Encontrados 25 documentos, a visualizar página 1 de 3
Optimized Production of Fungal Polygalacturonase Using Cupuaçu (Theobroma grand...
Falcão, Lucas; Monteiro, Trisha; Azevedo, Sthéfanny; Batista, Bárbara; Jordão, António; Albuquerque, PatríciaPectinolytic enzymes play a key role in many beverages manufacturing processes, improving their clarification and filtration steps. Fungal pectinases are considered promising green catalysts for industrial applications, and they can be produced using fruit-processing residues as substrate. In this study, we investigated the optimal conditions to produce polygalacturonase from Aspergillus brasiliensis in a solid...
Phenolic content, volatile composition and sensory profile of red wines macerat...
Jordão, António; Correia, Ana Cristina; Vasconcelos Botelho, Renato; Ortega-Heras, Miriam; González-SanJosé, MariaThe use of wood species from South American origin was not previously considered for wine aging. Thus, this work focuses on the comparative analysis of phenolic content, volatile composition and sensory characteristics of a red wine macerated with woods, in form of toasted cubes, from jequitibá, jaqueira, ipê, amburana and lenga species. All wines macerated with these woods showed a tendency for an increase of ...
Comparative Analysis of Secondary Metabolite Production by Cophinforma mamane a...
Padrón-Antonio, Yuliana; Falcão, Lucas; Souza, Anne; Andrade, Cleudiane; Silva, Paulo; Barbosa, Larissa; Jr, Sérgio; Correia, Ana CristinaEndophytic fungi are recognized for their capacity to produce bioactive metabolites, yet their metabolic output is strongly modulated by preservation strategies. This study evaluated the influence of three long-term preservation methods—PDA slants with mineral oil (PB), Castellani’s method (PC), and filter paper with mineral oil (PF)—on the production of phenolic compounds and antioxidant activity by the Amazon...
Fermented Beverages from Amazonian Fruits: Nutritional Characteristics and Bioa...
Bátista, Bárbara; Correia, Ana Cristina; Jordão, António; Albuquerque, PatríciaFermented beverages are drinks that undergo a fermentation process involving yeasts, bacteria, or other microbial groups, leading to the conversion of natural sugars into alcohol, acids, and gases. Beer, wine, kombucha, kefir, and cider are examples of fermented beverages produced and consumed worldwide, representing a rapidly growing market. However, demands for these products have expanded beyond aspects such...
General Physicochemical Parameters, Phenolic Composition, and Varietal Aromatic...
Jordão, António; Correia, Ana Cristina; Martins, Bárbara; Oliveira, BrunoPico Island is one of the islands of the Azores archipelago located in the North Atlantic Ocean, where there are very specific conditions for vine cultivation. In this context, there is scarce knowledge related to grape ripening under these conditions. Thus, the aim of this study was to evaluate several physicochemical parameters, the phenolic composition, antioxidant capacity, and varietal aromatic potential, ...
Global Phenolic Composition and Antioxidant Capacity of Extracts from the Endop...
Gurgel, Raiana S.; Pereira, Dorothy I. M.; Martins, Bárbara; Falcão, Lucas S.; Lacerda, Caroline D.; Neves, Cláudia M. B.; Pinto, AntónioEndophytic fungi are promising producers of phenolic compounds; however, the process of extracting these molecules from the culture medium is a crucial step for obtaining these metabolites. In this context, the best conditions for extracting phenolic compounds produced by Cophinforma mamane CF2-13, isolated from an Amazonian plant, were evaluated. The fungus was cultivated in a liquid medium to obtain its metab...
Recent Advances in Grapes and Wine Production - New Perspectives for Quality Im...
Jordão, António; Vasconcelos Botelho, Renato; Miljić, UrošRecent Advances in Grape and Wine Production - New Perspectives for Quality Improvement, written by a group of international researchers, provides a comprehensive overview of recent innovations in viticulture and enology - grape and wine production. This book is not only for technicians actively engaged in the field but also for students at technical schools and/or universities and other professionals intereste...
The impact of Quercus pubescens wood chips on chemical and sensory characterist...
MILIJIC, Uros; Puskas, Vladimir; Correia, Ana Cristina; Jordão, António‘Kadarka’ (Vitis vinifera L.) is a red grape variety considered native for the countries on the lower reaches of the Danube River (east of Europe). However, there is very limited knowledge about the evolution of the wines produced from this variety during aging in contact with oak wood. Thus, the aim of this work was to investigate under laboratory conditions the changes in phenolic, volatile, and sensory profi...
Preliminary Study of the Effect of Short Maceration with Cherry and Oak Wood Ch...
Correia, Ana Cristina; González-SanJosé, Maria L.; Ortega-Heras, Miriam; Jordão, AntónioIn the last few years, the production and consumption of craft beers has increased notably. However, there is restricted knowledge about the potential impact of chips from different wood species on beer quality. Thus, this work aimed to evaluate the effect of the addition of wood chips from cherry and oak species—after the fermentation was completed and during a brief maceration time—on the volatile composition...
Contribution of wine tourism by the implementation of an urban vineyard in a Po...
Jordão, António; Barroco, Cristina; Gonçalves, TiagoWine tourism is essentially tourism in rural areas linked to wine and vineyards. However, the dissemination of viticultural heritage and wine culture with the aim of contributing to a greater connection between tourists and wine sector, even in urban environments, is an option that has been increasing in some countries. In fact, wine tourism involves a wide ecosystem of actors, which can include the hotels loca...