7 documents found, page 1 of 1
Polyphasic identification of a yeast isolate with dye decolourisation ability
Neto, C.; Pintado, M.M.E; Moreira, Patrícia
Biocontamination assessment and microbiological characterization of outdoor scu...
Silva, Nádia C.; Pintado, M.M.E; Moreira, Patricia
Decolorization-related enzymatic activity of extra- and intracellular extracts ...
Cassoni, Carolina; Moreira, Patricia; Castro, Paula; Pintado, M.M.E
HPLC-DAD, ESI–MS/MS, and NMR of lycopene isolated from P. guajava L. and Its bi...
Amorim, Adriany G. N.; Souza, Jessica M. T.; Santos, Raimunda C.; Gullón, Beatriz; Oliveira, Ana; Santos, Luiz F. A.; Virgino, Adamor L. E.Psidium guajava L. have been reported to be a rich source of antioxidant compounds. Its carotenoids have been highlighted by their high antioxidant capacity, which offers several benefits for human health. In this sense, lycopene isomers need to be identified. In this work, the comprehensive chemical characterization, by HPLC-DAD, MS/MS, and NMR, of lycopene isolated from P. guajava L., antioxidant and antimicr...
Whey protein isolate edible film: a carrier for probiotic bacteria
Odila Pereira, Joana; Gomes, Ana; Pintado, M.M.EThe use of edible films formulated with bioactive compounds in food products in order to convey new functionalities or extend shelf-life opens new possibilities as support for functional lactic acid bacteria. Thus, active coatings can be obtained by immobilization of the microorganisms in the film, which when in contact with food, will enable the release of microbial bioactive principles and/or after ingestion ...
Isolation and characterisation of lactic acid bacteria from cassava by products
Ayodeji, David; Piccirillo, Clara; Ferraro, Vincenza; Moreira, Patrícia; Obadina, Adewale; Sanni, Lateef; Pintado, M.M.ELactic acid bacteria (LAB) are known for their probiotic properties. Literature reports how they can be isolated from both food products and their by-products, in particular from food/byproducts which went through a fermentation process. Cassava is a root crop with high nutritional value, widely consumed in many African, Asian and South American countries. Cassava food items and by-products could be used to iso...
Influence of L-cysteine, oxygen and relative humidity upon survival throughout ...
Rodrigues, D.; Sousa, Sérgio; Santos, Nathália Baptista T.; Silva, J.P.; Lobo, J. M. Sousa; Costa, P; Amaral, Gustavo Henrique De OliveiraThe survival rates of Lactobacilus acidophilus Ki, Lactobacillus paracasei L26 and Bifidobacterium animalis BB-12 were studied after whey protein microencapsulation via spray-drying, with or without L-cysteine-HCl, and storage up to 6 months at 5 degrees C and 22 degrees C, with variation in relative air humidity and oxygen levels. Lb. paracasei L26 was the least susceptible to storage conditions: above 10(6) c...