نتائج البحث - "Petronilho, Sílvia"

1

Potato Chips-Melanoidins: isolation, chemical characterization, and development of new applications: Final Report

وصف الملف: application/pdf

الاتاحة: https://hdl.handle.net/10348/12287

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2

Academic Journal

Microencapsulation of a green microalga (Chlorella vulgaris) by complex coacervation for its valuation as a feasible ingredient in pear snacks

المؤلفون: Djihad, Nadjet, Oukil, Naima Fadloun, Hamid, Sarah, Attia, Amel, Petronilho, Sílvia

المصدر: Algal Research ; volume 83, page 103727 ; ISSN 2211-9264

الاتاحة: https://doi.org/10.1016/j.algal.2024.103727
https://api.elsevier.com/content/article/PII:S2211926424003394?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S2211926424003394?httpAccept=text/plain

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3

Academic Journal

Exploring novel organocatalytic-acetylated pea starch blends in the development of hot-pressed bioplastics

المؤلفون: Bai, Wenqiang, Portillo-Perez, Guillermo, Petronilho, Sílvia, Gonçalves, Idalina, Martinez, Mario M.

المصدر: Bai , W , Portillo-Perez , G , Petronilho , S , Gonçalves , I & Martinez , M M 2024 , ' Exploring novel organocatalytic-acetylated pea starch blends in the development of hot-pressed bioplastics ' , International Journal of Biological Macromolecules , vol. 258 , no. Part 1 , 128740 . https://doi.org/10.1016/j.ijbiomac.2023.128740

مصطلحات موضوعية: Bioplastic films, Hot-pressing, Melt-mixing, Tensile Strength, Starch, Pisum sativum, Pectins

Relation: https://pure.au.dk/portal/en/publications/b481be23-d087-4544-8bf5-59ccc0007e78

الاتاحة: https://pure.au.dk/portal/en/publications/b481be23-d087-4544-8bf5-59ccc0007e78
https://doi.org/10.1016/j.ijbiomac.2023.128740
http://www.scopus.com/inward/record.url?scp=85180535880&partnerID=8YFLogxK

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4

Academic Journal

Antioxidant and flexible bioplastics based on microwave-assisted extracted coffee fruit cascara pectic polysaccharides

المؤلفون: Oliveira, Gonçalo, Petronilho, Sílvia, Kapusniak, Kamila, Kapusniak, Janusz, Castillo, M. Dolores del, Coimbra, Manuel A., Ferreira, Paula, Passos, Cláudia P., Gonçalves, Idalina

المساهمون: Fundação para a Ciência e a Tecnologia (Portugal), Ministério da Ciência, Tecnologia e Ensino Superior (Portugal), Polish National Agency for Academic Exchange, European Commission, Czestochowa University of Technology

مصطلحات موضوعية: Coffee by-product, Polysaccharides, Microwave-assisted extraction, Active films, Circular economy

وصف الملف: application/pdf

Relation: Publisher's version; The underlying dataset has been published as supplementary material of the article in the publisher platform at DOI 10.1016/j.jclepro.2024.142264; https://doi.org/10.1016/j.jclepro.2024.142264; Sí; Journal of Cleaner Production 453: 142264 (2024); http://hdl.handle.net/10261/364322

الاتاحة: http://hdl.handle.net/10261/364322
https://doi.org/10.1016/j.jclepro.2024.142264

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5

Academic Journal

Microencapsulation of Citrus limon essential oil by complex coacervation and release behavior of terpenic and derived volatile compounds

المؤلفون: Djihad, Nadjet, Naima, Fadloun Oukil, Petronilho, Sílvia, Hamid, Sarah, Bedjou, Fatiha Nasri Epse, Coimbra, Manuel A.

المساهمون: Fundacao para a Ciencia e a Tecnologia

المصدر: Food Hydrocolloids ; volume 152, page 109830 ; ISSN 0268-005X

الاتاحة: https://doi.org/10.1016/j.foodhyd.2024.109830
https://api.elsevier.com/content/article/PII:S0268005X24001048?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S0268005X24001048?httpAccept=text/plain

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6

Academic Journal

Insights into the volatile profile of a red macroalga (Gracilaria vermiculophylla) for future food applications

المؤلفون: Petronilho, Sílvia, Salvador, Ângelo C., Silva, Isabel, Coimbra, Manuel A., Rocha, Sílvia M.

المساهمون: Fundação para a Ciência e a Tecnologia

المصدر: Algal Research ; volume 78, page 103402 ; ISSN 2211-9264

الاتاحة: http://dx.doi.org/10.1016/j.algal.2024.103402
https://api.elsevier.com/content/article/PII:S2211926424000146?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S2211926424000146?httpAccept=text/plain

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7

Academic Journal

Employing spent frying oil as a feedstock to produce short-chain organic acids using mixed microbial cultures

المؤلفون: Oliveira, André, Petronilho, Sílvia, Serafim, Luísa S.

مصطلحات موضوعية: Short-chain organic acids, Acidogenic fermentation, Mixed microbial cultures, Spent frying oil, Oleic acid, Waste valorization

Relation: info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F50011%2F2020/PT; info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F50011%2F2020/PT; info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/LA%2FP%2F0006%2F2020/PT; info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F50006%2F2020/PT; UIDP/5006/2020; http://hdl.handle.net/10773/41435; 975

الاتاحة: http://hdl.handle.net/10773/41435
https://doi.org/10.3390/fermentation9110975

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8

Academic Journal

Cinnamomum burmannii decoction: A thickening and flavouring ingredient

المؤلفون: Nunes, Cláudia, de J. Raposo, M. Filomena, Petronilho, Sílvia, Machado, Fernanda, Fulgêncio, Rita, Gomes, M. Helena, Evtuguin, Dmitry V., Rocha, Sílvia M., Coimbra, Manuel A.

المصدر: LWT ; volume 153, page 112428 ; ISSN 0023-6438

الاتاحة: http://dx.doi.org/10.1016/j.lwt.2021.112428
https://api.elsevier.com/content/article/PII:S0023643821015814?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S0023643821015814?httpAccept=text/plain

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9

Academic Journal

Carbohydrates as targeting compounds to produce infusions resembling espresso coffee brews using quality by design approach

المؤلفون: Lopes, Guido R., Passos, Cláudia P., Petronilho, Sílvia, Rodrigues, Carla, Teixeira, J. A., Coimbra, Manuel A.

مصطلحات موضوعية: Foamability, Galactomannans, Infusion coffee, Instant coffee, Response surface methodology, Volatile compounds, Science & Technology

وصف الملف: application/pdf

Relation: UID/QUI/00062/2019; UIDB/50006/2020; SFRH/BD/104855/2014; SFRH/BPD/117213/2016; http://www.elsevier.com/locate/issn/03088146; Lopes, Guido R.; Passos, Cláudia P.; Petronilho, Sílvia; Rodrigues, Carla; Teixeira, José A.; Coimbra, Manuel A., Carbohydrates as targeting compounds to produce infusions resembling espresso coffee brews using quality by design approach. Food Chemistry, 344(128613), 2021; https://hdl.handle.net/1822/71173

الاتاحة: https://hdl.handle.net/1822/71173
https://doi.org/10.1016/j.foodchem.2020.128613

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