University of Minho

About: University of Minho is a education organization based out in Braga, Portugal. It is known for research contribution in the topics: Context (language use) & Population. The organization has 10585 authors who have published 34736 publications receiving 732436 citations. The organization is also known as: Universidade do Minho & UMinho.

Transport of carboxylic acids in yeasts

Abstract: Carboxylic acid transporters form a heterogeneous group of proteins, presenting diverse mechanisms of action and regulation, and belonging to several different families. Multiple physiological and genetic studies in several organisms, from yeast to mammals, have allowed the identification of various genes coding for carboxylate transporters. Detailed understanding of the metabolism and transport of these nutrients has become more important than ever, both from a fundamental and from an applied point of view. Under a biotechnological perspective, the increasing economic value of these compounds has boosted this field of research considerably. Here we review the current knowledge on yeast carboxylate transporters, at the biochemical and molecular level, focusing also on recent biotechnological developments.

Performance assessment of basalt FRCM for retrofit applications on masonry

Abstract: An increasing interest and application is nowadays found for composite systems in construction and rehabilitation industry. The consensus on fibre reinforced composite systems was mainly based on high tensile strength, light weight, relative ease of installation, and resistance to corrosion. However, some drawbacks related to the epoxy (hence, organic) matrices of Fiber-Reinforced Polymers (FRP) have been solved by inorganic ones yielding to novel fibre reinforced composites. In these materials the composite action is mainly achieved through mechanical interlock between the matrix (e.g. a cement- or a lime-based mortar or a geopolymer with the option of chopped fibres and/or low-content polymer addition) and the mesh-like fibrous structure (a textile) that allows the mortar to protrude through the grid's openings. Aiming at the investigation of the mechanical properties and the development of testing procedures for this new family of materials (termed herein as Fabric-Reinforced Cementitious Matrix (FRCM)) the present paper presents the results of an extensive experimental program on different combinations of basalt fibre textiles and inorganic matrices organized by RILEM TC 250-CSM (Composites for the Sustainable strengthening of Masonry) involving ten European laboratories. The tests involve more than 100 specimens: half are tensile tests and the other half are bond tests carried out on prisms made of clay bricks, on three different basalt-based FRCM configurations comprising readily available commercial systems provided by different producers. The scope of this work is aimed not only at presenting a comparative performance assessment of different Basalt FRCM systems, but also at providing meaningful criteria to reliably design and analyse retrofit applications. The relevant round robin test program provides valuable data generated during the experimental activity and statistical analysis thereof; then, based on the various testing approaches employed, the advantages/drawbacks of certain testing factors are summarized and critically assessed, reflecting the experience of involved institutions. It is believed that this represents a crucial step in improving knowledge on innovative retrofit applications and developing standard test methods.

Edible oleogels: an opportunity for fat replacement in foods

Abstract: The scientific and industrial communities have been giving great attention to the development of new bio-based materials with potential use in innovative technological applications. Among these materials are the structures with gel-like behavior that can be used in the cosmetic, pharmaceutical and food industries, aiming at controlling the physical properties of the final products. In the past ten years, words like oleogels and organogels have been increasingly used, the existing number of manuscripts and patents being proof of this tendency. In the food industry, oleogels can be used to control phase separation, and decrease the mobility and migration of the oil phase, providing solid-like properties without using high levels of saturated fatty acids as well as to be a carrier of bioactive compounds. In most cases, their main features are related to the reorganization process of gelators after an increase of the temperature, above the melting or glass transition temperature of the materials, known as the direct method, but it is also possible to develop oleogels by indirect methods, such as emulsification and the solvent exchange technique. In the direct methods, the reorganization is able to physically entrap oil leading to different physicochemical properties, the rheological behavior and texture properties being the frequently most studied ones. This review overviews the use of food grade and bio-based structurants to produce edible oleogels, aiming at fat replacement and structure-tailoring. Gelation mechanisms and oil phases used during oleogel production are discussed, as well as the current food applications and future trends for this kind of structure.