Zobrazeno 1 - 10
of 217
pro vyhledávání: '"José A. Lopes da Silva"'
Publikováno v:
Foods, Vol 12, Iss 13, p 2459 (2023)
As an alternative to commercial whole egg thermal pasteurization (TP), the sequential combination of moderate pressure (MP) and/or ultrasound (US) pre-treatments prior to a shorter TP was evaluated. The use of US alone or in combination with MP or TP
Externí odkaz:
https://doaj.org/article/4a9545de7b99470d862c8c995709ce53
Autor:
Valentina F. Pinheiro, Catarina Marçal, Helena Abreu, José A. Lopes da Silva, Artur M. S. Silva, Susana M. Cardoso
Publikováno v:
Molecules, Vol 24, Iss 16, p 2955 (2019)
The impact of air-drying at 25 °C, brining at 25%, and dry-salting (at 28% and 40%) on the quality and nutritional parameters of Ulva rigida were evaluated over six months of storage. Overall, the main changes occurred in physical aspects during sto
Externí odkaz:
https://doaj.org/article/1848a22535dc4437b8312e627ae9fb94
Autor:
Rui P. Queirós, Nicole Moreira, Carlos A. Pinto, Liliana G. Fidalgo, Jorge A. Saraiva, José A. Lopes-da-Silva
Publikováno v:
Macromol, Vol 4, Iss 2, Pp 213-226 (2024)
This study investigated the effects of high-pressure processing (HPP; 600 MPa/15 min) and microbial transglutaminase-catalyzed (MTG; 30 U·g of protein−1) crosslinking on the concentration of dissolved proteins (SOL), free sulfhydryl groups (SH), s
Externí odkaz:
https://doaj.org/article/b7f25b4e68744ced9344b5f6a1b2974f
Publikováno v:
Revista Educação e Emancipação, Pp 768-793 (2023)
Este artigo discute a partir de uma revisão sistemática as perspectivas teóricas e conceituais para a promoção de uma educação antirracista, com ênfase na Lei 10.639/2003 e suas perspectivas nas escolas públicas brasileiras. Foram abordados
Externí odkaz:
https://doaj.org/article/a3aed53c42dd48d2abae44b26e57da34
Publikováno v:
Applied Food Research, Vol 2, Iss 2, Pp 100200- (2022)
The possibility of using a sublethal moderate pressure11 Moderate pressure (MP).(MP) pre-treatment followed by a shorter and so gentler thermal pasteurization22 Thermal Pasteurization (TP). (TP), (MP-TP), was assessed, as an alternative to commercial
Externí odkaz:
https://doaj.org/article/835aea9dda0845fbaddb57b07b62a361
Autor:
José Augusto Lopes da Silva
Publikováno v:
Revista de Educação Matemática, Vol 19, Iss 01 (2022)
Tal pesquisa tem objetivo investigar a concepção de alunos do curso de licenciatura em matemática, de uma universidade pública no estado do Pará, em relação ao desenvolvimento das práticas de ensino por parte dos professores em tempos de pand
Externí odkaz:
https://doaj.org/article/2eceecf8564940c9bf2a7fc3487dbf1d
Autor:
Ricardo V. Duarte, José A. Lopes‐da‐Silva, Ana M. Gomes, Ivonne Delgadillo, Francisco J. Barba, Jorge A. Saraiva
Publikováno v:
Journal of Food Science. 88:391-402
The changes in microbiological, physiochemical, and textural properties in fresh cheeses made from either cow or goat milk were observed under hyperbaric storage (HS, 50-100 MPa) at room temperature (RT) and compared with refrigerated storage under n
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1c6d4d6a328f1ceb6c018c1dc4556b57
https://doi.org/10.1111/1750-3841.16393
https://doi.org/10.1111/1750-3841.16393
Autor:
Aelton Dias Costa, José Augusto Lopes da Silva, Rita Denize de Oliveira, Eliana Teles Rodrigues
Publikováno v:
Revista de Tecnologia & Gestão Sustentável. 2
Este estudo toma como base a experiência de metodologias de ensino de geotecnologias aplicadas aos estudos em agroecologia desenvolvidas na disciplina de Geoprocessamento Aplicado a Agroecologia com duas turmas do curso Tecnólogo em Agroecologia da
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3c44652b7f3696c52e30ec0f27c5ff92
https://doi.org/10.17271/rtgs.v2i4.3507
https://doi.org/10.17271/rtgs.v2i4.3507
Publikováno v:
Food Chemistry Advances. 2:100166
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::221fde16937ce36b4417b5444dcbe1b1
https://doi.org/10.1016/j.focha.2022.100166
https://doi.org/10.1016/j.focha.2022.100166
Publikováno v:
Food Chemistry Advances. 2:100241
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::57d9086cc988651a968fa1711f27fe49
https://doi.org/10.1016/j.focha.2023.100241
https://doi.org/10.1016/j.focha.2023.100241