G. Costa, Rita C. Alves, Ricardo N.M.J. Páscoa, Filip Reszczyński, M. Antónia Nunes

Publikováno v: Molecules, Vol 26, Iss 169, p 169 (2021)
Molecules
Volume 26
Issue 1

Food innovation is moving rapidly and comprises new categories of food products and/or ingredients with a natural and ecological origin. Monocultivar olive pomaces, individually or combined, can be a source of natural bioactive compounds suitable for

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a8ff6aaee4ba7094a3fb5a93437be8d7
https://www.mdpi.com/1420-3049/26/1/169

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Exploring Gunnera tinctoria: From Nutritional and Anti-Tumoral Properties to Phytosome Development Following Structural Arrangement Based on Molecular Docking

Autor: Faezeh Fathi, Peyman Salehi, Anabela S.G. Costa, Rita C. Alves, Alireza Fathi, Nelson Andrade, Cláudia G. Silva, Maria Beatriz P.P. Oliveira, Fátima Martel, Ana I. G. Valadão, Samad Nejad Ebrahimi

Publikováno v: Molecules
Volume 26
Issue 19
Molecules, Vol 26, Iss 5935, p 5935 (2021)

Gunnera tinctoria, an underexplored invasive plant found in Azores, Portugal, was studied regarding its nutritional, antioxidant, and antitumoral properties. Higher antioxidant activity was found in baby leaves, followed by adult leaves and infloresc

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eb21663192eba2e0355a79b693383eef

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Whole or Defatted Sesame Seeds (Sesamum indicum L.)? The Effect of Cold Pressing on Oil and Cake Quality

Autor: Maria Antónia Nunes, Manuel Álvarez-Ortí, Susana Machado, Maria Beatriz P.P. Oliveira, Anabela S.G. Costa, Diana Melo, Rita C. Alves, José E. Pardo

Publikováno v: Foods
Volume 10
Issue 9
Foods, Vol 10, Iss 2108, p 2108 (2021)

Whole sesame seeds and sesame oil, which is obtained after cold pressing the seeds, are foodstuffs globally consumed due to their nutritional characteristics. The press cake that remains from the oil extraction process can be ground to form a defatte

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::277d071a23d35e98b79f52363481e24e

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Almond cold-pressed oil by-product as ingredient for cookies with potential health benefits: Chemical and sensory evaluation

Autor: Manuel Álvarez-Ortí, João C.M. Barreira, M. Beatriz P.P. Oliveira, Beatriz Silva, Anabela S.G. Costa, Filipa B. Pimentel, M. Antónia Nunes, José E. Pardo

Publikováno v: Food Science and Human Wellness, Vol 8, Iss 3, Pp 292-298 (2019)
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP

tNowadays, food security is a global concern and a great scientific challenge. Agro-industrial by-productscan be used as potential ingredients of innovative food products, contributing to solve this societaldemand. By-products of high specialty oils

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::78d2e8fae4564a91cd35934424f88377
https://doi.org/10.1016/j.fshw.2019.07.002

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Valorization of olive pomace by a green integrated approach applying sustainable extraction and membrane-assisted concentration

Autor: Svetlozar Velizarov, Anabela S.G. Costa, M. Beatriz P.P. Oliveira, M. Antónia Nunes, Sylwin Pawlowski, Rita C. Alves

Publikováno v: Science of The Total Environment. 652:40-47

Olive pomace is a semi-solid paste resulting from the two-phase olive oil production, being the most significant waste generated by this agro-industry. Olive pomace is reported as an environmental hazard due to its high content in phenolic compounds

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ee627fae3b9dd2556106d7774b54b6b8
https://doi.org/10.1016/j.scitotenv.2018.10.204

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Germination and Dehydration of Legumes: Effect on the Nutritional Composition, Bioactive Compounds and Antioxidant Activity of Andu and Mangalô Beans from Peru

Autor: Anabela S.G. Costa, Diana Pinto, Rita C. Alves, Antónia Maria Nunes, Maria Beatriz P. Porto Oliveira, Clicia Maria De Jesus Benevides

Publikováno v: Revista Virtual de Química. 11:1249-1264

As leguminosas sao importantes fontes de nutrientes e compostos bioativos. No entanto, o processamento previo ao seu consumo pode provocar alteracoes nesses compostos. O objetivo deste trabalho foi avaliar o efeito da germinacao e desidratacao nos co

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::1de4e40a36eaf6aff8c4895a30df8d83
https://doi.org/10.21577/1984-6835.20190086

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Morphological and Chemical Differentiation between Tunisian Populations of Pinus halepensis , Pinus brutia , and Pinus pinaster

Autor: M. Antónia Nunes, Mariem Khouja, Diana Melo, Chokri Messaoud, M. Beatriz P.P. Oliveira, Rita C. Alves, Anabela S.G. Costa, Abdelhamid Khaldi

Publikováno v: Chemistry & Biodiversity. 18

The lipid fraction of seeds from different pine species and populations was studied regarding total lipid content, fatty acid profile and vitamin E composition. The investigated seeds contained a high percentage of lipid (13.6 to 31.5 %). Lipid fract

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::883e483c168ced73c42cb3133a920ec7
https://doi.org/10.1002/cbdv.202100071

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Comprehensive Phenolic and Free Amino Acid Analysis of Rosemary Infusions: Influence on the Antioxidant Potential

Autor: Alejandro Cifuentes, Susana Machado, M. Beatriz P.P. Oliveira, Elena Ibáñez, Anabela S.G. Costa, Juliana Peixoto, Rita C. Alves, Gerardo Álvarez-Rivera

Publikováno v: Antioxidants
Digital.CSIC. Repositorio Institucional del CSIC
instname
Volume 10
Issue 3
Antioxidants, Vol 10, Iss 500, p 500 (2021)

This article belongs to the Special Issue Dietary Antioxidants in Mediterranean Diet.
The phenolics profile, free amino acids composition, and antioxidant potential of rosemary infusions were studied. Forty-four compounds belonging to nine diffe

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ec1c2783e22189d3e491eaf638eec1e9
https://pubmed.ncbi.nlm.nih.gov/33807074

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