348 documents found, page 1 of 35

Production of nondairy fermented products with chestnut puree as substrate and ...

This work aimed to study the production, for the first time, of three fermented products of chestnut puree (CP) withmilk kefir grains, a higher nisin-producing (Lactococcus (L.) lactis CECT 539) and a higher lactic acid-producing (Lactobacillus (Lb.) casei CECT 4043) lactic acid bacteria (LAB). After studying the CP rheology, the ability of the two LAB to assimilate the carbon sources (starch, sucrose, glucose,...

Chemical Composition of Almond Varieties Collected in the Valencian Region (Spain)

Almonds (Prunus amygdalus Batsch) are consumed worldwide, with great economic importance in Spain. In the present work, six varieties collected in Valencia (Spain) were characterised: 'Desmayo Rojo', 'Guara', 'Desmayo Largueta' and 'Marcona' (Spanish varieties), and 'Ferraduel' and 'Ferragn & egrave;s' (French varieties). The different varieties differed significantly in nutritional composition, fatty acid prof...

Effect of the cleaning and disinfection methods on the hygienic conditions of f...

This study aimed to evaluate and identify the microbial community attached to the surfaces of fermenter tanks used in table olive Negrinha de Freixo cultivar processing through molecular analysis and verify if the cleaning/ disinfection was done correctly. Four fermentation tanks previously used in table olive processing were sampled at three different inside areas: upper, middle, and lower. Before sampling, fo...

Physicochemical Analysis of Seven Hazelnut Varieties Cultivated in Portugal

Effect of photostimulation through red LED light radiation on natural fermentat...

In this study, for the first time, red LED light radiation was applied to the fermentation process of table olives using the Negrinha de Freixo variety. Photostimulation using LED light emission (630 ± 10 nm) is proposed to shorten and speed up this stage and reduce time to market. Several physical-chemical characteristics and microorganisms (total microbial count of mesophilic aerobic, molds, yeasts, and lacti...

Nova perspectiva da estratégia do prado ao prato da união europeia

Atualmente, a Estratégia do Prado ao Prato, além de continuar a querer garantir a rastreabilidade dos produtos, visa criar sistemas alimentares mais justos, que promovam a saúde dos consumidores e sejam amigos do ambiente. A pandemia de COVID-19 e a guerra na Ucrânia demonstraram que os sistemas alimentares têm que ser resilientes e, portanto, sustentáveis.; Currently, the Farm to Fork Strategy, in addition to ...

Effect of different storage conditions on the stability and safety of almonds

Almond production in Portugal is of great importance for the economy of their main producing areas. However, the contamination of these nut fruits with fungi and mycotoxins poses a significant risk to food safety and security. This work intended to evaluate the influence of storage conditions on the microbial and mycotoxin stability and safety of almonds throughout long-term storage. Two almond varieties-Lauran...

Effect of different storage conditions on the stability and safety of almonds

Almond production in Portugal is of great importance for the economy of their main producing areas. However, the contamination of these nut fruits with fungi and mycotoxins poses a significant risk to food safety and security. This work intended to evaluate the influence of storage conditions on the microbial andmycotoxin stability and safety of almonds throughout long-term storage. Two almond varieties—Laurann...

Brown rot caused by Gnomoniopsis smithogilvyi (syn. Gnomoniopsis castaneae) at ...

Featured Application The findings of the present review study can be of great importance for European chestnut producers. The causal agent of brown rot causes significant economic losses and increases the amount of waste, not meeting sustainability principles. The European chestnut tree (Castanea sativa Mill.) has great economic importance, mostly due to the recognized nutritional value of its fruit. Thus, the ...

Nova perspectiva da estratégia do prado ao prato da União e Europeia

Atualmente, a Estratégia do Prado ao Prato, além de continuar a querer garantir a rastreabilidade dos produtos, visa criar sistemas alimentares mais justos, que promovam a saúde dos consumidores e sejam amigos do ambiente.A pandemia de COVID-19 e a guerrana Ucrânia demonstraram que os sistemas alimentares têm que ser resilientes e, portanto, sustentáveis.