27 documents found, page 1 of 3

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Unveiling the impact of thermal water in German chamomile infusions: effects on...

Silveira, Tayse Ferreira; Echegaray, Noemí; Guimarães, Rafaela; Lemos, André; Pires, Tânia C.S.P.; Ferreira, Isabel C.F.R.; Alves, Maria José

German chamomile (GC) and thermal water (TW) are widely known for their biological properties. This study explored whether combining GC with TW could promote an improvement in the bioactivities of GC infusions compared to using drinking water (DW). DW was tested at 100 ◦C (GC-100DW) and TW at both 100 ◦C (GC-100TW) and 60 ◦C (GC-60TW). The use of TW for preparing infusions was associated with the reduction of t...

Date: 2025   |   Origin: Biblioteca Digital do IPB

Harnessing the power of natural mineral waters in bread formulations: effects o...

Ferreira, Fernanda; Guimarães, Rafaela; Lemos, André; Milho, Catarina; Silveira, Tayse F. F. da; Ueda, Jonata M.; Carocho, Márcio; Heleno, Sandrina A.

This study aimed to evaluate the feasibility of incorporating natural mineral waters (NMW), including thermal water (TW) and bottled mineral water (BMW), into bread (‘biju’ type) to enhance its mineral content and explore their impacts on physicochemical, technological, biochemical, and chemical composition. NMW, rich in sodium, potassium, and magnesium, resulted in bread formulations with higher contents of th...


Harnessing the Power of Natural Mineral Waters in Bread Formulations: Effects o...

Ferreira, Fernanda; Guimarães, Rafaela; Lemos, André; Milho, Catarina; Silveira, Tayse Ferreira; Ueda, Jonata Massao; Carocho, Márcio

This study aimed to evaluate the feasibility of incorporating natural mineral waters (NMW), including thermal water (TW) and bottled mineral water (BMW), into bread (‘biju’ type) to enhance its mineral content and explore their impacts on physicochemical, technological, biochemical, and chemical composition. NMW, rich in sodium, potassium, and magnesium, resulted in bread formulations with higher contents of th...

Date: 2024   |   Origin: Biblioteca Digital do IPB

Development and characterisation of gluten‐free fresh pasta using teff, rice, a...

Silveira, Tayse Ferreira; Hasni, Jihene; Portelada, Nathalie; Fernandes, Filipa Alexandra; Rodrigues, Paula; Lemos, André; Ferreira, Isabel C.F.R.

To meet the demand for gluten-free (GF) products, this study developed artisanal fresh pasta using teff, rice, and buckwheat flours, enhanced with mineral-rich thermal waters (TW). A mixture design approach optimised flour proportions to balance texture, cooking time, water absorption, and cooking loss, along with functional properties such as total phenolic compounds (TPC) and antioxidant activity. Two promisi...

Date: 2024   |   Origin: Biblioteca Digital do IPB

Alkaloids from fungi

Silva, Jani; Garcia, Juliana; Guimarães, Rafaela; Palito, Cátia; Lemos, André; Barros, Lillian; Alves, Maria José

The prospection of unusual sources and undiscovered habitats is valuable in natural product research. Indeed, the fungi kingdom has received special attention since its ability to produce novel and intriguing secondary metabolites with various biological uses. Among secondary metabolites, alkaloid-derived structures present a wide range of bioactivities, including antineurodegenerative, antidepressive, anxiolyt...

Date: 2023   |   Origin: Biblioteca Digital do IPB

Traditional breads prepared with Portuguese thermal mineral waters: effects on ...

Ferreira, Fernanda; Ueda, Jonata Massao; Silveira, Tayse Ferreira; Heleno, Sandrina A.; Guimarães, Rafaela; Lemos, André; Pintado, Manuela

Thermal waters (TW) are natural mineral waters emerging from the inside of a thermal spring, being known for their mineral composition, therapeutic application or health beneficial effects. The Northern region holds one of the main centers of TW in Portugal, located in Chaves. Although it has been used in comestic and pharmaceutical fields, in food products it has been underexploited. Thus, this study aimed to ...

Date: 2022   |   Origin: Biblioteca Digital do IPB

A breakthrough on bread formulation: natural mineral water as a novel functiona...

Ferreira, Fernanda; Ueda, Jonata Massao; Guimarães, Rafaela; Heleno, Sandrina A.; Carocho, Márcio; Lemos, André; Pintado, Manuela; Alves, Maria José

The food industry has a significant impact on global economy. The development of new products and food ingredients that improve the nutritional, functional, and organoleptic properties play a critical role in the discovery of higher-quality products. Bread is one of the most common foods found in most people's daily diets. Water plays a crucial role in its preparation, since it hydrates the flour, amide, and pr...

Date: 2022   |   Origin: Biblioteca Digital do IPB

Fake News and Covid-19: Analysis of Government Fact-Checking Projects

Lemos, André; Reis, Guilherme

O objetivo deste artigo é mostrar que em três projetos governamentais de checagem de informações falsas, a estrutura da verificação é similar à das Fake News (FN) que pretendem combater. Os projetos nem sempre apresentam provas concretas com referências claras e objetivas sobre a falseabilidade das informações. Investigamos duas iniciativas do governo federal (Saúde sem Fake News e Ministério da Saúde Responde)...

Date: 2021   |   Origin: Oasisbr

Datafication of life

Lemos, André

This paper aims to discuss the datafication of life in the current phase of the development of digital culture based on three axes: social relations, knowledge and nature. Datafication takes place in the tracking of social relations mediated by digital platforms, and as “requisition” of the world in the form of data that can be operated in two main domains: nature and knowledge. The first form of requisition is...

Date: 2021   |   Origin: Oasisbr

Midiatização, polarização e intolerância (entre ambientes, meios e circulações)

Hepp, Andreas; Martino, Luís Mauro Sá; Quiroga, Tiago; Gomes, Pedro Gilberto; Lemos, André; Wainberg, Jacques Alkalai; Anselmino, Natalia Raimondo

Este livro é um dos resultados do III Seminário Internacional de Pesquisas em Midiatização e Processos Sociais, realizado em 2019. O III Seminário Internacional de Pesquisas em Midiatização e Processos Sociais teve uma programação desenvolvida em dois níveis: Mesas de Debate, com pesquisadores convidados (5 mesas, com participação de pesquisadores da França [3], Argentina [2], Alemanha [1] e brasileiros [5]). A...

Date: 2021   |   Origin: Oasisbr

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