53 documents found, page 1 of 6
Exploring the use of oleogels as alternatives to palm oil chocolate spread form...
Franco, Isabel S.; Rodrigues, Rui Miguel Martins; Vieira, Jorge Miguel Magalhães; Rendueles, Manuel; Teixeira, J. A.; Lüdtke, Fernanda Luisa[Excerpt] The substitution of palm oil with oleogels enabled the development of stable chocolate spreads with desirable characteristics, offering a nutritionally healthier alternative by replacing saturated fats, while also providing a more environmentally sustainable option.[...]
C-Phycocyanin as a natural alternative to the synthetic blue food dye E133 in b...
Pereira, Mariana Dias; Cristo, Marisa; Teixeira-Guedes, Catarina Isabel; Rodrigues, Rui Miguel Martins; Rocha, Cristina M.R.; Correia, Daniela[Excerpt] E133 is a synthetic blue dye derived from petroleum, commonly used in processed foods and drinks. Replacing it with a natural alternative would be a step towards eliminating synthetic additives and preservatives in food products.
Rheology basics and testing rheological properties
Rodrigues, Rui Miguel MartinsRheological testing helps characterize material behavior, essential for industries like food, polymers and pharmaceuticals.
Protein aerogels as food-grade delivery systems - A comprehensive review
Leite, Ana Catarina Carvalho Oliveira; Pereira, Ricardo Nuno Correia; Rodrigues, Rui Miguel MartinsAerogels have gained considerable attention in recent years due to their unique properties, drawing interest from both the scientific community and industry. Yet, their potential in food applications remains largely unexplored. Protein-derived aerogels exhibit remarkable bioactivity, biocompatibility and biodegradability, showing promise as food-grade delivery systems. While there are numerous reports on food-g...
Development of innovative ready to use industrial pastry preparations using ins...
Rodrigues, Rui Miguel Martins; Gomes, João; Pereira, Ricardo Nuno Correia; Azevedo, Miguel; Oliveira, Isabel; Teixeira, J. A.[Excerpt] Introduction The interest in insect-based ingredients as a protein source has grown significantly in recent years due to their nutritional benefits, environmental sustainability, and potential to address global food security. Insect-based ingredients have a high protein content, are rich in micronutrients and present suitable alternative to conventional proteins. However, there are several challenges ...
Impact of ohmic heating conditions on the behavior of metallized flexible packa...
Marangoni Júnior, Luís; Rodrigues, Rui Miguel Martins; Pereira, Ricardo Nuno Correia; Ito, Danielle; Teixeira, Fábio Gomes; Padula, MarisaThe integrity of packaging material is crucial for understanding the interactions among food, packaging, and processing, as it directly influences packaging performance, the efficacy of processing methods, and the stability of food. This study aimed to evaluate the effects of various ohmic heating (OH) processing conditions on the integrity of PETmet/PE films (PET: polyethylene terephthalate, met: metallization...
Potential prebiotic effect of Caatinga bee honeys from the Pajeú hinterland (Pe...
Pinto-Neto, Walter de Paula; Loureiro, Luís Carlos Sá; Gonçalves, Raquel Filipa Silva; Marques, Márcia Cristina Teixeira; Rodrigues, Rui Miguel MartinsThe singular biodiversity of the Brazilian Caatinga inspires innovative solutions in food science. In this study, we evaluated the prebiotic potential of honeys produced by Apis mellifera in the Pajeú hinterland, Pernambuco, Brazil (Caatinga Biome), with different floral origins: Mastic (Aroeira), Mesquite (Algaroba), and mixed flowers. These were used to formulate synbiotic and alcoholic beverages fermented by...
Powering up brewing: ohmic heating's effect on the extraction of key sensory co...
Carvalho, Gonçalo; Coelho, Eduardo João Louro; Rodrigues, Rui Miguel Martins; Vicente, A. A.; Pereira, Ricardo Nuno CorreiaThis study evaluates ohmic heating (OH) technology as an alternative to wort boiling in brewing and its impact on the extraction of key sensory compounds in beeressential oils, alpha-acids, and polyphenolsfrom hop pellets. Conventional (C) boiling, performed using a water jacket, served as the control, while OH was applied at three electric field intensity ranges: 45 V cm1 (OH5), 811 V cm1 (OH11) and 2226 V cm1...
Innovations in food testing tech: ensuring safety from chemical and microbial c...
Rodrigues, Rui Miguel Martins; Abrunhosa, Luís; Homem, VeraFood safety is a key priority in the food industry due to the health and economic risks from contamination and adulteration. Each year, millions of food samples are tested worldwide to detect contaminants, verify labeling and ensure compliance with safety regulations. This article explores the latest advancements in food testing from cutting-edge chemical analysis to AI-driven data analytics highlighting how th...
Cellular agriculture: techniques and applications
Rodrigues, Rui Miguel MartinsCellular agriculture is revolutionizing the production of food and materials by using cells instead of whole organisms, offering more sustainable, safe and ethical alternatives. This article explores the techniques, applications and potential of cellular agriculture, focusing on its impact on food production and material innovation.