A5055063105- Enzyme Catalysis and Immobilization
- Edible Oils Quality and Analysis
- Microbial Metabolic Engineering and Bioproduction
- Analytical Chemistry and Chromatography
- Phytochemicals and Antioxidant Activities
- biodegradable polymer synthesis and properties
- Fermentation and Sensory Analysis
- Food Chemistry and Fat Analysis
- Lipid metabolism and biosynthesis
- Food Quality and Safety Studies
- Microbial Metabolites in Food Biotechnology
- Pharmacological Effects and Assays
- Antioxidant Activity and Oxidative Stress
- Identification and Quantification in Food
- Plant biochemistry and biosynthesis
- Freezing and Crystallization Processes
- Parkinson's Disease Mechanisms and Treatments
- Postharvest Quality and Shelf Life Management
- Pharmacology and Obesity Treatment
- Catalysis for Biomass Conversion
- Surfactants and Colloidal Systems
- Listeria monocytogenes in Food Safety
- Consumer Attitudes and Food Labeling
- Dye analysis and toxicity
- Natural product bioactivities and synthesis
University of Algarve
2010-2025
University of Lisbon
2008-2012
Abstract This work aims to produce triacylglycerols (TAG) containing a medium‐chain fatty acid (M) at positions sn ‐1,3 and long‐chain (L) ‐2 position, i.e. TAG of MLM type, by acidolysis virgin olive oil with caprylic (C8:0) or capric (C10:0) acids, catalyzed 1,3‐selective Rhizopus oryzae heterologous lipase (rROL) immobilized in Eupergit ® C modified sepiolite. was produced the methylotrophic yeast Pichia pastoris . Reactions were performed 25 40 °C, for 24 h, either solvent‐free n ‐hexane...
This study investigates the fermentation of white cabbage with salicornia and CaCl2 to assess its effect on profiles properties final products. Two sets experiments were performed: A—cabbage salt salicornia, B—cabbage salt, CaCl2. The fermentative processes studied through microbial (lactic-acid bacteria (LAB), coliforms, fungi), physicochemical (pH, total acidity), mineral properties. A diminution pH values (4.07, 3.58) increased acidity (0.70, 0.77 g lactic acid/100 mL) registered at end...
Abstract Response surface methodology was used to model and optimize the acidolysis of virgin olive oil with caprylic (C8:0) or capric (C10:0) acids, aimed at production low caloric triacylglycerols (TAG) MLM type, in solvent free media, catalyzed by heterologous Rhizopus oryzae lipase (r‐ROL) immobilized Eupergit ® C. This produced methylotrophic yeast Pichia pastoris Mut s phenotype (experiments C10:0) a + C8:0), under different operational conditions. The r‐ROL experiments C10:0 presented...
Structured lipids (SLs) are novel triacylglycerols obtained by changing the native fatty acid (FA) profiles or incorporation of a new desired FA in acylglycerol backbone. These modified fats present important medical and functional properties for food applications. This work aimed to synthetize MLM-type SL, which consists containing medium-chain (M) at sn -1,3 positions long-chain (L) -2 position, acidolysis pumpkin seed oil with capric acid, catalyzed commercial lipase preparation from...
The effects of partition substrates and product on the modelling microenvironment an immobilized lipase were evaluated using Response Surface Methodology. esterification butyric acid with ethanol in n-hexane, catalyzed by Candida rugosa two biocompatible relatively hydrophilic polyurethane foams (“Hypol FHP 2002™” “Hypol 5000™”) was used as model system. For each set initial conditions, final concentration ethyl butyrate microenvironment, at equilibrium, Cmicro, estimated mass balancing bulk...
This study aimed at evaluating the effectiveness of seasoning Cobrançosa table olives in a brine with aromatic ingredients, order to mask bitter taste given by KCl when added reduced-sodium fermentation brines. Olives were fermented two different salt combinations: Brine A, containing 8% NaCl and, B, brine, 4% + KCl. After immersed brines (2%) and herbs (thyme, oregano calamintha), garlic lemon. At end weeks after seasoning, physicochemical, nutritional, organoleptic, microbiological...