Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Sandra P. A. Câmara"'
Autor:
Carla Miranda, Diogo Contente, Gilberto Igrejas, Sandra P. A. Câmara, Maria de Lurdes Enes Dapkevicius, Patrícia Poeta
Publikováno v:
Foods, Vol 10, Iss 9, p 2092 (2021)
Animal products, in particular dairy and fermented products, are major natural sources of lactic acid bacteria (LAB). These are known for their antimicrobial properties, as well as for their roles in organoleptic changes, antioxidant activity, nutrie
Externí odkaz:
https://doaj.org/article/d0b1306f51c04781a96215162c472001
Autor:
Maria de Lurdes Enes Dapkevicius, Bruna Sgardioli, Sandra P. A. Câmara, Patrícia Poeta, Francisco Xavier Malcata
Publikováno v:
Foods, Vol 10, Iss 4, p 821 (2021)
As a genus that has evolved for resistance against adverse environmental factors and that readily exchanges genetic elements, enterococci are well adapted to the cheese environment and may reach high numbers in artisanal cheeses. Their metabolites im
Externí odkaz:
https://doaj.org/article/b739e8df2a2149fda64b0a38194a1de0
Autor:
Francisco Xavier Malcata, C.C.G. Silva, Airidas Dapkevicius, Sandra P. A. Câmara, Maria L. N. Enes Dapkevicius
Publikováno v:
Food Biotechnology. 34:25-41
Enterococci are part of the dominant microbiota of artisanal Pico cheese and could be used as adjunct cultures for improving this traditional dairy product. However, the genus lacks Qualified Presu...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d9a4e8ec1bbc5885e32a189db4fce51b
https://doi.org/10.1080/08905436.2019.1710844
https://doi.org/10.1080/08905436.2019.1710844
Autor:
Diogo Contente, Sandra P. A. Câmara, Gilberto Igrejas, Maria de Lurdes Enes Dapkevicius, Patrícia Poeta, Carla Miranda
Publikováno v:
Foods, Vol 10, Iss 2092, p 2092 (2021)
Foods
Foods
Animal products, in particular dairy and fermented products, are major natural sources of lactic acid bacteria (LAB). These are known for their antimicrobial properties, as well as for their roles in organoleptic changes, antioxidant activity, nutrie
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f0030a8df79ce1f8392a164474ab8918
https://www.mdpi.com/2304-8158/10/9/2092
https://www.mdpi.com/2304-8158/10/9/2092
Autor:
Gilberto Igrejas, Patrícia Poeta, Sandra P. A. Câmara, Maria de Lurdes Enes Dapkevicius, Carla Miranda, Diogo Contente
Animal products, in particular dairy and fermented products, are natural, major sources of lactic acid bacteria (LAB). Due to their antimicrobial properties, LAB are used in humans and in animals, with beneficial effects, as probiotics or in the trea
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a8afa9bd08ab4f6ff4cdb99db9b622a3
https://doi.org/10.20944/preprints202108.0174.v1
https://doi.org/10.20944/preprints202108.0174.v1
Autor:
Francisco Xavier Malcata, Sandra P. A. Câmara, Patrícia Poeta, Maria de Lurdes Enes Dapkevicius, Bruna Sgardioli
Publikováno v:
Foods
Foods, Vol 10, Iss 821, p 821 (2021)
Foods, Vol 10, Iss 821, p 821 (2021)
As a genus that has evolved for resistance against adverse environmental factors and that readily exchanges genetic elements, enterococci are well adapted to the cheese environment and may reach high numbers in artisanal cheeses. Their metabolites im
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::830c7694e34bf9b74c7b3d599fdb3ae5
http://europepmc.org/articles/PMC8070337
http://europepmc.org/articles/PMC8070337
Autor:
Rui B. Elias, Francisco Xavier Malcata, Cristina Riquelme, Maria L. N. Enes Dapkevicius, Airidas Dapkevicius, C.C.G. Silva, Sandra P. A. Câmara
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
Autochthonous lactic acid bacteria may provide a means of promoting the quality and safety of traditional fermented food products, in particular, artisanal cheeses. Pico cheese is an artisanal, dairy specialty of the Azores in risk of disappearing. E
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eb06a03913bbc2adfdb9b6af8ba67de7
https://pubmed.ncbi.nlm.nih.gov/30646760
https://pubmed.ncbi.nlm.nih.gov/30646760
Autor:
Sandra P. A. Câmara, F. Xavier Malcata, Maria L. N. Enes Dapkevicius, C.C.G. Silva, H.J.D. Rosa, Airidas Dapkevicius
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
Pico cheese is a traditional variety manufactured on the eponymous Azorean Island (Portugal). In total, 153 cheeses were analysed. The average total solids (TS) content by the end of maturation was 63.3 +- 0.3 g/100 g, Aw 0.943-0.966, salt-in-moistur
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6e99201a18e3a95c9652cdefa6a6da92
https://hdl.handle.net/10216/104605
https://hdl.handle.net/10216/104605
Autor:
Pablo Vinuesa, Maria L. N. Enes Dapkevicius, F. Xavier Malcata, Oldemiro Aguiar do Rego, C.C.G. Silva, Sandra P. A. Câmara, Cristina Riquelme
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
This work presents the first study on the bacterial communities in Pico cheese, a traditional cheese of the Azores (Portugal), made from raw cow's milk. Pyrosequencing of tagged amplicons of the V3–V4 regions of the 16S rDNA and Operational Taxonom
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fc68ebf624190d0e11a514c40d05d483