20 documents found, page 1 of 2
The antioxidant potential of thyme and clove essential oils for preserving meat...
Ricardo-Rodrigues, Sara; Rouxinol, Maria Inês; Agulheiro-Santos, Ana Cristina; Potes, Maria Eduarda; Laranjo, Marta; Elias, MiguelConsumers are looking for safer and more natural food options that are produced through natural methods without using synthetic preservatives. They also desire extended shelf life for their food products. Several medicinal and aromatic plants species combine food, spice, aromatic, and medicinal recognized attributes. The essential oils from these plants contain a unique mixture of compounds specific to each pla...
Establishment of a tenderness screening index for beef cuts using instrumental ...
Ricardo-Rodrigues, Sara; Laranjo, Marta; Elias, Miguel; Potes, Maria Eduarda; Agulheiro-Santos, Ana CristinaMeat tenderness is important for assessing quality and can be defined as the ease to chew meat, depending on several factors. The aim of this study was to establish a tenderness screening index. Moreover, we also wanted to study the socio-demographic characteristics of consumers and understand their preferences and meat consumption habits. 192 consumers were called to perform a sensory analysis to evaluate beef...
Estudo do efeito de uma película reciclável na textura, cor e avaliação sensori...
Rouxinol, Maria Inês; Galveias, Ana; Martins, Rita; Capelo Soares, Patrícia; Agulheiro-Santos, Ana Cristina; Potes, Maria Eduarda; Laranjo, MartaA embalagem dos produtos alimentares é essencial para a sua preservação, protecção da influência de factores externos (físicos, químicos, microbiológicos), responsáveis pela qualidade, segurança e higiene dos alimentos. Ao longo dos últimos anos o uso de películas e embalagens biodegradáveis e recicláveis tem vindo a ser estudado devido às suas características não tóxicas e respeito pelo ambiente. Desta forma, ...
The Influence of (Poly)phenol Intake in Saliva Proteome: Short- and Medium-Term...
Louro, Teresa; Carreira, Laura; Caeiro, Inês; Simões, Carla; Ricardo-Rodrigues, Sara; Rato, Ana Elisa; Capela e Silva, Fernando; Luis, HenriqueThe relationship between salivary proteome and dietary habits was studied in previous works, where a relationship between salivary proteins like cystatins and polyphenol/tannin levels in diet was observed. However, it remains to be elucidated if this association results from an effect of polyphenol-rich food ingestion on saliva composition. The aim of this work was to test the effects of apple intake on the sal...
The Influence of (Poly)phenol Intake in Saliva Proteome: Short- and Medium-Term...
Louro, Teresa; Carreira, Laura; Caeiro, Inês; Simões, Carla; Ricardo-Rodrigues, Sara; Rato, Ana Elisa; Silva, Fernando Capela e; Luis, HenriqueThe relationship between salivary proteome and dietary habits was studied in previous works, where a relationship between salivary proteins like cystatins and polyphenol/tannin levels in diet was observed. However, it remains to be elucidated if this association results from an effect of polyphenol-rich food ingestion on saliva composition. The aim of this work was to test the effects of apple intake on the sal...
Influência do estado de maturação na qualidade de cereja 'Sweetheart'
Ricardo-Rodrigues, Sara; Agostinho, Juliana; Laranjo, Marta; Agulheiro-Santos, Ana CristinaA cereja (Prunus avium L.) é muito apreciada pelas suas qualidades organoléticas e nutricionais, mas também pelo seu papel fundamental na manutenção da saúde e prevenção de doenças. A correta definição do estado de maturação à colheita é indispensável para colocar a cereja no mercado com elevada qualidade. A colheita antecipada, por receio de ocorrência de chuva e retorno económico imediato, verifica-se frequen...
Influence of the ripening stage on the quality of ‘Sweetheart’ cherry
Ricardo-Rodrigues, Sara; Agostinho, Juliana; Laranjo, Marta; Agulheiro-Santos, Ana CristinaThe cherry is highly appreciated for its organoleptic and nutritional qualities, and for its important role in disease prevention. The correct definition of the ripeness at harvest is indispensable for placing the cherry on the market with high quality. Early harvesting, either for fear of rain or for immediate economic return, often occurs especially at the beginning of the campaign. This study aims to evaluat...
Revestimentos edíveis em frutos
Laranjo, Marta; Agulheiro-Santos, Ana Cristina; Ricardo-Rodrigues, Sara; Rouxinol, Maria Inês; Nabais, JoãoOs revestimentos edíveis apresentam resultados promissores no aumento da vida útil de alguns frutos e respondem à preferência dos consumidores por alimentos conservados de forma natural. A Universidade de Évora investiga revestimentos edíveis à base de produtos naturais, como amido e quitosano, tendo testado a sua aplicação em morango, uva de mesa e cereja.
Staphylococcus spp. and Lactobacillus sakei Starters with High Level of Inocula...
Dias, Igor; Laranjo, Marta; Potes, Maria Eduarda; Agulheiro-Santos, Ana Cristina; Ricardo-Rodrigues, Sara; Fraqueza, M. J.; Oliveira, MargaridaABSTRACT - Paio do Alentejo (PA) is one of the most popular dry-fermented sausages in Portugal. The aim of the present work was to evaluate the effect of a high concentration of starter cultures with an extended fermentation step on the safety and quality of PA. Physicochemical parameters, microbiological parameters, biogenic amines, colour, texture profile, and sensory attributes were assessed. Five starters w...
Staphylococcus spp. and Lactobacillus sakei Starters with High Level of Inocula...
Dias, Igor; Laranjo, Marta; Potes, Maria Eduarda; Agulheiro-Santos, Ana Cristina; Ricardo-Rodrigues, Sara; Fraqueza, Maria João; Oliveira, MargaridaPaio do Alentejo (PA) is one of the most popular dry-fermented sausages in Portugal. The aim of the present work was to evaluate the effect of a high concentration of starter cultures with an extended fermentation step on the safety and quality of PA. Physicochemical parameters, microbiological parameters, biogenic amines, colour, texture profile, and sensory attributes were assessed. Five starters were selecte...