24 documents found, page 1 of 3
Development and optimization of high-protein and low-saturated fat bread formul...
Pereira, Tatiana; Costa, Sandrina; Barroso, Sónia; Teixeira, Paula; Mendes, Susana; Gil, Maria M.Increased consumer awareness of healthier foods is driving the growth in the functional bread market. In view of this potential, three bread formulations were developed using various types of flour enriched with microalgae. The multigrain breads were composed of lupin and rye (F–R), lupin and spelt (F–S), and lupin, oats, and carob (F-OC) enriched with a mixture of Chlorella vulgaris (C. vulgaris White and C. v...
Use of Chlorella vulgaris lipidic extracts in the development of healthier past...
Pereira, Tatiana; Barroso, Sónia; Teixeira, Paula; Domingues, M. Rosário; Maurício, Tatiana; Mendes, Susana; Pinto, Filipa R.; Freire, Catarina D.Pastry products constitute a significant segment of the food market. However, the high amount of fat used in their production poses a challenge when competing for the attention of modern consumers, who are more conscious of the health problems associated with the consumption of high-fat products. With this in mind, the main objective of this study is the reduction of the total fat and saturated fat contents of ...
Application of microalgae as natural colorant for pastry and confectionary prod...
Pereira, Tatiana; Barroso, Sonia; Pinto, Filipa R.; Silva, Frederica; Teixeira, Paula; Mendes, Susana; Gil, Maria M.Modern consumers demand the replacement of synthetic colorants with natural alternatives. Microalgae can serve as an alternative source for these colorants since they hold significant amounts of pigments. This study aimed to evaluate the potential of using microalgae biomass and extracts as natural colorants for pastry and confectionary products. The application of different biomass and levels of Chlorella vulg...
The motivations of professionals in the hospital sector: a quantitative study
Bernardino, Susana; Pereira, TatianaPurpose: The aim of this paper is to analyse the motivations of employees in the hospital sector and to understand the extent to which socio-demographic characteristics and occupational status are able to influence different types of motivation. Methodology: The methodology of the research is quantitative. The primary data were collected by means of a questionnaire survey that was administered to hospital profe...
Consumer's perceptions and motivations on the consumption of fortified foods an...
Silva, Frederica; Pereira, Tatiana; Mendes, Susana; Gordo, Leonel; Gil, Maria ManuelConsumer attitudes and acceptance of emerging technologies in the food sector, as well as their application, are determining factors for their successful implementation. In this study, a survey was conducted in order to better know and understand the perception, motivation and consumption associated with fortified foods and 3DPF (3-Dimensional Printing Food). Key points such as food neophobia and factors involv...
Designing 3D printable food based on unexploited seafood: printability assessment
Silva, F.; Pereira, Tatiana; Gordo, L.; Gil, M.Fish discards are a worldwide phenomenon resulting from fisheries and have been the subject of great concern on the part of all players in the sector, whether they are government, fishermen or scientists. Numerous species of low or no commercial value are discarded every year and most of them have a high nutritional value. However, due to economic reasons and/or consumer acceptance, they do not reach our food c...
Valorization of the red seaweed Gracilaria gracilis through a biorefinery approach
Martins, Alice; Pinto, Filipa R.; Barroso, Sónia; Pereira, Tatiana; Mouga, Teresa; Afonso, Clélia; Freitas, Marta V.; Pinteus, Susete; Pedrosa, RuiThe interest in seaweeds as an abundant feedstock to obtain valuable and multitarget bioactive ingredients is continuously growing. In this work, we explore the potential of Gracilaria gracilis, an edible red seaweed cultivated worldwide for its commercial interest as a source of agar and other ingredients for cosmetic, pharmacological, food, and feed applications. G. gracilis growth conditions were optimized t...
The effects of the Pragmatic Intervention Programme in children with Autism Spe...
Pereira, Tatiana; Ramalho, Ana Margarida; Valente, Ana Rita S.; Couto, Pedro Sá; Lousada, MarisaPurpose: Children with Autism Spectrum Disorder (ASD) and Developmental Language Disorder (DLD) frequently face pragmatic impairments which may result in learning, socialization, and mental health difficulties, therefore early intervention is crucial. In Portugal, the Pragmatic Intervention Programme (PICP) has been recently developed and validated, but its effects are unknown. This study aims to determine the ...
Study of the seasonal variations of the fatty acid profiles of selected macroalgae
Pereira, Tatiana; Horta, André; Barroso, Sonia; Mendes, Susana; Gil, Maria M.Due to the high consumption of fat-rich processed foods, efforts are being done to reduce their saturated fat (SFA) contents and replace it with polyunsaturated fatty acids (PUFA), creating a necessity to find alternative PUFA sources. Macroalgae, being a promising natural source of healthy food, may be such an alternative. The fatty acid (FA) profile of Fucus spiralis, Bifurcaria bifurcata, Ulva lactuca, and S...
Food texture design by 3D printing: a review
Pereira, Tatiana; Barroso, Sónia; Gil, Maria M.An important factor in consumers’ acceptability, beyond visual appearance and taste, is food texture. The elderly and people with dysphagia are more likely to present malnourishment due to visually and texturally unappealing food. Three-dimensional Printing is an additive manufacturing technology that can aid the food industry in developing novel and more complex food products and has the potential to produce t...