6 documents found, page 1 of 1
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...
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...
Development of gastronomic strategies for the application and valorization of n...
Silva, Ana Teresa; Morgado, Cátia; Félix, Nelson; Basto de Lima, Maria Gabriela; Laranjeira, Cristina; Brandão, Carlos; Guerra, ManuelaIn order to develop gastronomic applications with five emulsions prototypes (three strawberry and bell pepper—red and yellow—processed differently, with aqueous vegetable phase) and two mustards with red fruits and beet, a sensory evaluation was carried out at first with a taste panel and also the online Foodpairing® tool was used. Based on previous results and also on culinary know-how, creative/aesthetic tale...
Gastronomic potential and pairings of new emulsions of vegetable origin
Silva, Ana Teresa; Morgado, Cátia; Félix, Nelson; Brandão, Carlos; Guerra, Manuela; Basto De Lima, Maria Gabriela; Laranjeira, CristinaFive innovative emulsions prototypes (preserving expensive or seasonal raw materials and value surplus or regional by-products) were analyzed: 1 strawberry, 2 bell pepper (red and yellow) processed differently, with aqueous vegetable phase and 2 mustards with red fruits or beet. An initial sensory evaluation was carried out (hedonic scale 1–9) with a panel of specialist tasters and the online Foodpairing® tool ...
Mitigation of acrylamide in bread by plant extracts and by products
Jesus, Susana; Delgado, Inês; Rego, Andreia; Bordado, João; Lopes, Rui; Brandão, Carlos; Guerra, Manuela; Morgado, Cátia; Coelho, InêsAcrylamide (AA) is a carcinogen, mutagen and reproductive toxicant, mainly formed by the reaction between an amino acid, asparagine and a reducing sugar. The compound is formed in cereal, coffee and potato based products. In 2017 the European Commission established a regulation for AA levels in foodstuffs and AA mitigation measures. Recently, many studies demonstrated a positive correlation between AA mitigatio...
Effect of Rocha pear peel extracts added to wheat and rye bread formulations on...
Morgado, Cátia; Bernardo, Patrícia; Henriques, Inês; Jesus, Susana; Rego, Andreia; Delgado, Inês; Coelho, Inês; Castanheira, Isabel; Félix, NelsonPear peels are seen as potentially valuable for their low-cost beneficial components content such as polyphenols. These may reveal acrylamide (AA) mitigation effect and thus their application in a susceptible food matrix, such as bread, should be considered. Aiming to assess the AA reduction potential of Rocha pear peels in bread and the effects on its sensory quality, two types of bread highly consumed in Port...