9 documents found, page 1 of 1
Nutritional and Microbial Quality of Edible Insect Powder from Plant-Based Indu...
Andrade, Rafaela; Martins, Luisa Louro; Mourato, Miguel Pedro; Lourenço, Helena; Ramos, Ana Cristina; Roseiro, Cristina; Pereira, NelsonFunding Information: This work was funded by national funds through FCT, Fundação para a Ciência e a Tecnologia, IP, under the projects UIDB/04129/2020 of LEAF-Linking Landscape, Environment, Agriculture and Food Research Center and UIDB/04035/2020, GeoBioTec, Geobiociências, Geoengenharias e Geotecnologias, and by the project SPIN–Sustainable ProteIN (PRR-C05-i03-I-000192-LA9.5). Publisher Copyright: © 2025 by...
Physical and Functional Properties of Sweet Potato Flour
Pereira, Nelson; Ramos, Ana Cristina; Alves, Marco; Alves, Vítor D.; Moldão, Margarida; Abreu, MartaFunding Information: This work was funded by national funds through FCT—Fundação para a Ciência e a Tecnologia, IP, under the projects UIDB/04129/2020 of LEAF-Linking Landscape, Environment, Agriculture and Food Research Center and UIDB/04035/2020 of GeoBioTec—Geobiociências, Geoengenharias e Geotecnologias, and through doctoral grant 2023.00711.BDANA. Publisher Copyright: © 2025 by the authors.; Sweet potato (...
Gluten-Free Sweet Potato Flour
Pereira, Nelson; Ramos, Ana Cristina; Alves, Marco; Alves, Vítor D.; Roseiro, Cristina; Vida, Manuela; Moldão, Margarida; Abreu, MartaPublisher Copyright: © 2024 by the authors.; Sweet potato (Ipomoea batatas (L.) Lam.) is a nutrient-dense crop rich in fibre, minerals, and antioxidant compounds, including carotenoids and phenolic compounds, such as anthocyanins. Dehydrating sweet potato (SP) for flour production enhances its value and produces shelf-stable, health-promoting food products. This study investigated the effects of hot-air drying ...
Influence of Air-Drying Conditions on Quality, Bioactive Composition and Sensor...
Gonçalves, Elsa M.; Pereira, Nélson; Silva, Mafalda; Alvarenga, Nuno; Ramos, Ana Cristina; Alegria, Carla; Abreu, MartaPublisher Copyright: © 2023 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https:// creativecommons.org/licenses/by/ 4.0/).; The drying process is an essential thermal process for preserving vegetables and can be used in developing dried products as healthy alternative snack...
Valorisation of Wasted Immature Tomato to Innovative Fermented Functional Foods
Pereira, Nélson; Farrokhi, Mahsa; Vida, Manuela; Lageiro, Manuela; Ramos, Ana Cristina; Vieira, Margarida C.; Alegria, Carla; Gonçalves, Elsa M.Funding Information: This work was supported by national funds from PDR2020-101-031501_59 n°–101 GreenTASTE: “Development of new food products based on unripened industrial tomatoes”. Publisher Copyright: © 2023 by the authors.; In this study, the lactic fermentation of immature tomatoes as a tool for food ingredient production was evaluated as a circular economy-oriented alternative for valorising industrial t...
Nutritional Properties of Baobab Pulp from Different Angolan Origins
Monteiro, Sara; Reboredo, Fernando H.; Lageiro, Maria Manuela; Lourenço, Vanda M.; Dias, João; Lidon, Fernando; Abreu, Marta; Martins, António P. L.Publisher Copyright: © 2022 by the authors.; The baobab tree (Adansonia digitata L.) is found widely in the forests and savannas of sub-Saharan Africa. The baobab fruit has a sour and slightly sweet taste and is widely consumed by the natives, thus containing a high nutritional value and providing a source of income for rural people. This study aimed to compare the nutritional composition of baobab fruit pulp f...
Multi-Target Alternative Approaches to Promoting Fresh-Cut Carrots’ Bioactive a...
Alegria, Carla; Gonçalves, Elsa M.; Moldão-Martins, Margarida; Abreu, MartaPublisher Copyright: © 2022 by the authors.; Fresh-cut fruits and vegetables, as near-fresh foods, are a quick and easy solution to a healthy and balanced diet. The rapid degradation of nutritional and sensory quality during the processing and storage of a product is critical and plant-type-dependent. The introduction of disruptive technological solutions in fresh-cut processing, which could maintain fresh-like...
Selection of autochthonous lab strains of unripe green tomato towards the produ...
Pereira, Nelson; Alegria, Carla; Aleixo, Cristina; Martins, Paula; Gonçalves, Elsa M.; Abreu, MartaPDR2020-101-031501_59 no.—101 Green-Taste; Lactic fermentation of unripe green tomatoes as a tool to produce food ingredients is a viable alternative for adding value to industrial tomatoes unsuitable for processing and left in large quantities in the fields. Fermentation using starter cultures isolated from the fruit (plant-matrix adapted) can have advantages over allochthonous strains in obtaining fermented p...
Quality changes during thermal processing of two mixed formulas of fruits and v...
Gonçalves, Elsa M.; Raposo, Isa; Pinheiro, Joaquina; Alegria, Carla; Moldão, Margarida; Abreu, MartaUIDB/04292/2020 Centro-01-0145-FEDER-000018 SFRH/BPD/126703/2016 UIDB/00329/2020; The present work aimed to evaluate, through thermal degradation kinetics (80 °C to 98 °C in time intervals of 0.5 to 25 min), the effects of different thermal treatments on the biochemical, physicochemical, sensory and microbiological parameters of two mixed fruit and vegetable pulps, a yellow and a red one. The evaluated fruit an...