The effect of seasoning with herbs on the nutritional, safety and sensory properties of reduced-sodium fermented Cobrançosa cv. table olives

Autor: Paula Pires-Cabral, Tânia Barros, Tânia Mateus, Jessica Prata, Célia Quintas

Publikováno v: AIMS Agriculture and Food, Vol 3, Iss 4, Pp 521-534 (2018)

This study aimed at evaluating the effectiveness of seasoning Cobrançosa table olives in a brine with aromatic ingredients, in order to mask the bitter taste given by KCl when added to reduced-sodium fermentation brines. Olives were fermented in two

Externí odkaz: https://doaj.org/article/0a6f0579eaf643069b1734ed02a5aa0b

Satisfação dos Utentes na Consulta de Enfermagem da Diabetes

Autor: Cláudia Chaves, João Duarte, Diana Almeida, Mónica Vidal, Sandra Correia, Tânia Mateus

Publikováno v: Millenium, Vol 0, Iss 43, Pp 29-45 (2016)

A Diabetes é uma doença crónica caracterizada pelo aumento dos níveis de glucose no sangue, apresentando grande incidência na população portuguesa. Este estudo visa determinar de que forma as variáveis sociodemográficas (sexo, idade, local d

Externí odkaz: https://doaj.org/article/f05ceff2308046ef83a93649b4fcf7c1

Glucose modulates antimicrobial photodynamic inactivation of Candida albicans in biofilms

Autor: Suzuki, Luis Cláudio, Kato, Ilka Tiemy, Prates, Renato Araujo, Sabino, Caetano Padial, Yoshimura, Tania Mateus, Silva, Tamires Oliveira, Ribeiro, Martha Simões

Publikováno v: In Photodiagnosis and Photodynamic Therapy March 2017 17:173-179

The effect of seasoning with herbs on the nutritional, safety and sensory properties of reduced-sodium fermented Cobrançosa cv. table olives

Autor: Célia Quintas, Jessica Prata, Tânia Mateus, Tânia Barros, P. Pires-Cabral

Publikováno v: AIMS Agriculture and Food, Vol 3, Iss 4, Pp 521-534 (2018)
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP

This study aimed at evaluating the effectiveness of seasoning Cobrancosa table olives in a brine with aromatic ingredients, in order to mask the bitter taste given by KCl when added to reduced-sodium fermentation brines. Olives were fermented in two

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::883e15135eb5a6fb23e8a9d03e5d2c9a
http://www.aimspress.com/article/10.3934/agrfood.2018.4.521/fulltext.html

Effect of chloride salts on the sensory and nutritional properties of cracked table olives of the Maçanilha Algarvia cultivar

Autor: P. Pires-Cabral, Célia Quintas, Tânia Mateus, Tânia Barros, Cíntia Saúde

Publikováno v: Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP

The effect of sodium chloride replacement with potassium chloride and/or calcium chloride in the fermentation brines on the physicochemical, organoleptic and nutritional profiles of cracked table olives was studied using no more than 8% salt. Althoug

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::853658fbd38cca199e7080a01c38d77d
https://doi.org/10.1016/j.fbio.2017.06.001