Browsing by Issue Date, starting with "1999"
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- Artigo 293° - Lançamento de projéctil contra veículoPublication . Faria, Paula Ribeiro de
- A Natureza Jurídica do Direito de PreferênciaPublication . Guedes, Agostinho Cardoso
- Artigo 145° - Agravação pelo resultadoPublication . Faria, Paula Ribeiro de
- Escurecimento enzimático de maçã e pêra: efeito dos tratamentos químico e térmicoPublication . Moura, S.P.G.C.; Almeida, N.; Pauperio, J.; Sousa, P.; Morais, A. M. M. B.
- Artigo 252º (Impedimento, perturbação ou ultraje a acto de culto)Publication . Cunha, José Damião da
- Os motivos do propósito de Maria: contributos para a teologia bíblica sobre a virgindade cristã a partir de Lc.1, 34Publication . Ferreira-Martins, J. M.
- EmbriaguezPublication . Cunha, Maria da Conceição
- 1,3-Propanediol continuous production by Clostridium butyricum VP1 1718: effect of dilution rate and substrate concentrationPublication . Gonzalez-Pajuelo, M.; Ribeiro-Cruz, A. P.; Sousa- Monagas, C. M.; Andrade, J. C.; Vasconcelos, I.
- Alimentos geneticamente modificados: dados adquiridosPublication . Silva, MargaridaEste texto apresenta, de um modo não exaustivo e a partir da literatura disponível, casos específicos que apontam para problemas não resolvidos no tocante à libertação deliberada de organismos geneticamente modificados (OGMs) para fins agroalimentares. Serão focados aspectos relativos ao impacto na agricultura, saúde e ecossistemas selvagens, numa tentativa de contribuir em concreto para o debate que a Europa comunitária em geral e Portugal em particular actualmente atravessam
- Effect of milk fat and total solids concentration on the kinetics of moisture uptake by ready-to-eat breakfast cerealPublication . Machado, M. Fátima; Oliveira, Fernanda A. R.; Cunha, Luís M.When immersed in milk, breakfast cereal easily take up moisture, lose their brittle texture and become soggy. Earlier comparative analysis of the moisture sorption by breakfast cereal immersed in water and milk indicated that milk solids might play an important role on the sorption kinetics. In this work, the moisture uptake by ready-to-eat corn breakfast cereal immersed in milk solutions, reconstituted from whole and skimmed milk powder, was measured under isothermal conditions at 5, 30 and 55 °C. Dilutions between 0.25 and 1.5 were tested, with the factor of dilution 1 corresponding to the standard recommended by the milk powder manufacturer. The Weibull probabilistic model adequately fitted the experimental data by appropriate choice of its variable parameters. The dependence of the model parameters on temperature and total solids concentration was assessed for both skimmed and whole milk. Fat was found to play a major role on the process mechanism, which was attributed to the deposition of a fat layer at the solid matrix surface, hindering water and solids uptake. Yet, for short times, moisture uptake proceeded at a similar rate both in skimmed and whole milk.