Search Results - "Empis, J"

Fat mimetic capacity of Chlorella vulgaris biomass in oil-in-water food emulsions stabilized by pea protein by Raymundo, A., Gouveia, L., Batista, A.P., Empis, J., Sousa, I.

“…Vegetable proteins proved to be good emulsifiers for food emulsions with dietetic advantages. The use of these emulsions as carriers for healthy ingredients,…”
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Seasonal changes in lipid composition of sardine (Sardina pilchardus) by Bandarra, N.M. (IPIMAR, Lisboa, Portugal.), Batista, I, Nunes, M.L, Empis, J.M, Christie, W.W

“…Sardine (Sardina pilchardus) lipids have important nutritional characteristics because of their high level of omega 3 fatty acids. Studies of the lipid…”
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Pigmentation of gilthead seabream, Sparus aurata (L. 1875), using Chlorella vulgaris (Chlorophyta, Volvocales) microalga by Gouveia, L, Choubert, G, Pereira, N, Santinha, J, Empis, J, Gomes, E

“…A feeding experiment was conducted over 9 weeks with seven groups of 30 (fish per group) unpigmented gilthead seabream, Sparus aurata (L. 1875) (initial mean…”
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Optimization of the composition of low-fat oil-in-water emulsions stabilized by white lupin protein by Raymundo, A, Franco, J. M, Empis, J, Sousa, I

“…The effect of composition (protein, xanthan gum, and oil content) of lupin protein-stabilized emulsions on their physical properties—droplet size distribution,…”
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Evolution of pigment composition in Chlorella vulgaris by Gouveia, L., Veloso, V., Reis, A., Fernandes, H., Novais, J., Empis, J.

“…The onset of carotenogenesis in Chlorella vulgaris and the change in nature and concentration of pigments with time was studied. The succession of pigments…”
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Production, extraction and purification of phycobiliproteins from Nostoc sp by Reis, A., Mendes, A., Lobo-Fernandes, H., Empis, J.A., Novais, J.Maggiolly

“…One strain of nitrogen-fixing cyanobacterium ( Nostoc sp. PCC 9202) was grown indoors in 1 litre glass air-lift reactors as well as 17 litre polyethylene bags…”
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Bacterial removal of quinolizidine alkaloids from Lupinus albus flours by SANTANA, Filomena C, EMPIS, José

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Seasonal variation in the chemical composition of horse-mackerel (Trachurus trachurus) by BANDARRA, Narcisa M, BATISTA, Irineu, NUNES, Maria L, EMPIS, José M

“…Chemical analysis was performed on samples of horse mackerel (Trachurus trachurus L.) caucht monthly off the Portuguese coast throughout a period of one year…”
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Chlorella vulgaris used to colour egg yolk by GOUVEIA, L, VELOSO, V, REIS, A, FERNANDES, H, NOVAIS, J, EMPIS, J

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Antioxidant synergy of alpha-tocopherol and phospholipids by Bandarra, N.M, Campos, R.M, Batista, I, Nunes, M.L, Empis, J.M

“…The prevention of oxidation of a refined sardine oil by α‐tocopherol at 0.04%, by several phospholipids [phosphatidylcholine (PC), phosphatidylethanolamine…”
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Detection of prior irradiation of dried fruits by electron spin resonance (ESR) by Esteves, M.P, Andrade, M.E, Empis, J

“…Dried almonds, raisins, dates and pistachio were irradiated using either gamma radiation or electron beam, at an average absorbed dose of 5 kGy. To detect the…”
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Use of chlorella vulgaris as a carotenoid source for rainbow trout: effect of dietary lipid content on pigmentation, digestibility and retention in the muscle tissue by Gouveia, L, Choubert, G, Gomes, E, Rema, P, Empis, J

“…Apparent digestibility, deposition and retention of carotenoids in the muscle of rainbow trout, Oncorhynchus mykiss, were investigated comparing the feeding of…”
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Chlorella vulgaris biomass used as colouring source in traditional butter cookies by Gouveia, Luísa, Batista, Ana Paula, Miranda, Ana, Empis, José, Raymundo, Anabela

“…A study was undertaken to determine the effects of Chlorella vulgaris biomass as a colouring ingredient in traditional butter cookies. The cookies were…”
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Effect of the lupin protein/surfactant ratio on the flow and textural properties of oil-in-water emulsions by A. Raymundo, J. Empis, I. Sousa, C. Gallegos, J. Mª. Franco

“…The influence of different surfactant/lupin protein ratio on the shear-flow and texture properties of oil-in-water emulsions was investigated in this work in…”
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Rheological characterization of coloured oil-in-water food emulsions with lutein and phycocyanin added to the oil and aqueous phases by Batista, Ana Paula, Raymundo, Anabela, Sousa, Isabel, Empis, José

“…The use of natural colourings in food products presents nutritional advantages, and certain pigments are associated with functional properties, e.g…”
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Identification of irradiated peppers by electron spin resonance, thermoluminescence and viscosity by Polónia, Isabel, Esteves, M.P., Andrade, M.E., Empis, J.

“…White and black pepper purchased in local retailers were analysed by electron spin resonance (ESR), thermoluminescence (TL) and viscosimetry (VISC) in order to…”
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Chlorella vulgaris and Haematococcus pluvialis biomass as colouring and antioxidant in food emulsions by Gouveia, L, Raymundo, A, Batista, A.P, Sousa, I, Empis, J

“…The use of microalgal biomass, a natural ingredient, to colour oil-in-water pea protein stabilised emulsions was studied. Various levels of incorporation of…”
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Optimisation of the biological treatment of hypersaline wastewater from Dunaliella salina carotenogenesis by Santos, Carla A, Vieira, Ana M, Fernandes, Helena L, Empis, Jose A, Novais, Júlio M

“…The reutilisation of Dunaliella salina carotenogenesis medium, after microalgal biomass separation by centrifugation, was assessed. The wastewater had an NaCl…”
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Stability and proteolytic activity of papain in reverse micellar and aqueous media: a kinetic and spectroscopic study by Vicente, L C, Aires-Barros, R, Empis, J M

“…The stability and proteolytic activity of papain were studied in reverse micellar systems, and in aqueous media. In reverse micelles the maximum activity…”
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Effects of maturity stage and mild heat treatments on quality of minimally processed kiwifruit by Beirão-da-Costa, Sara, Steiner, Ana, Correia, Lúcia, Empis, José, Moldão-Martins, Margarida

“…A central composite rotatable experimental design was used on kiwifruits of two distinct maturity stages (firm ripe and soft ripe), subjected to mild heat…”
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