IPBeja - Laboratórios de Ensino e Investigação de Indústrias Alimentares
IPBeja > Investigação > Laboratórios de Ensino e Investigação de Indústrias Alimentares




Moussa, O.; Melika, M.; Barbana, C; Hassouna, M.; Alvarenga, N. and Canada, J. (2008) Influence of culture conditions on esterase activity of five psychrotrophic Gram negative strains selected from raw Tunisian milk. Annals of Microbiology, 58 (1) 53-59.  
Alvarenga, N.; Silva, P.; Rodriguez-Garcia, J. and Sousa, I. (2008) Changes in chemical, physical and rheological properties of “Serpa” Cheese during the ripening. Journal of Dairy Research, 75 (2) 233-239. (DOI: 10.1017/S0022029908003191) 
Melika, M.; Karoui, R.; Barbana, C.; Moussa, O.; Hassouna, M.; Alvarenga, N. and Canada, J. (2009) Effect of refrigerated storage of raw milk on the evolution of microbiological and physico-chemical characteristics of Tunisian semi-hard Gouda – type chees 
Bicho, N., Leitão A., Ramalho J., Alvarenga, N., Lidon, F. (2011) Identification of nutritional descriptors of roasting intensity in beverages of Arabica and Robusta coffee beans. International Journal of Food Sciences & Nutrition 62(8): 865–871. (doi:10. 
Alvarenga N.B., Lidon F.C., Belga E., Motrena P., Guerreiro S., Carvalho M.J., Canada J. (2011) Characterization of Gluten-free Bread Prepared From Maize, Rice and Tapioca Flours using the Hydrocolloid Seaweed Agar-Agar. Recent Research in Science and Tec 
Alvarenga N., Canada J. and Sousa I. (2011). Effect of freezing on the rheological and chemical properties of raw ewe’s milk semi-soft cheese. Journal of Dairy Research, 78 80-87. (DOI 10.1017/S0022029910000841) 
Macedo A., Duarte E. , Pinho M. (2011). The role of concentration polarization in ultrafiltration of ovine cheese whey. Journal of Membrane Science  381, 34-40 
Alvarenga, N.; Borralho, E.; Escola, H.; André, S.; Carola, T.; Ribeiro, C.; Dias, J.; Taipina, M.; Lamardo, L.; Balian, S.; Canada, J. (2011). Sensory properties of macaroni with and without freen banana pulp and the application of 60Cobalt using radiati 
Alvarenga N.B., Lidon F.J.C, Silva A., Martins G., Cruz T., Palma V., Canada J. (2012) Production and characterization of green and black olive paste using cream of animal and vegetable origins. Emir. J. Food Agric. 2012. 24 (1): 10-14. (URL:  http://www. 
O.Guerreiro, Z. Velez, N. Alvarenga, C. Matos and M.Duarte (2013). Molecular screening of ovine mastitis in different breeds. Journal of Dairy Science, 96: 752–760. (DOI 10.3168/jds.2012-5519) 
N. Bicho, A. Leitão, J. Ramalho, N. Alvarenga, F. Lidon (2013). Impact of roasting time on the sensory profile of Arabica and Robusta coffee. Ecology of Food and Nutrition, 52(2): 163 - 177. (DOI 10.1080/03670244.2012.706061) 
N. Alvarenga, S. Ferro, A. Almodôvar, J. Canada and I. Sousa (2013). Shelf-life extension of cheese: frozen storage. In Handbook of cheese in health: production, nutrition and medical sciences. (Preedy et al. Eds), pp 87-101, Wagenningen Academic Publ. DO 


Investigacion y transferência transfronteriza España-Portugal – Sub-projecto OLITRACE 
Inovação e Novas Tecnologias no Aproveitamento do Medronho    
Inovação e Novas Tecnologias no Aproveitamento do Medronho  
Sistema Regional de Transferência de Tecnologia- QREN- IPB/UE  
RITECA (Red de Investigación Transfronteriza de Extremadura, Centro y Alentejo)  
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