Browsing by Author "Morais, Zilda"
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- Alterations in monovarietal, blended and aromatized Portuguese virgin olive oils under four storage conditions for 12 monthsPublication . Serrano, Liliana; Cruz, Ana; Sousa, Sofia; Morais, Zilda"Though olive oil is a perishable product, there is not a European regulation for maximum consumption time after production, in part because its durability depends on the storage conditions. The main objectives of this study were to compare the influence of the type of storage on changes of Portuguese virgin olive oils and to verify whether the addition of Catostylus tagi could increase the oxidative stability of olive oil. Over 12 months, the conservation status of monovarietal and blended olive oils in four contexts possible to be used by the consumer was monitored. The analyzed parameters were chlorophyll content, free acidity, peroxide value, specific extinction coefficients at 232 and 270 nm and delta K. Spaced determinations of iodine index and total tocopherol contents complemented the study. Results showed that at Mediterranean temperatures and normal storage procedure, the mean time to reach maximum peroxides value was 12–13 months. At artificial light storage, C. tagi was effective in reducing peroxides evolution by 11 %."
- Catostylus tagi: partial rDNA sequencing and characterisation of nematocyte structures using two improvements in jellyfish sample preparationPublication . Parracho, Tiago; Morais, Zilda
- Estudo comparativo sobre o pão de mistura comercializado no concelho de AlmadaPublication . Agostinho, Joana; Raposo, António; Tavares, Ana; Morais, Zilda
- First acceptability trial of a Catostylus tagi snack in healthy untrained panellistsPublication . Raposo, António; Gonçalves, Amparo; Morais, Zilda"International food monitoring agencies for sustainability have proposed that responsible consumption of seafood should not only respect the abundance and seasonality of species, but also focus on local products that are underutilized. In this sense, the culinary use of the edible C. tagi medusa, native of the Tagus and Sado estuaries, could be an effective and innovative contribution. After being checked for non-allergenicity in allergic patients, the assay described herein was conducted in order to initiate studies on the acceptability of snacks in which C. tagi is one of the major components."
- Healthy food innovation using natural resources, Catostylus tagi jellyfish: sensory evaluationPublication . Morais, Zilda; Raposo, António; Gonçalves, Amparo
- In vitro preliminary hemolytic studies of toxins from jellyfish Catostylus tagiPublication . Soeiro, Rita; Morais, Zilda
- In vitro studies on the hemolytic effect of Catostylus tagi jellyfish in humans and dolphinsPublication . Morais, Zilda; Soeiro, Rita; Godinho, Mário; Matias, Sónia; Sogorb, Arlete
- Is jellyfish ingestion safe in allergic patients? Preliminary resultsPublication . Amaral, Luís; Raposo, António; Morais, Zilda; Coimbra, Alice
- Preliminary SEM studies on normal and altered gonads of Catostylus tagiPublication . Lisboa, Raquel; Nogueira, Isabel; Gil, Fátima; Mascarenhas, Paulo; Morais, Zilda"Catostylus tagi, the sole European Catostylidae, is an edible Scyphozoa which occurs in summer at Tagus and Sado estuaries. Some aspects of its application in health sciences have already been studied. To start the study of its life cycle, the characterization of gonads regarding size and sex were carried out by optical (OM) and electronic microscopies (SEM)."
- Preliminary studies on the extraction of Hydroxytyrosol and derivatives from olive leaves of Portuguese cultivarsPublication . Cornamusaz, Rita; Morais, Zilda