25 documents found, page 1 of 3
Oleogels and their different applications: ham analogues and chocolate spreads
Azevedo, Maria A.; Pereira, Rui; Rodrigues, Rui M.; Ferreira, Adriana; Reis, Stephanie; Sousa, Ana[Excerpt] The World Health Organization (WHO) has raised concems about excessive fat and salt consumption, prompting the food industry to reformulate products with healthier ingredients. Oleogels are stable and semi-solid structures formed by transforming liquid oils, and they have gained attention as fat replacers. This way, in the present project was tested oleogels in two products: (1) a ham analogue with re...
Influence of ohmic heating on lentil protein structure and protein-pectin inter...
Miranda, Cristiane Grella; Rodrigues, Rui M.; Pereira, Ricardo N.; Speranza, Paula; Kurozawa, Louise Emy; Vicente, A. A.; Sato, Ana Carla KawazoeProteins are essential for creating structured food systems due to their interactions with other molecules, but their structure is highly affected by temperature. This study aimed to evaluate the effects of different thermal processes (conventional and ohmic heating) on lentil protein structure and its interactions with pectin. The results showed that thermal processes can modify lentil protein structure, with ...
Influence of moderate electric fields in β-lactoglobulin thermal unfolding and ...
Rodrigues, Rui M.; Avelar, Zita; Vicente, A. A.; Petersen, Steffen B.; Pereira, Ricardo N.In this study, the effects of moderate electric fields during thermal denaturation of -lactoglobulin were examined through an in situ circular dichroism approach, complemented by intrinsic extrinsic fluorescence analysis. Results have shown that the effects of electric fields in protein unfolding were linearly dependent on the applied electric field intensity (V/cm) and increased by the use of low electric freq...
Multi-step thermally induced transitions of ß-lactoglobulin - an in situ spectr...
Rodrigues, Rui M.; Claro, Bárbara; Bastos, Margarida; Pereira, Ricardo Nuno Correia; Vicente, A. A.; Petersen, Steffen B.An in-situ approach based in multiple spectroscopic techniques and benchmarked with DSC was used to characterise ß-Lg thermally-induced transitions. The methodology applied overcomes previously reported limitations, by ensuring similar experimental conditions in different determinations, non-aggregation conditions and allowing distinguishing between fluorescent variations due to collisional quenching and struct...
Ohmic heating as an innovative approach for the production of keratin films
Tinoco, Ana; Rodrigues, Rui M.; Machado, Raul; Pereira, Ricardo N.; Cavaco-Paulo, Artur; Ribeiro, ArturOhmic heating is a thermal processing method based on the application of electric fields directly into a semi-conductive medium. In this study, we explored for the first time the use of ohmic heating to obtain keratin films. The properties of the films prepared by ohmic heating and conventional heating were evaluated and compared under similar thermal profiles. A lower increase in free thiols' concentration was...
Nanostructures of whey proteins for encapsulation of food ingredients
Ramos, Oscar L.; Pereira, Ricardo N.; Simões, Lívia S.; Madalena, Daniel A.; Rodrigues, Rui M.; Teixeira, José A.; Vicente, António A.The most current and high-level research is being taken on the use of nanoscience and nanotechnology due to its varied application in numerous fields of science. Food nanotechnology, and in particular, the development and application of bio-based nanostructures are an emerging area having a high potential to engender new products and processes in the food industry. This chapter intends to discuss whey protein-b...
Electric field effects on β-lactoglobulin thermal unfolding as a function of pH...
Rodrigues, Rui M.; Vicente, A. A.; Petersen, Steffen B.; Pereira, Ricardo N.The presence of moderate electric fields (MEF) during ohmic heating (OH) treatment of whey protein systems have demonstrated potential to change physicochemical and functional properties, like aggregation rate and extension or viscoelastic behaviour. However, the specific action of MEF upon the molecular structure of proteins, particularly during thermal processing has yet to be clarified. The effects of MEF in...
Ohmic heating for preservation, transformation, and extraction
Rodrigues, Rui M.; Genisheva, Zlatina; Rocha, Cristina M. R.; Teixeira, J. A.; Vicente, A. A.; Pereira, Ricardo Nuno CorreiaOhmic heating (OH) technology finds today several applications in innovative food processing. Its ability to provide a fast, direct, and volumetric heating brings several processing advantages at industrial scale regarding energetic efficiency and quality of food products. Over the last years the way how electric variables, such as electric field intensity, and frequency, interact with macromolecules and microo...
Electrotechnologies applied to microalgal biotechnology Applications, technique...
Geada, Pedro; Rodrigues, Rui M.; Luís Loureiro; Pereira, Ricardo N.; Fernandes, Bruno D.; Teixeira, J. A.; Vasconcelos, Vítor; Vicente, A. A.Electrotechnologies are based on the direct application of an external electric field through a given semi-conductive material. These technologies are part of a wide range of biotechnological processes, considered cost-effective and environmentally-friendly in view of the less intensive use of non-renewable resources and high levels of energetic efficiency. In this regard, electrotechnologies are a promising pr...
Electric field-based technologies for valorization of bioresources
Rocha, Cristina M. R.; Genisheva, Zlatina; Ferreira-Santos, P.; Rodrigues, Rui M.; Vicente, A. A.; Teixeira, J. A.; Pereira, Ricardo N.This review provides an overview of recent research on electrotechnologies applied to the valorization of bioresources. Following a comprehensive summary of the current status of the application of well-known electric-based processing technologies, such as pulsed electric fields (PEF) and high voltage electrical discharges (HVED), the application of moderate electric fields (MEF) as an extraction or valorizatio...