5 documents found, page 1 of 1
Production of nondairy fermented products with chestnut puree as substrate and ...
Afonso, Maria João A.P.S.; Ramalhosa, Elsa; Del Río, Pablo G.; Martins, Fátima; Baptista, Paula; Pereira, Ermelinda; Guerra, Nelson P.This work aimed to study the production, for the first time, of three fermented products of chestnut puree (CP) withmilk kefir grains, a higher nisin-producing (Lactococcus (L.) lactis CECT 539) and a higher lactic acid-producing (Lactobacillus (Lb.) casei CECT 4043) lactic acid bacteria (LAB). After studying the CP rheology, the ability of the two LAB to assimilate the carbon sources (starch, sucrose, glucose,...
Evaluation of the kefir potential to produce a fermented product from chestnut ...
Afonso, Maria João A.P.S.; Guerra, Nelson P.; Río, Pablo G.; Martins, Fátima; Baptista, Paula; Pereira, Ermelinda; Ramalhosa, ElsaThe concept of functional food as a source of energy and nutrients, promoting healthy benefit and reducing the disease risk
Effect of stirring and ultrasound-assisted extraction conditions in flavonoids,...
Afonso, Maria João A.P.S.; Dias, Rolando; Gomes, Catarina; Pereira, Ermelinda; Guerra, Nelson P.; Ramalhosa, ElsaThis study aimed to evaluate the presence of bioactive antioxidant molecules in chestnut outer shells. For this proposal, several extraction procedures were used, specifically different solvents (water, ethanol:water (80:20) and acetone:water (80:20)) combined with two extraction methods (stirring and ultrasounds (US)) and times of extraction. Several chemical assays were applied to evaluate the flavonoids, hyd...
Chestnut purée: a possible growth media for probiotic microorganisms – Prelimin...
Afonso, Maria João A.P.S.; Guerra, Nelson P.; Pereira, Ermelinda; Ramalhosa, ElsaPortugal and Spain are important chestnut producers. It is crucial to valorize this nut by using small-size and broken fruits that are usually discarded or used to produce animal feed. In this way, the production of chestnut purés seems to be an excellent alternative to valorize these fruits. Considering that chestnut does not contains lactose and its gluten-free, the present work aimed to use chestnut purée as...
Effect of stirring and ultrasound assisted extraction conditions in flavonoids,...
Afonso, Maria João A.P.S.; Dias, Rolando; Gomes, Catarina; Pereira, Ermelinda; Guerra, Nelson P.; Ramalhosa, ElsaPortugal is one of the main producersof chestnut in Europe.