283 documents found, page 1 of 29
Enhancing carob flour (Ceratonia siliqua L.) for by-product utilization in food...
Vilas-Boas, Ana Martins; Brassesco, María Emília; Quintino, Andreia C.; Medronho, Bruno; Vieira, Margarida C.; Brandão, Teresa R. S.The focus on by-product valorization in the food industry, particularly from the carob pod, underscores a commitment to sustainability and resource efficiency. This fruit, sourced from the leguminous evergreen carob tree (Ceratonia siliqua L.), is renowned for its adaptable flavour and nutritional value, in Mediterranean regions such as Portugal. Its production yields significant by-products, presenting environ...
Enhancing carob flour (Ceratonia siliqua L.) for by-product utilization in food...
Vilas-Boas, Ana Martins; Brassesco, María Emilia; Quintino, Andreia; Medronho, Bruno; Vieira, Margarida; Brandão, Teresa R. S.; Silva, Cristina L. M.The focus on by-product valorization in the food industry, particularly from the carob pod, underscores a commitment to sustainability and resource efficiency. This fruit, sourced from the leguminous evergreen carob tree (Ceratonia siliqua L.), is renowned for its adaptable flavour and nutritional value, in Mediterranean regions such as Portugal. Its production yields significant by-products, presenting environ...
Comparative studies of different signal acquisition systems in microfluidic pap...
Pereira, Mafalda G.; Brandão, Teresa R. S.; Rangel, António O. S. S.; Mesquita, Raquel B. R.; Cerdà, VíctorThe exponential growth of small, on-hand devices/sensors has been aligned with the increasing use of smartphones as detectors. However, smartphone detection may result in high variability of signal acquisition, due to differences in lighting conditions, consequently compromising accurate and reliable quantification. The use of smartphones for qualitative assessment (“yes/no” response) has been widely employed; ...
Environmental and food safety assessment of pre-harvest activities in local sma...
Macieira, Ariana; Fernandes, Virgínia Cruz; Brandão, Teresa R. S.; Delerue-Matos, Cristina; Teixeira, PaulaThe popularity of small-scale and local fruit and vegetable production has increased in recent years due to perceived economic, environmental, and social benefits. However, these operations face contamination risks that both consumers and small-scale producers may underestimate. The present study aimed to assess the microbiological and chemical hazards on fruit, vegetables, soil, and water samples from small-sc...
A case study on the microbiological consequences of short supply chains in high...
Macieira, Ariana; Brandão, Teresa R. S.; Teixeira, PaulaVegetables are commodities frequently sold in local markets and have been associated with foodborne outbreaks in short and local supply outlets worldwide. These outbreaks could potentially be mitigated through the implementation of good handling practices (GHPs) at points of sale. Numerous studies have assessed microbiological contamination in small-scale vegetable outlets in developing countries. In contrast, ...
Cold plasma as a green tool to modify chickpea flour for improved food applicat...
Farrokhi, Mahsa; Brandão, Teresa R. S.; Gonçalves, Elsa M.; Silva, Cristina L. M.Aim: Cold plasma, an emerging, eco-friendly food processing technology, generates reactive species that can modify biopolymers such as starch without the use of chemicals or excessive heat [1]. This study aimed to evaluate the effects of short-duration cold plasma treatment on the hydration-related functional properties and rheological behavior of chickpea flour, as a sustainable, eco-friendly, and non-thermal ...
Cold plasma treatment as a non-thermal strategy to enhance chickpea flour for p...
Farrokhi, Mahsa; Pasotti, Giada; Ceccarelli, Alessia; Brandão, Teresa R. S.; Gonçalves, Elsa M.; Silva, Cristina L. M.Introduction: Plasma is a medium of free positive and negative particles that is overall electrically neutral. Non-thermal plasma has emerged as a sustainable technology in food processing, with potential to improve quality and microbial safety. As starch is a major food component, there is growing interest in using plasma to tailor its functionality through interactions with reactive species [1]. Objetive: To ...
Smart solar cooking with a box oven: modelling and early validation with the su...
Araújo, Ana C.; Bošnik , Kasper; Nadilo, Antonia; Brandão, Teresa R. S.; Silva, Cristina L. M.Aim: The SUNRISE project (Smart Use of SuNlight Radiation for Innovative and SustainablE Cooking) is a three-year interdisciplinary initiative (2025–2027) that brings together food engineering, artificial intelligence, and renewable energy. It includes four key tasks: (1) assessing the effects of solar slow cooking on food quality, (2) modelling and simulating thermal behaviour, (3) designing AI-enhanced cooker...
Smart solar cooking with a box oven: modelling and early validation with the su...
Araújo, Ana C.; Bošnik, Kasper; Nadilo, Antonia; Brandão, Teresa R. S.; Silva, Cristina L. M.Solar energy is a clean, free, and abundant source, with high potential for sustainable cooking applications, even in low ambient temperature conditions. Despite their environmental and nutritional benefits, solar cookers remain underutilized in developed economies. The SUNRISE project supports the energy transition in food systems by leveraging solar radiation and artificial intelligence to develop smart, low-...
Environmental and food safety assessment of pre-harvest activities in local sma...
Macieira, Ariana; Fernandes, Virgínia Cruz; Brandão, Teresa R. S.; Delerue-Matos, Cristina; Teixeira, Paula; Fernandes, VirgíniaThe popularity of small-scale and local fruit and vegetable production has increased in recent years due to perceived economic, environmental, and social benefits. However, these operations face contamination risks that both consumers and small-scale producers may underestimate. The present study aimed to assess the microbiological and chemical hazards on fruit, vegetables, soil, and water samples from small-sc...