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Scientifically advanced solutions for chestnut ink disease
Choupina, Altino; Estevinho, Leticia M.; Martins, IvoneOn the north regions of Portugal and Spain, the Castanea sativa Mill. culture is extremely important. The biggest productivity and yield break occurs due to the ink disease, the causal agent being the oomycete Phytophthora cinnamomi. This oomycete is also responsible for the decline of many other plant species in Europe and worldwide. P. cinnamomi and Phytophthora cambivora are considered, by the generality of ...
Developments in the fermentation process and quality improvement strategies for...
Iglesias, Antonio; Pascoal, Ananias; Choupina, Altino; Carvalho, Carlos Alfredo; Feás, Xesús; Estevinho, Leticia M.Mead is a traditional alcoholic drink derived from the fermentation of diluted honey in the presence of appropriate yeast. Its modern production, in general terms, involves the addition of nutrients to initial diluted honey, pasteurization, yeast inoculation, fermentation and removal of impurities. Undesirable events along the process have been reported; among them, we highlight: delayed or arrested fermentatio...
Transglutaminases: recent achievements and new sources
Martins, Ivone M.; Matos, Mauro; Costa, Rodrigo; Silva, Fátima; Pascoal, Ananias; Estevinho, Leticia M.; Choupina, AltinoTransglutaminases are a family of enzymes (EC 2.3.2.13), widely distributed in various organs, tissues, and body fluids, that catalyze the formation of a covalent bond between a free amine group and the γ-carboxamide group of protein or peptide-bound glutamine. Besides forming these bonds, that exhibit high resistance to proteolytic degradation, transglutaminases also form extensively cross-linked, generally in...
Effect of Erica sp honey against microorganisms of clinical importance: study o...
Feás, Xesús; Iglesias, Antonio; Rodrigues, Sandra; Estevinho, Leticia M.This study aimed to determine the factors (phenolic compounds, flavonoids, sugars or H2O2) that contribute the most to the antimicrobial activity of heather honey samples against four yeasts and four bacteria with medical importance. To discard the effect of H2O2 in the antimicrobial activity, catalase was added. To evaluate the osmotic pressure’s effect, artificial honey was also used. Phenolic compounds and f...
Triacylglyceride, antioxidant and antimicrobial features of virgin camellia ole...
Feás, Xesús; Estevinho, Leticia M.; Salinero, Carmen; Vela, Pilar; Sainz, Maria J.; Vázquez-Tato, Maria Pilar; Seijas, JulioVirgin oils obtained from seeds of Camellia oleifera (CO), Camellia reticulata (CR) and Camellia sasanqua (CS) were studied for their triacylglyceride composition, antioxidant and antimicrobial activities. Levels of fatty acids determined by 1H-nuclear magnetic resonance analysis were similar to those reported for olive oils (82.30%–84.47%; 5.69%–7.78%; 0.26%–0.41% and 8.04%–11.2%, for oleic, linoleic, linoleni...
Effect of the temperature in the honey quality
Pascoal, Ananias; Lopes, Sara; Estevinho, Leticia M.; Carvalho, MarietaHoney is the natural sweet substance produced by Apis mellifera bees from the nectar of plants, secretions of living parts of plants, or excretions of plant-sucking insects on the living parts of plants, which the bees collect, transform by combining with specific substances of their own, deposit, dehydrate, store and leave in the honeycomb to ripen and mature (Decreto-Lei nº214/2003). This product can suffer a...
Evaluation of the sensory quality of monofloral honey
Estevinho, Leticia M.; Lopes, Sara; Pascoal, Ananias; Carvalho, MarietaHoney is an alimentary product much appreciated due to his aroma, flavor and nutritional characteristics. The sensorial analysis is important in the evaluation of the quality and authenticity of monofloral honeys. It considers attributes as color, aroma, consistence and flavor, which are interlinked and depend on the volatile compounds related with the fragrance of the flowers where the nectar was collected. Th...
Avaliação da qualidade sensorial de méis monoflorais
Lopes, Sara; Estevinho, Leticia M.; Carvalho, MarietaO mel é um produto alimentar muito apreciado devido ao seu aroma, sabor e qualidade nutricional. A análise sensorial é importante na avaliação da qualidade e identificação de méis monoflorais. Considera atributos como cor, aroma, consistência e sabor. Estes estão interligados e dependem de substâncias voláteis relacionadas com a fragrância das flores onde o néctar foi recolhido. O aroma e o sabor estão também r...
Evaluation of the sensory quality of monofloral honey
Estevinho, Leticia M.; Lopes, Sara; Pascoal, Ananias; Carvalho, MarietaHoney is an alimentary product much appreciated due to his aroma, flavor and nutritional characteristics. The sensorial analysis is important in the evaluation of the quality and authenticity of monofloral honeys. It considers attributes as color, aroma, consistence and flavor, which are interlinked and depend on the volatile compounds related with the fragrance of the flowers where the nectar was collected. Th...
Effect of the temperature in the honey quality
Pascoal, Ananias; Lopes, Sara; Estevinho, Leticia M.; Carvalho, MarietaHoney is the natural sweet substance produced by Apis mellifera bees from the nectar of plants, secretions of living parts of plants, or excretions of plant-sucking insects on the living parts of plants, which the bees collect, transform by combining with specific substances of their own, deposit, dehydrate, store and leave in the honeycomb to ripen and mature (Decreto-Lei nº214/2003). This product can suffer a...
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