Titlebook: INCREaSE; Proceedings of the 1 António Mortal,Jaime Aníbal,Miguel Oliveira Conference proceedings 2018 Springer International Publishing AG

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Bioclimatic Analysis of Public Roads in the City of Manaus Through Computational Simulationd by urbanization in the microclimate. In addition to the main method, a test method will be introduced, by means of the thermometer (Minipa/MT-350), in an introductory way, emphasizing the solar variations and thermal sensations through an on-site survey. Given the analysis of the current situation

FLACK

Development of New Pastry Products and Jams with Shiitake Mushroomsles using 25 panellists. The results showed that the pies were soft (hardness about 13 N), easy to chew and elastic (66–73%), and with similar textural attributes for both variations of pie (with apple and peach based fillings). Regarding colour, the pies showed similar results, while differences in

parsimony

Scleroderma

Freshness and Nutritional Composition of Several Species of Chilled Seafood Marketed in Luanda (AngoM schemes were less than five (out of a maximum of 16–19 demerit points) indicating seafood’s high quality. In terms of physicochemical quality parameters, the values of pH varied between 6.11 for octopus and 6.78 for large-eye dentex, TVBN content ranged from 5.4 mg N/100 g for octopus and 9.6 mg N

DOTE

Evaluation of the Freshness and Shelf-Life of Fresh and Chilled Mackerel (, Spp.) and Horse Mackerel100 g). In addition, concentration of TBARS (25.12 ± 7.76 µg MDA/g in Faro and 10.51 ± 1.01 µg MDA/g in Luanda for mackerel and 11.50 ± 2.18 µg MDA/g in Faro and 7.44 ± 2.80 µg MDA/g in Luanda for horse mackerel) were above the suggested limit of 7–8 µg MDA/g. Therefore, based on these results and t

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Flavonoid Profiles of , L. pomacesomaces was performed by LC-MS..The fermentation and distillation processes significantly change the flavonoid profiles. Major flavonoids of fruits are flavonol glycosides, most likely quercetin glucoside and quercetin rhamnoside, while in pomaces the correspondent aglycone structures were observed.

Oration

L. Spirit: Does the Water Addition Before Fermentation Matters?atistical analysis of the results shows a significant effect of the water addition on the composition of the distillates. The distillates resulting from fruits that fermented with water, present higher pH, lower acidity, lower acetaldehyde amounts and higher amounts in some fusel alcohols than the d

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