Zobrazeno 1 - 10
of 349
pro vyhledávání: '"Miguel Elias"'
Autor:
Sara Ricardo-Rodrigues, Maria Inês Rouxinol, Ana Cristina Agulheiro-Santos, Maria Eduarda Potes, Marta Laranjo, Miguel Elias
Publikováno v:
Applied Biosciences, Vol 3, Iss 1, Pp 87-101 (2024)
Consumers are looking for safer and more natural food options that are produced through natural methods without using synthetic preservatives. They also desire extended shelf life for their food products. Several medicinal and aromatic plants species
Externí odkaz:
https://doaj.org/article/dcbbd690293942aab5cab72154f07392
Autor:
Igor Dias, Marta Laranjo, Maria Eduarda Potes, Ana Cristina Agulheiro-Santos, Sara Ricardo-Rodrigues, Maria João Fraqueza, Margarida Oliveira, Miguel Elias
Publikováno v:
Fermentation, Vol 8, Iss 2, p 49 (2022)
Paio do Alentejo (PA) is one of the most popular dry-fermented sausages in Portugal. The aim of the present work was to evaluate the effect of a high concentration of starter cultures with an extended fermentation step on the safety and quality of PA
Externí odkaz:
https://doaj.org/article/54308d3449d141fd83eafde286516e15
Autor:
Roberto G. Pacheco, Kaylani Bochie, Mateus S. Gilbert, Rodrigo S. Couto, Miguel Elias M. Campista
Publikováno v:
Information, Vol 12, Iss 10, p 431 (2021)
In computer vision applications, mobile devices can transfer the inference of Convolutional Neural Networks (CNNs) to the cloud due to their computational restrictions. Nevertheless, besides introducing more network load concerning the cloud, this ap
Externí odkaz:
https://doaj.org/article/8e2d97a33a2844599c369d030e54eb76
Publikováno v:
Frontiers in Microbiology, Vol 10 (2019)
Starters are microbial cultures used to promote and conduct the fermentation of meat products. Bacteria, particularly lactic acid bacteria (LAB) and coagulase-negative staphylococci (CNS), as well as yeasts and molds, may be used as starters. They ca
Externí odkaz:
https://doaj.org/article/eeb40139954d4f498508d483c4e9a539
Autor:
João Batista Pinto Neto, Lucas de Carvalho Gomes, Miguel Elias Mitre Campista, Luís Henrique Maciel Kosmalski Costa
Publikováno v:
Information, Vol 11, Iss 11, p 531 (2020)
The association of elevated rail structures and Maglev (magnetic levitation) trains is a promising alternative for urban transportation. Besides being cost-effective in comparison with underground solutions, the Maglev technology is a clean and low-n
Externí odkaz:
https://doaj.org/article/f23bdfa5dae44ccab63cbdb353bf0dd9
Autor:
Thales Teixeira de Almeida, José Geraldo Ribeiro Júnior, Miguel Elias M. Campista, Luís Henrique M. K. Costa
Publikováno v:
Journal of Sensor and Actuator Networks, Vol 9, Iss 2, p 28 (2020)
The high cost of IEEE 802.11p-compliant devices and the lack of a widely adopted standard motivate the search for alternative methods for vehicular communication. As a consequence, and due to the ubiquity of smartphones, we see an increasing number o
Externí odkaz:
https://doaj.org/article/53d3310a2a474e339edfa321264850bb
Autor:
Igor Dias, Marta Laranjo, Maria Eduarda Potes, Ana Cristina Agulheiro-Santos, Sara Ricardo-Rodrigues, Ana Rita Fialho, Joana Véstia, Maria João Fraqueza, Margarida Oliveira, Miguel Elias
Publikováno v:
Microorganisms, Vol 8, Iss 5, p 686 (2020)
Traditional smoked fermented sausages are highly appreciated in Portugal and are mostly manufactured according to traditional procedures. The aim of the present work was to evaluate the effect of autochthonous starter cultures on the safety and quali
Externí odkaz:
https://doaj.org/article/4b92a881474a4597a4a63d57beac1715
Autor:
Miguel Elias, Marta Laranjo, Maria Eduarda Potes, Ana Cristina Agulheiro-Santos, Maria José Fernandes, Raquel Garcia, Maria João Fraqueza
Publikováno v:
Foods, Vol 9, Iss 5, p 554 (2020)
Catalão is a Portuguese dry-cured traditional sausage, highly appreciated for its distinctive sensory properties. The aim of this study was to evaluate the impact of a 25% salt reduction on Catalão manufactured with either purebred Alentejano (Al)
Externí odkaz:
https://doaj.org/article/65c697eae96c4ca58cae921df0f09c93
Autor:
Maria João Fraqueza, Marta Laranjo, Susana Alves, Maria Helena Fernandes, Ana Cristina Agulheiro-Santos, Maria José Fernandes, Maria Eduarda Potes, Miguel Elias
Publikováno v:
Foods, Vol 9, Iss 1, p 91 (2020)
The manufacturing of dry-cured meat products usually includes a smoking step. Polycyclic aromatic hydrocarbons (PAHs) are potentially carcinogenic chemical compounds that may result from smoking. The aim of the present study was to optimize the smoki
Externí odkaz:
https://doaj.org/article/53ac7e25cad447af85e189c5b6d717b9
Publikováno v:
Journal of Food Quality, Vol 2017 (2017)
Externí odkaz:
https://doaj.org/article/dcb40d03fa4c4163a60a3cbb9baaed13