2 documents found, page 1 of 1
The economic impact of a new type of ripening chamber in traditional cheese man...
Teixeira, Nuno; Ferreira, Paulo; Carvalho, Graça P.; Santos, Rute; Rodrigues, Francisco M.; Dias, João; Caeiro, José; Pires, Maria Clara; Martins, JoãoA new prototype of a ripening chamber was proposed in the CFD4CHEESE project aiming to evaluate the application of computational fluid dynamics in the optimization of traditional cheeses ripening conditions. With the purpose of evaluating the possible impact on the energy cost of cheese ripening in three Portuguese regions (Setúbal, Évora, and Beja), we demonstrated the potential economic benefits of the protot...
Phenolic Profile Characterization of ‘Galega Vulgar’ and ‘Cobrançosa’ Portugues...
Ferro, Miguel D.; Lopes, Elsa; Afonso, Marta; Peixe, Augusto; Rodrigues, Francisco M.; Duarte, Maria F.The phenolic composition of olive fruits represents a vast and unique source of health beneficial molecules due to the presence of specific phenolic compounds (PCs), such as verbascoside (VERB), oleuropein (OLE) and its derivative molecules. Despite of being some of the most critical compounds regarding olive oil quality, these PCs are mostly abundant in olive fruits and leafs due to their hydrophilic nature. I...