Zobrazeno 1 - 10
of 75
pro vyhledávání: '"M. B. Morais"'
Autor:
J. E. S. B. Silva, S. B. Torres, C. C. P. Leal, M. S. Leite, K. S. Guirra, B. F. Dantas, M. B. Morais, B. S. Guirra
Publikováno v:
Brazilian Journal of Biology, Vol 84 (2022)
Abstract Melon production in the Brazilian semi-arid region is subject to the use of marginal waters with high salinity. However, the use of regulators and bioactivators in seed treatment can mitigate the harmful effects of salts in irrigation water.
Externí odkaz:
https://doaj.org/article/6ba2a4c548b940f78391a3cc6dc3ea5c
Autor:
Valter F. R. Martins, Marta Coelho, Manuela Machado, Eduardo Costa, Ana M. Gomes, Fátima Poças, Raul A. Sperotto, Elena Rosa-Martinez, Marta Vasconcelos, Manuela E. Pintado, Rui M. S. C. Morais, Alcina M. M. B. Morais
Publikováno v:
Foods, Vol 13, Iss 18, p 2938 (2024)
Fucus spp. seaweeds thrive in the cold temperate waters of the northern hemisphere, specifically in the littoral and sublittoral regions along rocky shorelines. Moreover, they are known to be a rich source of bioactive compounds. This study explored
Externí odkaz:
https://doaj.org/article/595ec7619ec343ad946c088d207288a9
Autor:
Valter F. R. Martins, Tânia B. Ribeiro, Ana I. Lopes, Manuela E. Pintado, Rui M. S. C. Morais, Alcina M. M. B. Morais
Publikováno v:
Molecules, Vol 29, Iss 9, p 1935 (2024)
The use of by-products as a source of bioactive compounds with economic added value is one of the objectives of a circular economy. The olive oil industry is a source of olive pomace as a by-product. The olive pomace used in the present study was the
Externí odkaz:
https://doaj.org/article/a715e6eac07c4bf69b18fddcff4c822b
Publikováno v:
Foods, Vol 13, Iss 2, p 318 (2024)
The present review paper focuses on recent developments in edible films and coatings made of base compounds from biological sources, namely plants, animals, algae, and microorganisms. These sources include by-products, residues, and wastes from agro-
Externí odkaz:
https://doaj.org/article/1aaf057f35c643a6ac66024ed851b39c
Publikováno v:
Foods, Vol 12, Iss 1, p 32 (2022)
The micro- and nanoencapsulation of bioactive compounds has resulted in a large improvement in the food, nutraceutical, pharmaceutical, and agriculture industries. These technologies serve, on one side, to protect, among others, vitamins, minerals, e
Externí odkaz:
https://doaj.org/article/d07c58532439436b98dd6d095205ff93
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
PurposeInclusion of bioactive compounds in food products is promising for developing novel functional food products. The feasibility of incorporating flavonoids and low-calorie sugar substitutes in fresh-cut apple through osmotic dehydration (OD) was
Publikováno v:
Polysaccharides of Microbial Origin ISBN: 9783030357344
Polysaccharides of Microbial Origin
Polysaccharides of Microbial Origin
In recent years, sulphated polysaccharides (SPs) have emerged as an increasingly important class of biopolymers with potential innovative applications in the biomedical and pharmaceutical fields due to their diverse physicochemical properties and bio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0fd7c5c6dcaabc48251fea7fa0a23f0c
https://doi.org/10.1007/978-3-030-42215-8_49
https://doi.org/10.1007/978-3-030-42215-8_49
Publikováno v:
Handbook of Climate Change Mitigation and Adaptation ISBN: 9781461464310
Handbook of Climate Change Mitigation and Adaptation
Handbook of Climate Change Mitigation and Adaptation
World society relies quite strongly on the use of fossil-based conventional plastics. Low cost and versatility paved the way for a wide range of applications. The most used plastics in daily life have been polyethylene (PE), polypropylene (PP), polys
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ea24f76daf0cf8bf94089eeed89323e3
https://doi.org/10.1007/978-3-030-72579-2_91
https://doi.org/10.1007/978-3-030-72579-2_91
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
Apple cubes were osmotically dehydrated with 40° Bx sucrose and sorbitol solutions. Light microscopy was used to observe the microstructure of fresh and osmotically dehydrated samples. Peleg's model could fi t the experimental data and describe the
Valorization of Mushroom By-Products as a Source of Value-Added Compounds and Potential Applications
Autor:
Ana C. Freitas, Manuela Pintado, Sara Marçal, Filipa Antunes, Alcina M. M. B. Morais, Oludemi Taofiq, Isabel C.F.R. Ferreira
Publikováno v:
Molecules
Molecules, Vol 25, Iss 2672, p 2672 (2020)
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Molecules, Vol 25, Iss 2672, p 2672 (2020)
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Nowadays, the food sector is highly concerned with environmental issues and foreseen to develop strategies to reduce waste and losses resulting from activities developed in the food system. An approach is to increment added value to the agro-industri