Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Carlos Dias Pereira"'
Publikováno v:
Foods, Vol 13, Iss 16, p 2638 (2024)
Packaging for food products is particularly important to preserve product quality and shelf life. The most used materials for food packaging are plastic, glass, metal, and paper. Plastic films produced based on petroleum are widely used for packaging
Externí odkaz:
https://doaj.org/article/e8752a3160224593ac1a34309fedc7d0
Autor:
Lara Campos, Paulina Tuma, Tânia Silva, David Gomes, Carlos Dias Pereira, Marta H. F. Henriques
Publikováno v:
Foods, Vol 13, Iss 2, p 250 (2024)
The food industry is looking for substitutes for sucrose in food items due to the excessive consumption of products with added sugar and the demand for healthier products. Alternative natural sweeteners can help achieve this goal. Different types of
Externí odkaz:
https://doaj.org/article/f46fbcea335b48859f9a78e30422730f
Autor:
Tânia Silva, Arona Pires, David Gomes, Jorge Viegas, Susana Pereira-Dias, Manuela E. Pintado, Marta Henriques, Carlos Dias Pereira
Publikováno v:
Foods, Vol 12, Iss 2, p 331 (2023)
Small ruminant dairy products are common in some Mediterranean countries, in the Middle East and Africa, and can play a particular role in the development of rural areas. Butter has been the object of few research studies aimed at evaluating its pote
Externí odkaz:
https://doaj.org/article/20ae848ef86e4db0b6b0ef825382433b
Publikováno v:
Foods, Vol 11, Iss 24, p 4091 (2022)
Second cheese whey (SCW) is the by-product resulting from the manufacture of whey cheeses. In the present work, sheep (S) and goat (G) SCW concentrated by ultrafiltration (UF) were used in the production of ice creams. Concentrated liquid SCW samples
Externí odkaz:
https://doaj.org/article/f47b4d0104a54822b6d86f42d1061bee
Publikováno v:
Applied Sciences, Vol 11, Iss 14, p 6568 (2021)
The objective of this work was the use of goat and sheep liquid whey concentrates (LWCs) produced by ultrafiltration (UF) for the manufacturing of frozen yoghurts. In a first step, natural yoghurts using only goat’s and sheep’s LWCs as raw materi
Externí odkaz:
https://doaj.org/article/d7b8f79604e24ae6a94a75fb6739db3c
Autor:
Arona Figueroa Pires, Natalí Garcia Marnotes, Olga Díaz Rubio, Angel Cobos Garcia, Carlos Dias Pereira
Publikováno v:
Foods, Vol 10, Iss 5, p 1067 (2021)
The search for new food products that promote consumers health has always been of great interest. The dairy industry is perhaps the best example regarding the emergence of new products with claimed health benefits. Cheese whey (CW), the by-product re
Externí odkaz:
https://doaj.org/article/d518027d7b0e4e1194b566cb16315c77
Autor:
Ana Raquel Borges, Arona Figueiroa Pires, Natalí Garcia Marnotes, David Gama Gomes, Marta Fernandes Henriques, Carlos Dias Pereira
Publikováno v:
Foods, Vol 9, Iss 8, p 1020 (2020)
In the following study, three different dairy by-products, previously concentrated by ultrafiltration (UF), were used as ingredients in the production of reduced-fat (RF) washed curd cheeses in order to improve their characteristics. Conventional ful
Externí odkaz:
https://doaj.org/article/69480b24f2784ab19b98d3b01d2645a3
Autor:
Elizabeth Antônia Leonel de Moraes Martines, Andreia Dias de Almeida, Cinara Calvi Anic, Alberes Siqueira Cavalcanti, Alice Cristina Martins de Oliveira, Elen de Fátima Lago Barros Costa, Dilclidiane Fidelis Lira, Gilberto Francisco Alves de Melo, Ana Augusta Martins Machado, Francisca Keila de Freitas Amoêdo, Kenny de Souza Rocha, Railson do Carmo dos Santos, Reynerth Pereira da Costa, Carlos Dias Pereira, Marcelo Costa Cordeiro, Lucas Morais do Nascimento, Iago Deyvid Mendes da Silva, Victor Hugo Braga da Silva, Jaqueline Freire Diniz, Daniel Bezerra Lopes, Janelene Freire Diniz, Rúbia Darivanda da Silva Costa, Caroline Barroncas de Oliveira, Héctor José García Mendoza, Rodrigo Fernandes da Mota, Hamilton Cunha de Carvalho, Virgílio Bandeira do Nascimento Filho, Acleísia Tavares da Silva, Beatriz Freitas de Lima, Edilene dos Reis Pio, Karen Xavier Viana, Simone Souza Silva, Mário Jorge Colares Santana Júnior, Mateus de Souza Coelho Filho, Georgina Costa Gomes Filha, Maria Linéia Freire da Silva, Roberlan Melo da Silva
A obra traz reflexões em torno de várias temáticas, a partir de experiências de docentes da região amazônica em seus processos de desenvolvimento profissional, indo desde a formação inicial em uma licenciatura até a formação doutoral. Espe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b259e69b9edee80d432d9b06f6758087
https://doi.org/10.29327/5236807
https://doi.org/10.29327/5236807
Autor:
Margarida Faustino, Ana Sofia Salsinha, Lígia Pimentel, Rodriguez-Alcalá, L. M., Freitas, A. C., Ana Maria Gomes, Carlos Dias Pereira, Pintado, M.
Publikováno v:
Universidade Católica Portuguesa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::09f665bbec5c6fb85e56f44b9878fd57
https://ciencia.ucp.pt/en/publications/99b45ce9-8968-4dc6-927f-c18625b701c9
https://ciencia.ucp.pt/en/publications/99b45ce9-8968-4dc6-927f-c18625b701c9