Zobrazeno 1 - 10
of 471
pro vyhledávání: '"P.P. Oliveira"'
Autor:
Marlene Machado, Miguel F. Galrinho, Cláudia P. Passos, Liliana Espírito Santo, Maria Simona Chiș, Floricuța Ranga, Hélder Puga, Josman Palmeira, Manuel A. Coimbra, M. Beatriz P.P. Oliveira, Helena Ferreira, Rita C. Alves
Publikováno v:
Journal of Functional Foods, Vol 120, Iss , Pp 106378- (2024)
Prebiotic demand is increasing due to growing concerns about human gut health and well-being. Recently, agri-food by-products have been explored as a potential source of prebiotic ingredients. This study analysed the chemical composition of a freeze-
Externí odkaz:
https://doaj.org/article/afe475ddf3e24eb289007ed6836809be
Autor:
João C.M. Barreira, M. Antónia Nunes, Beatriz Vieira da Silva, Filipa B. Pimentel, Anabela S.G. Costa, M. Alvarez-Ortí, J.E. Pardo, M. Beatriz P.P. Oliveira
Publikováno v:
Food Science and Human Wellness, Vol 8, Iss 3, Pp 292-298 (2019)
Nowadays, food security is a global concern and a great scientific challenge. Agro-industrial by-products can be used as potential ingredients of innovative food products, contributing to solve this societal demand. By-products of high specialty oils
Externí odkaz:
https://doaj.org/article/37af43eb587643278bd67deaa7f0ce60
Autor:
Caleja, Cristina, Ribeiro, Andreia, Barros, Lillian, Barreira, João C.M., Antonio, Amilcar L., Beatriz P.P. Oliveira, M., Barreiro, Maria Filomena, Ferreira, Isabel C.F.R.
Publikováno v:
In Food Chemistry 15 May 2016 199:720-726
Autor:
Filipa B. Pimentel, Maria Cermeño, Thanyaporn Kleekayai, Pádraigín A. Harnedy-Rothwell, Eduarda Fernandes, Rita C. Alves, M. Beatriz P.P. Oliveira, Richard J. FitzGerald
Publikováno v:
Molecules, Vol 25, Iss 12, p 2838 (2020)
Enzymatic hydrolysis has been employed to modify protein functional properties and discover new sources of antioxidants. In this study, the effect of different enzymatic treatments on antioxidant activity of Porphyra dioica (blades and protein isolat
Externí odkaz:
https://doaj.org/article/4909936ebdcc475cafc44e2888951d54
Autor:
Cristina Caleja, Lillian Barros, Amilcar L. Antonio, Ana Ciric, João C.M. Barreira, Marina Sokovic, M. Beatriz P.P. Oliveira, Celestino Santos-Buelga, Isabel C.F.R. Ferreira
Publikováno v:
Journal of Functional Foods, Vol 16, Iss , Pp 114-124 (2015)
The antioxidant (free radical scavenging activity, reducing power and lipid peroxidation inhibition) and antimicrobial (against bacteria and fungi) potential of Matricaria recutita L. (chamomile) extracts obtained by decoction was demonstrated. The c
Externí odkaz:
https://doaj.org/article/0a6f0096be424615b9487a64a98e4b24
Autor:
Maria Inês Dias, Lillian Barros, Isabel Patrícia Fernandes, Gabriela Ruphuy, M. Beatriz P.P. Oliveira, Celestino Santos-Buelga, Maria Filomena Barreiro, Isabel C.F.R. Ferreira
Publikováno v:
Journal of Functional Foods, Vol 16, Iss , Pp 243-255 (2015)
A bioactive formulation based on the vegetative parts of the wild strawberry, Fragaria vesca L., was developed by using a microencapsulated extract (lyophilised infusion form). For that purpose, a process based on an atomisation/coagulation technique
Externí odkaz:
https://doaj.org/article/7d2a64c249384b3d9e3082a2e1a8e999
Autor:
Cristina Caleja, Lillian Barros, Amilcar L. Antonio, Ana Ciric, Marina Soković, M. Beatriz P.P. Oliveira, Celestino Santos-Buelga, Isabel C.F.R. Ferreira
Publikováno v:
Journal of Functional Foods, Vol 12, Iss , Pp 428-438 (2015)
Food industry is focused on the development of novel functional foods containing health promoting natural ingredients, avoiding the potential harm of synthetic food additives. In the present work, the antioxidant and antimicrobial potential of Foenic
Externí odkaz:
https://doaj.org/article/0660b41de87b4647bea273d53e4dd2cb
Publikováno v:
Trends in Food Science & Technology. 113:167-179
Background Coffee is one of the most consumed beverages worldwide due to its appreciated organoleptic characteristics and stimulant effects. It is known that coffee consumption can promote several health benefits. Neurodegenerative diseases are a wel
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b6cbf73afe2df6b33b36f3c659126399
https://doi.org/10.1016/j.tifs.2021.04.052
https://doi.org/10.1016/j.tifs.2021.04.052
Autor:
Tatiane C.G. Oliveira, Cristina Caleja, M. Beatriz P.P. Oliveira, Eliana Pereira, Lillian Barros
Publikováno v:
Food Bioscience. :102711
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9d70aff3211cf00e0d625cc4e192011c
https://doi.org/10.1016/j.fbio.2023.102711
https://doi.org/10.1016/j.fbio.2023.102711
Autor:
Bianca R. Albuquerque, José Pinela, Maria Inês Dias, Carla Pereira, Jovana Petrović, Marina Soković, Ricardo C. Calhelha, M. Beatriz P.P. Oliveira, Isabel C.F.R. Ferreira, Lillian Barros
Publikováno v:
Food Research International. 165:112574
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::07480aa59767de4986d0e4bb85e402b8
https://doi.org/10.1016/j.foodres.2023.112574
https://doi.org/10.1016/j.foodres.2023.112574