11 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...
Influence of geographical origin in the physical and bioactive parameters of si...
Cartas, José; Partidário, Ana; Lageiro, Manuela; Roseiro, Cristina; Gonçalves, Helena; Leitão, António Eduardo; Dias, João; Alvarenga, NunoDark 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...
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; Ribeiro, Carlos MarquesDark 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 benefits from a moderate consumption. Therefore, the quantification of the bioactive compounds of different types of cocoa, from...
Development of a functional dark chocolate with baobab pulp
Monteiro, Sara; Lourenço, Vanda; Partidário, Ana; Lageiro, Manuela; Lampreia, Célia; Fernandes, Jaime; Lidon, Fernando; Reboredo, Fernando; Dias, JoãoIn recent years, cocoa and dark chocolate have attracted the interest of consumers not only for their sensory characteristics but also for their nutritional properties and positive impact on health. The baobab is a fruit of African origin with a sour and slightly sweet flavour, widely consumed by local communities due to its unique nutritional features. The aim of this work was to evaluate the impact of the con...
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...
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...
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...
Assessment of gamma oryzanol variability, an attractive rice bran bioactive com...
Lageiro, Manuela; Castanho, Ana; Pereira, Cristiana; Calhelha, Ricardo C.; Ferreira, Isabel C.F.R.; Brites, CarlaGamma-oryzanol is a compound present on rice bran, which has been studied for its bioactive properties, including its cytotoxic activity. The gamma-oryzanol biosynthesis occurs on the lipidic membrane of the plant and can be influenced by edaphoclimatic grown conditions. Two Portuguese rice varieties (Ceres and Macarico) from 6 growing environments were analysed in order to explore the influence of the growing ...
Exploiting the bioactive properties of γ-oryzanol from bran of different exotic...
Castanho, Ana; Lageiro, Manuela; Calhelha, Ricardo C.; Ferreira, Isabel C.F.R.; Soković, Marina; Cunha, Luís M.; Brites, CarlaThe rice industry is one of the most significant food industries since rice is a widely consumed cereal in the world. As a result of this substantial production, the rice industry has a significant amount of side streams, including bran, representing millions of tons of raw materials mainly designated to animal feed. Rice bran is a rich source of γ-oryzanol, a bioactive compound with substantial health benefits...
Pre-treatment experiments for the use of Cynara Cardunculus L. as a substrate f...
Oliveira, I. D. B.; Lageiro, Manuela; Di Berardino, Santino; Gominho, Jorge; Duarte, E.The purpose of the present study was to explore and evaluate the influence of different pretreatments on Cynara stalks over anaerobic digestion and potential methane production. Different pre-treatments followed by anaerobic digestion batch experiments, were carried-out to Cynara stalks feedstock in order to select the most effective combination. After selecting the most suitable inocullum/substrate (I/S) ratio...