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The potential effect of FOS and inulin upon probiotic bacterium performance in ...
Rodrigues, Dina; Rocha-Santos, Teresa A. P.; Pereira, Cláudia I.; Gomes, Ana M.; Malcata, F. Xavier; Freitas, Ana C.Inulin and fructooligosaccharides were studied for their prebiotic effect upon growth/survival of probiotic bacteria and technological potential in probiotic food processing, via characterization of glycolysis, proteolysis and lipolysis in curdled milk matrices; the ultimate goal is the manufacture of synbiotic cheeses. Prebiotic compounds did not significantly affect growth/viability of all strains studied, ex...
Influence of bacterial dynamics upon the final characteristics
Pereira, Cláudia I.; Graça, João A.; Ogando, Natacha S.; Gomes, Ana M. P.; Malcata, F. XavierThe microbiological profile in raw milk cheeses is typically characterized by a multitude of microbial groups, with interactions among them throughout ripening that are not fully understood to date. Incidence of undesired microorganisms in raw cheesemaking milk, as is the case of either spoilage or even pathogenic ones, is a common trait in Portuguese traditional cheeses. Hence, they will likely contribute to t...
Effect of particle size upon the extent of extraction of antioxidant power from...
Gião, Maria S.; Pereira, Cláudia I.; Fonseca, Susana C.; Pintado, Manuela E.; Malcata, F. XavierThe dependence of the extent of aqueous extraction of antioxidant compounds on particle size and contact time was studied for three important medicinal plants, that are commonly used in infusions: agrimony, sage and savoury. The effect of extraction time was dependent on the plant considered; however, ca. 5 min can be taken as the minimum period required to assure an acceptable degree of extraction of those com...
Microstructure of cheese: Processing, technological and microbiological conside...
Pereira, Cláudia I.; Gomes, Ana M. P.; Malcata, F. XavierCheese is a classical dairy product, which is strongly judged by its appearance and texture; hence, a renewed interest in its microstructure has been on the rise, as sophisticated techniques of analysis become more and more informative and widely available. Processing parameters that affect microstructure play a dominant role upon the features exhibited by the final product as perceived by the consumer; rationa...
Proteolysis in model portuguese cheeses: Effects of rennet and starter culture
Pereira, Cláudia I.; Gomes, Eliza O.; Gomes, Ana M.P.; Malcata, F. XavierTo shed further light onto the mechanisms of proteolysis that prevail throughout ripening of Portuguese cheeses, model cheeses were manufactured from bovine milk, following as much as possible traditional manufacture practices – using either animal or plant rennet. The individual role upon proteolysis of two (wild) strains of lactic acid bacteria – viz. Lactococcus lactis and Lactobacillus brevis, which are nor...
Bovine whey proteins - overview on their main biological properties
Madureira, Ana R.; Pereira, Cláudia I.; Gomes, Ana Maria P.; Pintado, Maria Manuela E.; Malcata, F. XavierWhey, a liquid by-product, is widely accepted to contain many valuable constituents. These include especially proteins that posses important nutritional and biological properties – particularly with regard to promotion of health, as well as prevention of diseases and health conditions. Antimicrobial and antiviral actions, immune system stimulation, anticarcinogenic activity and other metabolic features have ind...
Infusions of Portuguese medicinal plants: dependence of final antioxidant capac...
Gião, Maria S.; González-Sanjosé, Maria L.; Rivero-Pére, Maria D.; Pereira, Cláudia I.; Pintado, Manuela E.; Malcata, F. XavierBACKGROUND: Aqueous extracts of most medicinal plants traditionally employed in Portugal (at the ratio of 1 g plant: 110mL water) have been assayed for total antioxidant capacity and phenol content, in order to elucidate their claimed medicinal features. RESULTS: The antioxidant activity was assessed by theABTS•+ method; the ascorbic acid equivalent values ranged from 1.4280 ± 0.1261 g L−1 for avocado (Persea a...
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