Encontrados 7 documentos, a visualizar página 1 de 1
Wound healing, anti-ulcerogenic, anti-inflammatory and anti-proliferative prope...
Tavaria, F. K.; Jorge, M. P.; Marchetti, G. M.; Souza, V. H. S.; Ruiz, A. L. T. G.; Malcata, F. X.; Pintado, M. E.; Carvalho, J. E.
Application of chitosan in the textile industry to control microbial growth
Tavaria, F. K.; Soares, J.; Oliveira, V.; Silva, R.; Morgado, J.; Malcata, F. X.; Pintado, M. M.
The influence of some abiotic factors on the antimicrobial potential of chitosan
Tavaria, F. K.; Costa, E. M.; Gens, E. J.; Pintado, M. E.; Malcata, F. X.
Biological properties of chitosan
Tavaria, F. K.; Costa, E. M.; Gens, E. J.; Pintado, M. E.; Malcata, F. X.
Volatile Free Fatty Acids as Ripening Indicators for Serra da Estrela Cheese
Tavaria, F. K.; Ferreira, A. C. Silva; Malcata, F. XavierSerra da Estrela cheese is an artisanal cheese manufactured from raw ewe’s milk coagulated with Cynara cardunculus; it is highly appreciated for its unique flavor and bouquet. This research effort focused on a search for the molecules responsible for those organoleptic characteristics. Eighty cheeses manufactured in 4 dairies located in the Appe´lation d’Origine Protege´e region of Serra da Estrela, Portugal, w...
Amino acid catabolism and generation of volatiles by lactic acid bacteria
Tavaria, F. K.; Dahl, S.; Carballo, F. J.; Malcata, F. X.Twelve isolates of lactic acid bacteria, belonging to the Lactobacillus, Lactococcus, Leuconostoc, and Enterococcus genera, were previously isolated from 180- d-old Serra da Estrela cheese, a traditional Portuguese cheese manufactured from raw milk and coagulated with a plant rennet. These isolates were subsequently tested for their ability to catabolize free amino acids, when incubated independently with each ...
Effect of storage and lyophilization on ovine and caprine casein degradation by...
Tavaria, F. K.; Sousa, M. J.; Malcata, F. X.
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