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Análise molecular e fenotípica da virulência em estirpes de Eschericha coli iso...
Guerreiro, Suse Cristina AlvesMestrado em Engenharia Alimentar - Qualidade e Segurança Alimentar - Instituto Superior de Agronomia ; The bacteria Escherichia coli diarrheagenic (DEC) are an important cause of gastrointestinal diseases. The DEC are classified into: enteropathogenic, enterohaemorrhagic, enterotoxigenic, enteroaggregative, enteroinvasive and diffusely adherent, due to the presence of certain virulence factors. The toxins LT, ...
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...
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...
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