Encontrados 13 documentos, a visualizar página 1 de 2
Production and characterization of green and black olive paste using cream of a...
Alvarenga, Nuno; Cebola Lidon, Fernando; Silva, A.; Martins, G.; Cruz, T.; Palma, V.; Canada, JoãoNow-a-days the quest for foods with high flavonoid polyphenols content, lower fat concentration and relative high proportion of monounsaturated or polyunsaturated fatty acids is increasing. Following this tendency green and black olive pastes applying soy cream or cream of animal origin were produced equating a subsequent industrial output, and the rheological, physicochemical and sensory characteristics of wer...
Prospects of UV radiation for application in postharvest technology
Ribeiro, Carlos; Canada, João; Alvarenga, NunoUV light has been used as a germicidal agent in water treatment and surfaces disinfection because of its capacity to affect DNA of microorganisms. On the other hand, low doses of UV-C irradiation can trigger some favourable reactions in biological organs, such as fruits and vegetables, which can lead to various beneficial effects, such as improvement of their shelf-life or increase in the content of health prom...
Characterization of Gluten-free Bread Prepared From Maize, Rice and Tapioca Flo...
Alvarenga, Nuno Bartolomeu; Cebola Lidon, Fernando; Belga, Elisa; Motrena, Patrícia; Guerreiro, Suse; Carvalho, Maria João; Canada, JoãoDisponível em livre acesso no sítio do DOAJ em http://recent-science.com/index ; This work aims to check the rheological, physicochemical and sensory characteristics of gluten-free bread produced with corn, rice and tapioca flours, using the hydrocolloid seaweed agar-agar. Relatively to wheat bread, it was found that the pH was slightly lower in gluten-free bread. In the crust only the brightness remained sign...
Sensory Properties of Macaroni with and without Green Banana Pulp and the Appli...
Alvarenga, Nuno Bartolomeu; Borralho, Elsa; Escola, Hugo; André, Samuel; Carola, Teresa; Ribeiro, Carlos; Dias, João; Taipina, Magda; Lamardo, LedaThis article belongs to a special issue 11th International Congress on Engineering and Food (ICEF11) Edited By George Saravacos, Petros Taoukis, Magda Krokida, Vaios Karathanos, Harris Lazarides, Nikolaos Stoforos, Constantina Tzia and Stavros Yanniotis ; The green banana flour or green banana is a complex–carbohydrate source (mainly as resistant starch), minerals, vitamins and fiber. It is important to take i...
Characterization of Gluten-free Bread Prepared From Maize, Rice and Tapioca Flo...
Alvarenga, Nuno Bartolomeu; Cebola Lidon, Fernando; Belga, Elisa; Motrena, Patrícia; Guerreiro, Suse; Carvalho, Maria João; Canada, JoãoDisponível em livre acesso no sítio do DOAJ em http://recent-science.com/index ; This work aims to check the rheological, physicochemical and sensory characteristics of gluten-free bread produced with corn, rice and tapioca flours, using the hydrocolloid seaweed agar-agar. Relatively to wheat bread, it was found that the pH was slightly lower in gluten-free bread. In the crust only the brightness remained sign...
Effect of freezing on the rheological, chemical and colour properties of Serpa ...
Alvarenga, Nuno; Canada, João; Sousa, IsabelThe effect of freezing on the properties of a raw ewes’-milk semi-soft cheese (Serpa cheese) was studied using small amplitude oscillatory (SAOS) and texture measurements, colour and chemical parameters. The freezing was introduced at three different stages of the ripening process (28, 35 and 42 days), and the cheesesweremaintained frozen for 12 months. Cheeses were submitted to a slow or fast freezingmethod, a...
Study of antibacterial activity of lactococcus lactis against spoilage psychrot...
Mankaï, Mélika; Moussa, Olfa; Barbana, Chockry; Dhouib, Imen; Hassouna, Mnasser; Alvarenga, Nuno; Canada, JoãoJournal of Culture Collections is a journal that is listed in the Directory of Open Access Journals which can be found at this site: http://www.doaj.org ; Effect of Lactococcus lactis ssp lactis inoculated in UHT skim milk on the proteolytic activity of psychrotrophic strains was studied. The titration of a purified non nitrogenous fraction from refrigerated UHT milk samples, previously inoculated by 106 psyc...
Introdução da tecnologia de congelação
Alvarenga, NunoTese de doutoramento para obtenção do grau de Doutor em Engenharia Agro-industrial, apresentada no Instituto Superior de Agronomia, Universidade Técnica de Lisboa, sob a orientação da Doutora Isabel Maria Nunes de Sousa ; "Neste trabalho foi estudada a introdução da técnica de congelação no processamento de queijo de leite cru de ovelha de pasta semi-mole amanteigada, e.g. queijo Serpa. O estudo integrou a mon...
Estimation of Serpa cheese ripening time using multiple linear regression (MLR)...
Alvarenga, Nuno; Silva, Paula; Rodriguez Garcia, José; Sousa, IsabelRaw ewes’ milk semi-soft cheeses (RESS-cheeses) are important products in Portugal and in several European regions. Creamy texture is an essential attribute of these cheeses, which results from structural properties that are not always well characterized. Here, the structural changes occurring during the ripening period of a traditional RESS-cheese, known as Serpa cheese, were analysed through small amplitude o...
Introdução da tecnologia de congelação na produção de queijo de ovelha
Alvarenga, Nuno Bartolomeu Mendes GodinhoDoutoramento em Engenharia Agro-Industrial - Instituto Superior de Agronomia ; The present thesis was performed to study the introduction of freezing on the production of raw ewe’s milk semi-soft cheese, e.g. Serpa cheese. The study has integrated the monitoring of physico-chemical and structural properties during ripening and the optimisation of parameters related to the freezing process: i) the optimum stage...
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