24 documents found, page 1 of 3
Methods of protein extraction from house crickets (Acheta domesticus) for food ...
Cunha, Nair; Falcão Espada Lopes de Andrade, Vanda Maria; Macedo, Antónia; Lúcia da Mata Silvério Ruivo, Paula; Basto de Lima, Maria GabrielaGlobal population is projected to reach 9.1 billion by 2050, emphasizing the need for increased food production. Edible insects, such as house crickets (Acheta domesticus), emerged as promising due to higher nutritional value and efficient feed conversion rates compared to conventional protein sources. Incorporating insect powders into new food products can improve consumer acceptance but often leads to poor te...
Matching the sensory analysis of Serpa PDO cheese with the volatile profiles—a ...
Macedo, Antónia; Carvalho, Maria João; Mecha, Elsa; Costa, Leonor; Ferreira, António; Inácio, Rita S.; Bronze, Maria do RosárioSerpa cheese, a Portuguese Protected of Denomination Origin (PDO) cheese, known for its unique sensory attributes, is made from the raw milk of native sheep. In this preliminary work, ten samples of Serpa cheese were submitted for a sensory evaluation performed by an expert panel in a sensory laboratory accredited according to ISO 17025 for Serpa cheese parameters, and the panelists classified the cheeses based...
Matching the sensory analysis of Serpa PDO cheese with the volatile profiles - ...
Mecha, Elsa; Costa, Leonor; Ferreira, António; Bronze, Maria; Inácio, Rita S.; Carvalho, Maria João; Macedo, AntóniaSerpa cheese, a Portuguese Protected of Denomination Origin (PDO) cheese, known for its unique sensory attributes, is made from the raw milk of native sheep. In this preliminary work, ten samples of Serpa cheese were submitted for a sensory evaluation performed by an expert panel in a sensory laboratory accredited according to ISO 17025 for Serpa cheese parameters, and the panelists classified the cheeses based...
Methods of protein extraction from house crickets (Acheta domesticus) for food ...
Cunha, Nair; Andrade, Vanda; Macedo, Antónia; Ruivo, Paula; Lima, GabrielaGlobal population is projected to reach 9.1 billion by 2050, emphasizing the need for increased food production. Edible insects, such as house crickets (Acheta domesticus), emerged as promising due to higher nutritional value and efficient feed conversion rates compared to conventional protein sources. Incorporating insect powders into new food products can improve consumer acceptance but often leads to poor te...
New food, new technology: innovative spreadable cream with strawberry syrup
Basto de Lima, Gabriela; Ganhão, Sofia; Ruivo, Paula; Oliveira, Maria Adelaide; Macedo, Antónia; Brandão, Carlos; Guerra, Manuela; Morgado, CátiaA strawberry spreadable cream was developed, valorizing regional raw materials, contributing to food waste reduction and agri-food ecosystem sustainability. Spreadable creams are water-in-oil emulsions whose lipid phase normally contains a blend of vegetable oils, natural colourants, stabilizers, emulsifers, favourings, antioxidants, lecithin, and fat-soluble vitamins. The aqueous phase normally contains skim m...
Mango peel nanofiltration concentrates to enhance anaerobic digestion of slurry...
Fragoso, Rita; Silva, Inês; Gomes, Tânia; Martins, Cátia; Bengala Freire, João; Duarte, Elizabeth; Macedo, AntóniaThe environmental impact of biowaste generated during animal production can be mitigated by applying a circular economy model: recycling, reinventing the life cycle of biowaste, and developing it for a new use. The aim of this study was to evaluate the effect of adding sugar concentrate solutions obtained from the nanofiltration of fruit biowaste (mango peel) to slurry from piglets fed with diets incorporating ...
New food, new technology: Innovative spreadable cream with strawberry syrup
Lima, Gabriela; Ganhão, Sofia; Ruivo, Paula; Oliveira, Maria; Brandão, Carlos; Guerra, Manuela; Morgado, Cátia; Alves, Marco; Henriques, MaríliaA strawberry spreadable cream was developed, valorizing regional raw materials, contributing to food waste reduction and agri-food ecosystem sustainability. Spreadable creams are water-in-oil emulsions whose lipid phase normally contains a blend of vegetable oils, natural colourants, stabilizers, emulsifiers, flavourings, antioxidants, lecithin, and fat-soluble vitamins. The aqueous phase normally contains skim...
Membrane technology for valorization of mango peel extracts
Gomes, Tânia; Moldão-Martins, M.; Duarte, E.; Alves, V.; Macedo, Antónia; Ribeiro, CarlosMango peel is rich in nutritional and functional compounds, such as carbohydrates, dietary fibers, proteins, and phenolic compounds, with high potential to be applied in the food industry. Most of the investigation about recovery of bioactive compounds from fruit bioproducts involves extraction techniques and further separation of target compounds. There is still a lack of information about the potential of mem...
Membrane Technology for Valorization of Mango Peel Extracts
Macedo, Antónia; Gomes, Tânia; Ribeiro, Carlos; Moldão, Margarida; Duarte, Elizabeth; Delgado Alves, VitorMango peel is rich in nutritional and functional compounds, such as carbohydrates, dietary fibers, proteins, and phenolic compounds, with high potential to be applied in the food industry. Most of the investigation about recovery of bioactive compounds from fruit bioproducts involves extraction techniques and further separation of target compounds. There is still a lack of information about the potential of mem...
Integration of membrane processes for by-product valorization to improve the ec...
Cambóias, Eunice; Duarte, E.; Macedo, Antónia; Bilau, JoséGoat and second cheese whey from sheep’s milk are by-products of the manufacture of goat cheeses and whey cheeses from sheep. Due to their composition which, apart from water—about 92%—includes lactose, proteins, fat, and minerals, and the elevated volumes generated, these by-products constitute one of the main problems facing to cheese producers. Aiming to add value to those by-products, this study evaluates t...