Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Ramos, Óscar Leandro Silva"'
Autor:
Pinheiro, A. C., Madalena, Daniel Alexandre Silva, Vicente, A. A., Ramos, Óscar Leandro Silva
A presente invenção diz respeito a um modelo gástrico modular in vitro com natureza dinâmica e análise in situ, para monitorização em tempo real do processo de digestão de alimentos, sistemas de libertação controlada, compostos bioativos e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______307::59540e39d2814143f443b0496f6891af
https://hdl.handle.net/1822/81998
https://hdl.handle.net/1822/81998
[Excerpt] Nanohydrogels can be considered as superabsorbent materials composed of threedimensional crosslinked polymer networks at nanoscale size. These polymeric and highly hydrophilic materials have a high swelling capacity, retaining large amounts
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______307::679dffd84702f975b855e1d6d799aa82
https://hdl.handle.net/1822/65084
https://hdl.handle.net/1822/65084
Autor:
Ramos, Óscar Leandro Silva, Pereira, Ricardo Nuno Correia, Simões, Lívia Souza, Madalena, Daniel Alexandre Silva, Rodrigues, Rui Miguel Martins, Teixeira, J. A., Vicente, A. A.
Nanoencapsulation in the Food Industry series, vol.1
The most current and high-level research is being taken on the use of nanoscience and nanotechnology due to its varied application in numerous fields of science. Food nanotechnology, and in pa
The most current and high-level research is being taken on the use of nanoscience and nanotechnology due to its varied application in numerous fields of science. Food nanotechnology, and in pa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______307::3117f980402c4b52c332720fdd1f93b8
https://hdl.handle.net/1822/61663
https://hdl.handle.net/1822/61663
Autor:
Guimarães, Ana Cristina Silva Esperança, Ramos, Óscar Leandro Silva, Cerqueira, Miguel Ângelo Parente Ribeiro, Venâncio, Armando, Abrunhosa, Luís
Moulds are the main spoilage organisms in dairy products. Fungal contamination despite causing discolouration, off-flavours, alterations in texture and appearance. which leads to waste and thus economic losses, can also be responsible for health issu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______307::ea1d5c4b14316a71ec8ee87d4cc3a018
https://hdl.handle.net/1822/62656
https://hdl.handle.net/1822/62656
Oscar L. Ramos acknowledge his Post-Doctoral grant (SFRH/BPD/80766/2011) to the Fundação para a Ciência e Tecnologia (FCT, Portugal). This study was supported by the Portuguese Foundation for Science and Technology (FCT) under the scope of the str
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______307::e25645cf0ee5ee4083ffc02dc1965f97
https://hdl.handle.net/1822/56860
https://hdl.handle.net/1822/56860
Autor:
Madalena, Daniel Alexandre Silva, Pereira, Ricardo Nuno Correia, Vicente, A. A., Ramos, Óscar Leandro Silva
The application of micro- and nanotechnologies in the food industry have been widely studied and reported due to an increasing growth of public awareness for the consumption of healthy food products. Consequently, food industry players have become hi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______307::f107ca3a09481678a7cbb79d802fc2f3
https://hdl.handle.net/1822/56904
https://hdl.handle.net/1822/56904
Food-grade enzymes are commonly used in food processing, preservation and in production of specific ingredients aimed at formulation. Since enzymes traditionally isolated from plants and mammalian tissues or culturable microorganisms, do not possess
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______307::4eea311e4b2a317066a61bdc680cb8c1
https://hdl.handle.net/1822/56488
https://hdl.handle.net/1822/56488
Bovine beta-lactoglobulin (beta-Lg) is a globular protein from milk that has considerable potential as a functional ingredient in food, cosmetic, and pharmaceutical applications. It is, indeed, the major component (i.e. 50 wt%) and the primary gellin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______307::32cae81dcd0598fed18b1210d933f4fd
https://hdl.handle.net/1822/56697
https://hdl.handle.net/1822/56697
Autor:
Cardoso, Patrícia Pinheiro
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
Dissertação de mestrado integrado em Engenharia Biológica (área de especialização em Tecnologia Química e Alimentar)
Os pequenos frutos têm surgido cada vez mais no nosso dia-a-dia, pelas suas propriedades organoléticas ou terapêuticas
Os pequenos frutos têm surgido cada vez mais no nosso dia-a-dia, pelas suas propriedades organoléticas ou terapêuticas
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::e4a51ede8321a90099f59903fd76d934
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
Dissertação de mestrado em Biophysics and Bionanosystems
Food-grade nanostructures can be used as vehicles for the incorporation of nutraceutical agents (e.g., antioxidants or vitamins) aiming at the development of functional foods. These nano
Food-grade nanostructures can be used as vehicles for the incorporation of nutraceutical agents (e.g., antioxidants or vitamins) aiming at the development of functional foods. These nano
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::e6d8a5bb22223579d75cba150149aef8