Encontrados 36 documentos, a visualizar página 1 de 4
Enhancement of rate and extension of enzymatic hydrolysis of cellulose by high ...
Ferreira, A. R. F. C.; Figueiredo, A. B.; Evtuguin, D. V.; Saraiva, J. A.Resumo indisponível.
Effect of high hydrostatic pressure on antioxidant activity, colour, and anthoc...
Santos, M. C.; Rodrigues, A.; Rodrigues, C.; Teixeira, N.; de Freitas, V.; Saraiva, J. A.; Nunes, C.; Coimbra, M. A.Resumo não disponível.
Effect of high pressure on microorganism’s growth, antioxidant capacity, and wi...
Santos, M. C.; Rodrigues, A.; Rodrigues, C.; Mendo, S.; Saraiva, J. A.; Nunes, C.; Coimbra, M. A.In this work, the effect of high hydrostatic pressure (HHP) treatment of wine, as substitute of SO2, was evaluated by quantification of microbial load, antioxidant capacity, and colour. For this purpose, red wine of two consecutive harvests (2008 and 2009) was produced without the addition of SO2. At the end of the alcoholic fermentation, the wine was pressurized at 350 MPa for 20 min at 20 ºC. After nine month...
High pressure as a new reaction condition for enzymes activity - case study on ...
Salvador, Â. C.; Santos, M. da C.; Saraiva, J. A.Resumo indisponível.
Integration of statistics and food process engineering: Assessing the uncertain...
Torres, J. A.; Chotyakul, N.; Velazquez, G.; Saraiva, J. A.; Lamela, C. PérezResumo indisponível.
Conteúdo em flavonóides e fenóis totais e actividade antioxidante de extractos ...
Melo, M. N.; Costa, D. D.; Santos, M. C.; Oliveira, V.; Saraiva, J. A.; Cunha, Â.; Almeida, A.Resumo indisponível.
Use of high pressure to increase the content of xanthohumol in beer wort
Santos, M. da C.; Domingues, F. M.; Cruz, J. M.; Saraiva, J. A.Resumo indisponível.
Effect of candying on volatiles and cell wall polysaccharides of “Ameixa d’Elva...
Nunes, C.; Saraiva, J. A.; Rocha, S. M.; Coimbra, M. A.Resumo indisponível.
Effect of the ionic liquid [BMIM]Cl on hydrolysis of carboxymethyl cellulose by...
Salvador, Â. M. C.; Santos, M. C.; Saraiva, J. A.Resumo indisponível.
High pressure treatments as an alternative to conventional thermal blanching - ...
Castro, S.; Saraiva, J. A.; Lopes da Silva, J. A.; Delgadillo, I.; Van Loey, A.; Smout, C.; Hendrickx, M.The effect of pressure treatments of 100 and 200MPa (10 and 20min) and thermal blanching at 70°C, 80°C and 98°C (1 and 2.5min), on green and red sweet bell peppers was compared. Pressure treated peppers showed a lower reduction on soluble protein and ascorbic acid contents (red peppers presented even an increased content of ascorbic acid of about 15-20%). Peroxidase (POD) and pectin methylesterase (PME) (whose ...
| Financiadores do RCAAP | |||||||
|
|
|
|
|
|
||