3 documents found, page 1 of 1
Multivariate geostatistical analysis of stable isotopes in Portuguese varietal ...
Jiménez-Morillo, Nicasio T.; Palma, Vera; Garcia, Raquel; Pereira, José A.; Barrocas dias, Cristina; Cabrita, Maria J.Stable isotope contents of carbon, hydrogen and oxygen are known to reflect the geo-climatic conditions under which olives grown. This study aims to unravel the correlation between some of the main geographic variables and the isotopic composition of different Portuguese varietal extra virgin olive oil (EVOO) samples. Thus, the isotopic composition (δ13C, δ18O and δ2H) of 38 EVOO samples from 11 olive varieties...
Combination of Stable Isotope Analysis and Chemometrics to Discriminate Geoclim...
Jiménez-Morillo, Nicasio T.; Palma, Vera; Garcia, Raquel; Barrocas-Dias, Cristina; Cabrita, Maria J.The knowledge of the isotopic composition of virgin olive oil (VOO) allows the evaluation of authenticity and geographical origin, being an important tool against fraud. This study aimed to assess if VOOs produced in three Mediterranean regions could be discriminated on the basis of multivariate statistical analysis of geoclimatic and isotopic data. A total of 138 geo-referenced VOO samples from Portugal, Franc...
EFFECT OF SALT REDUCTION ON THE SAFETY AND STABILITY OF TRADITIONAL BLOOD DRY-C...
Laranjo, Marta; Gomes, Ana; Agulheiro-Santos, A.C.; Potes, M.E.; Cabrita, Maria J.; Garcia, Raquel; Rocha, João M.; Roseiro, Luísa C.Health issues such as cardiovascular disease are often due to dietary habits. Thus, meat industry needs to reduce salt in their products. However, production of low-salt content dry-cured not affected. The current study evaluated the effect of salt reduction from 6% to 3% in two Portuguese traditional blood dry-cured sausages. Physicochemical and microbiological parameters, biogenic amines content, fatty acids ...