66 documents found, page 1 of 7

Addressing challenges to enhance clinical research in Portugal: insights from t...

Introduction Over the past decades, clinical research has evolved significantly, driven by advances in regulatory frameworks, technological innovations, and methodological approaches. In Portugal, while there has been progress - such as increased regulatory alignment with European standards and the adoption of digital trial management tools - various challenges remain. These may include, among others, limited a...

Valorisation of wasted immature tomato to innovative fermented functional foods

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 tomatoes that are unsuitable for processing and which have wasted away in large quantities in the field. Two lactic acid bacteria (LAB) were assessed as starter cultures in an immature tomato pulp fermentation to produce functiona...

Influence of Air-Drying Conditions on Quality, Bioactive Composition and Sensor...

The drying process is an essential thermal process for preserving vegetables and can be used in developing dried products as healthy alternative snacks. The effects of air-drying conditions using a convection dryer with hot air at different temperatures (60°, 65°, 70°, 75°, and 80 °C, in the range 5–200 min, at a fixed air speed of 2.3 m/s) were tested on the quality of slices (2.0 ± 0.1 mm) of dried sweet pota...

Valorisation of Wasted Immature Tomato to Innovative Fermented Functional Foods

Abstract: 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 tomatoes that are unsuitable for processing and which have wasted away in large quantities in the field. Two lactic acid bacteria (LAB) were assessed as starter cultures in an immature tomato pulp fermentation to produce...

Influence of air-drying conditions on quality, bioactive composition and sensor...

The drying process is an essential thermal process for preserving vegetables and can be used in developing dried products as healthy alternative snacks. The effects of air-drying conditions using a convection dryer with hot air at different temperatures (60 , 65 , 70 , 75 , and 80 C, in the range 5–200 min, at a fixed air speed of 2.3 m/s) were tested on the quality of slices (2.0 0.1 mm) of dried sweet potato ...

Valorisation of wasted immature tomato to innovative fermented functional foods

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 tomatoes that are unsuitable for processing and which have wasted away in large quantities in the field. Two lactic acid bacteria (LAB) were assessed as starter cultures in an immature tomato pulp fermentation to produce functiona...

Multi-Target Alternative Approaches to Promoting Fresh-Cut Carrots’ Bioactive a...

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 quality with less environmental impact, is a...

Multi-Target Alternative Approaches to Promoting Fresh-Cut Carrots’ Bioactive a...

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 quality with less environmental impact, is a...

Process optimization and shelf-life determination of processed food. Review of ...

Consumers expect processed foods to be safe and have sensory and nutritional quality characteristics similar to fresh products. Food processing has three main objectives: a) to make food safe; b) to provide products with high-quality attributes, transforming them into more convenient or attractive forms for consumption, and c) to extend their shelf life. Food processes, which involve thermal treatments (e.g., b...

Process optimization and shelf-life determination of processed food. Review of ...