4 documents found, page 1 of 1
Sensory optimization of gluten‐free hazelnut omelette and sugar‐modified chestn...
Ortiz‐Solà, Jordi; Almeida, Daiana; López‐Mas, L.; Kallas, Zein; Abadias, Maribel; Barros, Lillian; Martín‐Gómez, Helena; Aguiló‐Aguayo, IngridThe Mediterranean region is distinguished by its gastronomic diversity and a wide variety of indigenous nut crops. In line with changing global food consumers’ preferences, a noteworthy aspect is the increasing demand to the use of local varieties in recipe formulation. The aim of the present studywas to incorporate the Terra Fria chestnut (Portugal) and Negreta hazelnut from Reus (Spain) in traditional Mediter...
Valorization of local legumes and nuts as key components of the mediterranean diet
Hernández-López, Israel; Ortiz-Solà, Jordi; Alamprese, Cristina; Barros, Lillian; Shelef, Oren; Basheer, Loai; Rivera, Ana; Abadias, MaribelLegumes and nuts are components of high importance in the diet of many countries, mainly those in the Mediterranean region. They are also very versatile and culturally diverse foods found all over the world, acting as a basic protein source in certain countries. Their genetic diversity is needed to sustain the food supply and security for humans and livestock, especially because of the current loss of habitats,...
Microbiological quality and safety of minimally processed fruits in the marketp...
Graça, Ana; Esteves, E.; Nunes, Carla; Abadias, Maribel; Quintas, CéliaThe availability of fresh-cut fruit (FCF) in the marketplace has been increasing in Portugal, although reports of its microbial quality are not known. Due to the growing concerns of these commodities over their microbial safety, the objectives of this work were to study the microbiological quality and prevalence of Salmonella and Listeria monocytogenes on fresh-cut fruits sold in southern Portugal. A study to e...
Efficacy of electrolyzed water to inactivate foodborne pathogens on fresh-cut a...
Graça, Ana; Nunes, C.; Quintas, Célia; Abadias, Maribel; Usall, J.; Salazar, MiguelChlorine is the most common disinfectant used in the fresh-cut industry but nowadays environmental and health risks have led to the need to find new sanitizers. Electrolyzed water (EW) appears to be a promising alternative. In this work, disinfection efficacy of acidic (AEW) and neutral (NEW) electrolyzed water in fresh-cut apple slices inoculated with Escherichia coli, Listeria innocua or Salmonella choleraesu...