Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Raquel de Pinho Ferreira Guiné"'
Publikováno v:
Brazilian Journal of Food Technology, Vol 23 (2020)
Abstract This work aimed to develop new breads incorporating whey residue, “sorelho”, obtained from ewe’s milk after the production of Serra da Estrela Cheese. For this, we baked three types of bread: wheat bread (control sample), bread incorpo
Externí odkaz:
https://doaj.org/article/0da13fffeba944f9a4ba0251ec04937d
Autor:
Raquel de Pinho Ferreira Guiné, Paula Maria dos Reis Correia, Ana Cristina Ferrão, Fernando Gonçalves, Clémence Lerat, Theo El-Idrissi, Eva Rodrigo
Publikováno v:
Brazilian Journal of Food Technology, Vol 23 (2020)
Abstract We studied the extraction of antioxidant phenolic compounds, anthocyanins and the evaluation of antioxidant activity of strawberries in different extraction conditions, varying the type of solvent (ethanol:water (50%) and acetone:water (60%)
Externí odkaz:
https://doaj.org/article/210c5cb8bb8344a9943f959ab71a9dfb
Autor:
Raquel de Pinho Ferreira Guiné, Maria Lúcia de Jesus Pato, Cristina Amaro da Costa, Daniela de Vasconcelos Teixeira Aguiar da Costa, Paulo Barracosa Correia da Silva, Vítor João Pereira Domingues Martinho
Publikováno v:
Foods, Vol 10, Iss 11, p 2732 (2021)
The unadjusted intake of food constitutes a real challenge for the several sustainability dimensions. In this perspective, the main objectives of this research are to characterise the current contexts of food security, its relationship with sustainab
Externí odkaz:
https://doaj.org/article/98b0601a3ec246a8975b1a7139bbfdb3
Publikováno v:
Agronomy, Vol 11, Iss 8, p 1568 (2021)
The innovative technologies developed in the different fields of science (nanotechnology, artificial intelligence, genetic modification, etc.) opened new and infinite possibilities for the several stakeholders that carry out their activities in the d
Externí odkaz:
https://doaj.org/article/4c1214235ffc40149c0c20381bf8ac48
Publikováno v:
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Brazilian Journal of Food Technology, Vol 23 (2020)
Brazilian Journal of Food Technology, Volume: 23, Article number: e2019319, Published: 07 DEC 2020
Brazilian Journal of Food Technology v.23 2020
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Brazilian Journal of Food Technology, Vol 23 (2020)
Brazilian Journal of Food Technology, Volume: 23, Article number: e2019319, Published: 07 DEC 2020
Brazilian Journal of Food Technology v.23 2020
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
This work aimed to develop new breads incorporating whey residue, “sorelho”, obtained from ewe’s milk after the production of Serra da Estrela Cheese. For this, we baked three types of bread: wheat bread (control sample), bread incorporating so
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e530fd81fd585de1a6dcd84467401eb5
https://doi.org/10.1590/1981-6723.31919
https://doi.org/10.1590/1981-6723.31919
Cheese is an ancient food product produced worldwide and globally appreciated. The world cheese trade is of great importance economically, both at the industrial level, as well as when it comes to traditional cheeses, which provide income for rural p
Bioactive compounds are extra nutritional constituents occurring naturally in plant foods in small amounts, however in quantities enough to produce bioactive effects. Among bioactive compounds the phenolic compounds are a very large set of molecules,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8c93624a9a1936bcd96f40f13e1aa7d6
https://hdl.handle.net/10400.19/3469
https://hdl.handle.net/10400.19/3469
Cereal food engineering has become increasingly important in the food industry over the years, as it plays a key role in developing new food products and improved manufacturing processes. Engineering Aspects of Cereal and Cereal-Based Products focuse