Zobrazeno 1 - 5
of 5
pro vyhledávání: '"María E Brassesco"'
Autor:
Ana C Santos Leite da Silva, Nadia Woitovich Valetti, María E Brassesco, José A Teixeira, Guillermo Picó
Publikováno v:
Adsorption Science & Technology, Vol 34 (2016)
This work explores the kinetics, equilibrium and thermodynamics of peroxidase adsorption onto spherical guar gum–alginate matrices. The effect of contact time, solution pH, initial protein concentration and temperature was studied in batch experime
Externí odkaz:
https://doaj.org/article/0064a80cd6ea4a7c8157b28fe97ac925
Autor:
Luís M. G. Castro, Ana I. Caço, Carla F. Pereira, Sérgio C. Sousa, María E. Brassesco, Manuela Machado, Óscar L. Ramos, Elisabete M. C. Alexandre, Jorge A. Saraiva, Manuela Pintado
Publikováno v:
Gels, Vol 9, Iss 9, p 757 (2023)
Despite being rich in starch, over half of acorn production is undervalued. High hydrostatic pressure was used to modify the properties of Q. pyrenaica (0.1 and 460 MPa for 20 min) and Q. robur (0.1 and 333 MPa for 17.4 min) acorn starches to obtain
Externí odkaz:
https://doaj.org/article/2046815d918c4050af3cbbf0daa4911d
Autor:
Ana M. Vilas-Boas, María E. Brassesco, Andreia C. Quintino, Margarida C. Vieira, Teresa R. S. Brandão, Cristina L. M. Silva, Miguel Azevedo, Manuela Pintado
Publikováno v:
Foods, Vol 11, Iss 9, p 1272 (2022)
Carob fruit is native to the Mediterranean region and produced mainly in Portugal, Italy, Morocco and Turkey. The production of the carob fruit in Portugal is highly extensive and sustainable. Currently, carob flour (CF) production is mainly achieved
Externí odkaz:
https://doaj.org/article/33b6bcdca13e4a63b50a031a47e2e3b9
Publikováno v:
Food Bioscience. 47:1-10
Enzymatic whey proteins concentrates (WPC) hydrolysis under optimal conditions of ficin crude extract (FCE) in two ratios E/S (0.5 and 1%) was studied, assessing the impact of hydrolysis on WPC by determination degree of hydrolysis (DH), Fast protein
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::97ffa7c3b9ed3a8487e129dc7143c3f0
https://ciencia.ucp.pt/en/publications/9281a75b-167b-4935-9ad5-170a1cd10701
https://ciencia.ucp.pt/en/publications/9281a75b-167b-4935-9ad5-170a1cd10701
Autor:
Afaf Kheroufi, María E. Brassesco, Débora A. Campos, Abdelghani Mouzai, Halima Boughellouta, Manuela E. Pintado
Publikováno v:
International Dairy Journal. 134
Whey proteins concentrate (WPC) was hydrolysed by chicken pepsin extract (CPE) compared with commercial porcine pepsin (PP), and the impact on biological (antioxidant) and technological properties (solubility, emulsifying activity index (EAI) and foa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eca32659fd585aeba67524ef25b99fe7
https://ciencia.ucp.pt/en/publications/8db41f87-609a-4e76-a64b-3ee2625fca7f
https://ciencia.ucp.pt/en/publications/8db41f87-609a-4e76-a64b-3ee2625fca7f