17 documents found, page 1 of 2
Partial replacement of concentrate in the lactating ewe's diet with silages of ...
Jerónimo, Eliana; Cachucho, Liliana; Alves, Helder; Guerreiro, Olinda; Paulos, Kátia; Costa, Cláudia; Costa, João; Gomes, Sandra; Alvarenga, NunoFunding Information: This work is funded by the PRD2020 through the European Agricultural Fund for Rural Development (EAFRD) under the project “SubProMais – Use of agro-industrial by-products in animal feed” (REF: PDR2020-101-030988 (INIAV), PDR2020-101-030993 (CEBAL) and PDR2020-101-030997 (Carlos e Helder Alves Sociedade Agro-Pecuária Lda.)); by the ALENTEJO2020 program through the European Social Fund (ESF) ...
Nutritional and Microbial Quality of Edible Insect Powder from Plant-Based Indu...
Andrade, Rafaela; Martins, Luisa Louro; Mourato, Miguel Pedro; Lourenço, Helena; Ramos, Ana Cristina; Roseiro, Cristina; Pereira, NelsonFunding Information: This work was funded by national funds through FCT, Fundação para a Ciência e a Tecnologia, IP, under the projects UIDB/04129/2020 of LEAF-Linking Landscape, Environment, Agriculture and Food Research Center and UIDB/04035/2020, GeoBioTec, Geobiociências, Geoengenharias e Geotecnologias, and by the project SPIN–Sustainable ProteIN (PRR-C05-i03-I-000192-LA9.5). Publisher Copyright: © 2025 by...
Clean Label Approaches in Cheese Production
Fernandes, Jaime; Gomes, Sandra; Reboredo, Fernando H.; Pintado, Manuela E.; Amaral, Olga; Dias, João; Alvarenga, NunoFunding Information: This research was co-financed by the “EU Recovery and Resilience Plan (PRR), under the project: CASEUS: Combined use of renewable energy sources to improve energy efficiency in cheese industry (PRR-C05-i03-I000249)” and FCT—Fundação para a Ciência e a Tecnologia, I.P., under the “R & D Unit GEOBIOTEC-UID/04035: GeoBioCiências, GeoTecnologias e GeoEngenharias: https://doi.org/10.54499/UIDB/0...
Proteolytic Bacillus sp. Isolation and Identification from Tannery Alkaline Baths
Lageiro, Manuela; Simões, Fernanda; Alvarenga, Nuno; Reis, AlbertoFunding Information: This research was funded by the Foundation for Science and Technology (FCT) under the grant UIDB/04035/2020 (doi:10.54499/UIDB/04035/2020) to GEOBIOTEC (GeoBioSciences GeoTech-nologies and GeoEngineering) Research Unit. Publisher Copyright: © 2025 by the authors.; The application of microbial alkaline proteases holds significant potential for eco-sustainable industrial processes by reducing...
Novel Machine Learning-Based Approach for Determining Milk Clotting Time Using ...
Dias, João; Gomes, Sandra; Silvério, Karina S.; Freitas, Daniela; Fernandes, Jaime; Martins, João; Jasnau Caeiro, José; Lageiro, ManuelaFunding Information: The present work was co-financed by the EU Recovery and Resilience Plan (PRR), under the project “CASEUS Combined use of renewable energy sources to improve energy efficiency in cheese in-dustry” (RRP-C05-i03-I-000249), by FCT—Fundação para a Ciência e a Tecnologia, I.P., under the “R & D Unit GEOBIOTEC-UID/04035: GeoBioCiências, GeoTecnologias e GeoEngenharias: https://doi.org/10.54499/UID...
Effect of calcium on quality parameters in three varieties of tubers of Solanum...
Coelho, Ana Rita F.; Lidon, Fernando Cebola; Daccak, Diana; Luís, Inês Carmo; Marques, Ana Coelho; Pessoa, Cláudia Campos; Silva, Maria ManuelaFunding information: This work received funding from PDR2020-101-030719. Publisher Copyright: © Coelho, et al.; Potato (Solanum tuberosum L) is one of the most important food crops worldwide, being a carbohydrate-rich food and presenting a good source of vitamins and minerals. Moreover, the mineral enrichment of potatoes through foliar application has been implemented over the years, namely in calcium (Ca). As ...
Influence of geographical origin in the physical and bioactive parameters of si...
Cartas, José; Alvarenga, Nuno; Partidário, Ana; Lageiro, Manuela; Roseiro, Cristina; Gonçalves, Helena; Leitão, António Eduardo; Ribeiro, Carlos MarquesOpen access funding provided by FCT|FCCN (b-on). Publisher Copyright: © The Author(s) 2024.; Dark chocolate presents exclusive characteristics that make it a food product with worldwide consumption and also as an ingredient in several food industries. Although chocolate is an energy-dense food, it is also rich in bioactive compounds and recent studies have demonstrated health benefits from a moderate consumptio...
Comparative Study of Coagulation Dynamics
Gomes, Sandra; Pina, Ivanilda; Fernandes, Jaime; Dias, João; Reboredo, Fernando; Martins, António P.L.; Alvarenga, NunoThe present research work was financed by national funds through the ministry of Agriculture and Rural Development and co-financed by the European Agricultural Fund for Rural Development (EAFRD) through the partnership agreement Portugal2020\u2014PDR, under the project ALT20-03-0246-FEDER-000067 (CynaraTec\u2014Transfer\u00EAncia de Tecnologia para Valoriza\u00E7\u00E3o do Cardo). Publisher Copyright: © 2024 by...
Impact of LAB from Serpa PDO Cheese in Cheese Models
Araújo-Rodrigues, Helena; Martins, António P. L.; Tavaria, Freni K.; Dias, João; Santos, Maria Teresa; Alvarenga, Nuno; Pintado, Manuela E.Funding Information: The present research work was financed by the national funds through the ministry of Agriculture and Rural Development and co-financed by the European Agricultural Fund for Rural Development (EAFRD), through the partnership agreement Portugal2020—PDR, under the project PDR2020-101-031020/17/18: SerpaFlora—Valorização da flora autóctone do queijo Serpa. Publisher Copyright: © 2023 by the aut...
Influence of Air-Drying Conditions on Quality, Bioactive Composition and Sensor...
Gonçalves, Elsa M.; Pereira, Nélson; Silva, Mafalda; Alvarenga, Nuno; Ramos, Ana Cristina; Alegria, Carla; Abreu, MartaPublisher Copyright: © 2023 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https:// creativecommons.org/licenses/by/ 4.0/).; The drying process is an essential thermal process for preserving vegetables and can be used in developing dried products as healthy alternative snack...