68 documents found, page 1 of 7
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...
Cold plasma as a green tool to modify chickpea flour for improved food applicat...
Farrokhi, Mahsa; Brandão, Teresa R. S.; Gonçalves, Elsa M.; Silva, Cristina L. M.Aim: Cold plasma, an emerging, eco-friendly food processing technology, generates reactive species that can modify biopolymers such as starch without the use of chemicals or excessive heat [1]. This study aimed to evaluate the effects of short-duration cold plasma treatment on the hydration-related functional properties and rheological behavior of chickpea flour, as a sustainable, eco-friendly, and non-thermal ...
Cold plasma treatment as a non-thermal strategy to enhance chickpea flour for p...
Farrokhi, Mahsa; Pasotti, Giada; Ceccarelli, Alessia; Brandão, Teresa R. S.; Gonçalves, Elsa M.; Silva, Cristina L. M.Introduction: Plasma is a medium of free positive and negative particles that is overall electrically neutral. Non-thermal plasma has emerged as a sustainable technology in food processing, with potential to improve quality and microbial safety. As starch is a major food component, there is growing interest in using plasma to tailor its functionality through interactions with reactive species [1]. Objetive: To ...
Valorisation of wasted immature tomato to innovative fermented functional foods
Pereira, Nelson; Farrokhi, Mahsa; Vida, Manuela; Lageiro, Manuela; Ramos, Ana Cristina; Vieira, Margarida C.; Alegria, Carla; Gonçalves, Elsa M.In this study, the lactic fermentation of immature tomatoes as a tool for food ingredient production was evaluated as a circular economy-oriented alternative for valorising industrial tomatoes that are unsuitable for processing and which have wasted away in large quantities in the field. Two lactic acid bacteria (LAB) were assessed as starter cultures in an immature tomato pulp fermentation to produce functiona...
Influence of Air-Drying Conditions on Quality, Bioactive Composition and Sensor...
Gonçalves, Elsa M.; Pereira, Nelson; Silva, Mafalda; Alvarenga, Nuno; Ramos, Ana Cristina; Alegria, C.; Abreu, MartaThe drying process is an essential thermal process for preserving vegetables and can be used in developing dried products as healthy alternative snacks. The effects of air-drying conditions using a convection dryer with hot air at different temperatures (60°, 65°, 70°, 75°, and 80 °C, in the range 5–200 min, at a fixed air speed of 2.3 m/s) were tested on the quality of slices (2.0 ± 0.1 mm) of dried sweet pota...
Valorisation of Wasted Immature Tomato to Innovative Fermented Functional Foods
Pereira, Nelson; Farrokhi, Mahsa; Vida, Manuela; Lageiro, Manuela; Ramos, Ana Cristina; Vieira, Margarida C.; Alegria, C.; Gonçalves, Elsa M.Abstract: In this study, the lactic fermentation of immature tomatoes as a tool for food ingredient production was evaluated as a circular economy-oriented alternative for valorising industrial tomatoes that are unsuitable for processing and which have wasted away in large quantities in the field. Two lactic acid bacteria (LAB) were assessed as starter cultures in an immature tomato pulp fermentation to produce...
Influence of air-drying conditions on quality, bioactive composition and sensor...
Gonçalves, Elsa M.; Pereira, Nelson; Silva, Mafalda; Alvarenga, Nuno; Ramos, Ana Cristina; Alegria, Carla; Abreu, MartaThe drying process is an essential thermal process for preserving vegetables and can be used in developing dried products as healthy alternative snacks. The effects of air-drying conditions using a convection dryer with hot air at different temperatures (60 , 65 , 70 , 75 , and 80 C, in the range 5–200 min, at a fixed air speed of 2.3 m/s) were tested on the quality of slices (2.0 0.1 mm) of dried sweet potato ...
Valorisation of wasted immature tomato to innovative fermented functional foods
Pereira, Nelson; Farrokhi, Mahsa; Vida, Manuela; Lageiro, Manuela; Ramos, Ana Cristina; Vieira, Margarida; Alegria, Carla; Gonçalves, Elsa M.In this study, the lactic fermentation of immature tomatoes as a tool for food ingredient production was evaluated as a circular economy-oriented alternative for valorising industrial tomatoes that are unsuitable for processing and which have wasted away in large quantities in the field. Two lactic acid bacteria (LAB) were assessed as starter cultures in an immature tomato pulp fermentation to produce functiona...
Multi-Target Alternative Approaches to Promoting Fresh-Cut Carrots’ Bioactive a...
Alegria, C.; Gonçalves, Elsa M.; Moldão, Margarida; Abreu, MartaFresh-cut fruits and vegetables, as near-fresh foods, are a quick and easy solution to a healthy and balanced diet. The rapid degradation of nutritional and sensory quality during the processing and storage of a product is critical and plant-type-dependent. The introduction of disruptive technological solutions in fresh-cut processing, which could maintain fresh-like quality with less environmental impact, is a...
Process optimization and shelf-life determination of processed food. Review of ...
Gonçalves, Elsa M.; Abreu, Marta; Brandão, Teresa R.S.; Silva, Cristina L. M.Consumers expect processed foods to be safe and have sensory and nutritional quality characteristics similar to fresh products. Food processing has three main objectives: a) to make food safe; b) to provide products with high-quality attributes, transforming them into more convenient or attractive forms for consumption, and c) to extend their shelf life. Food processes, which involve thermal treatments (e.g., b...