57 documents found, page 1 of 6

Influence of storage conditions on the physicochemical, sensory and microbiolog...

Physicochemical and Microbiological Properties of Hazelnuts from Three Varietie...

Hazelnut is an important crop worldwide, and the characteristics of the fruits are quite variable according to a number of factors, including variety and cultivation conditions, which in turn can vary according to harvest year. This study aimed to investigate some physical and chemical characteristics of three hazelnut varieties grown in Portugal (Grada de Viseu, Tonda di Giffoni and Butler) along two different...

Properties of dry pasta enriched with bee drone brood powder

The enrichment of staple food is one of the goals of modern technologies. Pasta is one of the most appreciated foods enjoyed across diverse cultures and produced all around the world. This food makes a significant contribution to the population's energy intake, although it is generally deficient in essential nutrients. Edible insects have become an emerging trend in the search for greener and more environmental...

Physicochemical Analysis of Seven Hazelnut Varieties Cultivated in Portugal

Consumer perception about edible insects’ relation with environment and sustain...

Edible insects have been suggested as a potential environmental and economic solution to replace less sustainable conventional protein sources for human nutrition. Hence, this work investigated the perceptions and knowledge of consumers in fourteen different countries towards edible insects and their relation with environment and sustainability. For that, data were collected through a questionnaire survey in th...

Characterization of some recipes including honey

Honey is a natural food product used for nutritional, as well as medical purposes since ancient times. This work intended to analyze the use of honey in gastronomy. For that purpose, there were analyzed 150 recipes that included honey as an ingredient. The recipes were classified according to different criteria, namely the dish type, confection method, type of ingredient and the moment that honey was incorporat...

Effect of moisture on the characteristics of hazelnut kernel during storage

The organoleptic and nutritional quality of hazelnuts during storage can be greatly influenced by environment conditions. The aim of this study was to evaluate the effect of moisture on the physicochemical characteristics of hazelnut kernels when stored under controlled conditions of temperature (25 °C) and different relative humidities (RH) (57.6, 68.9, and 78.6%). To obtain these RH in the hazelnut storage at...

Manual de boas práticas: amêndoa e avelã

O presente Manual de Boas Práticas foi elaborado no âmbito do Projeto ValNuts (referência PDR2020-101-030755) com o intuito de valorizar a produção de frutos secos de casca rija em Portugal, potenciar a sua produção e obter frutos de excelente qualidade, aumentando o seu valor económico e a promoção da capacidade de exportação dos produtores. No presente Manual são discutidos alguns dados de produção, variedade...

Influence of different parameters on the characteristics of hazelnut (var. Grad...

“Grada de Viseu” is an indigenous hazelnut variety from Portugal, and it is considered by the producers as the most important variety in terms of production and productivity. Therefore, the aim of this study was to assess the influence of harvest year (2017/2018/2019) and location of production (Viseu/Faia) on some physical and chemical properties of the variety “Grada de Viseu,” namely biometric parameters, co...

Propriedades funcionais da farinha de castanha de diferentes variedades

Face ao contexto mundial atual, a castanha apresenta-se como uma fonte alternativa de farinha, sendo utilizada na confeção de vários produtos alimentares. Assim, este trabalho teve como objetivo analisar algumas propriedades funcionais de farinhas de castanha de cinco variedades de castanha portuguesa. Os resultados mostraram que a farinha da variedade Longal apresentou menor atividade emulsificante e estabilid...