Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Patrícia J. M. Reis"'
Autor:
Joana Coimbra-Gomes, Patrícia J. M. Reis, Tânia G. Tavares, Miguel A. Faria, F. Xavier Malcata, Angela C. Macedo
Publikováno v:
Molecules, Vol 28, Iss 8, p 3285 (2023)
The probiotic features of Lactiplantibacillus (L.) pentosus and L. paraplantarum strains, endogenous in Cobrançosa table olives from northeast Portugal, were assessed in terms of functional properties and health benefits. Fourteen lactic acid bacter
Externí odkaz:
https://doaj.org/article/6b296594226c46afafcfef21456e0e55
Autor:
Joana Coimbra-Gomes, Patrícia J. M. Reis, Tânia G. Tavares, Afonso A. Silva, Eulália Mendes, Susana Casal, Francisco Xavier Malcata, Angela C. Macedo
Publikováno v:
Fermentation, Vol 9, Iss 1, p 12 (2022)
Spontaneous fermentation of table olives, as per a traditional Mediterranean process, is still performed empirically; hence, final product quality is somewhat unpredictable. Our main goal was to validate an endogenous (potentially probiotic) lactic a
Externí odkaz:
https://doaj.org/article/e55ba96beca246498191a6afa18cccc7
Autor:
Joana Coimbra-Gomes, Patrícia J. M. Reis, Tânia G. Tavares, Francisco Xavier Malcata, Angela C. Macedo
Publikováno v:
Foods, Vol 11, Iss 19, p 3050 (2022)
Current market trends point at increasing demand for functional foods, namely those carrying probiotics. In the case of table olives, presence of probiotics would convey a competitive advantage to Mediterranean-based diets, already established for th
Externí odkaz:
https://doaj.org/article/760650f16a79459ba73bf2f127be6d9e
Autor:
Patrícia J. M. Reis, Tânia G. Tavares, Joana M. Rocha, Francisco Xavier Malcata, Angela C. Macedo
Publikováno v:
Applied Sciences, Vol 12, Iss 19, p 9738 (2022)
Our major goal was the physicochemical, biochemical and microbiological characterization of Cobrançosa table olives, as support for the eventual granting of a PDO status. Seven producers were accordingly sampled throughout eleven months. Brines were
Externí odkaz:
https://doaj.org/article/78fdb0fbc7244e5b9cca3fc9e0872b93
Publikováno v:
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Spontaneous fermentation by native strains of lactic acid bacteria has traditionally been used to preserve table olives, by taking advantage of a proactive and competitive reduction of growth of unwanted microorganisms. Starter cultures have proven e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::68aabfca93c844067b7045af26f8b532
http://hdl.handle.net/10400.24/1852
http://hdl.handle.net/10400.24/1852
Autor:
Alejandra Cardelle-Cobas, Manuela Pintado, Patrícia J. M. Reis, Eduardo M. Costa, Freni K. Tavaria
Publikováno v:
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Submitted by Ana Costa (apcosta@porto.ucp.pt) on 2018-10-23T11:48:48Z No. of bitstreams: 1 Chitosan impregnated gutta-percha points antimicrobial in vitro evaluation and mechanical properties.pdf: 1343227 bytes, checksum: 5f1d4b14d216ef80f6a80ad83561
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::79c1c2127eed73f1f165e26e7d0cafec
https://doi.org/10.1080/00914037.2018.1466134
https://doi.org/10.1080/00914037.2018.1466134
Autor:
Patrícia J. M. Reis, F. Xavier Malcata
Publikováno v:
Small Ruminant Research. 101(1-3):122-133
Most Portuguese cheeses possessing a Protected Designation of Origin (PDO) status are still manufactured following traditional methods – the majority of which use raw milk from small ruminants (mainly sheep), coagulated with a rennet from plant ori
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::649ace26c4b151e3014c947d350358d6
https://ciencia.ucp.pt/en/publications/db7297bc-e6a7-444a-8ee0-a6e325f4d71e
https://ciencia.ucp.pt/en/publications/db7297bc-e6a7-444a-8ee0-a6e325f4d71e
Autor:
Patrícia J. M. Reis, F. Xavier Malcata
Publikováno v:
Journal of Food Engineering. 82:11-16
The current research effort consisted on design, building and testing of a customized apparatus – a closed cylindrical, double-jacketed cheese vat, with a 50 L-capacity, aimed at manufacturing Serra da Estrela cheese (or similar ewe’s milk cheese
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ab0864df14ce5e934b575e3348206fb1
https://doi.org/10.1016/j.jfoodeng.2006.11.032
https://doi.org/10.1016/j.jfoodeng.2006.11.032
Autor:
F. Xavier Malcata, Patrícia J. M. Reis, Alda Clemente, Ana Domingos, M. Salomé Pais, Pedro L. Lourenco
Publikováno v:
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Aqueous extracts obtained from cell suspension cultures of Centaurea calcitrapa were used as proteolytic additive in the manufacture of a commercial bovine cheese, coagulated with animal rennet and typically ripened for 28 d. The cheese was assessed
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::053c3d8d459552ea42661ae8f8623bb6
https://doi.org/10.1016/s0958-6946(00)00105-9
https://doi.org/10.1016/s0958-6946(00)00105-9
Publikováno v:
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
This work was aimed at enumerating the viable microorganisms in ripened Serra da Estrela cheeses, manufactured from both refrigerated and non-refrigerated milk, in various dairies located throughout the demarcated region. Scanning electron microscopy
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::65cabe12fbccd0a48e1a0779741c3f60