4 documents found, page 1 of 1
Physicochemical, nutritional, and antioxidant properties of yogurt fortified wi...
Bratkič, Kim; Rodrigues, Maria João; Castañeda-Loaiza, Viana; Guerreiro Pereira, Catarina Alexandra; Ratao, Isabel; Quintas, CéliaBiotechnological 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,...
Mediterranean Diet gastronomic experiences using olive oil and goat cheese
Ratao, Isabel; Nunes Cabrita, Patrícia; Silva, Beatriz; Viegas, Carina; Dionísio Serra, Manuel António; Quintas, CéliaThe 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...
Alimentos com história: histórias de alimentos
Cruz, Ana Lúcia; Quintas, Célia; Esteves, Eduardo; Fraqueza, Gil; Ratao, Isabel; Aníbal, Jaime; Melo, Jessie; Pereira, Jorge; Jesus, JoséA 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...
HostLab: gastronomy innovation, experiences and sustainability
Gonçalves, Alexandra; Ramos, Celia; Martins, Ana Isabel; Serra, Manuel; Rassal, C.; Monteiro, Carlos; Martins, Paula; Quintas, Célia; Ratao, IsabelInnovating through traditional products and resources is the main aim of HoST Lab Project located at the School of Management, Hospitality and Tourism of the University of the Algarve. A new lab and new multidisciplinary way of working, that which to be a reference for research and development applied to Culinary Tourism and Eno-gastronomic experiences associated with the Mediterranean Diet (MD). A very enrichi...