15 documents found, page 1 of 2

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Investigating bioactive compounds in apple pomace: Potential to develop high ad...

Pascoalino, Liege; Finimundy, Tiane C.; Pires, Tânia C.S.P.; Pereira, Carla; Barros, Lillian; Ferreira, Isabel C.F.R.; Oliveira, Beatriz

This study investigates bioactive compounds in apple pomace (AP) obtained from Malus domestica varieties Granny Smith and Cripps Pink, emphasizing its potential for developing high-added-value products from industrial surplus. Regarding its chemical characterization, AP stood out for its high concentration of dietary fibers (7.1g/100g fw), polyunsaturated fatty acids (linoleic and oleic acids), α-tocopherol (0....

Date: 2025   |   Origin: Biblioteca Digital do IPB

Nutritional, Chemical, Antioxidant and Antibacterial Screening of Astragalus ci...

Shahrivari-Baviloliaei, Saba; Konopacka, Agnieszka; Pascoalino, Liege; Reis, Filipa S.; Kunkowski, Dawid; Petropoulos, Spyridon A.; Konieczynski, Pawel

The chemical composition and biological activity of A. glycyphylos and A. cicer are scarcely investigated. In this study, the nutritional and chemical profiles of A. cicer and A. glycyphyllos, considering their different morphological parts (leaves, fruits and roots), were assessed together with their antioxidant and antibacterial potential. Our results showed that carbohydrates are the major macronutrients in ...

Date: 2025   |   Origin: Biblioteca Digital do IPB

Closing the loop: exploring apple pomace as a source of bioactive compounds in ...

Pascoalino, Liege; Barros, Lillian; Barreira, João C.M.; Oliveira, Maria Beatriz Prior Pinto; Reis, Filipa S.

Apple pomace (AP), the common designation of bio-residues generated during apple processing, holds a vast potential for alternative added-value solutions, particularly by applying new sustainable technologies in the food sector. This review provides an overview of the scientific validation of AP as a suitable source of starting materials for different competitive applications, compatible with circular economy g...

Date: 2025   |   Origin: Biblioteca Digital do IPB

Foliar application of biostimulants improves nutritional and bioactive quality ...

Pascoalino, Liege; Pires, Tânia C.S.P.; Pinela, José; Rodrigues, M.A.; Ferreira, Isabel C.F.R.; Barros, Lillian; Barreira, João C.M.; Reis, Filipa S.

Owing to their health benefits, walnuts are attracting interest as a good option for nutritious meals, thereby promoting their production. Furthermore, the adoption of ecologically and environmentally friendly agriculture strengthens biostimulant use as a sustainable complement to traditional fertilizers. This study evaluated the effects of different foliarapplied biostimulants in walnut tree orchards, in north...

Date: 2024   |   Origin: Biblioteca Digital do IPB

Biochemistry of secondary metabolism of fungi

Pascoalino, Liege; Pires, Tânia C.S.P.; Taofiq, Oludemi; Ferreira, Isabel C.F.R.; Barros, Lillian; Reis, Filipa S.

Fungi, eukaryotic organisms with a kingdom of their own, include microorganisms from moulds and yeasts to the most known and appreciated mushrooms. The incredible biodiversity of these organisms is not limited to their morphology but is reflected in their chemistry, namely in the variety of compounds they produce. Therefore, like other living beings, fungi can be an excellent source of bioactive compounds. Alth...

Date: 2023   |   Origin: Biblioteca Digital do IPB

Bread freezing as a new alternative to consumption

Pascoalino, Liege; Ayuso, Manuel; Pereira, Eliana; Ferreira, Elisabete; Ferreira, Isabel C.F.R.; Barros, Lillian

The growing consumer interest in health and food safety, as well as the increased consumption of fresh food, make frozen bread an increasingly popular alternative. This type of bread has several advantages, such as, large-scale manufacturing, economize manpower and equipment, and lowering production costs. Furthermore, one of the ways to extend shelf-life of ready-to-eat bread is to use deep freezing systems [1...

Date: 2022   |   Origin: Biblioteca Digital do IPB

Natural ingredients obtained from Brassica oleracea L. waste

Pascoalino, Liege; Oliveira, Tatiane C.G.; Caleja, Cristina; Carocho, Márcio; Raimundo, Délio; Oliveira, Beatriz; Pereira, Eliana; Barros, Lillian

There is a clear tendency to incorporate natural-based ingredients into food formulations, namely in products from the bakery industry. These type of ingredients have been highlighted as promising alternatives to commonly used artificial ingredients and have been well accepted by consumers due to the associations with beneficial health effects [1]. Natural ingredients, acting simultaneously as preservation and ...

Date: 2022   |   Origin: Biblioteca Digital do IPB

The potential of aromatic extracts to enhance the sensory perception of bread

Vieira, Vanessa; Pascoalino, Liege; Pereira, Eliana; Ferreira, Elisabete; Afonso, Andreia; Kessler, Júlia C.; Martins, Isabel M.; Dias, Madalena M.

Aromas are widely recognized for influencing human stimulation, mood and, consequently, choices and decisions [1]. This work aims to study the extracts of Rosmarinus of icinalis L. leaves and Prunus dulcis (Mill.) D. A. Webb fruits as food ingredients. The extracts were obtained by SFE-CO2technology. Three sample groups were prepared: i) bread containing rosemary extract (40 μL/Kg of bread) ii) bread containing...

Date: 2022   |   Origin: Biblioteca Digital do IPB

Comparative analysis of the chemical composition of different portuguese bread

Pascoalino, Liege; Ayuso, Manuel; Pereira, Eliana; Ferreira, Elisabete; Ferreira, Isabel C.F.R.; Barros, Lillian

Bakery products are one of the most widely consumed foods in the world. Among them, bread is daily consumed by all social classes due to its macro (carbohydrates, protein, and fat) and micronutrients (minerals and vitamins). However, the refined wheat used in traditional baking diminishes its nutritional quality by reducing its dietary fibre, vitamins, minerals, and phytochemicals1. In addition, studies have be...

Date: 2022   |   Origin: Biblioteca Digital do IPB

Effect of plant biostimulants on nutritional and chemical profiles of Corylus a...

Pascoalino, Liege; Reis, Filipa S.; Rodrigues, M.A.; Correia, Carlos M.; Ferreira, Isabel C.F.R.; Barros, Lillian; Barreira, João C.M.

The interest in the functional characteristics of nuts has been increasing due to their high content in bioactive constituents. Hazelnut (Corylus avellana L.) is the most important cultivated species in the Corylus genus (Betulaceae), and it is widely spread from the Himalayas to the far north of Canada1. The inclusion of nuts in the human diet can bring benefits that are partially related to the high percentag...

Date: 2021   |   Origin: Biblioteca Digital do IPB

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