Teresa Cavaco - Profile on Academia.edu (original) (raw)
Papers by Teresa Cavaco
Molecules
The purpose of this work was to investigate the physicochemical changes occurring during the ther... more The purpose of this work was to investigate the physicochemical changes occurring during the thermal-based production of água-mel, a traditional Portuguese honey-related food product. The refractive index, color parameters (hue angle, H°; chroma, C*), and the content of total reducing sugars, glucose, fructose, total brown pigments, and 5-hydroxymethylfurfural were monitored along the entire production process, and their evolution was kinetically modelled. Thermal processing caused a gradual decrease in sugars, which was accompanied by the formation of brown pigments and 5-hydroxymethylfurfural, increased concentration of soluble solids as evaluated through refractive index measurements, as well as the appearance of darker colors. In particular, a zero-order kinetic model could explain the changes in H° and reducing sugars, while the evolution of refractive index, brown pigments, 5-hydroxymethylfurfural, C*, fructose, and glucose were best fitted using a first-order kinetics model.
Headspace solid-phase microextraction gas chromatography and gas chromatography – mass spectrometry analysis of the volatile compounds during packing of : Calamintha baetica , Thymus mastichina and Origanum vulgare
Aromatic plants have been used since ancient times, in food flavouring, pharmaceutical or cosmeti... more Aromatic plants have been used since ancient times, in food flavouring, pharmaceutical or cosmetics due to the presence of essential oils. The present work reports volatile compounds of dried Calamintha baetica, Thymus mastichina and Origanum vulgare collected in an experimental field of “Direcção Regional de Agricultura do Algarve” (DRAALG). The volatile compounds had been studied by headspace solid-phase microextraction with gas chromatography and gas chromatography-mass spectrometry (HS-SPME-GC-MS) procedures. Analyses were done after drying and after 6 month in different kinds of packing (glass, low density polyethylene, polypropylene, cotton woven and craft paper). The results show, that in the same conditions, the most volatile compounds (bicyclical monoterpenes hydrocarbons and 1-8 cineol) increase their relative percentages, on the other hand, less volatile compounds (sesquiterpenes like β-caryophyllene, α-bisabolene, germancrene-d or phenols like carvacrol or thymol and oxy...
Feiras De Atividades Em Ciências Para a Educação Pré-Escolar
Na Escola Superior de Educacao e Comunicacao da Universidade do Algarve realizaram-se Feiras de a... more Na Escola Superior de Educacao e Comunicacao da Universidade do Algarve realizaram-se Feiras de atividades em ciencias para criancas que frequentavam jardins de infância da regiao, em 2006 e 2013, tendo participado nas atividades mais de 200 criancas. A realizacao destes eventos estava integrada em disciplinas dos cursos de formacao de educadores de infância que abordavam assuntos de educacao em ciencias, formacao musical e expressao dramatica. Foram desenvolvidas atividades sob a forma de jogos, modelos anatomicos, puzzles, problemas matematicos, experiencias e dramatizacoes, integradas em dominios das ciencias fisicas e naturais. Abordaram-se conceitos como a reproducao das plantas, hereditariedade, combinacoes matematicas, estados fisicos da agua, camuflagem, entre muitos outros (nao descritos neste documento). As atividades foram promovidas em cenarios criados para o efeito e foram desenvolvidas estrategias didaticas adequadas a dinamizacao dos conceitos. Estas experiencias de c...
Cracked green table olive from the south of Portugal: the influence of diferent brining conditons
Effect of photoperiod on flavonoid pathway activity in sweet potato Lam leaves
... region. As a crop, sweet potato is used both for food and as an industrial source of starch (... more ... region. As a crop, sweet potato is used both for food and as an industrial source of starch (Mano, Ogasawara, Sato, Higo, & Minobe, 2007), but its leaves have been largely neglected, except for occasional use as livestock feed. ...
A Tale of Two Green Walls: A functional trait approach to assess vegetation establishment on restored steep slopes
Restoration Ecology
Microbiological and physicochemical characteristics of industrial cracked green olives´ fermentation
Fatty acid composition of some edible seaweed
Microbiological and Physicochemical Changes in Green Olives’ Fermentation
Características reológicas da água mel da região do Algarve
Caracterização Química e Bioquímica dos frutos de “Arbutus unedo L.” e de“Rubus fruticosus Agg.”Contribuição para a sua valorização
Estudo da Actividade antioxidante do mel da região do sotavento Algarvio
Contributo para a Caracterização da ‘Água Mel’, um Produto Tradicional Algarvio
The Rubus fruticosus Agg. fruit: studies on its color and anthocyanins at two different regions of Algarve
Functional Properties of Honey and Some Traditional Honey Products from Portugal
Functional Properties of Traditional Foods, 2016
Honey and some traditional honey products (mead and abbamele or agua-mel) are some attractive sou... more Honey and some traditional honey products (mead and abbamele or agua-mel) are some attractive sources of nutraceuticals and medical ingredients for healthy foods (Kucuk et al., Food Chemistry 100(2): 526–534, 2007). These products are rich in secondary metabolites as natural antioxidants (phenolic acids and flavonoids) and contribute to human health.
Contribution to the characterization of the natural fermentation of Medronho (Arbutus unedo L.)
Characterisation/ valorisation of “Água Mel” a Tradicional Portuguese Product
Metodologias de produção e contributo para a caracterização do azeite algarvio com vista à sua valorização
Characterisation/ valorisation of “Água Mel” a Tradicional Portuguese Product
Cracked green table olive from the South of Portugal: The influence of different brining conditions
Molecules
The purpose of this work was to investigate the physicochemical changes occurring during the ther... more The purpose of this work was to investigate the physicochemical changes occurring during the thermal-based production of água-mel, a traditional Portuguese honey-related food product. The refractive index, color parameters (hue angle, H°; chroma, C*), and the content of total reducing sugars, glucose, fructose, total brown pigments, and 5-hydroxymethylfurfural were monitored along the entire production process, and their evolution was kinetically modelled. Thermal processing caused a gradual decrease in sugars, which was accompanied by the formation of brown pigments and 5-hydroxymethylfurfural, increased concentration of soluble solids as evaluated through refractive index measurements, as well as the appearance of darker colors. In particular, a zero-order kinetic model could explain the changes in H° and reducing sugars, while the evolution of refractive index, brown pigments, 5-hydroxymethylfurfural, C*, fructose, and glucose were best fitted using a first-order kinetics model.
Headspace solid-phase microextraction gas chromatography and gas chromatography – mass spectrometry analysis of the volatile compounds during packing of : Calamintha baetica , Thymus mastichina and Origanum vulgare
Aromatic plants have been used since ancient times, in food flavouring, pharmaceutical or cosmeti... more Aromatic plants have been used since ancient times, in food flavouring, pharmaceutical or cosmetics due to the presence of essential oils. The present work reports volatile compounds of dried Calamintha baetica, Thymus mastichina and Origanum vulgare collected in an experimental field of “Direcção Regional de Agricultura do Algarve” (DRAALG). The volatile compounds had been studied by headspace solid-phase microextraction with gas chromatography and gas chromatography-mass spectrometry (HS-SPME-GC-MS) procedures. Analyses were done after drying and after 6 month in different kinds of packing (glass, low density polyethylene, polypropylene, cotton woven and craft paper). The results show, that in the same conditions, the most volatile compounds (bicyclical monoterpenes hydrocarbons and 1-8 cineol) increase their relative percentages, on the other hand, less volatile compounds (sesquiterpenes like β-caryophyllene, α-bisabolene, germancrene-d or phenols like carvacrol or thymol and oxy...
Feiras De Atividades Em Ciências Para a Educação Pré-Escolar
Na Escola Superior de Educacao e Comunicacao da Universidade do Algarve realizaram-se Feiras de a... more Na Escola Superior de Educacao e Comunicacao da Universidade do Algarve realizaram-se Feiras de atividades em ciencias para criancas que frequentavam jardins de infância da regiao, em 2006 e 2013, tendo participado nas atividades mais de 200 criancas. A realizacao destes eventos estava integrada em disciplinas dos cursos de formacao de educadores de infância que abordavam assuntos de educacao em ciencias, formacao musical e expressao dramatica. Foram desenvolvidas atividades sob a forma de jogos, modelos anatomicos, puzzles, problemas matematicos, experiencias e dramatizacoes, integradas em dominios das ciencias fisicas e naturais. Abordaram-se conceitos como a reproducao das plantas, hereditariedade, combinacoes matematicas, estados fisicos da agua, camuflagem, entre muitos outros (nao descritos neste documento). As atividades foram promovidas em cenarios criados para o efeito e foram desenvolvidas estrategias didaticas adequadas a dinamizacao dos conceitos. Estas experiencias de c...
Cracked green table olive from the south of Portugal: the influence of diferent brining conditons
Effect of photoperiod on flavonoid pathway activity in sweet potato Lam leaves
... region. As a crop, sweet potato is used both for food and as an industrial source of starch (... more ... region. As a crop, sweet potato is used both for food and as an industrial source of starch (Mano, Ogasawara, Sato, Higo, & Minobe, 2007), but its leaves have been largely neglected, except for occasional use as livestock feed. ...
A Tale of Two Green Walls: A functional trait approach to assess vegetation establishment on restored steep slopes
Restoration Ecology
Microbiological and physicochemical characteristics of industrial cracked green olives´ fermentation
Fatty acid composition of some edible seaweed
Microbiological and Physicochemical Changes in Green Olives’ Fermentation
Características reológicas da água mel da região do Algarve
Caracterização Química e Bioquímica dos frutos de “Arbutus unedo L.” e de“Rubus fruticosus Agg.”Contribuição para a sua valorização
Estudo da Actividade antioxidante do mel da região do sotavento Algarvio
Contributo para a Caracterização da ‘Água Mel’, um Produto Tradicional Algarvio
The Rubus fruticosus Agg. fruit: studies on its color and anthocyanins at two different regions of Algarve
Functional Properties of Honey and Some Traditional Honey Products from Portugal
Functional Properties of Traditional Foods, 2016
Honey and some traditional honey products (mead and abbamele or agua-mel) are some attractive sou... more Honey and some traditional honey products (mead and abbamele or agua-mel) are some attractive sources of nutraceuticals and medical ingredients for healthy foods (Kucuk et al., Food Chemistry 100(2): 526–534, 2007). These products are rich in secondary metabolites as natural antioxidants (phenolic acids and flavonoids) and contribute to human health.
Contribution to the characterization of the natural fermentation of Medronho (Arbutus unedo L.)
Characterisation/ valorisation of “Água Mel” a Tradicional Portuguese Product
Metodologias de produção e contributo para a caracterização do azeite algarvio com vista à sua valorização
Characterisation/ valorisation of “Água Mel” a Tradicional Portuguese Product
Cracked green table olive from the South of Portugal: The influence of different brining conditions