4 documents found, page 1 of 1
Microwave-assisted hydrothermal processing of pine nut shells for oligosacchari...
Torrado, Ivone; Neves, Beatriz Guapo; Fernandes, M. C.; Carvalheiro, Florbela; Pereira, Helena; Duarte, Luís C.ABSTRACT: Pine nut shells, a biomass residue from the Mediterranean Pinus pinea pine nut industrial processing, were treated by microwave-assisted autohydrolysis to produce xylo-oligosaccharides. Microwave-assisted processes provide alternative heating that may reduce energy input and increase overall process efficiency. The autohydrolysis treatments were performed under isothermal and non-isothermal operations...
Microwave-assisted hydrothermal processing of pine nut shells for oligosacchari...
Torrado, Ivone; Neves, Beatriz Guapo; Fernandes, Maria da Conceição; Carvalheiro, Florbela; Pereira, Helena; Duarte, Luís C.Pine nut shells, a biomass residue from the Mediterranean Pinus pinea pine nut industrial processing, were treated by microwave- assisted autohydrolysis to produce xylo-oligosaccharides. Microwave-assisted processes provide alternative heating that may reduce energy input and increase overall process efficiency. The autohydrolysis treatments were performed under isothermal and non-isothermal operations within a...
Essential Oils from Côa Valley Lamiaceae Species: Cytotoxicity and Antiprolifer...
Marques, Mário Pedro; Neves, Beatriz Guapo; Varela, Carla Lopes; Zuzarte, Mónica; Gonçalves, Ana Cristina; Dias, Maria Inês; Amaral, Joana S.Lavandula pedunculata (Mill.) Cav., Mentha cervina L. and Thymus mastichina (L.) L. subsp. mastichina are representative species of the Côa Valley's flora, a Portuguese UNESCO World Heritage Site. L. pedunculata and T. mastichina are traditionally used to preserve olives and to aromatize bonfires on Saint John's Eve, while M. cervina is mainly used as a spice for river fish dishes. Despite their traditional use...
Essential oils from coa valley lamiaceae species: cytotoxicity and antiprolifer...
Marques, Mário Pedro; Neves, Beatriz Guapo; Varela, Carla; Zuzarte, Mónica; Goncalves, Ana Cristina; Dias, Maria Inês; Amaral, Joana S.; Barros, LillianLavandula pedunculata (Mill.) Cav., Mentha cervina L. and Thymus mastichina (L.) L. subsp. mastichina are representative species of the Coa Valley's flora, a Portuguese UNESCO World Heritage Site. L. pedunculata and T. mastichina are traditionally used to preserve olives and to aromatize bonfires on Saint John's Eve, while M. cervina is mainly used as a spice for river fish dishes. Despite their traditional use...