Zobrazeno 1 - 9 of 9 pro vyhledávání: '"Jorge Manuel Alexandre Saraiva"'
1
Akademický článek
Effect of thermal pasteurization and high pressure processing on bioactive properties in strawberry juice
Autor: Lenka Predná, Marta Habánová, Martina Gažarová, Andrea Mendelová, Miroslav Habán, Jorge Manuel Alexandre Saraiva, Rui Queirós
Publikováno v: Potravinarstvo, Vol 10, Iss 1, Pp 537-542 (2016)
In the current food industry, companies often offer new and revolutionary processing methods that allow to improve food properties. A prominent technology is High Pressure Processing (HPP), a non-thermal technology that arises as an alternative to th
Externí odkaz: https://doaj.org/article/9dfd3eb0da3847ce81eb864af0d42206
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2
Akademický článek
Influence of thermal and pressure treatments on inhibition of potato tubers sprouting
Autor: Elisabete Maria Cruz Alexandre, Ivo Manuel Mira Abreu Rodrigues, Jorge Manuel Alexandre Saraiva
Publikováno v: Czech Journal of Food Sciences, Vol 33, Iss 6, Pp 524-530 (2015)
The effect of short duration thermal treatments (60 and 65°C for 1 min) and low intensity high pressure treatments (15 and 30 MPa for 10 min) on the sprouting of potato tubers was applied individually and sequentially, as an attempt to achieve highe
Externí odkaz: https://doaj.org/article/a13fc10706814f86b738c267ddfac430
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3
Contributors
Autor: Cristóbal N. Aguilar, Alfredo Aires, Marina Al Daccache, Juliana Q. Albarelli, Elisabete Maria da Cruz Alexandre, Lillian Barros, Carissa Michelle Goltara Bichara, Isabel Borrás-Linares, Larry Oscar Chañi-Paucar, Farid Chemat, Raffaele Coppola, Eduardo M. Costa, Adriano G. Cruz, Luiza Helena da Silva Martins, Vincenzo De Feo, Victor de Freitas, Johnatt Allan Rocha de Oliveira, Teresa del Castillo-Santaella, Maria Inês Dias, Krasimir Dimitrov, Tatiana Emanuelli, Anne-Sylvie Fabiano-Tixier, Ana Fernandes, Isabel C.F.R. Ferreira, Pedro Ferreira-Santos, Florinda Fratianni, Zlatina Genisheva, Andrea Komesu, Mohamed Koubaa, Ângela Liberal, Lucía López-Salas, Nicolas Louka, Jesús Lozano-Sánchez, Richard G. Maroun, Nuno Mateus, Maria Angela A. Meireles, Adriana K. Molina, Debora Kono Taketa Moreira, Silvia A. Moreira, Filomena Nazzaro, Ana L.S. Oliveira, Hélder Oliveira, Sarah L. Paz-Arteaga, Carla Pereira, Ricardo N. Pereira, Tatiana Colombo Pimentel, Manuela Estevez Pintado, Carlos A. Pinto, Delphine Pradal, Mahendra Rai, Hiba N. Rajha, Nathiely Ramírez-Guzmán, Cristina M.R. Rocha, Rui M. Rodrigues, Ádina L. Santana, Jorge Manuel Alexandre Saraiva, Antonio Segura-Carretero, Liliana Serna-Cock, Sara Silva, Natércia Teixeira, Cristian Torres-León, Peggy Vauchel, António A. Vicente, Eugène Vorobiev, Glenise Bierhalz Voss
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::f43a3971db93fafc823b51ad39e7f9bf
https://doi.org/10.1016/b978-0-323-85273-9.09993-2
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4
Assisted extraction of phenolic compounds by pressure-based technologies
Autor: Silvia A. Moreira, Carlos A. Pinto, Elisabete Maria da Cruz Alexandre, Manuela Estevez Pintado, Jorge Manuel Alexandre Saraiva
Consumer awareness for healthier and more natural foods is increasing, promoting fruit and vegetable consumption, leading to a considerable increase of food by-products, with several environmental concerns associated. Because fruits and vegetables ar
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1135aed66df9b91fa6bf72bc28216a71
https://doi.org/10.1016/b978-0-323-85273-9.00014-4
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7
Production of yogurt under high pressure: effect on fermentative process and yogurt characteristic
Autor: Lopes, Rita Pinheiro
Publikováno v: Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
CIÊNCIAVITAE
Fermentation under non-conventional conditions has gained prominence in the last years, due to the possible process improvements. Food fermentation under sub-lethal pressures is one of such cases, and may bring novel characteristics and features not
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::afa3a60b520452fc161ef4143248b4ea
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8
Effect of high-pressure pre-treatment on the enzymatic activity related to quality loss in frozen hake
Autor: Santos, João Pedro Ferreira dos
Publikováno v: CIÊNCIAVITAE
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Consumers demand for high quality food stuffs with no preservatives and with extended shelf-life, retaining the quality properties, led to the development of new processing technologies. One of those technologies, studied in this work, is High Pressu
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::d857f80c9044fd67832c1dc379f33dab
http://hdl.handle.net/10773/25529
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9
Análise de pesticidas na polpa e casca de frutas para sumo
Autor: Silva, Inês Margarida Pereira Rodrigues da
Publikováno v: CIÊNCIAVITAE
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Mestrado em Química Analítica e Controlo de Qualidade ABSTRACT: The application of pesticides in agricultural production has been a point of concern. Thus, there is a need to determine the contamination of food by pesticides in order to improve pro
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::b33e989ac30982d54662ad44aa6111d7
http://hdl.handle.net/10773/3105
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