Search Results - "Matos, T J S"

Dietary inclusion of tomato pomace improves meat oxidative stability of young pigs by Correia, C. S, Alfaia, C. M, Madeira, M. S, Lopes, P. A, Matos, T. J. S, Cunha, L. F, Prates, J. A. M, Freire, J. P. B

“…Summary The aim of this study was to assess the nutritional effect of tomato pomace, in combination with two distinct fat sources (lard or soya bean oil), on…”
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Mycoflora of two types of Portuguese dry-smoked sausages and inhibitory effect of sodium benzoate, potassium sorbate, and methyl p-hydroxybenzoate on mold growth rate by Matos, T J S, Jensen, B B, Bernardo, F M A, Barreto, A H S, Hojberg, O

“…The mycoflora of chouriqo types Alentejano and Ribatejano, two varieties of Portuguese dry-smoked sausages, have been investigated after a producer-defined…”
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Effect of packaging technology on microbiological and sensory quality of a cooked blood sausage, Morcela de Arroz, from Monchique region of Portugal by Pereira, J.A., Dionísio, L., Patarata, L., Matos, T.J.S.

“…Morcela de Arroz (MA), a popular Portuguese blood sausage, with high pH and water activity (aw), is traditionally commercialized without preservatives and…”
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Application of Unsteady‐State Heat Transfer Equations to Thermal Process of Morcela de arroz from Monchique Region, a Portuguese Traditional Blood Sausage by Pereira, J.A., Ferreira‐Dias, S., Dionísio, L., Patarata, L., Matos, T.J.S.

“…Morcela de Arroz (MA) is a popular cooked blood and rice sausage produced following empirical procedures in the Monchique region, south of Portugal. Presenting…”
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Growth inhibition of bacterial isolates recovered from two types of Portuguese dry smoked sausages ( chouriço) by Matos, T.J.S., Bruno-Soares, A., Jensen, B.B., Barreto, A.S., Hojberg, O.

“…Potassium sorbate (PS), sodium benzoate (SB) and methyl p-hydroxybenzoate (MHB) were investigated as surface treatments for their ability to inhibit the growth…”
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Preliminary results on the effects of grape (Vitis vinifera) seed condensed tannins on in vitro intestinal digestibility of the lupin (Lupinus angustifolius) seed protein fraction in small ruminants by Bruno-Soares, A.M, Soares-Pereira, A.L, Matos, T.J.S, Ricardo-da-Silva, J.M

“…Condensed tannins (CT) from grape seeds (Vitis vinifera L.) were added to complex the protein fraction of Lupinus angustifolius seeds. Three CT/protein ratios…”
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Sensory Lexicon Development for a Portuguese Cooked Blood Sausage - Morcela de Arroz de Monchique - to Predict Its Usefulness for a Geographical Certification by Pereira, J. A., Dionísio, L., Matos, T. J. S., Patarata, L.

“…Morcela de Arroz (MA) is a popular cooked blood and rice sausage produced in the Monchique region, south of Portugal, whose characteristics are not well known…”
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Sensory Lexicon Development for a Portuguese Cooked Blood Sausage - Morcela deArroz deMonchique - to Predict Its Usefulness for a Geographical Certification by Pereira, J A, Dionisio, L, Matos, T J S, Patarata, L

“…Morcela deArroz (MA) is a popular cooked blood and rice sausage produced in the Monchique region, south of Portugal, whose characteristics are not well known…”
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Sensory Lexicon Development for a P ortuguese Cooked Blood Sausage – M orcela de   A rroz de   M onchique – to Predict Its Usefulness for a Geographical Certification by Pereira, J. A., Dionísio, L., Matos, T. J. S., Patarata, L.

“…Abstract M orcela de   A rroz ( MA ) is a popular cooked blood and rice sausage produced in the M onchique region, south of P ortugal, whose characteristics…”
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Preliminary results on the effects of grape (Vitis vinifera) seed condensed tannins on in vitro intestinal digestibility of the lupin (Lupinus angustifolius) seed protein fraction in small ruminants: Condensed tannins effects on protein fraction by Bruno-Soares, A. M., Soares-Pereira, A. L., Matos, T. J. S., Ricardo-da-Silva, J. M.

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