Time-space distribution of silicic plutonism in a gneiss dome of the Iberian Variscan Belt: The Évora Massif (Ossa-Morena Zone, Portugal)

In the Iberian Variscan Belt, polyphasic deformation has been recognized as comprising an early phase of crustal thickening, followed by an intermediate phase of crustal extension and doming, and a later phase of shortening. The Évora Massif is a gneiss dome of the westernmost domains of the Ossa-Morena Zone (SW Iberia), which provides a remarkable insight into the late Paleozoic deep crustal structure of the Variscan continental crust of northern Gondwana. In this study, we bring new structural and geochronological U-Pb data for the northern hanging-wall of the Évora Massif. We describe the existence of low-dipping D2 extensional shear zones associated with Buchan-type metamorphism (M2); this enables three tectono-metamorphic units to be distinguished: the Lower Gneiss Unit, the Intermediate Schist Unit, and the Upper Slate Unit. D2-M2 structures experienced sub- horizontal shortening (D3) and were transposed by low-plunging folding, thrusting and strike-slip faulting. Zircon grains extracted from Pavia quartz-feldspathic gneiss of the Lower Gneiss Unit yielded a crystallization age of ca. 521 Ma (Cambrian Stage 2–3), which establishes a correlation with tectono-metamorphic units of the footwall and southern hanging-wall of the Évora Massif. U-Pb zircon dating of Divôr foliated quartz-diorite (339 ± 7 Ma), Malarranha weakly foliated biotite-rich granite (322 ± 3 Ma), and undeformed porphyritic granite of the Pavia pluton (314 ± 4 Ma) constrain the timing of emplacement of granitic magmas synchro- nously with doming. Carboniferous magmatism initiated with doming (ME1 - ca. 343–335 Ma), continued through D2-M2 (ME2 - ca. 328–319 Ma), and lasted until the waning stage of crustal extension (ME3 - ca. 317–313 Ma). The Évora Massif gneiss dome probably formed as result of the combined effect of gravitational collapse of the thickened crust and buoyancy-driven gravitational instability developed in the partially molten continental crust influenced by the transfer of heat from rising mantle-derived (i.e. dioritic-gabbroic) magmas rocks found in the footwall of the Évora Massif

Age of the basement beneath the Mesozoic Lusitanian Basin revealed by granitic xenoliths from the Papôa volcanic breccia (West Iberia)

The dyke of the Papôa volcanic breccia cross-cutting the Lower Jurassic sequence of the Lusitanian Basin (West Iberia) contains granitic xenoliths. In this study, for the first time, U-Th-Pb zircon analysis of two xenoliths yielded 298 ± 4 Ma for biotite granite and of 292 ± 2 Ma for two-mica granite, indicating that the pre-Mesozoic basement of the Lusitanian Basin includes Permian intrusions. These ages are close within the margin of error of the age of the Late Carboniferous granites of the Berlengas isle that with the Late Devonian high-grade metamorphic rocks of the Farilhões isles, located northwest of the study area, which form the pre-Mesozoic basement of the Lusitanian Basin. These new geochronological findings enable it to be established that Permo-Carboniferous magmatism lasted at least 13 Ma, in this region of the Appalachian-Variscan belt. Furthermore, a comparison with available data from Paleozoic tectonic units of the Appalachian-Variscan belt located both in the Iberian Massif and outside it enables the suggestion to be made that the Lusitanian Basin (Peniche) most probably rests on the South Portuguese Zone, which may also be correlated with the Rhenohercynian Zone present in southwest England, and the Meguma terrane of Nova Scotia

Age of the basement beneath the Mesozoic Lusitanian Basin revealed by granitic xenoliths from the Papôa volcanic breccia (West Iberia)

The dyke of the Papôa volcanic breccia cross-cutting the Lower Jurassic sequence of the Lusitanian Basin (West Iberia) contains granitic xenoliths. In this study, for the first time, U-Th-Pb zircon analysis of two xenoliths yielded 298±4Ma for biotite granite and of 292±2Ma for two-mica granite, indicating that the pre-Mesozoic basement of the Lusitanian Basin includes Permian intrusions. These ages are close within the margin of error of the age of the Late Carboniferous granites of the Berlengas isle that with the Late Devonian high-grade metamorphic rocks of the Farilhões isles, located northwest of the study area, which form the pre-Mesozoic basement of the Lusitanian Basin. These new geochronological findings enable it to be established that Permo-Carboniferous magmatism lasted at least 13Ma, in this region of the Appalachian-Variscan belt. Furthermore, a comparison with available data from Paleozoic tectonic units of the Appalachian-Variscan belt located both in the Iberian Massif and outside it enables the suggestion to be made that the Lusitanian Basin (Peniche) most probably rests on the South Portuguese Zone, which may also be correlated with the Rhenohercynian Zone present in southwest England, and the Meguma terrane of Nova Scotia

The extrusion in food technology: types, advantages and equipments

A extrusão é uma etapa do processamento industrial de matérias-primas sólidas, a qual junta várias operações e processos num único equipamento, denominado extrusora ou extrusor. A extrusão apresenta várias vantagens na indústria alimentar, em termos operacionais e tecnológicos, pelo que o seu uso tem vindo a aumentar. Neste trabalho são apresentados os diferentes tipos de extrusão empregues na área alimentar, a sua classificação e respetivos equipamentos, assim como o seu modo de funcionamento, as suas vantagens e os parâmetros mais importantes para a sua regulação

Extrusion in food technology: applications, product characteristics, composition and future trends

A extrusão de alimentos envolve transformações moleculares complexas que permitem grande diversidade nos produtos extrudidos existentes e nas suas propriedades físicas, químicas, sensoriais e nutricionais. Neste artigo são apresentadas aplicações atuais da extrusão na indústria alimentar, assim como as características dos produtos extrudidos.Food extrusion involves complex molecular transformations that allow diversity in the existing extruded products and in their physical, chemical, sensory and nutritional properties. In this article, current applications of extrusion in food industry are presented, as well as the characteristics of the extruded products; it also describes the interactions between the relevant parameters involved in this particular food processing operation. Finally, future trends in the extruded products formulation are presented

Application of commercial disinfectants to improve chestnut fruit sanitation

Fresh European chestnut (Castanea sativa Mill.) gas intermediate perisability charactyeristics between fresh and dried fruitsFoundation for Science and Technology (FCT, Portugal) - national funds FCT/MCTES (PIDDAC) to CIMO (UIDB/00690/2020 and UIDP/00690/2020) and SusTEC (LA/P/0007/2020).info:eu-repo/semantics/publishedVersio

Editorial

UIDB/04209/2020 UIDP/04209/2020publishersversionpublishe

Mario Novelli

UIDB/04209/2020 UIDP/04209/2020publishersversionpublishe

Caracterización de fracciones polifenólicas de la fresa y sus implicaciones tecnológicas

Se ha estudiado la composición de las fracciones antociánica y flavanólica de la fresa, así como las reacciones que los componentes más representativos de las mismas pueden sufrir en disoluciones modelo y en mermeladas y su influencia sobre la estabilidad del color de estos medios. Asimismo, se han realizado ensayos preliminares de intervención tecnológica encaminados a mejorar la estabilidad del color en mermeladas de fresa. El estudio de las fracciones fenólicas se realizó en cinco variedades de fresa (cv. Camarosa, Eris, Carisma, Oso Grande y Tudnew) utilizando métodos de análisis optimizados por HPLC con detección por espectrofotometría de diodos (DAS) y espectrometría de masas (MS). Se pudo así detectar la presencia en la fresa de treinta y un antocianos diferentes y establecer con cierta seguridad la identidad de la mayoría de ellos, algunos descritos por primera vez en este trabajo. Particularmente interesante fue la detección de cuatro pigmentos con una estructura correspondiente a dímeros de condensación flavanol-antociano. Igualmente, se determinó la composición en flavanoles mayoritarios de la fresa. Los ensayos modelo realizados con pelargonidina 3-glucósido, antociano ampliamente mayoritario en la fresa, permitieron comprobar que la disponibilidad de oxígeno era el factor con más influencia sobre la estabilidad del antociano en disolución acuosa, mientras que la presencia de azúcares sólo mostraba un pequeño efecto protector frente las reacciones que conducían a su desaparición, y los flavanoles constituían un factor desestabilizante, en las condiciones de ensayo utilizadas. La cinética de desaparición del antociano se ajustaba inicialmente a un proceso de primer orden, cuya pendiente se encontraba influida por la composición del medio. Los análisis por HPLC-DAS-MS permitieron establecer la identidad de algunos de los principales productos formados en la degradación del antociano y de su reacción con flavanoles. Se comprobó que la incorporación de ácido pirúvico o de acetaldehído durante la elaboración de mermeladas conduce a una desaparición acelerada de antocianos y formación de nuevos pigmentos. En particular, el ácido pirúvico induce la formación de piranoantocianos, con un color más anaranjado y mayor estabilidad que los antocianos originales, haciendo que el color del producto permanezca más estable durante el almacenamiento que el de una mermelada convencional. Por su parte, el acetaldehído favorece la condensación con flavanoles, con formación de pigmentos con tonalidad más azulada que los antocianos, que progresan rápidamente hacia estructuras complejas, dando lugar a un producto con un color inadecuado e inestable.Comissão Europeia (Fundo Social Europeu) e Governo Português através do Programa PRODEP (III) - ref.ª 5.3/N/199.006/00-Doutoramento; Fabrica de Dulces y Conservas Helios (Valladolid, Espanha)