Zobrazeno 1 - 10
of 10
pro vyhledávání: '"André M. Lemos"'
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:
Food Chemistry. 325:126938
The present study evaluated the ability of Attenuated Total Reflectance - Mid-Infrared (ATR-MIR) spectroscopy combined with Partial Least Squares Discriminant Analysis (PLS-DA) to discriminate the origin and harvest year of 'Tempranillo' grape clones
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1e9708ee5d0ccd03629f8c06ec659eee
https://doi.org/10.1016/j.foodchem.2020.126938
https://doi.org/10.1016/j.foodchem.2020.126938
Publikováno v:
Scientia Horticulturae. 262:109096
Genetic improvement in grapevine (Vitis vinifera L.) is performed mainly through clonal selection processes. This procedure takes advantage of the intra-varietal genetic variability existing in ancient varieties. It focuses on the selection of the mo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::71c387f55bd87f7d055db81462153b89
https://doi.org/10.1016/j.scienta.2019.109096
https://doi.org/10.1016/j.scienta.2019.109096
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:
Food Control. 50:236-242
This study was developed in order to understand the possible intervention of Campylobacter spp. as etiological agent of necrotic lesions in poultry livers. This way, Campylobacter spp. was isolated from poultry livers with and without necrotic lesion
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::99d29a1786d43ef7edb479a55a696b7b
https://doi.org/10.1016/j.foodcont.2014.08.027
https://doi.org/10.1016/j.foodcont.2014.08.027
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
Autor:
André M. Lemos
Publikováno v:
CIÊNCIAVITAE
André M. Lemos
André M. Lemos
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::0877dffbbec18db1558e582ff686398d