Zobrazeno 1 - 10
of 3 097
pro vyhledávání: '"Engenharia e Tecnologia::Outras Engenharias e Tecnologias [Domínio/Área Científica]"'
Publikováno v:
British Food Journal. 124:599-618
PurposeWith the crescent globalisation together with economic and food crisis, consumers are increasingly confronted with food products from different origins and appeals to consume “national”. If many food products can be related to a specific r
Autor:
Dias, Ana Catarina Silva
Nucleic acid delivery technologies are constantly evolving intending to provide effective solutions for gene therapy and vaccine delivery. Achieving high efficiency in condensing genetic material, facilitating the intracellular transfer, enabling cel
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______1437::5adcbb003cee2ab568d5a7f06d677215
https://hdl.handle.net/10362/154804
https://hdl.handle.net/10362/154804
Portugal has abundant nascent mineral water, but the extraction, bottling, transport, and disposal of bottled water have significant environmental impacts due to plastic use. The research aims to determine if the Portuguese bottled water industry imp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______1564::7c3bb5277e558506ef0b39dc0c7b9d3a
https://hdl.handle.net/10400.8/8647
https://hdl.handle.net/10400.8/8647
Este relatório resulta do estágio curricular para obtenção do grau de mestre em Gestão da Qualidade e Segurança Alimentar, que decorreu na empresa Nelson Filipe Correia Matos Melo Simas – Segurança e Qualidade Alimentar Unipessoal, Lda com a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______1564::71675316c2478b163e5e8bd6e40a8ada
https://hdl.handle.net/10400.8/8655
https://hdl.handle.net/10400.8/8655
Autor:
Nobahar, Amir
This dissertation applied pioneering approaches that benefits the potential of both solvent extraction (SX) and bio-recovery strategies based on the use of bacterial communities and plant extracts as metal separation and recovery technique. In this r
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______1505::cd85427547370f2b97d3ce53c7f384c4
https://hdl.handle.net/10400.1/19834
https://hdl.handle.net/10400.1/19834
Autor:
Titalah, Sheron Odmia
This work explored the influence of biomass from the halophyte species Arthrocnemum macrostachyum as salt substitute in fresh goat cheese. Biomass was evaluated for mineral contents. The radical scavenging activity towards the 2,2-diphenyl-1-picryl-h
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______1505::33f6fefd0ff7aeb969f5a1c17f78cece
https://hdl.handle.net/10400.1/19746
https://hdl.handle.net/10400.1/19746
Autor:
González de Hoyos, Alejandro
Os edifícios, sejam de habitação ou de serviços, devem proporcionar aos utentes, entre outras, condições de conforto térmico e boa qualidade do ar interior. Esta situação é ainda mais sensível nos complexos desportivos com piscinas interio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______1505::bc481d48c7645f65fb4ba53b7d5eb558
https://hdl.handle.net/10400.1/19771
https://hdl.handle.net/10400.1/19771
Autor:
Martins, Rodrigo Viegas
O presente trabalho teve como objetivo aplicar o método de cozimento sous-vide a filetes de cavala (S. colias) e estudar os seus parâmetros físico-químicos e sensoriais. O método sous-vide consiste no cozimento em banho-maria, de alimentos dispo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______1505::5a0a4886478215f4ce7538a22f81dea9
https://hdl.handle.net/10400.1/19762
https://hdl.handle.net/10400.1/19762
Autor:
Neves, Joana Almeida Das
presente relatório centra-se no estágio realizado na empresa Mota-Engil SA, na obra do W Hotel and Residences Algarve, no departamento de eletromecânica, este relatório consiste na análise dos trabalhos desenvolvidos na preparação e direção
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______1505::fb75dd0c31321b3a2ce813e6f23116cf
https://hdl.handle.net/10400.1/19695
https://hdl.handle.net/10400.1/19695
Autor:
Costa, Rui Miguel Guerreiro
A Região do Algarve tem mais de 2500 anos de história ligada à cultura da vinha e do vinho, procurando destacar-se pela qualidade dos seus vinhos. A caracterização dos vinhos desta região torna-se por isso relevante como forma de monitorizar e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______1505::e0812216336157a6a4aa620889fb596b
https://hdl.handle.net/10400.1/19759
https://hdl.handle.net/10400.1/19759