Zobrazeno 1 - 10
of 50
pro vyhledávání: '"Sousa, Fernando Ruivo de"'
Autor:
Rodrigues, Sandra, Vasconcelos, Lia Inês Machado, Pereira, Etelvina, Teixeira, Alfredo, Sousa, Fernando Ruivo de
This work aimed to evaluate the effect of 3 (6, 9 and 12 days) ripening times on the sensory characteristics of Vinhais meat sausages produced according to the PGI specifications, to investigate the possibility of creating a new PGI product: Vinhais
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______1255::af03853ea7c33fad796926693115916b
http://hdl.handle.net/10198/27234
http://hdl.handle.net/10198/27234
Autor:
Rodrigues, Sandra, Vasconcelos, Lia Inês Machado, Pereira, Etelvina, Teixeira, Alfredo, Sousa, Fernando Ruivo de
Este trabalho teve como objetivo avaliar o efeito de 3 tempos de cura nas características sensoriais de chouriças de carne de Vinhais de acordo com as especificações IGP, para averiguar a possibilidade de criação de um novo produto IGP: chouri
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::9440bf5bbc787d9240cf09de71ceace7
http://hdl.handle.net/10198/21514
http://hdl.handle.net/10198/21514
Autor:
Rodrigues, Sandra, Vasconcelos, Lia Inês Machado, Pereira, Etelvina, Carloto, Amândio, Sousa, Fernando Ruivo de
The objective of this work was to determine if there are differences between Churra Galega Bragançana Branca (CGBB) and Churra Galega Bragançana Preta (CGBP) breeds meat. These are Portuguese autochthonous breeds, and CGBB meat has a PDO protection
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______1255::3b7f251780842a1e676ad344d579b1a5
http://hdl.handle.net/10198/21240
http://hdl.handle.net/10198/21240
Autor:
Rodrigues, Sandra, Vasconcelos, Lia Inês Machado, Pereira, Etelvina, Carloto, Amândio, Teixeira, Alfredo, Sousa, Fernando Ruivo de
O objetivo deste trabalho foi o conhecimento exploratório do perfil sensorial da carne de cordeiros das raças Churra Galega Bragançana Branca (CGBB) e Churra Galega Bragançana Preta (CGBP) e a averiguação da possibilidade em diferenciar do pont
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______1255::2a20f7228f4f272b72b09b1a936a15e8
http://hdl.handle.net/10198/21250
http://hdl.handle.net/10198/21250
Autor:
Rodrigues, Sandra, Vasconcelos, Lia Inês Machado, Pereira, Etelvina, Carloto, Amândio, Teixeira, Alfredo, Sousa, Fernando Ruivo de
A qualidade da carne de caprinos corresponde a um conjunto complexo de características, algumas das quais são subjetivas e difíceis de avaliar. Para orientar adequadamente as melhorias na produção é necessário conhecer em detalhe as caracterí
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::27b7cf8dee18bf0278544ba4f67a11a2
http://hdl.handle.net/10198/21264
http://hdl.handle.net/10198/21264
Autor:
Rodrigues, Sandra, Vasconcelos, Lia Inês Machado, Pereira, Etelvina, Teixeira, Alfredo, Carloto, Amândio, Sousa, Fernando Ruivo de
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
O objetivo deste trabalho foi explorar diferenças sensoriais entre carne de raças Serrana e Preta de Montesinho e entre pernas e costeletas. As amostras foram avaliadas por um painel de provadores qualificado, que realizou o método descritivo quan
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::5cf09ed03ef8032554bfdc977d96f56d
Innovation is seen as driving economic growth. In the field of consumer products, innovation is a key factor to generate profitability and growth, ensuring that companies succeed and remain in the market even in difficult economic and financial perio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::9cd09c83cd2c4e9d3aedc45b7321754a
http://hdl.handle.net/10198/17697
http://hdl.handle.net/10198/17697
Cheese is an important food for a healthy diet. Portugal is a country with a huge tradition in the manufacture of cheese from the use of small ruminants. Herds managed in production systems based on pastoralism, with cycles of production according to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______1255::7fe95d98acfa7d4ac1ef187be74d8848
http://hdl.handle.net/10198/17695
http://hdl.handle.net/10198/17695
Autor:
Presumido, Pedro Henrique, Gonçalves, Artur, Sousa, Fernando Ruivo de, Dal Bosco, Tatiane, Feliciano, Manuel
A indústria cárnica gera emissões elevadas de gases de efeito estufa (GEE) para a atmosfera. Portanto, existe a necessidade de quantificar e avaliar o potencial impacte ambiental causado por diferentes sistemas de produção de carne, de modo a im
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______1255::fc581056f5bc735350450e270ea3c619
http://hdl.handle.net/10198/19078
http://hdl.handle.net/10198/19078
Traditional agricultural and agri-food products are at the center of attention as instruments for enhancing agricultural and rural development. These products are seen as a central element in space planning, landscape preservation and nature conserva
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::02c2478f6d0f337832cee9f7c673b4d4
http://hdl.handle.net/10198/17694
http://hdl.handle.net/10198/17694