Browsing by Issue Date, starting with "2002"
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- Separation of neutral lipid classes by high-performance liquid chromatography using light-scattering detection: analysis of vegetable oils and maize flourPublication . Rocha, João M.; Kalo, Paavo J.; Ollilainen, Velimatti; Malcata, F. Xavier
- Uma temática universal e intemporal nos programas do ensino básico: a Odisseia de João de BarrosPublication . Couto, Rosa Maria Soares
- A internacionalização e os mecanismos de cooperação em rede na Vitrocristal, ACEPublication . Silva, Susana Costa e
- Modelling colour and chlorophyll losses of frozen green beans (Phaseolus vulgaris, L.)Publication . Martins, R.C.; Silva, C. L. M.Colour changes and chlorophyll degradation of frozen green beans (Phaseolus vulgaris, L., variety bencanta) were studied during 250 days of storage at 7, 15 and 30 C. Chlorophyll a and b losses and colour Hunter a and b coordinates and total colour difference (TCDH) changes were successfully described by first order and reversible first order models, respectively. The temperature effect was described by the Arrhenius law. Disagreement between the colour co-ordinates and chlorophyll content was obtained. Therefore, chlorophyll content is not a good colour index of frozen green beans. The results emphasise that colour is a more important parameter to assess frozen green beans visual quality. # 2002 Elsevier Science Ltd and IIR. All rights reserved.
- Política e ética, que relação: uma perspectiva teológicaPublication . Cunha, Jorge Teixeira da
- Kinetic study on microstructural changes during convective air drying of grapesPublication . Ramos, Inês N.; Silva, Cristina L. M.; Sereno, Alberto M.; Aguilera, José M.
- Kinetics of oxidative degradation of white wines and how they are Affected by selected technological parametersPublication . Ferreira, António César Silva; Pinho, Paula Guedes de; Rodrigues, Paula; Hogg, TimThe negative effects of oxygen on white wine quality and the various factors which influence it (including temperature, dissolved oxygen, pH, and free SO2) are well documented both at the sensory and compositional levels. What is less defined is the quantitative relationship between these parameters and the kinetics of the development of the negative effects of oxidation. The experiment presented here attempts to generate data which can be used to predictively model the oxidative degradation of white wines. Bottled wines were submitted to extreme conditions (45 °C temperature, O2 saturation) during 3 months witth samples taken every 15 days for both sensorial and chemical analysis (GC-O/FPD/MS, 420 nm). The synergistic effects of increasing temperature and O2 at lower pH are evident, both on the decrease in levels of terpene alcohols and norisoprenoids (which impart floral aromas), and on the development of off-flavors such as “honey-like”, “boiled-potato”, and “farmfeed” associated with the presence of phenylacetaldehyde, methional, and 1,1,6-trimethyl-1,2- dihydronaphthalene.
- Breve reflexão acerca do tratamento jurídico-penal do incestoPublication . Cunha, Maria da Conceição
- Cuidar do Homem face à dimensão espiritualPublication . Caldeira, SílviaO estudo aqui apresentado, desenvolvido entre Novembro de 1999 e Junho de 2000, no decurso do 1º ano complementar de formação em enfermagem focaliza o cuidar do Homem face à sua dimensão espiritual. A inquietação motivadora para a sua realização surgiu do conhecimento dos conteúdos de formação em enfermagem que definem o Homem como um Ser biopsicossocial, e da minha concepção de Homem como, também, um Ser spiritual. No entanto, a dimensão espiritual do Homem é apontada por inúmeros autores como a mais negligenciada.