4 documents found, page 1 of 1
Development of an innovative jambased on beetroot
Guiné, Raquel; Roque, Ana Rita; Gonçalves, Fernando; Correia, PaulaThe objective of the present work was to develop an innovative food prod- uct with nutritional properties as well as appealing organoleptic quali- ties. For this a jam was prepared on a basis of pear or apple, to which was added the water from boiling beetroot, without the addition of any con- servatives. Five different jams were produced: pear jam, pear with beetroot, apple, apple with beetroot and finally app...
Effect of Chemical Pretreatments on the Physical Properties of Kiwi
Guiné, Raquel; Roque, Ana Rita; Seiça, F. F. A.; Batista, CátiaIn this work the effect of pre-treatments on the physical properties of fresh kiwi was studied. For that, a set of tests using chemical pretreatments was used, in which the samples were subjected to aqueous solutions of ascorbic acid and potassium metabisulfite at concentrations of 0.25% and 1% (w/v) for periods of 30 and 60 minutes, in order to understand the implications of the treatments in the color and tex...
Born in the blogosphere, staged in the streets: austerity and urban social move...
Queirós, Margarida; Roque, Ana Rita; Quintela, Pedro; Vitoriano, NunoSocial media can ease the access to a large number of contacts, thus enabling social movements to reach a critical mass (Valenzuela 2013; Lovejoy and Saxton 2012). Recently, social movements, mainly in the form of street protests that have been taking place all over the world (Egypt, US, Spain, Portugal, etc.). were amplified through social media, which has acted as a mobiliziogand organizingvehicle for them (V...
Port Wine “Caviar”: Product Development, Sensorial Analysis, and Marketing Eval...
Guiné, Raquel; Ferreira, Patrícia; Roque, Ana Rita; Pinto, Helena; Tomás, AndreiaThe aim of this work was to develop a new product, port wine “caviar”, in different forms, consisting of products based on red and white port wines used in different concentrations. Sample R+ consisted of red port wine at a concentration of 90%, sample R- was red port at 75%, sample W+ was white port at 90% and sample W- was white port at 75%, all (m/m). The use of two types of port is related to different colo...