3 documents found, page 1 of 1
Food Design Thinking
Castanho, Ana; Brites, Carla; Oliveira, Jorge C.; Cunha, Luís M.Funding Information: The study was funded by the Foundation for Science and Technology, Portugal, through PhD grant number SFRH/BD/120929/2016 to Ana Castanho, and the projects UIDB/04551/2020 (GREEN-IT, Bioresources for Sustainability), UIDB/05748/2020 (https://doi.org/10.54499/UIDB/05748/2020), and UIDP/05748/2020 (https://doi.org/10.54499/UIDP/05748/2020) (GreenUPorto). It was also funded by the project TRAC...
Adaptation of the food choice questionnaire using a design thinking approach an...
Castanho, Ana; Brites, Carla; Rocha, Célia; Moura, Ana Pinto; Oliveira, Jorge C.; Cunha, Luís M.Funding Information: This work was supported by the Portuguese Foundation for Science and Technology (FCT) Doctoral grant No. SFRH/BD/120929/2016, the strategic programs UIDB/05748/2020 UIDP/05748/2020 (GreenUPorto), UIDB/04551/2020 (GREEN-IT, Bioresources for Sustainability); COMPETE2020, Portugal2020, Norte2020 and European Regional Development Funds Program through project Arroz–BIG (PO-CI-01-0247-FEDER-0179...
Rice Bran Stabilisation and Oil Extraction Using the Microwave-Assisted Method ...
Reis, Núria; Castanho, Ana; Lageiro, Manuela; Pereira, Cristiana; Brites, Carla Moita; Vaz-Velho, ManuelaRICEPLUS - POCI-01-0247-FEDER-033389 2020.09555BD; Rice bran oil (RBO) is a valuable ingredient extracted from rice bran (RB), a side stream of polishing rice grain in the milling process. RBO is rich in bioactive ingredients with potential health benefits, such as gamma-oryzanol (GO) and gamma-aminobutyric acid (GABA). Despite its benefits, the quality of RBO depends on the degree of stabilisation of the RB, w...