10 documents found, page 1 of 1
Adaptation of the Food Choice Questionnaire using a design thinking approach an...
Castanho, Ana; Brites, Carla; Rocha, Célia; Moura, Ana Pinto de; Oliveira, Jorge C.; Cunha, Luís MiguelPortugal, the largest rice consumer in Europe, is witnessing an increase in imported rice, prompting a need to understand the underlying reasons for this rise. The Food Choice Questionnaire (FCQ) has been adapted to particular cases, however, the procedure isn’t standardized. A method based on Design Thinking—a usercentred problem-solving approach—and the use of images in the association technique, was develope...
(Food) Design Thinking: conceitos chave e potencialidades de utilização em ciên...
Castanho, AnaÂmbito: Comunicação apresentada no âmbito do Webinar: Seminários MCCA, da unidade curricular 22311 - Seminários de Orientação em Ciências do Consumo Alimentar, do Mestrado em Ciências do Consumo Alimentar, ano letivo 2023/24, recorrendo-se às ferramentas de comunicação síncrona Colibri, com vista à promoção e familiarização de diferentes tópicos das ciências do consumo alimentar.
Assessment of gamma oryzanol variability, an attractive rice bran bioactive com...
Lageiro, Manuela; Castanho, Ana; Pereira, Cristiana; Calhelha, Ricardo C.; Ferreira, Isabel C.F.R.; Brites, CarlaGamma-oryzanol is a compound present on rice bran, which has been studied for its bioactive properties, including its cytotoxic activity. The gamma-oryzanol biosynthesis occurs on the lipidic membrane of the plant and can be influenced by edaphoclimatic grown conditions. Two Portuguese rice varieties (Ceres and Macarico) from 6 growing environments were analysed in order to explore the influence of the growing ...
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...
Exploiting the bioactive properties of γ-oryzanol from bran of different exotic...
Castanho, Ana; Lageiro, Manuela; Calhelha, Ricardo C.; Ferreira, Isabel C.F.R.; Soković, Marina; Cunha, Luís M.; Brites, CarlaThe rice industry is one of the most significant food industries since rice is a widely consumed cereal in the world. As a result of this substantial production, the rice industry has a significant amount of side streams, including bran, representing millions of tons of raw materials mainly designated to animal feed. Rice bran is a rich source of γ-oryzanol, a bioactive compound with substantial health benefits...
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...
Phenolic compounds and bioactivity ot husk trom different rice cultivars
Serrano, Carmo; Oliveira, Maria Conceição; Castanho, Ana; Ferreira, Isabel C.F.R.; Brites, CarlaThere is a growing interest in food industry to valorize by-products from food production waste, and husk represents near 20% of raw material for rice millers. This study aimed to characterize the rice husk phenolic compounds extracted from different varieties ("Maçarico", "Ronaldo", "Ceres"COTARROZ) that may contribute to valorize these by-products. The in vitro antioxidant properties of the phenolic extracts ...
Chemical composition and bioactive properties of rice bran from different varie...
Fernandes, Ângela; Barros, Lillian; Calhelha, Ricardo C.; Heleno, Sandrina A.; Castanho, Ana; Brites, Carla; Ferreira, Isabel C.F.R.Rice (Oryza sativa L.) is an important cerealcrop and a staple food for more than half of the world's populations
Valorising rice husk as sources of bioactive compounds
Fernandes, Ângela; Barros, Lillian; Calhelha, Ricardo C.; Heleno, Sandrina A.; Castanho, Ana; Brites, Carla; Ferreira, Isabel C.F.R.Rice husk, a by.product of the rice milling industry, is one of the agricultural waste materialsthat has received high attention.