145 documents found, page 1 of 15
Comparative evaluation of oranges available for consumption in Portugal
Fajardo, Ana S.; Serra, Valéria; Peres, António M.; Veloso, Ana C.A.; Henriques, Marta H.F.Citrus production in Portugal, particularly in Algarve, plays a significant role in the national and European markets. Oranges from this region are highly regarded for their exceptional quality, due to unique climatic and geographical conditions. Many of these oranges hold the Protected Geographical Indication (PGI) "Citrinos do Algarve" certification, ensuring their authenticity and superior characteristics. W...
Application of a lab-made electronic nose as a tool to assess extra virgin oliv...
Ferreiro, Nuno Manuel; Veloso, Ana C.A.; Rodrigues, Nuno; Pereira, José Alberto; Peres, António M.Olive oils assessed by a sensory panel in a national contest and split according to the perceived intensity of the fruitness, green delicate, green medium and green.
Comprehensive analysis of oranges available for consumption in Portugal: A comp...
Fajardo, Ana S.; Serra, Valéria; Peres, António M.; Veloso, Ana C.A.; Henriques, Marta H.F.Citrus production in Portugal's Algarve region is a major economic activity, contributing to both local and national markets with exports primarily to Europe.
Application of a lab-made electronic nose as a tool to assess extra virgin oliv...
Ferreiro, Nuno Manuel; Veloso, Ana C.A.; Rodrigues, Nuno; Pereira, José Alberto; Peres, António M.Premium extra virgin olive oils are usually subjected to national and international contests aiming to promote their competitiveness and internationalization capacity. Olive oils were assessed by a sensory expert panel and initially split according to the perceived intensity of the fruitiness sensation into four categories, namely ripe (RF), green delicate (GD), green medium (GM), and green robust (GR) fruitine...
A lab-made e-nose-MOS device for assessing the bacterial growth in a solid cult...
Dias, Teresa; Santos, Vitor S.; Zorgani, Tarek; Ferreiro, Nuno Manuel; Rodrigues, Ana Isabel; Zaghdoudi, Khalil; Veloso, Ana C.A.; Peres, António M.The detection and level assessment of microorganisms is a practical quality/contamination indicator of food and water samples. Conventional analytical procedures (e.g., culture methods, immunological techniques, and polymerase chain reactions), while accurate and widely used, are time-consuming, costly, and generate a large amount of waste. Electronic noses (E-noses), combined with chemometrics, provide a direc...
Does water addition during the industrial milling phase affect the chemical-sen...
Marx, Ítala; Casal, Susana; Rodrigues, Nuno; Cruz, Rebeca; Veloso, Ana C.A.; Pereira, J.A.; Peres, António M.At olive oil industrial extraction, water addition is a practice overcoming the formation of thick pastes. The effect of water addition (0 to 6.2%, kgadded water/kgolives), during the industrial milling of cv. Arbequina olives, on the oils’ chemical-sensory quality, was evaluated. Despite the extra virgin olive oil classification, compared with the water incorporation (1.2–6.2%), extraction without water additi...
Application of an electronic nose to differentiate extra virgin olive oils acco...
Ferreiro, Nuno Manuel; Peres, António M.; Veloso, Ana C.A.; Pereira, J.A.; Rodrigues, NunoOlive oils produced in the Douro’s region (north of Portugal) are greatly appreciated due to their specific chemical-sensory characteristics, which can be associated to the region’s “Terroir”. Thus, for olive oil producers and consumers, the capability to guarantee the authenticity of the geographical origin of these oils is of utmost importance. In this sense, this study aimed to evaluate the possibility of us...
Inoculation of cv. Arbequina olives with fungi isolated from leaves and its eff...
Marx, Ítala; Baptista, Paula; Casal, Susana; Rodrigues, Nuno; Cruz, Rebeca; Veloso, Ana C.A.; Pereira, J.A.; Peres, António M.Cv. Arbequina fruits were inoculated during one day with suspensions of Aureobasidium pullulans, Epicoccum nigrum or both species ( 104 spores/g olives), isolated from olive leaves, aiming to increase the phenolic content of the olive oils. Oils were extracted from non-inoculated (control) and inoculated olives, being evaluated for their oxidative stability, and phenolic composition. Compared to the control oil...
Monovarietal olive oils fortified with carotenoids: physicochemical and sensory...
Murillo-Cruz, Mª Carmen; Rodrigues, Nuno; Dias, Maria Inês; Bermejo‐Román, Ruperto; Veloso, Ana C.A.; Pereira, J.A.; Peres, António M.This study evaluated the effects of lutein or β-carotene incorporation (0.1 mg/ml) on the quality, sensory attributes and stability of Arbequina, Picual or Royal monovarietal extra virgin olive oils. The fortification significantly decreased (p value < 0.05) the chemical quality of the fortified oils (peroxide values: +3% to +34%; extinction coefficients: +4% to +55%). The negative impact was higher on Arbequin...
Impact of fresh olive leaves addition during the extraction of Arbequina virgin...
Marx, Ítala; Casal, Susana; Rodrigues, Nuno; Cruz, Rebeca; Peres, Fátima; Veloso, Ana C.A.; Pereira, J.A.; Peres, António M.Leaves incorporation during the extraction of olive oils can enhance their chemical-sensory quality. Thus, leaves from cvs. Arbequina or Santulhana were added (1%, w/w) during the extraction of Arbequina oils using an Abencor system, being discussed the impacts on the phenolics and volatiles formation enzymatic pathways. Leaves addition contributed to a significant decrease (P-value < 0.05) of the contents of s...