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Effect of Saccharomyces cerevisiae cells immobilisation on mead production
Pereira, A. P.; Ferreira, A. Mendes; Oliveira, J. M.; Estevinho, L .M.; Faia, A. MendesMead is a traditional alcoholic beverage obtained by the fermentation of diluted honey performed by yeasts. In this work the potential of application of immobilised yeast cells on single-layer Ca-alginate or double-layer alginateechitosan for mead production was assessed for the first time. The meads produced either with entrapped or free cells were evaluated in terms of quality and aroma profile. The immobilis...
Looking through the glass walls : women engineers in Portugal
Saavedra, Lu??sa; Ara??jo, Alexandra; Oliveira, J. M.; Stephens, ChristineWomen face significant barriers adjusting to the professional culture of engineers, which is strongly connected to hegemonic masculinity. This study aims to investigate how Portuguese female engineers negotiate their identities and subjective positions in a relational environment marked by this dominant form of masculinity. Drawing on the analyses of interviews with 39 female engineers, we focused on the wayswo...
Dermatose Bolbosa Crónica Linear por IgA: Apresentação de um Caso Clínico e Rev...
Rocha, Felisbela; Silva, Ana; Fonseca, Paula; Teixeira, Paulo; Vieira, Ana Paula; Oliveira, J. M GonçalvesA doença bolhosa crónica da infância ou doença IgA linear da infância é uma doença adquirida de provável origem auto-imune, caracterizada pelo envolvimento da pele e mucosas por vesículas, bolhas e erosões. O diagnóstico diferencial faz-se com outras doenças auto--imunes, como o penfigóide bolhoso e dermatite herpetiforme.O impetigo bolhoso e o herpes simplex também devem ser considerados no diagnóstico diferen...
High-cell-density fermentation of Saccharomyces cerevisiae for the optimisation...
Pereira, A. P.; Ferreira, A. Mendes; Oliveira, J. M.; Estevinho, L. M.; Faia, A. MendesMead is a traditional drink that contains 8 % and 18 % (v/v) of ethanol, resulting from the alcoholic fermentation of diluted honey by yeasts. Mead fermentation is a time-consuming process and the quality of the final product is highly variable. Therefore, the present investigation had two main objectives: first, to determine the adequate inoculum size of two commercial wine-making strains of Saccharomyces cere...
Malolactic fermentation of wines with immobilised lactic acid bacteria : Influe...
Genisheva, Z.; Mussatto, Solange I.; Oliveira, J. M.; Teixeira, J. A.Corn cobs, grape skins and grape stems were evaluated as support materials for immobilization of the lactic acid bacteria Oenococcus oeni. The support materials with immobilized cells were further used in malolactic fermentation (MLF) of white wine. Viability of using the immobilized supports was evaluated in consecutive batch fermentations under different conditions of temperature, ethanol and SO2. Additionall...
Production, chemical characterization, and sensory profile of a novel spirit el...
Sampaio, Armando; Dragone, Giuliano; Vilanova, Mar; Oliveira, J. M.; Teixeira, J. A.; Mussatto, Solange I.This study describes a process for the production of a spirit from spent coffee ground (SCG), the chemical composition, and sensory profile of this distillate. The process consisted in three steps starting with the extraction of aroma compounds by hydrothermal treatment of SCG, followed by the fermentation of this extract supplemented with sucrose to ethanol, and the fermented broth distillation. Seventeen vola...
The role of four-hour blocks in promoting active learning strategies: the impre...
Nunes de Oliveira, J. M.The technological degrees offered at the Polytechnic School of Águeda – University of Aveiro have been organized, since 2001, around a project-based learning environment [1]. One of the features of the curriculum implementation is that courses’ contact hours are not divided in several types of classes, as in traditional learning environments. Following an idea adapted from the Aalborg model [2], all courses are...
Photoelectron collection efficiency at high pressure for a gamma detector envis...
C.D.R. Azevedo; C.A.B. Oliveira; J.M.F. dos Santos; J.F.C.A. VelosoRecent developments on gas avalanche detectors based on microstructures operating at high pressure allow fair detection efficiency for hard X- and gamma-rays. A hybrid system combining an assisted scintillation in a highpressure xenon gas medium and two UV photosensors based on microstructures operating face to face, having the xenon medium sandwiched between, is under investigation for imaging purposes. To eva...
Production of white wine by Saccharomyces cerevisiae immobilized on grape pomace
Genisheva, Z.; Macedo, S.; Mussatto, Solange I.; Teixeira, J. A.; Oliveira, J. M.White wine was produced with Saccharomyces cerevisiae cells immobilized on grape pomace, by natural adsorption. The support, the main solid waste from the wine industry, consisted of the skins, seeds and stems. Immobilization was tested using different media, namely complex culture medium, raw grape must and diluted grape must. Grape pomace was revealed to be an appropriate support for yeast cell immobilization...
Quality improvement of a white and a red wine with less sulphur dioxide by the ...
Roussis, I. G.; Oliveira, J. M.; Patrianakou, M.; Cerdeira, A. L.; Drossiadis, A.The effect of a mixture of glutathione, caffeic acid and gallic acid, at 20 mg/L, 60 mg/L and 20 mg/L respectively, on the quality of a white and a red wine with less than the typical SO2 was studied. The mixture was added in Vinho Verde white wine containing 20 mg/L free SO2 at bottling. Wine quality was evaluated in comparison with wine with 20 mg/L and control wine with typical (35 mg/L) free SO2. By the sto...
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