Encontrados 6 documentos, a visualizar página 1 de 1
ReStoragePear: development of strategies to the prevention of superficial scald...
Dias, Cindy; Amaro, Ana; Salvador, Ângelo; Rocha, Sílvia M.; Silvestre, Armando; Isidoro, Nélson; Pintado, Manuela
Evaluation of natural extracts as potential enzymatic browning inhibitors
Dias, Cindy; Amaro, Ana; Salvador, Ângelo; Rocha, Sílvia M.; Silvestre, Armando; Isidoro, Nelsón; Pintado, Manuela
Antioxidant and anti-browning activity of different bioactive compounds
Dias, Cindy; Amaro, Ana; Salvador, Ângelo; Rocha, Sílvia M.; Silvestre, Armando; Isidoro, Nelson; Pintado, Manuela
Evaluation of natural extracts as potential enzymatic browning inhibitors
Dias, Cindy; Amaro, Ana; Salvador, Ângelo; Rocha, Sílvia; Silvestre, Armando; Isidoro, Nélson; Pintado, ManuelaEnzymatic browning in fruits represents a difficult problem for Food Industry, especially with recent restrictions in the use of synthetic antioxidants. It is often associated with undesirable off-flavors and negative effects on taste and nutritional value. This physiological disorder is mainly due to the oxidation of natural phenolic compounds into quinones that are polymerized to brown pigments by polyphenol ...
Antioxidant and anti-browning activity of different bioactive compounds
Dias, Cindy; Amaro, Ana; Salvador, Ângelo; Rocha, Sílvia M.; Silvestre, Armando; Isidoro, Nelson; Pintado, Manuela
Predicting the drying kinetics of salted codfish (Gadus Morhua): semi-empirical...
Boeri, Camila; Neto da Silva, Fernando; Ferreira, Jorge; Saraiva, Jorge; Salvador, ÂngeloThis work aims to compare the accuracy of several drying modelling techniques namely semi-empirical, diffusive and artificial neural network (ANN) models as applied to salted codfish (Gadus Morhua). To this end, sets of experimental data were collected to adjust parameters for the models. Modelling of codfish drying was performed by resorting to Page and Thompson semi-empirical models and to a Fick diffusion la...