A5059372472- Soil Management and Crop Yield
- Probiotics and Fermented Foods
- Soil Carbon and Nitrogen Dynamics
- Meat and Animal Product Quality
- Protein Hydrolysis and Bioactive Peptides
- Food Quality and Safety Studies
- Forest ecology and management
- Microencapsulation and Drying Processes
- Microbial Metabolites in Food Biotechnology
- Food and Agricultural Sciences
- Nanocomposite Films for Food Packaging
- Consumer Attitudes and Food Labeling
- Digestive system and related health
- Freezing and Crystallization Processes
- Sensory Analysis and Statistical Methods
- Environmental and biological studies
- Agroforestry and silvopastoral systems
- Seed and Plant Biochemistry
- Botany and Plant Ecology Studies
Polytechnic Institute of Coimbra
2017-2024
University of Coimbra
2024
State University of Norte Fluminense
2018-2021
Membrane filtration technologies are the best available tools to manage dairy byproducts such as cheese whey, allowing for selective concentration of its specific components, namely proteins. Their acceptable costs and ease operation make them suitable application by small/medium-scale plants. The aim this work is development new synbiotic kefir products based on sheep goat liquid whey concentrates (LWC) obtained ultrafiltration. Four formulations each LWC a commercial starter or traditional...
Abstract BACKGROUND In Southern European countries, whey cheeses are normally produced with ovine or caprine whey. Cow's cheese can also be used, although the yield is low (2–3%, w/v) which discourages its use. present study, bovine was concentrated by ultrafiltration for production of four types ( Requeijão ): conventional, without any addition (WC); 10% (w/w) cream (WCC); fermented Kefir culture (WCCK); and Bifidobacterium sp. (WCCBB12). RESULTS Whey presented lower protein content...
Nowadays, consumer demand is driving better and more nutritious dairy products. Changing from traditional to new lactose-free products poses technological challenges for the food industry in order maintain or improve their characteristics preferences.This study investigates production of frozen yogurt by enzymati- cally hydrolysis lactose, its influence on final product characteristics. In case products, commercial Ha-lactase® was used hydrolysis, reaction occurred simultaneously with...
Revegetation with leguminous trees has been used to recover degraded areas. This study aimed evaluate the physical quality of a Typic Hapludult soil under secondary forest, pasture and three tree species: Acacia (Acacia auriculiformis), Sabia (Mimosa caesalpiniaefolia) Inga (Inga spp. ), in Conceição de Macabú County, Rio Janeiro State, Brazil. Soil samples from 0-0.10 m 0.10-0.20 layers were collected analyzed July, 2015. Lower bulk density higher total porosity macroporosity values...
In this study, butter and the corresponding buttermilk samples were produced with cream fermented by aromatic (A) or probiotic (P) cultures without complementary bioprotective culture (BC). The characterised for their composition colour parameters. Texture rheological properties evaluated at 10 20 °C. Microbiological (lactobacilli, lactococci, yeast mould counts) sensory (aroma, taste, texture, global evaluation) analyses also performed. All sample characteristics in accordance Portuguese...
The aim of this study was to evaluate the chemical quality a Typic Hapludult soil under secondary forest (capoeira), pasture and three leguminous tree species: Acacia auriculiformis, Mimosa caesalpiniaefolia Inga edulis, in Conceição de Macabú County, Rio Janeiro State, Brazil, implemented December 1998. Soil samples from 0-0.10 0.10-0.20 m layers were collected analyzed July/2015. C content 0.10 layer higher capoeira lower pasture. CECef CECpH=7 values N, P, Ca, Mg K levels pasture,...