Search Results - "Sobral, M. Madalena C"

Incorporation of avocado peel extract to reduce cooking-induced hazards in beef and soy burgers: A clean label ingredient by Trujillo-Mayol, Igor, Madalena C. Sobral, M., Viegas, Olga, Cunha, Sara C., Alarcón-Enos, Julio, Pinho, Olívia, Ferreira, Isabel M.P.L.V.O.

“…[Display omitted] •The incorporation of phenolic-rich avocado peel extract (APE) preserved beef and soy-based burgers.•Adding APE reduced TBARS, hexanal, and…”
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Mycotoxins' Prevalence in Food Industry By-Products: A Systematic Review by Lopes, Paloma, Sobral, M Madalena C, Lopes, Guido R, Martins, Zita E, Passos, Claúdia P, Petronilho, Sílvia, Ferreira, Isabel M P L V O

“…The recovery of biomolecules from food industry by-products is of major relevance for a circular economy strategy. However, by-products' contamination with…”
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Explore Gastric Lipolysis and Lipid Oxidation of Conventional versus Pasture-Based Milk by a Semi-dynamic In Vitro Digestion Model by Pinho, Susana C. M, Faria, Miguel, Casal, Susana, Sobral, M. Madalena C, Alves, Rui, Cabrita, Ana R. J, Fonseca, António J. M, Ferreira, Isabel M.P.L.V.O

“…Research on gastric lipolysis of commercial cow’s milk with different fatty acid (FA) compositions is scarce. Gastric lipase exhibits specificity for the sn-3…”
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Toxicological interactions between mycotoxins from ubiquitous fungi: Impact on hepatic and intestinal human epithelial cells by Sobral, M. Madalena C., Faria, Miguel A., Cunha, Sara C., Ferreira, Isabel M.P.L.V.O.

“…Aflatoxin B1 (AFB1), deoxynivalenol (DON), fumonisin B1 (FB1) and ochratoxin A (OTA) are toxic fungal metabolites co-occurring naturally in the environment…”
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Domestic Cooking of Muscle Foods: Impact on Composition of Nutrients and Contaminants by Sobral, M Madalena C, Cunha, Sara C, Faria, Miguel A, Ferreira, Isabel MPLVO

“…Meat and fish are muscle foods rich in valuable nutrients, such as high‐quality proteins, vitamins, and minerals, and, in the case of fish, also unsaturated…”
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Influence of culinary practices on protein and lipid oxidation of chicken meat burgers during cooking and in vitro gastrointestinal digestion by Sobral, M. Madalena C., Casal, Susana, Faria, Miguel A., Cunha, Sara C., Ferreira, Isabel M.P. L.V. O.

“…The impact of six culinary practices – oven/microwave combined with/without seasoning with oregano/beer – on lipid and protein oxidation of chicken burgers…”
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Western Dietary Pattern Antioxidant Intakes and Oxidative Stress: Importance During the SARS-CoV-2/COVID-19 Pandemic by Trujillo-Mayol, Igor, Guerra-Valle, María, Casas-Forero, Nidia, Sobral, M Madalena C, Viegas, Olga, Alarcón-Enos, Julio, Ferreira, Isabel Mplvo, Pinho, Olívia

“…The importance of balanced dietary habits, which include appropriate amounts of antioxidants to maintain the immune system, has become increasingly relevant…”
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Transport of mycotoxins across human gastric NCI–N87 and intestinal Caco-2 cell models by Sobral, M. Madalena.C., Faria, Miguel A., Cunha, Sara C., Miladinovic, Bojana, Ferreira, Isabel MPLVO

“…Aflatoxin B1 (AFB1), deoxynivalenol (DON), fumonisin B1 (FB1), and ochratoxin A (OTA) are prevalent mycotoxins co-occurring in food, and their oral intake is…”
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In vitro gastric bioaccessibility of avocado peel extract in beef and soy-based burgers and its impact on Helicobacter pylori risk factors by Trujillo-Mayol, Igor, Viegas, Olga, Sobral, M. Madalena C., Casas-Forero, Nidia, Fiallos, Nandis, Pastene-Navarrete, Edgar, Faria, Miguel A., Alarcón-Enos, Julio, Pinho, Olívia, Ferreira, Isabel M.P.L.V.O.

“…•In vitro gastric digestion of beef and soy- based burgers with Avocado Peel Extract (APE) displayed bioaccessibility of the phenolic compounds.•TBARS and…”
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Stability of antibacterial and coccidiostat drugs on chicken meat burgers upon cooking and in vitro digestion by Sobral, M. Madalena C., Romero-Gonzalez, Roberto, Faria, Miguel A., Cunha, Sara C., Ferreira, Isabel M.P.L.V.O., Garrido-Frenich, Antonia

“…•Cooking reduces the content of antibacterial and coccidiostat residues in meat.•Bioaccessibility depends on the type of compound, cooking, and/or herbs…”
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Influence of oven and microwave cooking with the addition of herbs on the exposure to multi-mycotoxins from chicken breast muscle by Sobral, M. Madalena C., Cunha, Sara C., Faria, Miguel A., Martins, Zita E., Ferreira, Isabel M.P.L.V.O.

“…•Cooking reduced mycotoxin contents, although the impact differed among mycotoxins.•Herbs exert a strong mitigating effect reducing mycotoxins content during…”
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Conditions for producing long shelf life fruit salads processed using mild pasteurization by Sobral, M. Madalena C., Nunes, Cláudia, Maia, Ana, Ferreira, Paula, Coimbra, Manuel A.

“…The development of a fruit salad using mild processing conditions is demand to fulfill consumers’ requirements for convenience, long-lasting and healthy foods…”
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Electronic tongue as a rapid tool for the assessment of coffee flavour and chemical composition by Costa, Ana Maria S., Sobral, M. Madalena C., Delgadillo, Ivonne, Rudnitskaya, Alisa

“…Instrumental assessment of taste and flavor of foodstuffs has attracted significant interest as a possibility to partially replace human sensory panels in…”
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