7 documents found, page 1 of 1
Rapid screening of fumonisins in maize using near-infrared spectroscopy (NIRS) ...
Sampaio, Pedro; Barros, Sílvia Cruz; Freitas, Andreia; Silva, Ana Sanches; Brites, Carla; Carbas, BrunaFumonisins occurrence in maize represents a significant global challenge, impacting economic stability and food safety. This study evaluates the potential of near-infrared (NIR) spectroscopy combined with chemometric al- gorithms to detect fumonisins in maize. For fumonisin B1 (FB1) and B2 (FB2) levels were developed predictive NIR models using partial least squares (PLS) and artificial neural networks (ANN). P...
Spectral markers and machine learning: Revolutionizing Rice evaluation with nea...
Sampaio, Pedro Sousa; Carbas, Bruna; Soares, Andreia; Sousa, Inês; Brites, CarlaThe evaluation of rice varieties is a complex, time-consuming process requiring advanced equipment. This study aimed to discriminate 22 commercial rice varieties from six types by analyzing biochemical, physicochemical, and cooking properties. Near-infrared (NIR) spectroscopy, combined with machine learning, linked molecular properties with quality traits, offering a high-throughput solution. Partial Least Squa...
Comparative Analysis of Maize Physico-Chemical Parameters and Mycotoxin Levels ...
Carbas, Bruna; Barros, Sílvia; Freitas, Andreia; Silva, Ana Sanches; Brites, Carla; Carbas, BrunaMaize (Zea mays L.) stands as a vital staple food globally, holding significant nutritional and economic value. However, its susceptibility to mycotoxin contamination under stressful environmental conditions poses a considerable concern. This study aimed to assess the quality and pasting characteristics of maize varieties across two distinct regions and examine the occurrence of mycotoxins influenced by climati...
Assessment of Agricultural Practices for Controlling Fusarium and Mycotoxins Co...
Simões, Daniela; Carbas, Bruna; Soares, Andreia; Freitas, Andreia; Silva, Ana Sanches; Brites, Carla; Andrade, Eugénia deMaize is a significant crop to the global economy and a key component of food and feed, although grains and whole plants can often be contaminated with mycotoxins resulting in a general exposure of the population and animals. To investigate strategies for mycotoxins control at the grain production level, a pilot study and exploratory research were conducted in 2019 and 2020 to compare levels of mycotoxins in gr...
Challenges and opportunities for food processing to promote consumption of pulses
Pinto, Alexandra; Guerra, Manuela; Carbas, Bruna; Pathania, Shivani; Castanho, Ana; Brites, CarlaThe benefits that pulses bring to the consumers - nutritional, health and environmental - meet several of the current consumption trends in the EU. The evolution of pulses consumption in the European regions displays two different panoramas: the North-South disparity and the similar lower consumption in the Eastern and Western regions. To improve consumer acceptance it is crucial to invest on educating and com...
Variation in pea (Pisum Sativum L.) seed quality traits defined by physicochemi...
Santos, Carla S.; Carbas, Bruna; Castanho, Ana; Vasconcelos, Marta W.; Patto, Maria Carlota Vaz; Domoney, Claire; Brites, CarlaPea is one of the most produced and consumed pulse crops around the world. The study of genetic variability within pea germplasm is an important tool to identify outstanding accessions with optimal functional and nutritional qualities. In the present study, a collection of 105 pea accessions was analysed for physicochemical properties, pasting viscosity, and basic composition parameters. While pasting viscositi...
Relationship between seed traits and pasting and cooking behaviour in a pulse g...
Santos, Carla S.; Carbas, Bruna; Castanho, Ana; Bronze, Maria Rosário; Serrano, Carmo; Vasconcelos, Marta W.; Patto, Maria Carlota Vaz; Brites, CarlaDevelopment of food products from legume flours is increasing. Seed and flour characteristics must be analysed for selection of the best screening quality traits. With this purpose, germplasm collections of faba bean (Vicia faba), chickpea (Cicer arietinum), lentil (Lens culinaris) and grass pea (Lathyrus sativus) were evaluated for their physicochemical, pasting and cooking characteristics. The accessions were...