Encontrados 16 documentos, a visualizar página 1 de 2

Morfologia de Rhipicephalus sanguineus em cães de Óbidos e Santarém

Apresentação em painel. ; O grupo Rhipicephalus sanguineus engloba várias espécies cujas características morfológicas semelhantes intra e interespecíficas dificultam o seu diagnóstico. Em Portugal, este grupo está representado por R. pusillus e R. sanguineus, caracterizando-se este último por uma grande variabilidade morfológica, vasta distribuição e capacidade para parasitar uma grande diversidade de hospedei...

Microalgae biomass interaction in biopolymer gelled systems

Microalgae biomass interaction in byopolymer gelled systems

Microalgae are an enormous biological resource, representing one of the most promising sources for the development of new food products and applications. Pea protein/k-carrageenan/starch gels, interesting vegetarian alternatives to dairy desserts, served as model systems to study the addition of microalgal biomass, its effect, and subsequent rheological behaviour. Spirulina and Haematococcus gels presented a ma...

Caracterização dos biótopos de hospedeiros intermediários de trematódeos n...

Apresentação em Painel ; As infecções parasitárias provocadas por trematódeos têm uma grande expressão em produção animal e em saúde pública na Guiné-Bissau, particularmente as provocadas por Dicrocoelium hospes, Fasciola gigantica, Paranfistomatídeos, Schistosoma haematobium e S. bovis, cujos ciclos biológicos exigem a presença de um ou mais hospedeiros intermediários (HI). O presente trabal...

Gelled vegetable desserts containing pea protein, k-carrageenan and starch

Due to recent animal diseases, cholesterol in take worries and strong demand for healthy food, there is a greater pressure for the direct consumption of vegetable proteins in food products. In this work, the objective is to develop alternative of strictly vegetable origin desserts based on gelled systems with required physical structure and perceived texture. For this reason, it is important to control the prop...

Rheological behaviour and microstructure of pea protein/K-carrageenan/starch ge...

The aim of this work was to study the rheological properties and microstructure of pea protein/k-carrageenan/starch gels as affected by different cooling conditions. Dynamic oscillatory measurements for mixed gels, cooled at different rates, were conducted in a stress- controlled rheometer in order to clarify the kinetics of gel formation and characterise the structure of the matured gels. Texture parameters we...

Vegetable proteins and milk puddings

In recent years, interest in animal free foods has increased tremendously due to factors like BSE crisis, rise of nutritionally dependent illnesses, like diabetes type II, cardiovascular and digestive diseases, along with ethic orientations of denying animal intakes of any kind. The use of proteins from leguminous seeds as an alternative to the animal proteins in dairy desserts was studied. Lupin, pea and soya ...

Maintaining optimal atmosphere conditions for fruits and vegetables throughout ...

Optimal controlled and modified atmospheres (CA and MA) for fresh produce vary according to the specie, its maturity or ripeness stage, the temperature, and the duration of exposure. However, individual lots of produce are typically handled for different times and at different temperatures during storage, transportation, and retail display. In this paper, we review some of our previous work showing the potentia...

Controlling Temperature and Water Loss to Maintain Ascorbic Acid Levels in Stra...

Chandler’, ‘Oso Grande’ and ‘Sweet Charlie’ strawberries were stored for 8 days at 1 or 10°C, or 4 days at 20°C, either unwrapped or wrapped in PVC film to retard were conducted during the 1 water loss. Total ascorbic acid (AA) content was expressed on a dry weight basis to correct for water loss differences between treatments. Loss of AA was low and did not differ between wrapped treatments at 1 and 10°C, but ...

Quality of pink tomatoes (cv. buffalo) after storage under controlled atmospher...

Greenhouse-grown pink tomatoes (cv. Buffalo) were stored in air or in a controlled atmosphere (CA) of 4% O2 plus 2% CO2, to study the effect of CA at chilling and nonchilling temperatures on fruit quality characteristics. Tomatoes could be stored in CA at 12C for three weeks with no major changes in fruit appearance. CA was effective in delaying color development and ripening at this temperature. The soluble so...