7 documents found, page 1 of 1
Unravelling the influence of novel food processing technologies in the function...
Avelar, Zita Sofia BarbosaPlant-derived proteins have been emerging and growing in interest due to their attractive technological functional properties and the trend to replace animal-derived proteins. Pea protein (PP) has attracted significant interest of the food industry and scientific community due to its nutritional and biological value, and recognized low allergenicity. Moreover, its commercial availability coupled with the previo...
Ohmic heating as an innovative strategy to modulate protein fibrillation
Avelar, Zita Sofia Barbosa; Monge-Morera, Margarita; Delcour, Jan A.; Saraiva, Jorge A.; Vicente, A. A.; Rodrigues, Rui Miguel MartinsThe integration of emerging technologies and innovative functionalization techniques presents a promising strategy to address contemporary challenges involving dietary shifts, environmental and ethical issues associated with traditional protein consumption. Amyloid fibrils (AFs) are on the spotlight since they can deliver innovative techno-functional properties in food systems. Conventional proteins such egg wh...
Protein quality of cereals: Technological and functional perspectives
Avelar, Zita Sofia Barbosa; Pereira, Ricardo Nuno Correia; Vicente, A. A.; Rodrigues, Rui Miguel MartinsCereal proteins are integral to human nutrition, providing a significant portion of dietary protein. Beyond their nutritional significance, these proteins play a crucial role in the functional and technological properties of food products. They contribute to texture, dough elasticity, and moisture retention, influencing product quality in baking, pasta making, and snack manufacturing. Moreover, cereal proteins ...
Electrical fields in the processing of protein-based foods
Pereira, Ricardo Nuno Correia; Rodrigues, Rui Miguel Martins; Avelar, Zita Sofia Barbosa; Leite, Ana Catarina Carvalho Oliveira; Leal, RitaElectric field-based technologies offer interesting perspectives which include controlled heat dissipation (via the ohmic heating effect) and the influence of electrical variables (e.g., electroporation). These factors collectively provide an opportunity to modify the functional and technological properties of numerous food proteins, including ones from emergent plant- and microbial-based sources. Currently, nu...
Unravelling the impact of ohmic heating on commercial pea protein structure
Avelar, Zita Sofia Barbosa; Saraiva, Jorge A.; Vicente, A. A.; Rodrigues, Rui Miguel MartinsPea protein (PP) has attracted the attention of the food industry and the scientific community as a substitute for more established plant proteins such as soy proteins. However, commercial PP often displays poor solubility which limits its functionality and further use by the food industry. To overcome this challenging issue, plant protein modification techniques for improved functionality have been investigate...
Emerging challenges in assessing bio-based nanosystems’ behaviour under in vitr...
Madalena, Daniel Alexandre Silva; Fernandes, Jean Michel; Avelar, Zita Sofia Barbosa; Gonçalves, Raquel Filipa Silva; Ramos, Óscar L.; Vicente, A. A.The current consumers demand for high quality food products together with the growing awareness regarding the link between health and nutrition has led to the development of novel food products with added functionality. Such functionality can be modulated by adding bio-based nanosystems that can improve the bioaccessibility of bioactive compounds and facilitate nutrient absorption. However, these functional pro...
Determinação das atividades antibacteriana e antifúngica de substratos funciona...
Avelar, Zita Sofia BarbosaCom o presente trabalho pretendeu-se otimizar a concentração de quatro formulações Si (contendo princípios bactericidas e fungicidas), quando aplicadas em substratos. Atualmente estas soluções já são produzidas e comercializadas pela Smart Inovation. Assim, o trabalho foi dividido em duas partes. Na primeira parte foram preparadas e aplicadas as formulações contendo os princípios ativos bactericidas e fungicida...