Encontrados 5 documentos, a visualizar página 1 de 1
Cinnamomum burmannii decoction: a thickening and flavouring ingredient
Nunes, Cláudia; de J. Raposo, M. Filomena; Petronilho, Sílvia; Machado, Fernanda; Fulgêncio, Rita; Gomes, M. Helena; Evtuguin, Dmitry V.Cinnamon is a spice widely used as a flavouring agent in foodstuffs. Despite its commercial availability and low cost, C. burmannii aqueous extracts obtained by decoction originate high viscous solutions (1545 cP) when compared with C. verum (51 cP), preventing its broad use by food industry. Following the hypothesis that cinnamon polysaccharides are responsible for this viscosity, in this work, the hot water-s...
Carbohydrates as targeting compounds to produce infusions resembling espresso c...
Lopes, Guido R.; Passos, Cláudia P.; Petronilho, Sílvia; Rodrigues, Carla; Teixeira, J. A.; Coimbra, Manuel A.All coffee brews are prepared with roasted coffee and water, giving origin to espresso, instant, or filtered coffee, exhibiting distinct physicochemical properties, depending on the extraction conditions. The different relative content of compounds in the brews modulates coffee body, aroma, and colour. In this study it was hypothesized that a coffee infusion allows to obtain extracts that resemble espresso coff...
Characterization of non-volatile oxidation products formed from triolein in a m...
Petronilho, Sílvia; Neves, Bruna; Melo, Tânia; Oliveira, Sara; Alves, Eliana; Barros, Cristina; Nunes, Fernando M.; Coimbra, Manuel A.Frying allows cooking food while promoting their organoleptic properties, imparting crunchiness and flavor. The drawback is the oxidation of triacylglycerides (TAGs), leading to the formation of primary oxidized TAGs. Although they have been associated with chronic and degenerative diseases, they are precursors of pleasant flavors in fried foods. Nevertheless, there is a lack of knowledge about the oxidation sp...
Carbohydrates as targeting compounds to produce infusions resembling espresso c...
Lopes, Guido R.; Passos, Cláudia P.; Petronilho, Sílvia; Rodrigues, Carla; Teixeira, José A.; Coimbra, Manuel A.All coffee brews are prepared with roasted coffee and water, giving origin to espresso, instant, or filtered coffee, exhibiting distinct physicochemical properties, depending on the extraction conditions. The different relative content of compounds in the brews modulates coffee body, aroma, and colour. In this study it was hypothesized that a coffee infusion allows to obtain extracts that resemble espresso coff...
Deeper insight into the monoterpenic composition of Ferula gummosa oleo-gum-res...
Jalali, Hossein T.; Petronilho, Sílvia; Villaverde, Juan José; Coimbra, Manuel A.; Domingues, M. Rosário M.; Ebrahimian, Zahra J.The monoterpenic composition of the essential oil of oleo-gum-resin Ferula gummosa Boiss from Iran was studied by GC x GC-ToFMS. This study allowed to tentatively identify 130 monoterpenic compounds including 24 hydrocarbons, 52 alcohols, 4 ethers, 20 aldehydes, 8 oxides, 18 ketones, 1 furan and 3 epoxides, from which only 25 were reported before in this species. Furthermore, while previous studies identified t...