27 documents found, page 1 of 3
Rockrose and quebracho condensed tannins have a minor impact on the fatty acid ...
Jerónimo, Eliana; Guerreiro, Olinda; Soldado, David; Fialho, Letícia; Cachucho, Liliana; Garrido, Ana; Conceição, Cristina; Bessa, Rui; Silva, JoséThis study was carried out to test the hypothesis that the inclusion of condensed tannins (CT) from rockrose (Cistus ladanifer L.) and quebracho (Schinopsis lorentzii) in dairy goat diets supplemented with vegetable oil rich in polyunsaturated fatty acids (PUFA) can increase the potentially healthy fatty acids (FA) in milk and cheese fat, without compromising animal performance and milk and cheese composition. ...
Evaluation of gas holes in “Queijo de Nisa” PDO cheese using computer vision
Dias, João; Garrido, Ana; Conceicao, Cristina; Gomes, Sandra; Alvarenga, Nuno"Queijo de Nisa" is a traditional Portuguese cheese, granted with PDO label, produced with raw ewe's milk in which the aqueous extract of cardoon flower Cynara cardunculus L. is the only coagulant allowed. As in similar cheeses with no use of starter cultures or pasteurisation, the quality and food safety are depending on prevention, high hygienic standards and a proper manufacturing process. This study investi...
Manual de formação ANÁLISE SENSORIAL DE ALIMENTOS: FUNDAMENTOS E APLICAÇÕES CURSOI
Conceição, Cristina; Garrido, AnaA análise sensorial, como nenhum tipo de teste físico e químico, compreende assim uma série de técnicas que visam conhecer as respostas da população quanto a um determinado alimento, tentando minimizar a possível influência da marca ou de outro fator na perceção do consumidor (Lawless & Heymann, 2010). Considerando a importância da análise sensorial na indústria alimentar, este curso resume de uma forma geral a...
Análise sensorial de alimentos:Fundamentos e Aplicações Curso II
Conceicao, Cristina; Garrido, AnaA análise sensorial tem-se revelado cada vez mais indispensável à avaliação e valorização de produtos alimentares, quer seja para colocar em evidência um determinado produto, ou para o aperfeiçoamento e melhoramento de um processo tecnológico. Desta forma, a prestação dos provadores vai constituir um objeto de estudo intensivo, na medida em que a fiabilidade dos dados recolhidos, acerca de determinado alimento,...
Evaluation of gas holes in ‘‘Queijo de Nisa’’ PDO cheese using computer vision
Lage, Patrícia; Garrido, Ana; Machado, Eliana; Conceição, Cristina; Gomes, Sandra; Paulino, Ana; Duarte, Maria F.; Dias, João; Alvarenga, Nuno‘‘Queijo de Nisa’’ is a traditional Portuguese cheese, granted with PDO label, produced with raw ewe’s milk in which the aqueous extract of cardoon flower Cynara cardunculus L. is the only coagulant allowed. As in similar cheeses with no use of starter cultures or pasteurisation, the quality and food safety are depending on prevention, high hygienic standards and a proper manufacturing process. This study inves...
ValBioTecCynara – Economic Enhancement Cynara cardunculus: Natural Variability ...
Conceição, Cristina; Martins, Pedro; Alvarenga, Nuno; Dias, João; Cruz, carla; Garrido, Ana; Duarte, Fátima; Belo, Ana Teresa; Belo, A.D.F.ValBioTecCynara aims to address the natural C cardunculus L genetic, molecular, morphologic, and biochemical variabilities, as a combined strategy to identify individuals with certain and specific required profiles C cardunculus L is used as a coagulant for cheesemaking where the respective use is mandatory in certain cheeses benefiting from Protected Designation of Origin ( 1 The potential of 15 different C ca...
Efeito do extrato de Cynara cardunculus L. na degradação, hidrólise e perfil de...
Garrido, Ana; Silva, Flavio; Pinheiro, Cristina; Alvarenga, Nuno; Dias, João; Lage, Patricia; Martins, Pedro; Gomes, Sandra; Duarte, FátimaCYNARA CARDUNCULUS. L AQUEOUS EXTRACT EFFECT ON DEGRADATION, HYDROLYSIS AND CASEIN PROFILE OF SERPA CHEESE ABSTRACT: The effect of Cynara cardunculus L. aqueous extracts (C1, C2, C3) was studied on Serpa PDO cheese proteolysis, during maturation (D1, D14, D35). Proteolysis was assessed by polyacrylamide gel electrophoresis with urea and by Kjeldahl methods. A casein profile pattern was found, and results showed...
INCLUSION OF ROCKROSE AND QUEBRACHO CONDENSED TANNINS EXTRACTS IN DAIRY GOAT DI...
Gurreiro, Olinda; Soldado, David; Fialho, Leticia; Cachuco, Leliana; Garrido, Ana; Francisco, Alexandra; Jeronimo, ElianaINCLUSION OF ROCKROSE AND QUEBRACHO CONDENSED TANNINS EXTRACTS IN DAIRY GOAT DIETS – INFLUENCE ON THE PRODUCTION, CHEMICAL COMPOSITION AND FATTY ACID PROFILE OF MILK Guerreiro, O.1,2*, Soldado, D.1, Fialho, L.1, Cachucho, L.1, Garrido, A.2, Francisco, A. 3,4, Alves, S.P.3, Bessa, R.J.B.3, Pinheiro, C.2, Santos-Silva, J.4, Jerónimo, E.1,2 1Centro de Biotecnologia Agrícola e Agro-Alimentar do Alentejo (CEBAL)/Ins...
Application of sensory methodology for comparing cheese made with Cynara cardun...
Conceição, Cristina; Silva, Flavio; Garrido, Ana; Machado, Eliana; Machado, Graça; Freitas, Sandra; Alvarenga, Nuno; Dias, João; Martins, PedroApplication of sensory methodology for comparing cheese made with Cynara cardunculus coagulant and animal rennet Cristina Conceicao1,2, Flávio Silva2, Ana Garrido2, Francisca Machado2, Graça Machado1,2, Bartolomeu Alvarenga3,4,5, João Dias3,6, João Carvalho3, António Martins4,5, Fátima Duarte7,1 1ICAAM, Portugal. 2U. Évora, Portugal. 3ESA, Portugal. 4UTI-INIAV, Portugal. 5LEAF-ISA, Portugal. 6GeoBioTec, Portuga...
Teaching and Learning beyond-the-books: Dairy Farm experiences.
Silva, Flavio; Garrido, Ana; Conceição, CristinaTEACHING AND LEARNING BEYOND-THE-BOOKS: DAIRY FARM EXPERIENCES Flávio Silva1, Ana Lúcia Garrido1, Cristina Conceição1,2 1Departamento de Zootecnia, Universidade de Évora, Portugal; 2ICAAM, Universidade de Évora, Portugal; 3Departamento de Fitotecnia, Universidade de Évora, Portugal ABSTRACT Dairy science has a great relevance in agriculture and in Animal Sciences education. In the European Union the total cow’s...