Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Isabel M. Afonso"'
Autor:
Márcio Meira, Isabel M. Afonso, Rebeca Cruz, Júlio Cesar Lopes, Raquel S. Martins, Jéssica Domingues, Virgínia Ribeiro, Rui Dantas, Susana Casal, Nuno V. Brito
Publikováno v:
Foods, Vol 12, Iss 21, p 4020 (2023)
Poultry meat is an important part of the human diet, and the valorisation of autochthonous breeds is a determinant for the sustainability of the rural areas. The increasing demand for niche products demands for better knowledge of the carcass charact
Externí odkaz:
https://doaj.org/article/5d85644bb645416fac9ec86d2930fef8
Autor:
Sandra Pais, Mariana Costa, Ana Rita Barata, Lígia Rodrigues, Isabel M. Afonso, Gonçalo Almeida
Publikováno v:
Antibiotics, Vol 12, Iss 1, p 20 (2022)
Animal and food sources are seen as a potential transmission pathway of multi-drug resistance (MDR) micro-organisms to humans. Escherichia. coli is frequently used as an indicator of fecal contamination in the food industry and known as a reservoir o
Externí odkaz:
https://doaj.org/article/07b732c5823f4c1b87a42f2097eee989
Autor:
Márcio Meira, Isabel M. Afonso, Susana Casal, Júlio Cesar Lopes, Jéssica Domingues, Virgínia Ribeiro, Rui Dantas, José V. Leite, Nuno V. Brito
Publikováno v:
Animals, Vol 12, Iss 19, p 2640 (2022)
The “Branca” breed is a dual-purpose Portuguese autochthonous chicken breed, produced in extensive systems and in small flocks, especially in the Entre Douro and Minho regions. A total of 40 birds (n = 20/sex) were slaughtered between 38 and 42 w
Externí odkaz:
https://doaj.org/article/f22716d86da7405581355a4aa8bb1c05
Autor:
Brito, Márcio Meira, Isabel M. Afonso, Susana Casal, Júlio Cesar Lopes, Jéssica Domingues, Virgínia Ribeiro, Rui Dantas, José V. Leite, Nuno V.
Publikováno v:
Animals; Volume 12; Issue 19; Pages: 2640
The “Branca” breed is a dual-purpose Portuguese autochthonous chicken breed, produced in extensive systems and in small flocks, especially in the Entre Douro and Minho regions. A total of 40 birds (n = 20/sex) were slaughtered between 38 and 42 w
Autor:
N. V. Brito, M.B.P.P. Olveira, A.P. Vale, Isabel M. Afonso, Susana Casal, Delfina Santos, Eulália Mendes
Publikováno v:
British Food Journal. 112:489-499
Purpose – The purpose of this work is the physicochemical characterization of a traditional Portuguese meat sausage, “Chourica de carne de Melgaco”, including its lipid profile, taking into account the effects of autochthonous pig breed (Bisaro
Autor:
Isabel M. Afonso, João M. Maia
Publikováno v:
Applied Rheology, Vol 10, Iss 2, Pp 73-79 (2000)
The present work was undertaken in order to evaluate the rheological changes of set-style yoghurt at different incubation times, during production. The study of rheological changes of milk destined to set-style yoghurt production, in different proces
Autor:
Isabel M. Afonso, João M. Maia
Publikováno v:
Journal of Food Engineering. 42:183-190
The objective of the present work was to study the rheological changes of yoghurt at different stages in the manufacturing process and to try to gain some measure of understanding of the morphological changes that occur. Rheological measurements were
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
In the present work a numerical investigation was conducted in order to obtain correlations for the determination of convective heat transfer coefficients of stirred yoghurt during the cooling stage in a plate heat exchanger, taking into account its
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fd1745f5f68227ac0a87504c49e3e6f2
Autor:
Luís F. Melo, Isabel M. Afonso, Carla Fernandes, João M. Nóbrega, João M. Maia, Ricardo P. Dias
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
In this study, CFD calculations were made in order to analyse the thermal behaviour of yoghurt in a plate heat exchanger, the yoghurt viscosity being described by a Herschel-Bulkley model. The influence of Reynolds number on local Nusselt numbers was
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3a6e07535fc5e17d456e46651e100959
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
http://www.sciencedirect.com/science/journal/02608774
In the present work an experimental investigation was conducted to obtain a correlation for the determination of convective heat transfer coefficients of stirred yoghurt in a plate heat excha
In the present work an experimental investigation was conducted to obtain a correlation for the determination of convective heat transfer coefficients of stirred yoghurt in a plate heat excha
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::77f01ce287e02098496db9e7e20e5518
https://hdl.handle.net/10216/94185
https://hdl.handle.net/10216/94185