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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...
Potencial energético de biomassa no montado do Baixo- Alentejo e Alentejo Litor...
Luz, Luís; Alvarenga, Bartolomeu; Dias, João; Beja, Nuno; Cordeiro, Teresa; Luís, Pereira; Albino, Susana; Canada, JoãoComunicação apresentada no ENER’ 04 – Simpósio sobre Energias Renováveis em Portugal, Figueira da Foz (Portugal), em Maio de 2004. ; O aumento da utilização das energias renováveis em Portugal pode ser alcançado a partir de diferentes fontes, mas onde a biomassa se apresenta com um dos recursos de maior importância. Os resultados preliminares do potencial energético no Baixo Alentejo e Alentejo Litoral a...
Ensaios realizados no Centro Hortofrutícola (2001/2003)
Regato, Mariana Augusta Duarte; Guerreiro, Idália Manuela; Silva, Osvaldo Pantaleão; Dôres, José Manuel; Canada, João BoavidaProjecto nº 347 - Centro Hortofrutícola - Acção 8.1 do PO AGRO. Instituto Politécnico de Beja. Escola Superior Agrária, 2004. ; Este Projecto tem como objectivos dinamizar o Centro Hortofrutícola, o que tem sido conseguido através do empenho e interesse dos alunos desta Escola que têm efectuado os seu trabalhos de fim de Curso nestas áreas, assim como de outros trabalhos desenvolvidos no Centro, alguns dos qua...
Características do tomate de indústria cultivado segundo os modos de produção b...
Canada, João Boavida; Regato, Mariana Augusta Duarte; Alvarenga, Nuno Bartolomeu; Alves, Maria João; Figueiredo, Hugo JoãoProjecto nº 347 - Centro Hortofrutícola - Acção 8.1 do PO AGRO. Instituto Politécnico de Beja. Escola Superior Agrária, 2004 ; Pretendeu-se com este trabalho verificar as diferenças em termos de produtividade e qualidade de três cultivares (cvs.) de tomate para indústria (Rio Grande, CXD 187 e CXD 204), aplicando o método de produção biológico (normas estabelecidas no Regulamento (CEE) nº 2092/91) e o de produ...
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