A
Amilcar L. Antonio
Researcher at Instituto Politécnico Nacional
Publications - 75
Citations - 1835
Amilcar L. Antonio is an academic researcher from Instituto Politécnico Nacional. The author has contributed to research in topics: Food irradiation & Postharvest. The author has an hindex of 24, co-authored 75 publications receiving 1449 citations. Previous affiliations of Amilcar L. Antonio include University of Salamanca & University of Lisbon.
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A comparative study between natural and synthetic antioxidants: Evaluation of their performance after incorporation into biscuits.
Cristina Caleja,Lillian Barros,Amilcar L. Antonio,M. Beatriz P.P. Oliveira,Isabel C.F.R. Ferreira +4 more
TL;DR: The results showed that the incorporation of natural and synthetic additives did not cause significant changes in colour or in nutritional value of biscuits when compared with control samples, and natural additives are a more convenient solution for consumers who prefer foods "free" from synthetic additives.
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Fortification of yogurts with different antioxidant preservatives: A comparative study between natural and synthetic additives.
Cristina Caleja,Lillian Barros,Amilcar L. Antonio,Márcio Carocho,M. Beatriz P.P. Oliveira,Isabel C.F.R. Ferreira +5 more
TL;DR: It can be concluded that plant decoctions can be used to develop novel yogurts, by replacing synthetic preservatives and improving the antioxidant properties of the final product, without changing the nutritional profile.
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Effect of gamma and electron beam irradiation on the physico-chemical and nutritional properties of mushrooms: a review
Ângela Fernandes,Amilcar L. Antonio,Amilcar L. Antonio,M. Beatriz P.P. Oliveira,Anabela Martins,Isabel C.F.R. Ferreira +5 more
TL;DR: This review comprises a comprehensive study of the effects of irradiation on physico-chemical parameters, chemical compounds including nutrients and non-nutrients and biochemical parameters such as enzymatic activity of mushrooms for different species and from different regions of the world.
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Nutritional value, bioactive compounds and antioxidant properties of three edible mushrooms from Poland
Sandrina A. Heleno,Sandrina A. Heleno,Raíssa Carolina Ferreira,Amilcar L. Antonio,Maria João R. P. Queiroz,Lillian Barros,Isabel C.F.R. Ferreira +6 more
TL;DR: The authors of as discussed by the authors are grateful to Fundacao para a Ciencia e a Tecnologia (FCT, Portugal) for financial support to CIMO (strategic project PEst-OE/AGR/UI0690/2011), S.A. Heleno grant (BD/70304/2010).
Journal ArticleDOI
Foeniculum vulgare Mill. as natural conservation enhancer and health promoter by incorporation in cottage cheese
Cristina Caleja,Lillian Barros,Amilcar L. Antonio,Ana Ćirić,Marina Soković,M. Beatriz P.P. Oliveira,Celestino Santos-Buelga,Isabel C.F.R. Ferreira +7 more
TL;DR: In this article, the incorporation of the fennel decoction in cottage cheese samples was discussed and the authors are grateful to project PRODER no 46577-PlantLact for financial support and to Foundation for Science and Technology (FCT, Portugal) for C. Caleja PhD grant (SFRH/BD/93007/2013) and L. Barros research contract.