Zobrazeno 1 - 10
of 26
pro vyhledávání: '"María Beatriz P. P. Oliveira"'
Autor:
Lluis Serra-Majem, António Raposo, Javier Aranceta-Bartrina, Gregorio Varela-Moreiras, Caomhan Logue, Hugo Laviada, Susana Socolovsky, Carmen Pérez-Rodrigo, Jorge Antonio Aldrete-Velasco, Eduardo Meneses Sierra, Rebeca López-García, Adriana Ortiz-Andrellucchi, Carmen Gómez-Candela, Rodrigo Abreu, Erick Alexanderson, Rolando Joel Álvarez-Álvarez, Ana Luisa Álvarez Falcón, Arturo Anadón, France Bellisle, Ina Alejandra Beristain-Navarrete, Raquel Blasco Redondo, Tommaso Bochicchio, José Camolas, Fernando G. Cardini, Márcio Carocho, Maria do Céu Costa, Adam Drewnowski, Samuel Durán, Víctor Faundes, Roxana Fernández-Condori, Pedro P. García-Luna, Juan Carlos Garnica, Marcela González-Gross, Carlo La Vecchia, Rosaura Leis, Ana María López-Sobaler, Miguel Agustín Madero, Ascensión Marcos, Luis Alfonso Mariscal Ramírez, Danika M. Martyn, Lorenza Mistura, Rafael Moreno Rojas, José Manuel Moreno Villares, José Antonio Niño-Cruz, María Beatriz P. P. Oliveira, Nieves Palacios Gil-Antuñano, Lucía Pérez-Castells, Lourdes Ribas-Barba, Rodolfo Rincón Pedrero, Pilar Riobó, Juan Rivera Medina, Catarina Tinoco de Faria, Roxana Valdés-Ramos, Elsa Vasco, Sandra N. Wac, Guillermo Wakida, Carmina Wanden-Berghe, Luis Xóchihua Díaz, Sergio Zúñiga-Guajardo, Vasiliki Pyrogianni, Sérgio Cunha Velho de Sousa
Publikováno v:
Nutrients, Vol 10, Iss 7, p 818 (2018)
International scientific experts in food, nutrition, dietetics, endocrinology, physical activity, paediatrics, nursing, toxicology and public health met in Lisbon on 2–4 July 2017 to develop a Consensus on the use of low- and no-calorie sweeteners
Externí odkaz:
https://doaj.org/article/33a8a647ee1e4738aea412b3558459c2
Autor:
Diana Melo Ferreira, Bárbara C. C. Oliveira, Carla Barbosa, Anabela S. G. Costa, Maria Antónia Nunes, Maria Beatriz P. P. Oliveira, Rita C. Alves
Publikováno v:
Foods, Vol 13, Iss 18, p 2933 (2024)
The food industry is encouraged to develop new sustainable foodstuffs, and agri-food by-products can serve as valuable ingredients in these formulations. In this work, olive pomace (OP), a by-product of olive oil production, was incorporated as an in
Externí odkaz:
https://doaj.org/article/b35bce85835a48dcbcc2c588468a0220
Autor:
Hiba Bouzaid, Liliana Espírito Santo, Diana M. Ferreira, Susana Machado, Anabela S. G. Costa, Maria Inês Dias, Ricardo C. Calhelha, Lillian Barros, Oumaima Chater, Youssef Kandri Rodi, Faouzi Errachidi, Fouad Ouazzani Chahdi, Maria Beatriz P. P. Oliveira, Rita C. Alves
Publikováno v:
Molecules, Vol 29, Iss 15, p 3485 (2024)
Coriander, caraway, and mystical cumin are famous for their aromatic properties and widely used in Moroccan cuisine. The nutritional/phytochemical composition of their seeds (used for food flavoring and preservation) were compared. Their antioxidant,
Externí odkaz:
https://doaj.org/article/8f6dff25c5b24b11b8282b534f7e29b4
Autor:
Diana Melo Ferreira, Susana Machado, Liliana Espírito Santo, Anabela S. G. Costa, Floricuța Ranga, Maria Simona Chiș, Josman D. Palmeira, Maria Beatriz P. P. Oliveira, Rita C. Alves, Helena Ferreira
Publikováno v:
Fermentation, Vol 10, Iss 6, p 287 (2024)
Because olive pomace (the main by-product of olive oil production) is phytotoxic, new applications must be investigated to minimize its negative environmental impact. In this work, olive pomace was fermented for 4 and 32 days at room temperature, hav
Externí odkaz:
https://doaj.org/article/c4f9e4805e8c434fa2236920b49d46ef
Autor:
Ana F. Vinha, Anabela S. G. Costa, Liliana Espírito Santo, Diana M. Ferreira, Carla Sousa, Edgar Pinto, Agostinho Almeida, Maria Beatriz P. P. Oliveira
Publikováno v:
Plants, Vol 13, Iss 7, p 1009 (2024)
Background: Food waste is a global and growing problem that is gaining traction due to its environmental, ethical, social, and economic repercussions. Between 2022 and 2027, the worldwide papaya market is expected to have a huge increase, meaning a g
Externí odkaz:
https://doaj.org/article/f74f86ce4abd46b3927606ed33f8a390
Autor:
Bárbara C. C. Oliveira, Marlene Machado, Susana Machado, Anabela S. G. Costa, Sílvia Bessada, Rita C. Alves, Maria Beatriz P. P. Oliveira
Publikováno v:
Foods, Vol 12, Iss 16, p 3039 (2023)
Algae contain high-quality proteins, dietary fiber, minerals, and phenolic compounds, making them promising alternative ingredients. Since pasta is consumed worldwide, it can be an effective vehicle for incorporating algae. This study compares the nu
Externí odkaz:
https://doaj.org/article/00d2515968bc46d380a4dbf7bec82c23
Autor:
Marlene Machado, Liliana Espírito Santo, Susana Machado, Joana C. Lobo, Anabela S. G. Costa, Maria Beatriz P. P. Oliveira, Helena Ferreira, Rita C. Alves
Publikováno v:
Foods, Vol 12, Iss 12, p 2354 (2023)
Processing the coffee cherry into roasted beans generates a large amount of by-products, which can negatively impact the environment. The aim of this study was to analyze the bioactive potential and chemical composition of different coffee by-product
Externí odkaz:
https://doaj.org/article/5619d4c6697f4b1289660eca1eb3ec1c
Autor:
Maria Manuela Sousa, Diana Melo Ferreira, Susana Machado, Joana C. Lobo, Anabela S. G. Costa, Josman D. Palmeira, Maria Antónia Nunes, Rita C. Alves, Helena Ferreira, Maria Beatriz P. P. Oliveira
Publikováno v:
Molecules, Vol 28, Iss 6, p 2876 (2023)
Olive pomace is a by-product from olive oil production that can be further processed to obtain olive pomace paste. In this work, the influence of different time/temperature binomials (65 °C/30 min; 77 °C/1 min; 88 °C/15 s; and 120 °C/20 min) on t
Externí odkaz:
https://doaj.org/article/4a284ce7490d4e53ac564a79cbd72950
Autor:
Bianca R. Albuquerque, Maria Inês Dias, José Pinela, Ricardo C. Calhelha, Tânia C. S. P. Pires, Maria José Alves, Rúbia C. G. Corrêa, Isabel C. F. R. Ferreira, Maria Beatriz P. P. Oliveira, Lillian Barros
Publikováno v:
Foods, Vol 12, Iss 5, p 994 (2023)
The industrial processing of mangosteen (Garcinia mangostana L.) generates high amounts of waste, as ~60% of the fruit is formed by an inedible pericarp. However, its pericarp has been explored as a source of xanthones; nevertheless, studies addressi
Externí odkaz:
https://doaj.org/article/901c026bc6104f3ea0c3a820ee53efcc
Publikováno v:
Cosmetics, Vol 10, Iss 1, p 35 (2023)
The cosmetic industry is continuously searching for new active ingredients in an effort to attend to consumer demands which, in recent years, are focused on more natural and environmentally friendly products, obtained from sustainable resources. Neve
Externí odkaz:
https://doaj.org/article/a3ab2b6832fc4b209efbf8fac2c06000