About
Contact & Profiles
A5074153701
Research Areas
- Edible Oils Quality and Analysis
- Fermentation and Sensory Analysis
- Male Reproductive Health Studies
- Consumer Attitudes and Food Labeling
- Health, Nursing, Elderly Care
- History and Politics in Latin America
- Antioxidant Activity and Oxidative Stress
- Maternal and Neonatal Healthcare
- Nutritional Studies and Diet
- Horticultural and Viticultural Research
- Phytochemicals and Antioxidant Activities
- Identification and Quantification in Food
University of Algarve
2015-2018
10.1016/j.ijfoodmicro.2015.11.008
article
EN
International Journal of Food Microbiology
2015-11-17
10.1016/j.fbio.2017.06.001
article
EN
Food Bioscience
2017-06-14
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...
10.3934/agrfood.2018.4.521
article
EN
cc-by
AIMS Agriculture and Food
2018-01-01
10.1007/s11694-018-0009-9
article
EN
Journal of Food Measurement & Characterization
2018-12-15
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