Výsledky vyhledávání - "Oliveira MBPP"

Liquorice (Glycyrrhiza glabra): A phytochemical and pharmacological review

Autor: Pastorino G, Cornara L, Soares S, Rodrigues F, Oliveira MBPP

Publikováno v: PTR. Phytotherapy research 32 (2018): 2323–2339. doi:10.1002/ptr.6178
info:cnr-pdr/source/autori:Pastorino G, Cornara L, Soares S, Rodrigues F, Oliveira MBPP/titolo:Liquorice (Glycyrrhiza glabra): A phytochemical and pharmacological review/doi:10.1002%2Fptr.6178/rivista:PTR. Phytotherapy research/anno:2018/pagina_da:2323/pagina_a:2339/intervallo_pagine:2323–2339/volume:32

In the last years, consumers are paying much more attention to natural medicines and principles, mainly due to the general sense that natural compounds are safe. On the other hand, there is a growing demand by industry for plants used in traditional

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=cnr_________::9323f46a8797d1042516b0c15d97e138
http://www.cnr.it/prodotto/i/400372

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Factors Affecting Acrylamide Levels in Coffee Beverages

Autor: Soares, CMD, Alves, RC, Oliveira, MBPP

Acrylamide is a heat-generated food toxicant formed via the Maillard reaction between asparagine and reducing sugars during food processing. In coffee, acrylamide is intensively formed during the early stages of roasting, but its content tends to dim

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______1406::5f68dfa41531b7cf6e2309f59c7e940a
https://hdl.handle.net/10216/111117

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A classification Fuzzy model for Minhota and Holstein Friesian cows milk based on functional fatty acids

Autor: Ramalho, Hmm, Susana Casal, Mendes, E., Igrejas, G., Rodrigues, Pj, Oliveira, Mbpp

Publikováno v: Authenticus

Recent studies have focused on the healthy components of milk fats, including polyunsaturated fatty acids (PUFA) of the omega-3 group, and conjugated linoleic acid (CLA). Several cows from Holstein Friesian and Minhota (autochthonous from the north o

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::737f304de6d028bdd40f93b9ae410601
http://hdl.handle.net/10198/5115

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PREVALÊNCIA DE OCRATOXINA A EM ALIMENTOSE CONSEQUENTES PROBLEMAS DE SEGURANÇAALIMENTAR

Autor: Nogueira S, Oliveira MBPP

Publikováno v: Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP

A ocratoxina A (OTA) é uma micotoxina com propriedades cancerígenas, nefrotóxicas, teratogénicas e imunotóxicas. É produzida por fungos da espécie Penicillium e Aspergillus e ocorre naturalmente em todo o mundo em diversos produtos vegetais, c

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::54203b7f98bd4e96a2e31c35a4fd61a9
https://hdl.handle.net/10216/93007

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AVALIAÇÃO NUTRICIONAL DE PRODUTOS DE PASTELARIA

Autor: Casal S, Noronha B, Mendes E, Oliveira MBPP

Publikováno v: Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP

Os produtos de confeitaria (pastéis) fazem cada vez mais parte da dieta dos portugueses, sendo consumidos como complemento das principais refeições ou mesmo como seus substitutos. A informação acerca da sua composição e valor nutricional é, n

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::1dd499d83ebe9c51b1d2ee066b456e49
https://hdl.handle.net/10216/101051

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