Zobrazeno 1 - 10
of 67
pro vyhledávání: '"Cláudia P. Passos"'
Autor:
Marlene Machado, Miguel F. Galrinho, Cláudia P. Passos, Liliana Espírito Santo, Maria Simona Chiș, Floricuța Ranga, Hélder Puga, Josman Palmeira, Manuel A. Coimbra, M. Beatriz P.P. Oliveira, Helena Ferreira, Rita C. Alves
Publikováno v:
Journal of Functional Foods, Vol 120, Iss , Pp 106378- (2024)
Prebiotic demand is increasing due to growing concerns about human gut health and well-being. Recently, agri-food by-products have been explored as a potential source of prebiotic ingredients. This study analysed the chemical composition of a freeze-
Externí odkaz:
https://doaj.org/article/afe475ddf3e24eb289007ed6836809be
Publikováno v:
Foods, Vol 12, Iss 24, p 4443 (2023)
The raspberry (Rubus idaeus L.) is a soft red fruit consumed worldwide due to its bitter-sweet taste and phenolics-associated health benefits. During plant dormancy, raspberry fruits are discarded. However, this work hypothesised that these fruits ha
Externí odkaz:
https://doaj.org/article/52cadc27c87c43b99f2adee5c8538dd6
Autor:
Sara A. Valente, Guido R. Lopes, Isabel Ferreira, Miguel F. Galrinho, Margarida Almeida, Paula Ferreira, Maria T. Cruz, Manuel A. Coimbra, Cláudia P. Passos
Publikováno v:
Pharmaceutics, Vol 15, Iss 4, p 1213 (2023)
Non-invasive routes for insulin delivery are emerging as alternatives to currently painful subcutaneous injections. For pulmonary delivery, formulations may be in powdered particle form, using carriers such as polysaccharides to stabilise the active
Externí odkaz:
https://doaj.org/article/c32fd5f45cb841a5a7ecde8f01ccb8eb
Autor:
Sílvia Petronilho, Joana Navega, Carla Pereira, Adelaide Almeida, João Siopa, Fernando M. Nunes, Manuel A. Coimbra, Cláudia P. Passos
Publikováno v:
Foods, Vol 12, Iss 1, p 134 (2022)
Instant chicory is a caffeine-free brew worldwide consumed as a coffee substitute. Like coffee grounds processing, chicory roots suffer a roasting process, which may lead to the formation of high-molecular weight nitrogen-brown compounds, the melanoi
Externí odkaz:
https://doaj.org/article/f91b4465e6e5402884ef75ed7c499ea4
Autor:
Cláudia P. Passos, Sílvia Petronilho, António F. Serôdio, Andreia C. M. Neto, Dylan Torres, Alisa Rudnitskaya, Cláudia Nunes, Kristína Kukurová, Zuzana Ciesarová, Sílvia M. Rocha, Manuel A. Coimbra
Publikováno v:
Foods, Vol 10, Iss 9, p 2183 (2021)
Acrylamide (AA) is a food contaminant in thermally processed products that is object of tight control. A simple and easy-to-apply methodology for routine monitoring of AA levels in food products could allow producers to be players in the control of t
Externí odkaz:
https://doaj.org/article/ba92deb24cdd404e86b374650fc389f7
Publikováno v:
Data in Brief, Vol 24, Iss , Pp - (2019)
The data presented here are related to the research paper entitled “Structural features of spent coffee grounds water-soluble polysaccharides: towards tailor-made microwave assisted extractions” [1]. Microwave assisted extraction conditions were
Externí odkaz:
https://doaj.org/article/23a2a51fe23a42288cb99b1d525bcbcb
Publikováno v:
Foods, Vol 10, Iss 3, p 683 (2021)
The coffee industry generates a wide variety of by-products derived from green coffee processing (pulp, mucilage, parchment, and husk) and roasting (silverskin and spent coffee grounds). All these fractions are simply discarded, despite their high po
Externí odkaz:
https://doaj.org/article/77010d475a2d457982d44fbaaf07763c
Autor:
Cláudia P. Passos, Rita M. Costa, Sónia S. Ferreira, Guido R. Lopes, Maria T. Cruz, Manuel A. Coimbra
Publikováno v:
Foods, Vol 10, Iss 2, p 378 (2021)
Coffee brews have High Molecular Weight (HMW) compounds with described immunostimulatory activity, namely polysaccharides and melanoidins. Melanoidins are formed during roasting and are modified during brews technological processing. In addition, bre
Externí odkaz:
https://doaj.org/article/000e1ff64b804b529e1cbb6dfc2da38d
Autor:
Pedro A. R. Fernandes, Sónia S. Ferreira, Rita Bastos, Isabel Ferreira, Maria T. Cruz, António Pinto, Elisabete Coelho, Cláudia P. Passos, Manuel A. Coimbra, Susana M. Cardoso, Dulcineia F. Wessel
Publikováno v:
Antioxidants, Vol 8, Iss 6, p 189 (2019)
Apple pomace is a by-product of apple processing industries with low value and thus frequent disposal, although with valuable compounds. Acidified hot water extraction has been suggested as a clean, feasible, and easy approach for the recovery of pol
Externí odkaz:
https://doaj.org/article/06d1bf63eb9246aab979867d7ee2779d
Autor:
João F. Mano, Sol Han, Insung S. Choi, Sang Yeong Han, Jeongyeon Seo, Eunhye K. Kang, Ji Yup Kim, Hojae Lee, Cláudia P. Passos, Ji Hun Park, Manuel A. Coimbra, Seulbi Kim
Publikováno v:
ChemNanoMat. 6:379-385
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f0d46d79a1559396ea96fb502a761fe4
https://doi.org/10.1002/cnma.202000004
https://doi.org/10.1002/cnma.202000004