3 Result(s)
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Ana Luisa Fernando
Food Science
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Chapter
Edible Active Coating Systems for Food Purposes
Currently, many foods are wasted because they are highly perishable or have not been properly packaged, and when they reach the final consumer, they do not meet minimum quality requisites. To overcome this pro...
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Chapter
Effectiveness and Release Studies of Bioactive Systems
The recent advances in food science and technology have made available alternative methods to preserve foodstuff others than those traditional processes. Active food packaging is one of those current developin...
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Article
Substitution of sodium chloride by potassium chloride in São João cheese of Pico Island
The effect of partial to total substitution of NaCl with KCl on the physicochemical, microbiological, textural, and sensory properties of São João cheese, a soft cheese produced in Pico Island, Portugal, was s...
