20 documents found, page 1 of 2
Impact of organic and conventional production systems on mineral, chemical, ant...
Freitas, Daniela; Coelho, Ana; Marques, Ana; Dias, João; Amaral, Olga; Lageiro, Manuela; Simões, ManuelaThe winemaking industry represents one of the most important sectors of the Mediterranean agrifood economy, generating large amounts of solid residues, especially grape pomace. The study aimed to evaluate during two consecutive harvest years the influence of the production system (conventional vs. organic) and cultivar on the mineral, chemical, and antioxidant composition, as well as the colorimetric properties...
Impact of Organic and Conventional Production Systems on Mineral, Chemical, Ant...
Freitas, Daniela; Coelho, Ana Rita F.; Marques, Ana Coelho; Dias, João; Amaral, Olga; Lageiro, Manuela; Simões, ManuelaThe winemaking industry represents one of the most important sectors of the Mediterranean agrifood economy, generating large amounts of solid residues, especially grape pomace. The study aimed to evaluate during two consecutive harvest years the influence of the production system (conventional vs. organic) and cultivar on the mineral, chemical, and antioxidant composition, as well as the colorimetric properties...
Impact of organic and conventional production systems on mineral, chemical, ant...
Freitas, Daniela; Coelho, Ana Rita F.; Marques, Ana Coelho; Dias, João; Amaral, Olga; Lageiro, Manuela; Simões, ManuelaThe winemaking industry represents one of the most important sectors of the Mediterranean agrifood economy, generating large amounts of solid residues, especially grape pomace. The study aimed to evaluate during two consecutive harvest years the influence of the production system (conventional vs. organic) and cultivar on the mineral, chemical, and antioxidant composition, as well as the colorimetric properties...
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...
Preserving Agricultural Diversity
Gonçalves, Elsa M.; Silva, Mafalda; Lageiro, Manuela; Roseiro, Luísa Cristina; Soares, Andreia; Ramos, Cristina; Mendes, MárciaThe conservation and characterisation of traditional apple cultivars are essential for safeguarding agrobiodiversity and supporting regional economies. Reineta de Fontanelas, a long-established cultivar from the Saloia region of Sintra, Portugal, remains insufficiently described despite its cultural relevance. This study provides the first integrated characterisation of Reineta de Fontanelas apples collected fr...
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...
Energy sustainability in the ripening of traditional cheese: Renewable energy s...
Santos, João; M. Garcia, João; Dias, João; Martins, João; Alvarenga, Nuno; M. Gonçalves, Elsa; Freitas, Daniela; Silvério, Karina; Fernandes , JaimeImproving 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...
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...
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...
Influence of geographical origin in the physical and bioactive parameters of si...
Cartas, José; Alvarenga, Nuno; Partidário, Ana; Lageiro, Manuela; Roseiro, Cristina; Gonçalves, Helena; Leitão, António Eduardo; Dias, JoãoDark chocolate presents exclusive characteristics that make it a food product with worldwide consumption and also as an ingredient in several food industries. Although chocolate is an energy-dense food, it is also rich in bioactive compounds and recent studies have demonstrated health benefts from a moderate consumption. Therefore, the quantifcation of the bioactive compounds of diferent types of cocoa, from di...