Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Florina Danalache"'
Autor:
Sara Canas, Florina Danalache, Ofélia Anjos, Tiago A. Fernandes, Ilda Caldeira, Nádia Santos, Laurent Fargeton, Benjamin Boissier, Sofia Catarino
Publikováno v:
Molecules, Vol 25, Iss 22, p 5266 (2020)
Alternative technologies for a more sustainable wine spirits’ ageing have been studied but a lack of knowledge on the effect of oxygenation level remains. This work examined the behaviour of low molecular weight compounds, iron and copper of a wine
Externí odkaz:
https://doaj.org/article/b7412975d96f4ba195469182e2a7d123
Autor:
Tiago A. Fernandes, Nádia E. Santos, Ilda Caldeira, Benjamin Boissier, Ofélia Anjos, Sofia Catarino, Laurent Fargeton, Florina Danalache, Sara Canas
Publikováno v:
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Agência para a Sociedade do Conhecimento (UMIC)-FCT-Sociedade da Informação
instacron:RCAAP
Molecules
Volume 25
Issue 22
Molecules, Vol 25, Iss 5266, p 5266 (2020)
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
Agência para a Sociedade do Conhecimento (UMIC)-FCT-Sociedade da Informação
instacron:RCAAP
Molecules
Volume 25
Issue 22
Molecules, Vol 25, Iss 5266, p 5266 (2020)
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
Alternative technologies for a more sustainable wine spirits&rsquo
ageing have been studied but a lack of knowledge on the effect of oxygenation level remains. This work examined the behaviour of low molecular weight compounds, iron and copper o
ageing have been studied but a lack of knowledge on the effect of oxygenation level remains. This work examined the behaviour of low molecular weight compounds, iron and copper o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c8740aad258cc01ebd358eceac9bf2f3
Autor:
Florina Danalache, Paulina Mata, Bruno Souza Moreira Leite, Raimundo Wilane de Figueiredo, Paulo Henrique Machado de Sousa, Amanda Rodrigues Leal, Juliana Nascimento da Costa, Luis Gustavo Lima Nascimento, Vítor D. Alves
Publikováno v:
Food Bioscience. 42:101165
Structured guava (SG) was produced by inducing gelation of guava pulp adding agar and gellan gum (GG). The rheological properties, as well as in vitro bioaccessibility of ascorbic acid (AA), total antioxidant activity (TAA) and total extractable poly
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8bd57730dbe51c37b32fdb7e34a8b850
https://doi.org/10.1016/j.fbio.2021.101165
https://doi.org/10.1016/j.fbio.2021.101165
Autor:
Florina Danalache, Claudia Y. Carvalho, Paulina Mata, Margarida Moldão-Martins, Luisa Brito, Vítor D. Alves
Publikováno v:
Journal of Food Engineering. 212:113-120
Ready-to-eat mango bars, previously developed, were packaged using a heat-sealable multilayer material (PET/PE aluminium film). They were then subjected to two types of preservation treatments: thermal treatments (TT) (80 and 90 °C for 120 and 300 s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::69caf55e61f265cb392ff640b784f45b
https://doi.org/10.1016/j.jfoodeng.2017.05.009
https://doi.org/10.1016/j.jfoodeng.2017.05.009
Enzymes are an integral component of modern fruit juice manufacturing, having several advantages from a commercial and environmental point of view. The enzymes used in the fruit juice industry are primarily mixtures of pectinolytic enzymes. These enz
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e40858429add27cb96a228204d694b4d
https://doi.org/10.1016/b978-0-12-802230-6.00010-2
https://doi.org/10.1016/b978-0-12-802230-6.00010-2
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:
Florina Danalache, Claudia Y. Carvalho, Paulina Mata, Margarida Moldão-Martins, Vítor D. Alves
Publikováno v:
International journal of biological macromolecules. 84
The optimisation of an edible coating based on low acyl (L)/high acyl (H) gellan gum for ready-to-eat mango bars was performed through a central composite rotatable design (CCRD). The independent variables were the concentration of gellan (L/H90/10)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0274e7809a6630c27f1def0cab5081c5
https://pubmed.ncbi.nlm.nih.gov/26657585
https://pubmed.ncbi.nlm.nih.gov/26657585
Autor:
Sara Beirão-da-Costa, Margarida Moldão-Martins, Paulina Mata, Vítor D. Alves, Florina Danalache
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
Studies for the development of a novel convenient fruit product based on mango puree and gellan gum were carried out. Two gellan types (low acyl-L and high acyl-H) used in specific L/H ratios (75/25, 50/50, 25/75) for an overall concentration of 1 g
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::37959c4060c9cafc8d655a04e39043d5
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
This work aimed the development of mango bars, made with fresh mango puree and gellan gum. The influence of gellan concentration as well as the ratio of LA (low-acyl) and HA (high-acyl) gellan on the rheological and microstructural properties of the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0adfa7e3b4727e21f344f9d84c0d1473