69 documents found, page 1 of 7

Physicochemical, nutritional, and antioxidant properties of yogurt fortified wi...

Biotechnological valorization of invasive species supports sustainable management by transforming ecological threats into valuable resources. While Carpobrotus edulis fruits are rich in bioactive compounds, their use as functional ingredients remains unexplored. This study assessed the feasibility of incorporating C. edulis fruit extracts into yogurt to enhance its functional properties. To achieve this, water,...

Microbial and sensory evaluation of Halophytes cultivated in a soilless system ...

The increasing interest in halophytes as sustainable crops and their potential functional properties highlights the need to understand how cultivation conditions affect their quality for human consumption. The present study aimed to evaluate the influence of salinity on the microbial quality of the halophytes Disphyma crassifolium, Inula crithmoides, Mesembryanthemum nodiflorum, and Suaeda maritima, cultivated ...

The effect of calcium in the fermentation of white cabbage with salicornia

This study investigates the fermentation of white cabbage with salicornia and CaCl2 to assess its effect on the fermentation profiles and properties of the final products. Two sets of experiments were performed: A-cabbage with salt and salicornia, and B-cabbage with salt, salicornia, and CaCl2. The fermentative processes were studied through the microbial (lactic-acid bacteria (LAB), coliforms, and fungi), phys...

Projeto rede intercultural: diagnóstico social de Canha e Pegões

Mediterranean Diet gastronomic experiences using olive oil and goat cheese

The present study aims to develop three food formulations, spreadable olive oil, goat cream cheese, and a cold dessert made of carob and goat cheese, using local elements of the Mediterranean diet (MD), namely, olive oil, fresh goat cheese, and carob derivatives in addition to hydrocolloids. The final products, with the best spread- ability, texture and consistency, were obtained using: a) methylcellulose 6% (w...

Quality and biological properties of vinegar processed from non-valorized fruit...

The processing of vinegar from non-valorized fruits and agricultural surpluses is an attractive strategy for biomass waste management. The present study aimed to characterize vinegar of fermented fruits, namely fresh fig, plum, dried fig, grape, raspberry, and apricot. Physicochemical and microbial quality, total phenolic content (TPC), total flavonoid content (TFC), total antioxidant capacity (TAC), mineral co...

Gestão do Conhecimento em Portugal

O estudo que se apresenta realiza uma análise sobre a investigação realizada em Portugal, na área da gestão do conhecimento, nos últimos 10 anos. A análise justifica-se tendo em conta a crescente centralidade que a temática da gestão do conhecimento tem vindo a conhecer no âmbito do debate sobre a competitividade organizacional. O conhecimento divide-se comummente em dois tipos: conhecimento explicito, que exis...

Alimentos com história: histórias de alimentos

A Dieta Mediterrânica é um património histórico ativo que depende da utilização sustentável de recursos, guiando-se pelos ritmos da natureza e pelo respeito pela biodiversidade. O conceito de Dieta Mediterrânica não compreende apenas a alimentação, todavia os aspetos relacionados com os hábitos alimentares, os alimentos e a sua preparação são marcadores da identidade coletiva de um povo. Assim, este modelo cult...

Minimally processed fruits as vehicles for foodborne pathogens

The consumption of minimally processed fruit (MPF) has increased over the last decade due to a novel trend in the food market along with the raising consumers demand for fresh, organic, convenient foods and the search for healthier lifestyles. Although represented by one of the most expanded sectors in recent years, the microbiological safety of MPF and its role as an emergent foodborne vehicle has caused great...

Main challenges expected from the impact of climate change on microbial biodive...

Climate change is a global emergency that is affecting agriculture in Mediterranean countries, notably the production and the characteristics of the final products. This is the case of olive cultivars, a source of olive oil and table olives. Table olives are the most important fermented vegetables in the Mediterranean area, whose world production exceeds 3 million tons/year. Lactic acid bacteria and yeast are t...