Zobrazeno 1 - 10
of 110
pro vyhledávání: '"Sónia S. Ferreira"'
Autor:
Ana R. Circuncisão, Sónia S. Ferreira, Artur M. S. Silva, Manuel A. Coimbra, Susana M. Cardoso
Publikováno v:
Foods, Vol 13, Iss 4, p 540 (2024)
Brown macroalgae are rich sources of nutrients and health-promoting compounds. Nevertheless, their consumption is still limited by their strong organoleptic characteristics, thus requiring the development of extraction strategies to profit from their
Externí odkaz:
https://doaj.org/article/a85faaf468c1442bbde3f170603c0a7e
Autor:
Pedro A. R. Fernandes, Bruna L. Antunes, Jianing Liu, Sónia S. Ferreira, Filipa Fernandes, Vitor D. Alves, Adriana Silva, Cláudia Nunes, Elisabete Coelho, Manuel A. Coimbra
Publikováno v:
Applied Sciences, Vol 14, Iss 2, p 894 (2024)
Damaged yacon roots, often discarded, are a rich source of sweet carbohydrates. In this context, yacon roots from the Hualqui and Crespo varieties were characterized and processed into low-calorie and low-glycemic syrups for sugar reduction in foods.
Externí odkaz:
https://doaj.org/article/dcd902a9fd194e658cf14e12ac8c4b3b
Autor:
Ana S. P. Moreira, Diana Gaspar, Sónia S. Ferreira, Alexandra Correia, Manuel Vilanova, Marie-Mathilde Perrineau, Philip D. Kerrison, Claire M. M. Gachon, Maria Rosário Domingues, Manuel A. Coimbra, Filipe M. Coreta-Gomes, Cláudia Nunes
Publikováno v:
Marine Drugs, Vol 21, Iss 3, p 183 (2023)
Brown macroalgae are an important source of polysaccharides, mainly fucose-containing sulphated polysaccharides (FCSPs), associated with several biological activities. However, the structural diversity and structure–function relationships for their
Externí odkaz:
https://doaj.org/article/4eeafba4b4f94f7fa2c8efe927493321
Autor:
Cláudia P. Passos, Rita M. Costa, Sónia S. Ferreira, Guido R. Lopes, Maria T. Cruz, Manuel A. Coimbra
Publikováno v:
Foods, Vol 10, Iss 2, p 378 (2021)
Coffee brews have High Molecular Weight (HMW) compounds with described immunostimulatory activity, namely polysaccharides and melanoidins. Melanoidins are formed during roasting and are modified during brews technological processing. In addition, bre
Externí odkaz:
https://doaj.org/article/000e1ff64b804b529e1cbb6dfc2da38d
Autor:
Pedro A. R. Fernandes, Sónia S. Ferreira, Rita Bastos, Isabel Ferreira, Maria T. Cruz, António Pinto, Elisabete Coelho, Cláudia P. Passos, Manuel A. Coimbra, Susana M. Cardoso, Dulcineia F. Wessel
Publikováno v:
Antioxidants, Vol 8, Iss 6, p 189 (2019)
Apple pomace is a by-product of apple processing industries with low value and thus frequent disposal, although with valuable compounds. Acidified hot water extraction has been suggested as a clean, feasible, and easy approach for the recovery of pol
Externí odkaz:
https://doaj.org/article/06d1bf63eb9246aab979867d7ee2779d
Autor:
Patrícia Concórdio-Reis, Sónia S. Ferreira, Vítor D. Alves, Xavier Moppert, Jean Guézennec, Manuel A. Coimbra, Maria A.M. Reis, Filomena Freitas
Publikováno v:
International journal of biological macromolecules.
Rheology modifiers are essential additives in numerous products in a variety of industries. Due to environmental awareness, consumer-oriented industries are interested in novel natural rheological agents that can replace synthetic chemicals. In this
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::799b3d7e7e61aa27bee258e9aba214ea
https://pubmed.ncbi.nlm.nih.gov/36539173
https://pubmed.ncbi.nlm.nih.gov/36539173
Autor:
Patrícia Concórdio-Reis, Martim Cardeira, Ana Catarina Macedo, Sónia S. Ferreira, Ana Teresa Serra, Manuel A. Coimbra, Ana Amorim, Maria A.M. Reis, Filomena Freitas
Publikováno v:
Algal Research. 70:103014
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8435b6fe379c5bad52a9dcd0632a8310
https://doi.org/10.1016/j.algal.2023.103014
https://doi.org/10.1016/j.algal.2023.103014
Autor:
Sónia S. Ferreira, Alexandra Correia, Artur M.S. Silva, Dulcineia Ferreira Wessel, Susana M. Cardoso, Manuel Vilanova, Manuel A. Coimbra
Publikováno v:
Carbohydrate Polymers. 303:120432
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::78efa09e29253c1b32ae1f2ee108b203
https://doi.org/10.1016/j.carbpol.2022.120432
https://doi.org/10.1016/j.carbpol.2022.120432
Autor:
Manuel Vilanova, Elisabete Coelho, Sónia S. Ferreira, Mariem Hamed, Rita Bastos, Assaad Sila, Tânia Lima, Dmitry V. Evtuguin, Ali Bougatef, Manuel A. Coimbra
Publikováno v:
Food chemistry. 373
This work studies the extraction and purification of a novel arabinogalactan from pistachio external hull. It was extracted with a simple method from pistachio hull which is considered as unexploited waste. Based on the results of sugar analysis by G
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dfb21ac8d219ddad468e6dd20935c8ce
https://pubmed.ncbi.nlm.nih.gov/34717082
https://pubmed.ncbi.nlm.nih.gov/34717082
Autor:
Lucie Marková, Sónia S. Ferreira, Manuel A. Coimbra, Eva Basil, Kristína Kukurová, Cláudia P. Passos, Zuzana Ciesarová, António F. Serôdio
Publikováno v:
Food Hydrocolloids. 81:113-119
The main route for acrylamide formation is the reaction between reducing sugars and asparagine. As foods pH modulates acrylamide formation, cooking under the lowest pH is a possible mitigation strategy, as long as it does not compromise the expected
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8ec94a1ef028ca7eebd9008aac227184
https://doi.org/10.1016/j.foodhyd.2018.02.032
https://doi.org/10.1016/j.foodhyd.2018.02.032