279 results on '"Teixeira, José António"'
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2. The potential of Pavlovophyceae species as a source of valuable carotenoids and polyunsaturated fatty acids for human consumption
3. Chemical profiles and bioactivities of polyphenolic extracts of Lavandula stoechas L., Artemisia dracunculus L. and Ocimum basilicum L.
4. UTILIZAÇÃO DO SISTEMA DE DUAS FASES AQUOSAS PARA EXTRAÇÃO E PURIFICAÇÃO DE FITASES APLICADA À NUTRIÇÃO ANIMAL
5. Modelling the kinetics of Staphylococcus aureus in goat's raw milk under different sub-pasteurisation temperatures
6. PRODUÇÃO E CARACTERIZAÇÃO BIOQUÍMICA DE FITASE PRODUZIDA POR Aspergillus
7. Unveiling the techno-functional and bioactive properties of bee pollen as an added-value food ingredient
8. Evaluation of grape stems and grape stem extracts for sulfur dioxide replacement during grape wine production
9. Polyglutamate: Unleashing the Versatility of a Biopolymer for Cosmetic Industry Applications
10. Biological Properties of Boletus edulis Extract on Caco-2 Cells: Antioxidant, Anticancer, and Anti-Inflammatory Effects.
11. Unit operations for extraction and purification of biological products
12. List of contributors
13. Lignocellulosic Materials: Sources and Processing Technologies
14. Introduction
15. Processing, Production Methods and Characterization of Bio-Based Packaging Materials
16. Functional Properties of Lignocellulosic Materials
17. Use of Lignocellulosic Materials in Bio-based Packaging
18. Food Applications of Lignocellulosic-Based Packaging Materials
19. Effect of dilute sulfuric acid pretreatment on the physicochemical properties and enzymatic hydrolysis of coffee cut-stems
20. Diversity of Microorganisms and Their Metabolites in Food
21. Effect of Supercritical CO2 Extraction of Nigella sativa Seeds in the Formulation of Beef Patties to Enhance the Lipid Stability and Sensory Characteristics
22. Conclusion and Future Trends
23. Daily intake of wheat germ-enriched bread may promote a healthy gut bacterial microbiota: a randomised controlled trial
24. In vitro gastrointestinal evaluation of a juçara-based smoothie: effect of processing on phenolic compounds bioaccessibility
25. Fermentative parameters for collagenase production by Penicillium sp. isolated from the soil of Caatinga
26. Process development for the production of prebiotic fructo-oligosaccharides by penicillium citreonigrum
27. Hydrogel as an alternative structure for food packaging systems
28. Lactic acid bacteria from artisanal raw goat milk cheeses: technological properties and antimicrobial potential
29. Mild Heat Treatment and Biopreservatives for Artisanal Raw Milk Cheeses: Reducing Microbial Spoilage and Extending Shelf-Life through Thermisation, Plant Extracts and Lactic Acid Bacteria
30. Seleção de fungos produtores de β-D-frutosiltransferase por fermentação em estado sólido
31. Oleaginous yeasts for sustainable lipid production—from biodiesel to surf boards, a wide range of “green” applications
32. Revealing the Beauty Potential of Grape Stems: Harnessing Phenolic Compounds for Cosmetics
33. Dynamic Modelling to Describe the Effect of Plant Extracts and Customised Starter Culture on Staphylococcus aureus Survival in Goat’s Raw Milk Soft Cheese
34. Screening and Characterization of the Diversity of Food Microorganisms and Their Metabolites
35. Saccharomyces cerevisiae from Brazilian kefir-fermented milk: An in vitro evaluation of probiotic properties
36. A Bibliometric Description of Lignin Applicability for the Removal of Chemical Pollutants in Effluents
37. Brazilian Kefir-Fermented Sheep’s Milk, a Source of Antimicrobial and Antioxidant Peptides
38. Antioxidant Compounds Recovery from Juçara Residue by Thermal Assisted Extraction
39. Meta-Analysis of In Vitro Antimicrobial Capacity of Extracts and Essential Oils of Syzygium aromaticum, Citrus L. and Origanum L.: Contrasting the Results of Different Antimicrobial Susceptibility Methods
40. Optimization of Xanthan Gum Production by Demerara Sugar Using Response Surface Methodology
41. Microbial Hyaluronic Acid Production: A Review
42. Phytochemical Composition and Bioactive Potential of Melissa officinalis L., Salvia officinalis L. and Mentha spicata L. Extracts
43. Development of Meat Substitutes from Filamentous Fungi Cultivated on Residual Water of Tempeh Factories
44. Liquid hot water pretreatment of multi feedstocks and enzymatic hydrolysis of solids obtained thereof
45. Purification of a fibrinolytic protease from Mucor subtilissimus UCP 1262 by aqueous two-phase systems (PEG/sulfate)
46. Hydrogen sulfide removal from biogas using a salak fruit seeds packed bed reactor with sulfur oxidizing bacteria as biofilm
47. Production of orotic acid by a Klura3Δ mutant of Kluyveromyces lactis
48. Development of Bio-Based Nanostructured Systems by Electrohydrodynamic Processes
49. Lignocellulosic Materials and Their Use in Bio-based Packaging
50. Exploiting Non-Conventional Yeasts for Low-Alcohol Beer Production
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