Zobrazeno 1 - 10
of 12
pro vyhledávání: '"Barbara Quarta"'
Autor:
Kerolyn Garcia, Liliana Rodrigues, Grażyna Busse, Luís Midão, Mariana Sousa, Madara Irbe, Isabella Karnikowski, Marta Almada, Inês Dias, Daniel Heery, Rachel Hardy, Barbara Quarta, Maria Poulain, Mariola Bertram, Margô Karnikowski, Elísio Costa
Publikováno v:
Egitania Sciencia. :9-31
Digital illiteracy has been identified as an important indicator that impacts the quality of life of older adults. This work aims to analyze the impact of three different educational approaches (intergenerational, peer-to-peer and online) on older ad
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c5e49f497566aa2e84a5cf9cf18c62ce
https://doi.org/10.46691/es.vi.53
https://doi.org/10.46691/es.vi.53
Autor:
Liliana Rodrigues, Rachel Hardy, Kerolyn Ramos Garcia, Maria Magdalena Poulain, Barbara Quarta, Inês Dias, Marta Almada, Elísio Costa, Mariola Bertram, Cindy Christensen, Daniel Heery, Leonardo Costa Pereira, Luís Midão, Madara Mara Irbe, Margô Gomes de Oliveira Karnikowski, Grażyna Busse
Publikováno v:
Educational Gerontology. 47:196-206
The COVID-19 pandemic has affected the global population, not only in terms of health, but also in the economic, psychosocial, and educational domains. Information and communication technologies (I...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3ff417b8d2a58ddb6441057b32910568
https://doi.org/10.1080/03601277.2021.1905216
https://doi.org/10.1080/03601277.2021.1905216
Publikováno v:
EDULEARN Proceedings.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0ecf9826c765aeb85160802ac3823dba
https://doi.org/10.21125/edulearn.2018.2692
https://doi.org/10.21125/edulearn.2018.2692
Publikováno v:
Innovative Food Science & Emerging Technologies. 10:500-505
UV-C light exposure caused the inactivation of pectin lyases from Aspergillus japonicus and pectate lyase from apple under non-thermal conditions. Samples exposed to 20 W m− 2 UV-C light showed DL values, defined as the time needed for 90% enzyme a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7ed7aeaccf921708c742332391db34a3
https://doi.org/10.1016/j.ifset.2009.06.002
https://doi.org/10.1016/j.ifset.2009.06.002
The influence of palm oil replacement with a monoglyceride-palm oil-water gel (hydrogel) on physical properties and acrylamide content of a low fat short dough pastry was studied. The effect of the incorporation of the hydrogel was monitored during s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c73a9222e909ce2a77a354a2ad485782
http://hdl.handle.net/11390/881102
http://hdl.handle.net/11390/881102
Autor:
Barbara Quarta, Monica Anese
The possibility of removing 5-hydroxymethylfurfural (HMF) and furfural from roasted coffee by application of vacuum treatments was studied. In particular, different combinations of pressure and time were used. Results showed that the vacuum treatment
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::95d25425d97aa6f9a5785fa2b5cbb52a
http://hdl.handle.net/11390/865120
http://hdl.handle.net/11390/865120
The influence of the matrix composition and structure on the capacity of asparaginase to reduce acrylamide formation in biscuits was studied. In particular, formulations differing for water (10 to 20% on total weight) and fat (0 to 15% on total weigh
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9a21319095d0a45b40947698e3da9edd
http://hdl.handle.net/11390/879424
http://hdl.handle.net/11390/879424
Publikováno v:
Articles
The influence of asparaginase on acrylamide formation, as well as colour development, in short dough biscuits was studied. In particular, asparaginase concentration, incubation time and temperature were changed according to an experimental design. As
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::25e0946af5cae7bb7088bd97b3098dcb
http://hdl.handle.net/11390/696842
http://hdl.handle.net/11390/696842
It is nowadays well known that heating, which is carried out to improve the hygienic, sensory and nutritional properties of foods, can be also responsible for the development of acrylamide. Acrylamide levels between a few ppb and in excess of 1000 pp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::39e7f943503b5d7c51aa85408cb233e0
http://hdl.handle.net/11390/697329
http://hdl.handle.net/11390/697329
The effect of UV-C and visible light on the enzyme polyphenoloxidase was studied in model systems and food. Enzyme inactivation under non thermal conditions was achieved following both UV-C and visible light exposure. UV-C light promoted enzyme inact
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::99e3d2e323222ca88677533e51b41d02
http://hdl.handle.net/11390/864883
http://hdl.handle.net/11390/864883