14 documents found, page 1 of 2
Assessing the potential of brewer’s spent grain to enhance cookie physicochemic...
Nicolai, Marisa; Palma, Maria Lídia; Reis, Ricardo; Amaro, Rúben; Fernandes, Jaime; Gonçalves, Elsa M.; Silva, Mafalda; Lageiro, ManuelaBrewers’ spent grain (BSG), the major by-product of the brewery industry, has high nutritional value, making it suitable for upcycling into products such as healthy, and sustainable cookies. Nonetheless, the incorporation of BSG in cookies can impact their quality, given the increased fiber and protein content. This work explored the effect of replacing wheat flour with BSG at 50% and 75% in cookie formulations...
Impact of different Cynara cardunculus L. extracts on the physicochemical, micr...
Alvarenga, Nuno; Fernandes, Jaime; Fidalgo, Liliana; Santos, Maria Teresa; Dias, João; Gomes, Sandra; Baltazar, T.; Fiates, V.; Conceição , CristinaThis study aimed to evaluate the impact of different Cynara cardunculus L. extracts on the physicochemical, microbial, and sensory properties of PDO Serpa cheese, including moisture content, texture, nitrogen fractions, fatty acid profile, microbial characteristics, and overall acceptance. Cheese samples were produced in two dairies (C and G) with three cardoon coagulants (J, C, and G) and analyzed at the begin...
Clean label approaches in cheese production: Where are we?
Fernandes, Jaime; Gomes, Sandra; Reboredo, Fernando; Pintado, Manuela; Alvarenga, Nuno; Amaral, Olga; Dias, JoãoThe Clean Label concept has gained significant traction in the cheese industry due to consumer preferences for minimally processed cheeses free from synthetic additives. This review explores different approaches for applying Clean Label principles to the cheese industry while maintaining food safety, sensory quality, and shelf life. Non-thermal technologies, such as high-pressure processing (HPP), pulsed electr...
Clean label approaches in cheese production: where are we?
Fernandes, Jaime; Gomes, Sandra; Reboredo, Fernando H.; Pintado, Manuela E.; Amaral, Olga; Dias, João; Alvarenga, NunoThe Clean Label concept has gained significant traction in the cheese industry due to consumer preferences for minimally processed cheeses free from synthetic additives. This review explores different approaches for applying Clean Label principles to the cheese industry while maintaining food safety, sensory quality, and shelf life. Non-thermal technologies, such as high-pressure processing (HPP), pulsed electr...
Energy Sustainability in the Ripening of Traditional Cheese
Santos, João M.; Garcia, João M.; Dias, João; Martins, João C.; Alvarenga, Nuno; Gonçalves, Elsa M.; Freitas, Daniela; Silvério, KarinaImproving the energy efficiency of traditional production methods while preserving their cultural and economic value is a challenge aligned with the Sustainable Development Goals of the 2030 agenda. Refrigeration during cheese maturation is particularly energy-intensive, contributing significantly to greenhouse gas emissions and operating costs. An approach to make traditional cheese production more sustainable...
Impact of different Cynara cardunculus L. extracts on the physicochemical, micr...
Alvarenga, Nuno; Fernandes, Jaime; Gomes, Sandra; Fidalgo, Liliana; Santos, Teresa; Conceição, Cristina; Dias, JoãoThis study aimed to evaluate the impact of different Cynara cardunculus L. extracts on the physicochemical, microbial, and sensory properties of PDO Serpa cheese, including moisture content, texture, nitrogen fractions, fatty acid profile, microbial characteristics, and overall acceptance. Cheese samples were produced in two dairies (C and G) with three cardoon coagulants (J, C, and G) and analyzed at the begin...
Novel Machine Learning-Based Approach for Determining Milk Clotting Time Using ...
Dias, João; Gomes, Sandra; Silvério, Karina S.; Freitas, Daniela; Fernandes, Jaime; Martins, João; Jasnau Caeiro, José; Lageiro, ManuelaThe enzymatic coagulation of milk, crucial in cheese production, entails the hydrolysis of κ-casein and subsequent micelle aggregation. Conventional assessment standards, such as the Berridge method, depend on visual inspection and are susceptible to operator bias. Recent methods for the identification of milk-clotting time rely on optical, ultrasonic, and image-based technologies. In the present work, the comp...
Influence of Sodium Chloride on the Behaviour of Pseudomonas fluorescens in Rip...
Lopes, Simone; Vida, Manuela; Correia, Cláudia; Fernandes, Jaime; Gomes, Sandra; Fernando, Ana; Tabla, Rafael; Alvarenga, NunoEwe’s milk cheese produced from raw milk holds cultural and economic importance in Southern European countries; however, it poses microbiological challenges. Among spoilage microorganisms, Pseudomonas fluorescens is particularly concerning due to thermostable enzymes that impair the texture, aroma, and stability of cheese, even under refrigeration and salinity. This study evaluated the influence of sodium chlor...
Novel machine learning-based approach for determining milk clotting time using ...
Gomes, Sandra; Silvério, Karina S.; Freitas, Daniela; Fernandes, Jaime; Lageiro, Manuela; Alvarenga, Nuno; Dias, João; Martins, João; Caeiro, JoséThe enzymatic coagulation of milk, crucial in cheese production, entails the hydrolysis of κ-casein and subsequent micelle aggregation. Conventional assessment standards, such as the Berridge method, depend on visual inspection and are susceptible to operator bias. Recent methods for the identification of milk-clotting time rely on optical, ultrasonic, and image-based technologies. In the present work, the comp...
Comparative study of coagulation dynamics: cardoon flower extract vs. chymosin
Gomes , Sandra; Pina, Ivanilda; Fernandes, Jaime; Dias, João; Reboredo, Fernando; Martins , António; Alvarenga, NunoMilk coagulants play a crucial role in defining curd characteristics. The objective of this study was to compare the coagulation dynamics of two commonly used coagulants in cheesemaking: cardoon flower extract (Cynara cardunculus L.) and commercial chymosin, using sheep milk from four different origins in the Baixo Alentejo region of Portugal, as the substrate. Milk composition was determined using the MilkoSca...