16 documents found, page 1 of 2
Valorisation of wasted immature tomato to innovative fermented functional foods
Pereira, Nelson; Farrokhi, Mahsa; Vida, Manuela; Lageiro, Manuela; Ramos, Ana Cristina; Vieira, Margarida C.; Alegria, Carla; Gonçalves, Elsa M.In this study, the lactic fermentation of immature tomatoes as a tool for food ingredient production was evaluated as a circular economy-oriented alternative for valorising industrial tomatoes that are unsuitable for processing and which have wasted away in large quantities in the field. Two lactic acid bacteria (LAB) were assessed as starter cultures in an immature tomato pulp fermentation to produce functiona...
Influence of Air-Drying Conditions on Quality, Bioactive Composition and Sensor...
Gonçalves, Elsa M.; Pereira, Nelson; Silva, Mafalda; Alvarenga, Nuno; Ramos, Ana Cristina; Alegria, C.; Abreu, MartaThe drying process is an essential thermal process for preserving vegetables and can be used in developing dried products as healthy alternative snacks. The effects of air-drying conditions using a convection dryer with hot air at different temperatures (60°, 65°, 70°, 75°, and 80 °C, in the range 5–200 min, at a fixed air speed of 2.3 m/s) were tested on the quality of slices (2.0 ± 0.1 mm) of dried sweet pota...
Valorisation of Wasted Immature Tomato to Innovative Fermented Functional Foods
Pereira, Nelson; Farrokhi, Mahsa; Vida, Manuela; Lageiro, Manuela; Ramos, Ana Cristina; Vieira, Margarida C.; Alegria, C.; Gonçalves, Elsa M.Abstract: In this study, the lactic fermentation of immature tomatoes as a tool for food ingredient production was evaluated as a circular economy-oriented alternative for valorising industrial tomatoes that are unsuitable for processing and which have wasted away in large quantities in the field. Two lactic acid bacteria (LAB) were assessed as starter cultures in an immature tomato pulp fermentation to produce...
Influence of air-drying conditions on quality, bioactive composition and sensor...
Gonçalves, Elsa M.; Pereira, Nelson; Silva, Mafalda; Alvarenga, Nuno; Ramos, Ana Cristina; Alegria, Carla; Abreu, MartaThe drying process is an essential thermal process for preserving vegetables and can be used in developing dried products as healthy alternative snacks. The effects of air-drying conditions using a convection dryer with hot air at different temperatures (60 , 65 , 70 , 75 , and 80 C, in the range 5–200 min, at a fixed air speed of 2.3 m/s) were tested on the quality of slices (2.0 0.1 mm) of dried sweet potato ...
Valorisation of wasted immature tomato to innovative fermented functional foods
Pereira, Nelson; Farrokhi, Mahsa; Vida, Manuela; Lageiro, Manuela; Ramos, Ana Cristina; Vieira, Margarida; Alegria, Carla; Gonçalves, Elsa M.In this study, the lactic fermentation of immature tomatoes as a tool for food ingredient production was evaluated as a circular economy-oriented alternative for valorising industrial tomatoes that are unsuitable for processing and which have wasted away in large quantities in the field. Two lactic acid bacteria (LAB) were assessed as starter cultures in an immature tomato pulp fermentation to produce functiona...
Sweet peppers discrimination according to agronomic production mode and maturat...
Guilherme, Rosa; Rodrigues, Nuno; Marx, Ítala; Dias, L.G.; Veloso, Ana C.A.; Ramos, Ana Cristina; Peres, António M.; Pereira, J.A.The demand for organic foods has increased worldwide, in particular due to the association with healthier, more nutritious and tasty products, being a clear trend on sweet peppers’ consumption. Thus, this study aimed to evaluate the effects of agronomic production mode (conventional and organic) and maturation stage (associated to green, turning and red colours) on the chemical-sensory attributes of peppers gro...
Azeitona de mesa, da tradição à inovação de produtos
Rodrigues, Nuno; Ramos, Ana Cristina; Pereira, J.A.; Ramalhosa, ElsaA olivicultura é uma atividade com grande expressão em Portugal e importante do ponto de vista socioeconómico. As áreas de produção estendem-se de Norte a Sul do País, sendo especialmente relevantes nas regiões do interior, destacando-se o Alentejo, Trás-os-Montes e Beira Interior, como as principais regiões produtoras de azeitona. A produção de azeitonas na última campanha foi de 738 550 toneladas (INE, 2018),...
Discrimination of sweet cherry cultivars based on electronic tongue potentiomet...
Rodrigues, Isabel; Rodrigues, Nuno; Marx, Ítala; Veloso, Ana C.A.; Ramos, Ana Cristina; Pereira, J.A.; Peres, António M.© 2020 by the authors. Licensee MDPI, Basel, Switzerland. Sweet cherry is highly appreciated by its characteristic flavor, which conditions the consumer's preference. In this study, four sweet cherry cultivars (Durona, Lapins, Summit, and Van cultivars) were characterized according to biometric (fruit and stone weights, length, maximum and minimum diameters, pulp/stone mass ratio), physicochemical (CIELAB color...
Sweet peppers discrimination according to agronomic production mode and maturat...
Guilherme, Rosa; Rodrigues, Nuno; Marx, Ítala M. G.; Dias, Luís G.; Veloso, Ana C. A.; Ramos, Ana Cristina; Peres, António M.; Pereira, José AlbertoThe demand for organic foods has increased worldwide, in particular due to the association with healthier, more nutritious and tasty products, being a clear trend on sweet peppers consumption. Thus, this study aimed to evaluate the effects of agronomic production mode (conventional and organic) and maturation stage (associated to green, turning and red colours) on the chemical-sensory attributes of peppers grow...
Discrimination of sweet cherry cultivars based on electronic tongue potentiomet...
Rodrigues, Isabel; Rodrigues, Nuno; Marx, Ítala M. G.; Veloso, Ana C. A.; Ramos, Ana Cristina; Pereira, José Alberto; Peres, António M.Sweet cherry is highly appreciated by its characteristic flavor, which conditions the consumer’s preference. In this study, four sweet cherry cultivars (Durona, Lapins, Summit, and Van cultivars) were characterized according to biometric (fruit and stone weights, length, maximum and minimum diameters, pulp/stone mass ratio), physicochemical (CIELAB color, penetration force, titratable acidity, and total soluble...