54 documents found, page 1 of 6
Clean label approaches in cheese production: where are we?
Fernandes, Jaime; Gomes, Sandra; Reboredo, Fernando H.; Pintado, Manuela E.; Amaral, Olga; Dias, João; Alvarenga, NunoThe Clean Label concept has gained significant traction in the cheese industry due to consumer preferences for minimally processed cheeses free from synthetic additives. This review explores different approaches for applying Clean Label principles to the cheese industry while maintaining food safety, sensory quality, and shelf life. Non-thermal technologies, such as high-pressure processing (HPP), pulsed electr...
Impact of different Cynara cardunculus L. extracts on the physicochemical, micr...
Alvarenga, Nuno; Fernandes, Jaime; Gomes, Sandra; Fidalgo, Liliana; Santos, Teresa; Conceição, Cristina; Dias, JoãoThis study aimed to evaluate the impact of different Cynara cardunculus L. extracts on the physicochemical, microbial, and sensory properties of PDO Serpa cheese, including moisture content, texture, nitrogen fractions, fatty acid profile, microbial characteristics, and overall acceptance. Cheese samples were produced in two dairies (C and G) with three cardoon coagulants (J, C, and G) and analyzed at the begin...
Impact of different Cynara cardunculus L. extracts on the physicochemical, micr...
Alvarenga, Nuno; Fernandes, Jaime; Fidalgo, Liliana; Santos, Maria Teresa; Dias, João; Gomes, Sandra; Baltazar, T.; Fiates, V.; Conceição , CristinaThis study aimed to evaluate the impact of different Cynara cardunculus L. extracts on the physicochemical, microbial, and sensory properties of PDO Serpa cheese, including moisture content, texture, nitrogen fractions, fatty acid profile, microbial characteristics, and overall acceptance. Cheese samples were produced in two dairies (C and G) with three cardoon coagulants (J, C, and G) and analyzed at the begin...
Clean label approaches in cheese production: Where are we?
Fernandes, Jaime; Gomes, Sandra; Reboredo, Fernando; Pintado, Manuela; Alvarenga, Nuno; Amaral, Olga; Dias, JoãoThe Clean Label concept has gained significant traction in the cheese industry due to consumer preferences for minimally processed cheeses free from synthetic additives. This review explores different approaches for applying Clean Label principles to the cheese industry while maintaining food safety, sensory quality, and shelf life. Non-thermal technologies, such as high-pressure processing (HPP), pulsed electr...
Comparison of milk-clotting activity measurement using the Berridge's operator-...
Gomes, Sandra; Martins, António P. L.; Reboredo, Fernando; Caeiro, José; Martins, João; Dias, João; Alvarenga, NunoThe milk clotting activity (MCA) analysis of coagulants used in the production of cheese is an important parameter used in the modern dairy industry. The MCA is calculated using the estimated milk-clotting time (MCT). The standard method used for estimation of MCT is presented in the ISO 23058/IDF 199 Standard using the Berridge’s operator-based approach. In this paper a new method is presented to estimate the ...
Enfermagem de reabilitação: Independência funcional após cirurgia por cancro de...
Moreira, José; Frade, Inês; Gomes, Sandra; Miguel, SusanaEnquadramento: No cancro de cabeça e pescoço (CCP) o tratamento cirúrgico compromete a capacidade funcional e autocuidado dos doentes. A reabilitação precoce é essencial, existindo escassa evidência científica nesta área, nomeadamente na demonstração do impacto positivo do Enfermeiro Especialista em Enfermagem de Reabilitação (EEER) na funcionalidade e nível de dependência dos utentes submetidos a cirurgia de C...
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...
Ensino remoto emergencial (ERE) na educação superior: aprendizagens desterritor...
Tavares, Manuel; Gomes, Sandra; Fratelli, Minéa PascholaletoO cenário atual de pandemia, que afetou todo o mundo, desde o início de 2020, teve importantes e significativos impactos em todas as áreas da sociedade, com particular destaque, na educação. É sobre alguns desses impactos que refletiremos no presente texto. O estudo que se propõe tem por objetivo refletir sobre os efeitos da pandemia na educação superior, com especificidade no Brasil e como questão de pesquisa ...
The mechanisms of reproduction and reduction of inequalities: what do we learn ...
Gomes, SandraThe manuscript discusses the production of the Centre for Metropolitan Studies (CEM) for the last twenty years in the areas of scientific research, transfer of technology and innovation and diffusion of knowledge Throughout its history, the main scientific concern relates to the specification of political, institutional and symbolic mechanisms that explain both the reproduction and the overcoming of poverty and...
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...