Browsing by Issue Date, starting with "2000"
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- A diocese pombalina de PinhelPublication . Cruz, Manuel Braga da
- Os descobrimentos portugueses e a EuropaPublication . Lopes, Marília dos Santos
- Review: Steam distilled spirits from fermented grape pomace Revision: Bebidas destiladas obtenidas de la fermentación del orujo de uvaPublication . Silva, M. L.; Macedo, A. C.; Malcata, F. X.Grape pomace is the solid residue left after juice extraction from grapes, and represents in Mediterra nean countries the most important by-product of the winemaking industry. Steam distillation of fer mented grape pomace will eventually produce a spirit, designated as bagaceira in Portugal, orujo in Spain and grappa in Italy. This paper comprehensively reviews fundamental and applied aspects of the manufacture of these spirits, encompassing their composition as well as metabolic reactions and microbial ecology that determine such composition during fermentation. These spirits adhere to maxi mum levels of methanol (potential toxic compound) and 2-butanol (potential flavor defect) fixed by EC regulations. Available studies pertaining to bagaceira, orujo and grappa have indicated that the final quality of these spirits depends strongly on the quality of the fresh grapes, the storage condi tions, and the distillation equipment and procedure employed.
- Os desagravos de Floriteia e a história de Gambo e TupindaPublication . Augusto, Sara
- A natureza do embrião humanoPublication . Nunes, Rui
- Arquivística e arquivos religiosos: contributos para uma reflexãoPublication . Rosa, Maria de Lurdes; Fontes, Paulo F. de OliveiraEste livro reúne várias contribuições de conferencistas e professores dos I e II Cursos de Arquivística Religiosa, realizados em 1997 e 1998, pelo Centro de Estudos de História Religiosa, respectivamente em Lisboa e no Porto. Inclui ainda a conferência de abertura de um seminário de diplomática eclesiástica, realizado em Janeiro de 2000, bem como uma bibliografia sobre Arquivística Religiosa e alguns anexos relacionados com o tema.
- Hollow fibre modules for CO2 transfer in microalgal culturesPublication . Carvalho, Ana P.; Malcata, F. Xavier
- Aspectos técnicos da clonagemPublication . Figueiredo, Helena
- Peptide hydrolase system of lactic acid bacteria isolated from Serra da Estrela cheesePublication . Macedo, Angela C.; Veira, Marta; Poças, Raquel; Malcata, F. X.Lactobacillus paracasei subsp. paracasei ESB 230, Leuconostoc mesenteroides subsp. mesenteroides ESB 136, Lactococcus lactis subsp. lactis ESB 117 and Enterococcus faecium ESB 50, previously isolated from certi"ed Serra da Estrela cheeses, were tested for their aminopeptidase, dipeptidyl aminopeptidase, endopeptidase, dipeptidase and carboxypeptidase activities. The crude cell-free extracts (CFE) of Lb. paracasei ESB 230 exhibited the highest aminopeptidase activity, followed by CFE of Leuc. mesenteroides ESB 136 and, at last, by CFE of L. lactis ESB 117; the aminopeptidase activity in CFE of Ent. faecium was practically non-existent. The four CFE studied also showed appreciable carboxypeptidase activities, although these were lower than their dipeptidase counterparts; in addition, their dipeptidyl aminopeptidase and endopeptidase activities were lower than their aminopeptidase activities. Dipeptides consisting of hydrophobic amino acid residues (i.e. leucine, methionine and phenylalanine) were more rapidly attacked by all CFE than those with hydrophilic amino acid residues. The peptide hydrolase system of CFE of Lb. paracasei ESB 230 was qualitatively quite similar to, but quantitatively more active than that of CFE of Leuc. mesenteroides ESB 136 (except for the endopeptidase); additionally, the CFE of L. lactis ESB 117 and of Ent. faecium ESB 50 were quite distinct from each other, and from the other two CFE tested.
- Influence of the variability of processing factors on the F-value distribution in batch retortsPublication . Varga, Szabolcs; Oliveira, Jorge C.; Oliveira, Fernanda A.R.The F-value distribution in a batch retort processing of in-pack conduction heating foods resulting from the variability of four processing factors (initial temperature, heating time, headspace and external heat transfer coe cient) was determined by mathematical modelling. Three hundred combinations were generated from normally distributed values for each factor, following the Monte Carlo approach. The retort temperature was assumed the same for all containers and the F-value at the geometrical centre of containers of di erent dimensions was calculated by solving the governing heat transfer equations using ®nite elements. It was found that in the range tested the variability of the heating time and of the external heat transfer coe cient had the biggest impact on the F-value distribution and that the head space variability had a negligible impact. It was also found that although each in¯uencing factor had a normal distribution, the F-value distribution was not normal, showing a signi®cant tailing, being well described by a gamma function