Zobrazeno 1 - 10
of 30
pro vyhledávání: '"Sílvia Petronilho"'
Publikováno v:
Foods, Vol 12, Iss 24, p 4443 (2023)
The raspberry (Rubus idaeus L.) is a soft red fruit consumed worldwide due to its bitter-sweet taste and phenolics-associated health benefits. During plant dormancy, raspberry fruits are discarded. However, this work hypothesised that these fruits ha
Externí odkaz:
https://doaj.org/article/52cadc27c87c43b99f2adee5c8538dd6
Publikováno v:
Fermentation, Vol 9, Iss 11, p 975 (2023)
Food industry waste and wastewater have been explored in relation to acidogenic fermentation as sources of non-competing food carbohydrates and mixed microbial cultures (MMCs), respectively, with the aim of producing short-chain organic acids (SCOAs)
Externí odkaz:
https://doaj.org/article/e7c5fd14a62d4ccea325500fa2a7dcee
Autor:
Paloma Lopes, M. Madalena C. Sobral, Guido R. Lopes, Zita E. Martins, Claúdia P. Passos, Sílvia Petronilho, Isabel M. P. L. V. O. Ferreira
Publikováno v:
Toxins, Vol 15, Iss 4, p 249 (2023)
The recovery of biomolecules from food industry by-products is of major relevance for a circular economy strategy. However, by-products’ contamination with mycotoxins represents a drawback for their reliable valorization for food and feed, hamperin
Externí odkaz:
https://doaj.org/article/886c76a61a244921aaeab907db721b0a
Autor:
Ana M. Peixoto, Sílvia Petronilho, M. Rosário Domingues, Fernando M. Nunes, Joana Lopes, Marit Kvalvåg Pettersen, Magnhild S. Grøvlen, Elin M. Wetterhus, Idalina Gonçalves, Manuel A. Coimbra
Publikováno v:
Foods, Vol 12, Iss 6, p 1167 (2023)
The potato chip industry generates brownish frying residues, which are usually landfilled. While spent frying oil has value as biodiesel, the defatted brownish water-soluble extract (BrE) does not yet have an application. In this work, it was hypothe
Externí odkaz:
https://doaj.org/article/0462a2094ac14d708df4e521be47ef97
Autor:
Sílvia Petronilho, Joana Navega, Carla Pereira, Adelaide Almeida, João Siopa, Fernando M. Nunes, Manuel A. Coimbra, Cláudia P. Passos
Publikováno v:
Foods, Vol 12, Iss 1, p 134 (2022)
Instant chicory is a caffeine-free brew worldwide consumed as a coffee substitute. Like coffee grounds processing, chicory roots suffer a roasting process, which may lead to the formation of high-molecular weight nitrogen-brown compounds, the melanoi
Externí odkaz:
https://doaj.org/article/f91b4465e6e5402884ef75ed7c499ea4
Autor:
Sílvia Petronilho, André Oliveira, M. Rosário Domingues, Fernando M. Nunes, Manuel A. Coimbra, Idalina Gonçalves
Publikováno v:
Foods, Vol 10, Iss 12, p 2897 (2021)
Starch is a promising candidate for preparing biodegradable films with useful gas barriers and thermoplastic capabilities. However, these materials are hydrophilic and brittle, thus limiting their application range. To overcome these drawbacks, it ha
Externí odkaz:
https://doaj.org/article/3860915c57854191b408ae009205d761
Autor:
Guido R. Lopes, Sílvia Petronilho, Andreia S. Ferreira, Mariana Pinto, Claúdia P. Passos, Elisabete Coelho, Carla Rodrigues, Cláudia Figueira, Sílvia M. Rocha, Manuel A. Coimbra
Publikováno v:
Foods, Vol 10, Iss 10, p 2508 (2021)
Single-dose coffee capsules have revolutionized the coffee market, fueling espresso coffee popularity and offering access to a wide selection of coffee blends. Nevertheless, scarce information related to coffee powder and brew’s combined volatile c
Externí odkaz:
https://doaj.org/article/c4827abff0634884b359e34e514073ed
Autor:
Cláudia P. Passos, Sílvia Petronilho, António F. Serôdio, Andreia C. M. Neto, Dylan Torres, Alisa Rudnitskaya, Cláudia Nunes, Kristína Kukurová, Zuzana Ciesarová, Sílvia M. Rocha, Manuel A. Coimbra
Publikováno v:
Foods, Vol 10, Iss 9, p 2183 (2021)
Acrylamide (AA) is a food contaminant in thermally processed products that is object of tight control. A simple and easy-to-apply methodology for routine monitoring of AA levels in food products could allow producers to be players in the control of t
Externí odkaz:
https://doaj.org/article/ba92deb24cdd404e86b374650fc389f7
Publikováno v:
Applied Sciences, Vol 11, Iss 9, p 4003 (2021)
The evaluation of the variety suitability regarding each appellation’s specificities should be a strategy for maximizing the varieties’ oenological potential while contributing to the sustainable production of quality wines, keeping their typicit
Externí odkaz:
https://doaj.org/article/2797521a80fe4f9da6a97ec7d87ebb66
Publikováno v:
Molecules, Vol 25, Iss 2, p 272 (2020)
Wine aroma is the result of complex interactions between volatile compounds and non-volatile ones and individual perception phenomenon. In this work, an aroma network approach, that links volatile composition (chromatographic data) with its correspon
Externí odkaz:
https://doaj.org/article/28c37cd24d0f4701bf58b2d315991755