Zobrazeno 1 - 10
of 157
pro vyhledávání: '"Rita C, Alves"'
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:
Diana Melo Ferreira, Bárbara C. C. Oliveira, Carla Barbosa, Anabela S. G. Costa, Maria Antónia Nunes, Maria Beatriz P. P. Oliveira, Rita C. Alves
Publikováno v:
Foods, Vol 13, Iss 18, p 2933 (2024)
The food industry is encouraged to develop new sustainable foodstuffs, and agri-food by-products can serve as valuable ingredients in these formulations. In this work, olive pomace (OP), a by-product of olive oil production, was incorporated as an in
Externí odkaz:
https://doaj.org/article/b35bce85835a48dcbcc2c588468a0220
Autor:
Hiba Bouzaid, Liliana Espírito Santo, Diana M. Ferreira, Susana Machado, Anabela S. G. Costa, Maria Inês Dias, Ricardo C. Calhelha, Lillian Barros, Oumaima Chater, Youssef Kandri Rodi, Faouzi Errachidi, Fouad Ouazzani Chahdi, Maria Beatriz P. P. Oliveira, Rita C. Alves
Publikováno v:
Molecules, Vol 29, Iss 15, p 3485 (2024)
Coriander, caraway, and mystical cumin are famous for their aromatic properties and widely used in Moroccan cuisine. The nutritional/phytochemical composition of their seeds (used for food flavoring and preservation) were compared. Their antioxidant,
Externí odkaz:
https://doaj.org/article/8f6dff25c5b24b11b8282b534f7e29b4
Autor:
Diana Melo Ferreira, Susana Machado, Liliana Espírito Santo, Anabela S. G. Costa, Floricuța Ranga, Maria Simona Chiș, Josman D. Palmeira, Maria Beatriz P. P. Oliveira, Rita C. Alves, Helena Ferreira
Publikováno v:
Fermentation, Vol 10, Iss 6, p 287 (2024)
Because olive pomace (the main by-product of olive oil production) is phytotoxic, new applications must be investigated to minimize its negative environmental impact. In this work, olive pomace was fermented for 4 and 32 days at room temperature, hav
Externí odkaz:
https://doaj.org/article/c4f9e4805e8c434fa2236920b49d46ef
Autor:
Juliana A. Barreto-Peixoto, Cláudia Silva, Anabela S. G. Costa, Gerardo Álvarez-Rivera, Alejandro Cifuentes, Elena Ibáñez, M. Beatriz P. P. Oliveira, Rita C. Alves, Fátima Martel, Nelson Andrade
Publikováno v:
Antioxidants, Vol 13, Iss 1, p 59 (2023)
Sweet cherry (Prunus avium L.) is among the most valued fruits due to its organoleptic properties and nutritional worth. Cherry stems are rich in bioactive compounds, known for their anti-inflammatory and antioxidant properties. Innumerable studies h
Externí odkaz:
https://doaj.org/article/fc4b4a73566448f08e2525bc765af557
Autor:
Bárbara C. C. Oliveira, Marlene Machado, Susana Machado, Anabela S. G. Costa, Sílvia Bessada, Rita C. Alves, Maria Beatriz P. P. Oliveira
Publikováno v:
Foods, Vol 12, Iss 16, p 3039 (2023)
Algae contain high-quality proteins, dietary fiber, minerals, and phenolic compounds, making them promising alternative ingredients. Since pasta is consumed worldwide, it can be an effective vehicle for incorporating algae. This study compares the nu
Externí odkaz:
https://doaj.org/article/00d2515968bc46d380a4dbf7bec82c23
Autor:
Nelson Andrade, Juliana A. Barreto Peixoto, M. Beatriz P. P. Oliveira, Fátima Martel, Rita C. Alves
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
Coffee is one of the most consumed products in the world, and its by-products are mainly discarded as waste. In order to solve this problem and in the context of a sustainable industrial attitude, coffee by-products have been studied concerning their
Externí odkaz:
https://doaj.org/article/1c6bc5f6bdd04edba8eb4d48e9fef99b
Autor:
Marlene Machado, Liliana Espírito Santo, Susana Machado, Joana C. Lobo, Anabela S. G. Costa, Maria Beatriz P. P. Oliveira, Helena Ferreira, Rita C. Alves
Publikováno v:
Foods, Vol 12, Iss 12, p 2354 (2023)
Processing the coffee cherry into roasted beans generates a large amount of by-products, which can negatively impact the environment. The aim of this study was to analyze the bioactive potential and chemical composition of different coffee by-product
Externí odkaz:
https://doaj.org/article/5619d4c6697f4b1289660eca1eb3ec1c
Autor:
Josman Dantas Palmeira, Débora Araújo, Catarina C. Mota, Rita C. Alves, M. Beatriz P. P. Oliveira, Helena M. N. Ferreira
Publikováno v:
Fermentation, Vol 9, Iss 5, p 442 (2023)
In the Mediterranean region, where olive oil is mostly produced, high amounts of olive oil by-products are generated, which creates an ecological concern, due to their phytotoxic phenolic components (e.g., oleuropein, hydroxytyrosol, tyrosol). Howeve
Externí odkaz:
https://doaj.org/article/d3c8b5afc6c9429fa20b39be25c8d888
Autor:
Raquel Rodrigues, Joana C. Lobo, Diana M. Ferreira, Ewa Senderowicz, M. Antónia Nunes, M. Helena Amaral, Rita C. Alves, M. Beatriz P. P. Oliveira
Publikováno v:
Cosmetics, Vol 10, Iss 2, p 64 (2023)
Cosmetic interest in agro-industrial byproducts is growing. In fact, many studies have shown that these residues present bioactive compounds with several skincare applications. One example is olive byproducts, such as olive pomace, which has a compos
Externí odkaz:
https://doaj.org/article/640102b746d14fcf93607f1cb01b310c