115 documents found, page 1 of 12
Effects of LED lighting on Nannochloropsis oceanica grown in outdoor raceway ponds
Carneiro, M.; Maia, Inês Beatriz; Cunha, P.; Guerra, I.; Magina, T.; Santos, Tamara; Schulze, Peter S.C.; Pereira, H.; Malcata, F. X.; Navalho, J.Growth in most microalgal mass cultivation systems is light-limited, particularly in raceway ponds (RWP) where the light path is higher. Artificial lighting can be a promising solution to diminishing dark zones and enhance microalgal productivity. Therefore, our goal was to prevent the cell shift from photosynthesis to a respiration-only stage by resorting to LED illumination. Nannochloropsis oceanica cultures ...
Food-Grade Enzymes
Ramos, Óscar Leandro Silva; Malcata, F. X.Food-grade enzymes are commonly used in food processing, preservation and in production of specific ingredients aimed at formulation. Since enzymes traditionally isolated from plants and mammalian tissues or culturable microorganisms, do not possess sufficient purity and resistance to harsh conditions of modern food processes, the use of recombinant DNA technology has made possible their utilization in current ...
Production of whey protein-based aggregates under ohmic heating
Pereira, Ricardo; Rodrigues, Rui M.; Ramos, Óscar L.; Malcata, F. X.; Teixeira, J. A.; Vicente, A. A.Formation of whey protein isolate protein aggregates under the influence of moderate electric fields upon ohmic heating (OH) has been monitored through evaluation of molecular protein unfolding, loss of its solubility, and aggregation. To shed more light on the microstructure of the protein aggregates produced by OH, samples were assayed by transmission electron microscopy (TEM). Results show that during early ...
Influence of moderate electric fields on gelation of whey protein isolate
Rodrigues, Rui M.; Martins, Artur J.; Ramos, Óscar L.; Malcata, F. X.; Teixeira, J. A.; Vicente, A. A.; Pereira, RicardoProteins are one of the food constituents most affected by heating, and some of the changes involve their unfolding, denaturation and gelation. Ohmic heating has often been claimed to improve the quality of foodstuffs due to its uniform heating and (putative) presence of a moderate electric field (MEF). However, this is still subject to discussion, so it is important to determine the effect of ohmic heating and...
Development of β-lactoglobulin nanostructures for encapsulation and controlled ...
Madalena, Daniel A.; Ramos, Óscar L.; Pereira, Ricardo Nuno Correia; Pinheiro, Ana Cristina; Teixeira, J. A.; Malcata, F. X.; Vicente, A. A.β-Lactoglobulin (β-Lg) is the major protein fraction in bovine whey serum (ca. 50% of its protein content), and a primary gelling agent. β-Lg has a high nutritional value, is stable at low pH and highly resistant to proteolytic degradation in the stomach, besides being able to act as encapsulating agent. These features make it an excellent bio-based material to be used as carrier of nutraceuticals. This study a...
Whey and Whey Powders: Production and Uses
Ramos, Óscar L.; Pereira, Ricardo Nuno Correia; Rodrigues, Rui Miguel Martins; Teixeira, J. A.; Vicente, A. A.; Malcata, F. X.Whey, a by-product of the dairy industry, contains many valuable constituents especially soluble proteins, e.g. -lactoglobulin, -lactalbumin, immunoglobulin, bovine serum albumin, lactoferrin and lactoperoxidase. They are widely accepted as food ingredients in several food formulations (e.g. confectionery, bakery, health and sport supplements), normally in dry form. Whey products possess relevant nutritional (e...
Development and characterization of β-lactoglobulin nanohydrogels for bioactive...
Ramos, Óscar L.; Pereira, Ricardo; Martins, Artur J.; Malcata, F. X.; Vicente, A. A.Whey proteins produced during bovine cheese manufacture, or membrane fractionation of bovine milk, account for increasingly valuable food ingredients – owing to their nutritionally-balanced composition in amino acid residues, coupled with their functional properties (e.g. solubility, gel-forming, emulsifying and foaming features). Whey protein-based gelling systems may indeed play several functional roles in fo...
Production of whey proteins nanosystems by electro-heating for nutraceuticals e...
Pereira, Ricardo; Ramos, Óscar L.; Branco, Cristiana; Teixeira, J. A.; Vicente, A. A.; Malcata, F. X.Whey proteins are an excellent material to buildup GRAS nanosystems and develop forms of administration of bioactive compounds once they are widely used in formulated foods, are relatively inexpensive and have high nutritional value. The pathways for the production of whey protein nanosystems are controlled by protein concentration, pH, ionic strength, solvent medium and particularly by heating. Denaturation an...
Influence of electro-heating on the production of whey protein cold-set hydrogels
Pereira, Ricardo; Rodrigues, Rui M.; Ramos, Óscar L.; Malcata, F. X.; Teixeira, J. A.; Vicente, A. A.Electro-heating has often been claimed to interfere with distribution of molecular secondary structure of whey protein isolate (WPI) networks due to the presence of a moderate electric field (MEF). Recently, cold gelation ability of WPI is also taking interest in protection and delivery of value-added bioactive compounds through micro and nano-association techniques. Hence, the aim of this work is producing col...
Association of riboflavin in whey protein hydrogels produced through applicatio...
Pereira, Ricardo; Altinok, Emir; Rodrigues, Rui M.; Ramos, Óscar L.; Malcata, F. X.; Ferrari, Giovanna; Teixeira, J. A.; Vicente, A. A.Protein hydrogels are one of the most convenient and widely used matrix in food applications. Recently, cold gelation ability of whey protein isolate (WPI) is taking interest in protection and delivery of value-added bioactive compounds through micro and nano-association techniques. This study aims to combine an electro-heating treatment at moderate electric fields (MEF) together with cold gelation ability of w...