6 documents found, page 1 of 1
Comparative analysis between synthetic vitamin E and natural antioxidant source...
Pereira, Ricardo; Costa, Mónica; Velasco, Cristina; Cunha, Luís M.; Lima, Rui C.; Baião, Luís F.; Batista, Sónia; Marques, Alexandra; Sá, TiagoSynthetic vitamin E is commonly used in aquafeeds to prevent oxidative stress in fish and delay feed and flesh oxidation during storage, but consumers’ preferences tend towards natural antioxidant sources. The potential of vegetable antioxidants-rich coproducts, dried tomato (TO), carrot (CA) and coriander (CO) was compared to that of synthetic vitamin E included in diets at either a regular (CTRL; 100 mg kg−1)...
Chlorogenic acids composition and the impact of in vitro gastrointestinal diges...
Vilas-Boas, Armando; Oliveira, Ana; Jesus, Diva; Rodrigues, Carla; Figueira, Cláudia; Gomes, Ana; Pintado, ManuelaThe single-dose coffee capsule is the most successful technology used to prepare espresso coffee (EC). However, the characterization of ECs extracted using this technology, regarding chlorogenic acids (CGAs) composition, antioxidant activity and stability during gastrointestinal digestion (GID), are still limited. The aim of this research work was: (i) to characterize the phenolic profile and antioxidant activi...
Fruit and vegetable by-products and breakfast cereals products: can they meet?
Jesus, Diva; Lopes da Silva, José A.; Pintado, Manuela
Nutritional and sensory characterization of semi-intensively and intensively gr...
Jesus, Diva; Voss, Hans-Peter; Monteiro, Maria João; Ramos, Paulo; Alcalá, Luís; Gama, Ivo; Teixeira, Ricardo F. M.; Domingos, Tiago; Komora, Norton
Comparison between semi-intensively and intensively grown beef
Jesus, Diva; Alcalá, Luís; Domingos, Tiago; Gama, Ivo; Komora, Norton; Monteiro, Maria João; Teixeira, Ricardo F. M.; Teixeira, Paula; Pintado, Manuela
Characterization of the aroma and colour profiles of fortified Muscat wines: co...
Jesus, Diva; Campos, Francisco M.; Ferreira, Miguel; Couto, José A.Although Muscat Blanc “à petit grains” and Red Muscat grape varieties are both cultivated in the Douro Demarcated Region (Portugal), only Muscat Blanc is currently authorized for the production of the fortified wine “Moscatel do Douro”. The aim of this study was to evaluate the potential of the Red Muscat grape variety to be employed in the winemaking of Douro Muscat wines. Wines of both grape varieties were pr...