12 documents found, page 1 of 2
Impact of microalgae incorporation on sensory profile and consumer’s expectatio...
Ramos, R.M.; Barbosa, B.; Baião, L.; Lima, R.C.; Rocha, C.; Hernandéz, H.; Mahmoud, N.; Tavares, S.; Carvalho, C.C.C.R.; Nunes, M.C.; Raymundo, A.Microalgae are a promising future food source with their rich nutrient content and potential to contribute to a carbonneutral economy. However, incorporating microalgae into food formulations presents sensory challenges, particularly in terms of colour and distinct {sh-like aromas. In the YUM ALGAE project, this study successfully evaluated the impact of microalgae incorporation in two distinct food matrices – ...
The Volatile Composition and the Potential Health Benefits of Different Microal...
Grácio, Madalena; Ferreira, Joana; Steinrücken, Pia; Kleinegris, Dorinde M. M.; Sousa, Isabel; Nunes, M.C.; Raymundo, AnabelaThe use of microalgae as a food ingredient has been gaining attention in recent years due to its nutritional benefits. The main goals of this study were to (i) assess the nutritional po- tential of Chlorella vulgaris, Tetraselmis chuii, Microchloropsis gaditana, and Phaeodactylum tricornutum; (ii) evaluate their bioactive properties (antioxidant activity, total phenolic content, and α-amylase inhibitory activit...
3D printed gluten-free cereal snack with incorporation of Spirulina (Arthrospir...
Letras, P.; Oliveira, S.; Varela, J.; Nunes, M.C.; Raymundo, Anabela3D food printing is a recent technology promising to break cultural barriers by introducing new food sources such as microalgae, through innovative food shapes and textures, in a resource-scarce world whose sustainability is at stake because of the current intensive production of meat and agriculture products. The present work intends to create an innovative gluten-free cereal snack nutritionally improved by th...
Use of European pulses to produce functional beverages – From chickpea and lupi...
Duarte, C.M.; Nunes, M.C.; Gojard, P.; Dias, C.; Ferreira, J.; Prista, C.; Noronha, P.Consumption of plant based products as dairy alternatives is increasing steeply. This diet transition can only be achieved if these products keep the nutritional value and meet consumer’s sensory acceptance. This work aimed to evaluate the decrease of the “beany” flavour and of raffinose, stachyose and verbascose contents in EU pulse beveragés production, and also the best lactic fermentation conditions of the...
3D printed gluten-free cereal snack with incorporation of Spirulina (Arthrospir...
Letras, P.; Oliveira, S.; Varela, João; Nunes, M.C.; Raymundo, A.3D food printing is a recent technology promising to break cultural barriers by introducing new food sources such as microalgae, through innovative food shapes and textures, in a resource-scarce world whose sustainability is at stake because of the current intensive production of meat and agriculture products. The present work intends to create an innovative gluten-free cereal snack nutritionally improved by th...
Impact of acorn flour on gluten-free dough rheology properties
Martins, R. Beltrão; Nunes, M.C.; Ferreira, L.M.M.; Peres, J.A.; Barros, A.I.R.N.A.; Raymundo, AnabelaGluten is a fundamental ingredient in breadmaking, since is responsible for the viscoelastic behaviour of the dough. The lack of gluten has a critical e ect on gluten-free dough, leading to less cohesive and less elastic doughs, and its replacement represents a challenge for bakery industry. However, dough rheology can be improved combining di erent ingredients with structural capacity and taking advantage from...
Morfologia de Rhipicephalus sanguineus em cães de Óbidos e Santarém
Rosa, Fernanda; Crespo, Maria Virgínia; Nunes, M.C.O grupo Rhipicephalus sanguineus engloba várias espécies cujas características morfológicas semelhantes intra e interespecíficas dificultam o seu diagnóstico. Em Portugal, este grupo está representado por R. pusillus e R. sanguineus, caracterizando-se este último por uma grande variabilidade morfológica, vasta distribuição e capacidade para parasitar uma grande diversidade de hospedeiros. No sentido de se aprof...
Microalgae biomass interaction in biopolymer gelled systems
Batista, A.P.; Nunes, M.C.; Raymundo, A.; Gouveia, L.; Sousa, Isabel; Cordobés, F.Microalgae are an enormous biological resource, representing one of the most promising sources for the development of new food products and applications. Pea protein/k-carrageenan/starch gels, interesting vegetarian alternatives to dairy desserts, served as model systems to study the addition of microalgal biomass, its effect, and subsequent rheological behaviour. Spirulina and Haematococcus gels presented a ma...
Microalgae biomass interaction in byopolymer gelled systems
Sousa, Isabel; Batista, Ana Paula; Nunes, M.C.; Raymundo, Anabela; Gouveia, L.; Cordobés, F.Microalgae are an enormous biological resource, representing one of the most promising sources for the development of new food products and applications. Pea protein/k-carrageenan/starch gels, interesting vegetarian alternatives to dairy desserts, served as model systems to study the addition of microalgal biomass, its effect, and subsequent rheological behaviour. Spirulina and Haematococcus gels presented a ma...
Rheological behaviour and microstructure of pea protein/K-carrageenan/starch ge...
Sousa, Isabel; Nunes, M.C.; Raymundo, AnabelaThe aim of this work was to study the rheological properties and microstructure of pea protein/k-carrageenan/starch gels as affected by different cooling conditions. Dynamic oscillatory measurements for mixed gels, cooled at different rates, were conducted in a stress- controlled rheometer in order to clarify the kinetics of gel formation and characterise the structure of the matured gels. Texture parameters we...