Zobrazeno 1 - 10
of 23
pro vyhledávání: '"Andrea C. Galvis-Sánchez"'
Autor:
Andrea C. Galvis-Sánchez, Maria Cidália R. Castro, Hiléia K.S. Souza, Krzysztof Biernacki, Maria P. Gonçalves
Publikováno v:
Food Hydrocolloids. 82:478-489
There is a worldwide interest in replacing oil-based synthetic plastics by biodegradable and nontoxic materials in food packaging. In this context, chitosan (Chit), and Natural Deep Eutectic Solvents (NADESs) prepared from cheap raw materials seem to
Autor:
Andrea C. Galvis-Sánchez, A. Carvalho, Joana F. Fundo, Ana Raquel Madureira, Cristina L. M. Silva, Gabriel Feio, Mafalda A. C. Quintas
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
Fresh-cut fruit is an important segment in fruit market due to the increasing demand for healthy/convenient foods. However, processing promotes a decrease in fruits stability with faster physiological and microbiological deteriorations. Food stabilit
Autor:
Ana M.M. Sousa, Maria P. Gonçalves, Andrea C. Galvis-Sánchez, Loic Hilliou, Hiléia K.S. Souza
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
Supplementary information available at: http://www.rsc.org/suppdata/c5/gc/c5gc02231b/c5gc02231b1.pdf
A eutectic mixture of choline chloride (ChCl) and citric acid (CA) was successfully used for the preparation of chitosan (Chit) bio-films by the
A eutectic mixture of choline chloride (ChCl) and citric acid (CA) was successfully used for the preparation of chitosan (Chit) bio-films by the
The perception of the “naturalness” and the functional benefits of juice consumption is increasing around the world; in this scenario fruit juice processors need to make an effort to provide all the benefits of the fruits into a juice. Apple, pea
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::60874df062a99d778d9a6ee2b86ed6ee
https://doi.org/10.1016/b978-0-12-802230-6.00005-9
https://doi.org/10.1016/b978-0-12-802230-6.00005-9
Autor:
Ahmad Adnan, Erdal Ağçam, Sumia Akram, Asiye Akyıldız, Aline Alberti, Tânia G. Albuquerque, Vitor D. Alves, Sangamithra Asokapandian, Pedro E.D. Augusto, Sachitha A. Baduge, Francisco J. Barba, Koracha Basavaraj, Ayşe H. Baysal, Andrew Cannavan, Helena S. Costa, Marcelo Cristianini, Patrick J. Cullen, Florina Danalache, Ivonne Delgadillo, Rada Dinkova, Yash Dixit, Ricardo V. Duarte, Burcu Dündar, Anna Dzimitrowicz, Ana Lucia Fernandes Pereira, Liliana G. Fidalgo, Andrea C. Galvis-Sánchez, Carlos Álvarez García, Marco Garcia-Vaquero, Rita S. Inácio, Tanveer ul Islam, Piotr Jamroz, Zora Jandrić, Dominika Jedryczko, Ratish Ramanan Kalaiselvan, Nazia Kanwal, Kevin M. Keener, Jeong Un Kim, Sun-Hyoung Kim, Mohamed Koubaa, Danijela Bursać Kovačević, Iychettira Machaiah Mandappa, Haravey Krishnan Manonmani, Ana B. Martin-Diana, Laura Massini, Paulina Mata, Rajeshwar S. Matche, Kiril Mihalev, David Millan-Sango, Margarida Moldão-Martins, Plamen Mollov, Silvia A. Moreira, Muhammad Mushtaq, Kasiviswanathan Muthukumarappan, Rabia Naz, Pradeep S. Negi, Alessandro Nogueira, Colm P. O’Donnell, Carl O’Sullivan, M. Beatriz P.P. Oliveira, Arti Pandey, Bhavya Panikuttira, Shashi Kishor Pankaj, Jiyong Park, Suganya Periasamy, Pawel Pohl, Akanksha Priyadarshini, Anushree Priyadarshini, Predrag Putnik, Rui P. Queirós, Gaurav Rajauria, Mahendran Radhakrishnan, Navin K. Rastogi, Daniel Rico, Sueli Rodrigues, Shahin Roohinejad, Beatriz de Cássia Martins Salomão, Mauro D. Santos, Jorge A. Saraiva, Hafiz Muhammad Shahbaz, Vasil Shikov, Mafalda A. Silva, Anandakumar Sugumar, Gabriela John Swamy, Anna Szymczycha-Madeja, Aisha Tahir, Brijesh K. Tiwari, Uma Tiwari, Alline A.L. Tribst, Vasilis P. Valdramidis, Juliana Vinholes, Maja Welna, Yvonne V. Yuan, Acácio A.F. Zielinski
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5aeb5837e67fb1d5be84672d2a167928
https://doi.org/10.1016/b978-0-12-802230-6.00044-8
https://doi.org/10.1016/b978-0-12-802230-6.00044-8
Autor:
Andrea C. Galvis-Sánchez, Rocha, Ada
Contemporaneous dietary patterns could be best described as in need of improvement. Obesity, diabetes and metabolic syndrome prevalence increased dramatically in the recent years likely due to unbalanced dietary patterns and sedentary lifestyle. Epid
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______1406::bb9167c2c36e8f0d034788116103f996
https://repositorio-aberto.up.pt/handle/10216/87016
https://repositorio-aberto.up.pt/handle/10216/87016
Autor:
Andrea C. Galvis-Sánchez, Raquel B. R. Mesquita, Inês C. Santos, António O. S. S. Rangel, Ivonne Delgadillo
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
Salt-cured codfish represents an ancient process of preservation but requires the rehydration of the codfish with the correspondent salt removal. This work describes the development of a sequential injection system for the on-line turbidimetric deter
Autor:
António O. S. S. Rangel, Ivonne Delgadillo, Andrea C. Galvis-Sánchez, Ana Portela, Ildikó V. Tóth
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
In order to adapt to the market trends that are moving towards ready-to-use products cod fish industry is including into their industrial operations as the desalting step. The desalting process is a high cost and time demanding operation. The optimiz
Autor:
Ivonne Delgadillo, Joana Martins, António S. Barros, Alexandra Nunes, Andrea C. Galvis-Sánchez
Publikováno v:
Sensing and Instrumentation for Food Quality and Safety. 3:187-191
Olive oil characteristics are directly related to olive quality. Information about olive quality is of paramount importance to olive and olive oil producers, in order to establish its price. Real-time characterization of the olives avoids mixtures of
Publikováno v:
Food Additives & Contaminants. 24:1299-1305
A method of screening sultanas for ochratoxin A (OTA) contamination, using mid-infrared spectroscopy/Golden Gate single-reflection ATR (attenuated total reflection), is described. The main spectral characteristics of sultanas from different sources w