Výsledky vyhledávání - "Luis M.M. Ferreira"

Nutrients, antinutrients, phenolic composition, and antioxidant activity of common bean cultivars and their potential for food applications

Autor: Marcelo Queiroz, David Oppolzer, Eduardo As Rosa, Bruna Carbas, Luis M.M. Ferreira, Carla Brites, Nelson Machado, Ana Barros

Publikováno v: Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Antioxidants, Vol 9, Iss 2, p 186 (2020)
Antioxidants
Volume 9
Issue 2

Phaseolus vulgaris L. is the most commonly consumed legume in the world, given its high vegetable protein content, phenolic compounds, and antioxidant properties. It also represents one of the most sustainable, low-carbon and sources of food availabl

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7bc7c3bc3c563c2365127e0e1088baa5
https://hdl.handle.net/10362/117038

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Effects of seasonal variation, group size and sex on the activity budget and diet composition of the addax antelope

Autor: Severiano Silva, Marwa Kechnebou, Touhami Khorchani, Mohsen Chammem, Luis M.M. Ferreira, Hicham Seri

Publikováno v: African Journal of Range and Forage Science; Vol 35, No 2 (2018); 89-100

Behaviour and diet composition are critical elements in conservation biology within the scope of reintroduction programs. Here we focused on addax (Addax nasomaculatus), a Critically Endangered antelope species, in the Jbil National Park, Tunisia. In

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8149846187504ec8ecc1aa2527907649
https://doi.org/10.2989/10220119.2018.1477831

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Inoculation of plant growth promoting bacteria and arbuscular mycorrhizal fungi improve chickpea performance under water deficit conditions

Autor: Sara Laranjeira, Anabela Fernandes-Silva, Luis M.M. Ferreira, Cristina Torcato, Valdemar Carnide, Guilhermina Marques, Sara Reis, F. Raimundo

Publikováno v: Applied Soil Ecology. 164:103927

Chickpea (Cicer arietinum L.) currently ranks second in the world's production of grain legumes and it is considered a cheap source of plant-based protein. In Mediterranean regions, predicted changes in climate are likely to further worsen drought st

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::4d0063fcb1f15f373ccddf7901bdfba2
https://doi.org/10.1016/j.apsoil.2021.103927

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Effects of animal species and diet composition on long-chain alcohol faecal recoveries and accuracy of subsequent diet composition estimates

Autor: Rafael Celaya, Miguel Rodrigues, C. López López, Luis M.M. Ferreira, Koldo Osoro

Publikováno v: Grass and Forage Science. 73:355-367

Long-chain alcohols (LCOH) were evaluated as markers to estimate diet composition of ruminant species fed with two distinct diets composed of herbage and “heather” (Ericaceae species). Diet composition was estimated using LCOH, combined or not wi

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::b4e8357d124760047924b1f46686ab42
https://doi.org/10.1111/gfs.12317

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A novel feedstuff: ensiling of cowpea (Vigna unguiculataL.) stover and apple (Malus domesticaBorkh.) mixtures. Evaluation of the nutritive value, fermentation quality and aerobic stability

Autor: Victor Pinheiro, Ederson Américo de Andrade, Alexandre Gonçalves, Ana Mendes-Ferreira, Miguel Rodrigues, Luis M.M. Ferreira, Valéria Silva

Publikováno v: Journal of the Science of Food and Agriculture. 97:4306-4313

Agro-industrial by-products are of low economic value as foods for human consumption but may have potential value as animal feedstuffs. This study evaluated a novel feedstuff, ensiled discarded apple (85%) and cowpea stover (15%) mixtures with two di

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::ead3d5c3879ec447885c46f25d7dd7bb
https://doi.org/10.1002/jsfa.8307

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Effect of Controlled Microbial Fermentation on Nutritional and Functional Characteristics of Cowpea Bean Flours

Autor: Maria Beatriz P.P. Oliveira, Ana Mendes-Ferreira, Luis M.M. Ferreira, Anabela S.G. Costa, Diana Melo, Arlete Mendes-Faia, Clicia Maria De Jesus Benevides

Publikováno v: Foods
Volume 8
Issue 11
Foods, Vol 8, Iss 11, p 530 (2019)

This study aimed to optimize bean flours fermentation through the use of appropriate technological procedure and, thereby, to obtain a high quality and safe product. In this line, cowpea bean flours with different moisture conditions (10, 20 and 30%)

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9ee69bd71c1bb121d429f33df3849ad1
http://europepmc.org/articles/PMC6915618

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Comparison of near-infrared (NIR) and mid-infrared (MIR) spectroscopy for the determination of nutritional and antinutritional parameters in common beans

Autor: David Oppolzer, Bruna Carbas, Eduardo Rosa, Nelson Machado, Luis M.M. Ferreira, Carla Brites, Ana Barros

Publikováno v: Food chemistry. 306

Common beans (Phaseolus vulgaris L.), represent the most consumed legume worldwide and constitute an important source of protein, being also known to contain antinutritional compounds, which compromise nutrients' bioavailability. However, the standar

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7cd3af3466aa908d63d54ce5e59b4708
https://pubmed.ncbi.nlm.nih.gov/31627082

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Effect of cowpea (Vigna Unguiculata (L.) Walp) Stover dietary inclusion level on total tract apparent digestibility of nutrients in growing rabbits

Autor: Ederson Andrade, Victor Pinheiro, Luis Ribeiro, Luis M.M. Ferreira, Miguel Rodrigues, C. Q. Mendes

Publikováno v: RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname
World Rabbit Science, Vol 27, Iss 1, Pp 15-20 (2019)

[EN] Although agro-industrial co-products have low economic value as foods for human consumption, they may have potential value as animal feedstuffs. This experiment was carried out to evaluate the effect of cowpea stover inclusion in rabbits’ diet

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2a79c463de7fbba3cf8f5eabaf4841bf
http://hdl.handle.net/10251/118777

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Impact of Acorn Flour on Gluten-Free Dough Rheology Properties

Autor: Ana Barros, Anabela Raymundo, Luis M.M. Ferreira, José A. Peres, M. C. Nunes, R Beltrão Martins

Publikováno v: Foods
Volume 9
Issue 5
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Foods, Vol 9, Iss 560, p 560 (2020)

Gluten is a fundamental ingredient in breadmaking, since is responsible for the viscoelastic behaviour of the dough. The lack of gluten has a critical e ect on gluten-free dough, leading to less cohesive and less elastic doughs, and its replacement r

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::38994076f84d1caccfbd063b0ac978e6
https://doi.org/10.3390/foods9050560

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