10 documents found, page 1 of 1
The influence of salt reduction with encapsulated oleoresins on the quality of ...
Serrano, Carmo; Sapata, Margarida; Castelo-Branco, Diogo; Tasso, Ana; Marques, António; Viegas, Cláudia; Figueira, Diogo; Komora, NortonIntroduction: Mayonnaise, mustard, and ketchup are table sauces enjoyed worldwide, adding flavor and texture to many dishes. However, these products often contain high sodium content, which contributes to health issues such as high blood pressure and cardiovascular disease. To address these concerns, reducing salt content in the sauces has become a significant goal for both manufacturers and consumers. Objectiv...
Tenebrio molitor as a clean label ingredient to produce nutritionally enriched ...
Aybar, Maribel; Simões, Sara; Sales, Joana; Santos, Joel; Figueira, Diogo; Raymundo, AnabelaTenebrio molitor flour, a sustainable source of protein and bioactive compounds, was used as a clean label ingredient in order to reformulate a commercial hummus sauce, replacing egg yolk and modified starch, improving its nutritional quality. For this purpose, the impact of different concentrations of insect flour on the sauce was studied. Rheology properties, texture profile analysis, and the microstructure o...
Impact of grass pea sweet miso incorporation in vegan emulsions: rheological, n...
Simões, Sara; Sanchez, Cecilio Carrera; Santos, Albano Joel; Figueira, Diogo; Prista, Catarina; Raymundo, AnabelaGrass pea (Lathyrus sativus L.) is a pulse with historical importance in Portugal, but that was forgotten over time. Previous to this work, an innovative miso was developed to increase grass pea usage and consumption, using fermentation as a tool to extol this ingredient. Our work’s goal was to develop a new vegan emulsion with added value, using grass pea sweet miso as a clean-label ingredient, aligned with th...
Development of innovative clean label emulsions stabilized by vegetable proteins
Cabrita, Marta; Simões, Sara; Álvarez-Castillo, Estefanía; Castelo-Branco, Diogo; Tasso, Ana; Figueira, Diogo; Guerrero, Antonio; Raymundo, AnabelaThe consumer’s perception that food is one of the main determining factors for health increases the demand for foods in line with this trend. The food industry is researching new ingredients, formulations, and technologies aiming to respond to this demand. Namely, product formulations are increasingly less complex, with fewer additives, and manufactured with commonly known ingredients, leading to the con- cept ...
Unravelling the effect of phenolic compounds in the design of a yeast protein-b...
Ribeiro, Ana Catarina; Simões, Sara; Perez-Gregorio, Rosa; Soares, Susana; Figueira, Diogo; Castelo Branco, Diogo; Tasso, Ana; Raymundo, AnabelaMayonnaise is an oil in water emulsion of egg, oil and an acid, worldwide consumed. The major chal-lenges of the mayonnaise industry include searching for an alternative protein source. This study evaluatesan alternative protein source, yeast protein extract (YPE), to replace egg in the mayonnaise model. Fur-thermore, the natural ability of phenolic compounds (PCs) to bind to proteins was studied to enhance the...
Ultrasonication processing for the production of plant-based nanoemulsions
Pereira, Rui. C.; Marques, Arlete Maria Lima; Vieira, Marta V.; Bourbon, Ana I.; Calderón, Kamila; Fucinos, Pablo; Castelo-Branco, DiogoPlant-derived proteins have been emerging and growing in interest over the past few years, due to their interesting properties and the trend to replace animal-derived proteins [1]. Ultrasonication processing can be used to develop nanoemulsions based on plant proteins that are kinetically stabilized by their small dimension, unlike classic emulsions [2]. In this work, oil-in-water nanoemulsions were produced th...
Strategies for the reduction of sugar in food products
Gomes, Ana; Bourbon, Ana I.; Peixoto, Ana Rita; Silva, Ana Sanches; Tasso, Ana; Almeida, Carina; Nobre, Clarisse; Nunes, Cláudia; Sánchez, ClaudiaOver the last years, foods are being tailored in their compositional profiles and structural properties to promote or enhance human health and well-being over and above simple nutrition. In this context, there is a need for a detailed understanding of the physical, biochemical and sensorial properties of the food categories involved since any modification targeting improved healthiness needs to guarantee their ...
The effect of surface treatment and environmental actions on the adhesive conne...
Sena-Cruz, José; Correia, Luís; Ribeiro, Filipe; Figueira, Diogo; Benzo, Pier Giovanni; Barros, Joaquim A. O.; Pereira, Eduardo; Valente, Isabel B.An experimental study on the performance of adhesive connection between Glass Fibre Reinforced Polymer (GFRP) plates and Steel Fibre reinforced self-compacting Concrete (FRC) was conducted. Fresh FRC was poured out onto the surface of GFPR plates, to create 40 square specimens (300 by 300 by 45 [mm]). Pull-off tests were performed to evaluate the tensile strength of the adhesive connection when different types ...
Influence of service temperature on shear creep behaviour of a rigid low-densit...
Figueira, Diogo; Sena-Cruz, José; Pereira, Eduardo; Valente, Isabel B.; Barros, Joaquim A. O.; Castro, Fernando; Soares, DelfimAn experimental campaign was carried out to assess shear creep behaviour of a rigid low-density closed-cell polyisocyanurate (PIR) foam. Two service temperature values were considered, 20 ºC and 30 ºC, and the applied stresses ranged between 20% and 60% of the corresponding shear strength. The results showed that a stress amplitude of 30% was enough to cause nonlinear creep response. Furthermore, creep deformat...
Production of dicarboxylic acid platform chemicals using yeasts: focus on succi...
Pais, Célia; Franco-Duarte, Ricardo; Sampaio, Paula; Wildner, Jessica; Carolas, Ana; Figueira, Diogo; Ferreira, Bruno SommerThe biotechnological production of biobased dicarboxylic acids has recently become a hot topic in industrial biotechnology, with many investments involved in the development, piloting, and validation at demonstration scale of diverse processes using renewable raw materials. This chapter will review the main markets and applications of commercially relevant dicarboxylic acids and will briefly present their curre...