Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Oliveira, Tatiane C.G."'
Autor:
Oliveira, Tatiane C.G., Caleja, Cristina, Oliveira, M. Beatriz P.P., Pereira, Eliana, Barros, Lillian
Publikováno v:
In Food Bioscience June 2023 53
Autor:
Pepinelli, Ana Luísa, Oliveira, Tatiane C.G., Caleja, Cristina, Dias, Maria Inês, Kostić, Marina, Soković, Marina, Gonçalves, Odinei Hess, Oliveira, Beatriz, Pereira, Eliana, Barros, Lillian
The food industry has been looking for natural matrices with potential application as natural ingredients. In this sense, the aim of this work was to characterize the Brassica oleracea var. Acephala biowastes, popularly known as kale, regarding its i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______1255::9d92f81ed4e6bbc8cd59fa03d7bbbe2a
http://hdl.handle.net/10198/27903
http://hdl.handle.net/10198/27903
Autor:
Junior, Eleomar Pires, Oliveira, Tatiane C.G., Pereira, Eliana, Dias, Maria Inês, Calhelha, Ricardo C., Kostić, Marina, Soković, Marina, Ferreira, Isabel C.F.R., Prieto Lage, Miguel A., Caleja, Cristina, Barros, Lillian
The industrial sector is tirelessly searching for more stable and natural colouring food matrices. Considering these demands, the present research investigated the characterization of their most promising compounds in terms of anthocyanin and betalai
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______1255::3b45c2df06ff841841977f5af59b6128
http://hdl.handle.net/10198/27810
http://hdl.handle.net/10198/27810
Autor:
Junior, Eleomar Pires, Oliveira, Tatiane C.G., Pereira, Eliana, Dias, Maria Inês, Calhelha, Ricardo C., Kostić, Marina, Soković, Marina, Prieto Lage, Miguel A., Ferreira, Isabel C.F.R., Caleja, Cristina, Barros, Lillian
A indústria alimentar tem vindo a ser desafiada no sentido de impulsionar a inovação nos conservantes alimentares, principalmente devido à resistência dos consumidores em relação à utilização de aditivos artificiais [1]. O género Thymus é
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::155d54dba4b611b5bf72e5c853563eb3
Autor:
Pascoalino, Liege, Oliveira, Tatiane C.G., Caleja, Cristina, Carocho, Márcio, Raimundo, Délio, Oliveira, Beatriz, Pereira, Eliana, Barros, Lillian
There is a clear tendency to incorporate natural-based ingredients into food formulations, namely in products from the bakery industry. These type of ingredients have been highlighted as promising alternatives to commonly used artificial ingredients
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______1255::f5e0797161990f8fc7a7c5c802ab1d73
http://hdl.handle.net/10198/25648
http://hdl.handle.net/10198/25648
O presente trabalho pretendeu avaliar o perfil enzimático de leveduras isoladas durante o processo de fermentação natural de azeitonas de mesa da cultivar Negrinha de Freixo, a mais importante da região do Nordeste de Portugal. Foram isoladas e i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::3e26e6121819d1fc641e6ac1f067a13b
http://hdl.handle.net/10198/17173
http://hdl.handle.net/10198/17173
Yeasts have an important role in fermented foods, including table olives. These microorganisms can be a new source of natural antioxidants. Free-radical-scavenging antioxidants have potential as protective agents against various degenerative diseases
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::71c30cf48eb44b2151f69570ff566e7c
http://hdl.handle.net/10198/14107
http://hdl.handle.net/10198/14107
Autor:
Oliveira, Tatiane C.G.
Mestrado de dupla diplomação com a UTFPR - Universidade Tecnológica Federal do Paraná Probióticos são definidos como microrganismos vivos, que quando administrados em quantidades adequadas, conferem benefícios à saúde do hospedeiro. Atualmen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______1255::d82dd63602e6e697d45d084b4509eac6
http://hdl.handle.net/10198/13098
http://hdl.handle.net/10198/13098