5 documents found, page 1 of 1
Fermented unripe tomato paste – Development of innovative salad dressings as a ...
Simões, Sara; Santos, Rafaela; Sousa, Isabel; Prista, Catarina; Raymundo, AnabelaAs food trends evolve towards sustainable, healthy, and mildly processed products, it is essential to consider new food sources, which contribute to positive changes in the food industry and originate interesting new products. For the tomato industry, where only completely red tomatoes are used, unripe and non-red tomatoes constitute an important by-product, with important losses in the field of a perfectly edi...
Largo das Belas-Artes, v. 06, n.º 06 - Projetos de Doutoramento (dez. 2024)
Gonçalves, Luís Jorge Rodrigues; Bergamaschi, Larissa Candido; Vega, Daniel Esteban; Santos, Rafaela; Kalinina, Alexandra; Amigo, MiguelO Grupo de Investigação e Estudos em Ciências da Arte e do Património - “Francisco de Holanda'', do Centro de Investigação e de Estudos em Belas-Artes - CIEBA e Unidade de Investigação VICARTE - Vidro e Cerâmica para as Artes, realizaram em 11 de Maio de 2024, no auditório Lagoa Henriques, a Conferência "Investigações em Ciências da Arte e do Património", parte do projeto “Encontros no Largo das Belas-Artes”, q...
Improving chestnut physicochemical properties through fermentation – Developmen...
Santos, Marisa V.; Banfi, Stefano; Santos, Rafaela; Mota, Mariana; Raymundo, Anabela; Prista, CatarinaThe increased awareness of population regarding the impact of consumption habits is leading to interest in new, innovative, diversified and health promoting foods. In this work, two new amazake fermented products were developed with chestnut (Castanea sativa Mill.), using rice or chestnut koji as source of glycolytic enzymes. The analysis of the amazakes evolution showed improvements in chestnuts physicochemica...
Improving nutritional quality of unripe tomato through fermentation by a consor...
Simões, Sara; Santos, Rafaela; Bento-Silva, Andreia; Santos, Marisa V.; Mota, Mariana; Duarte, Noélia; Sousa, Isabel; Raymundo, AnabelaBACKGROUND: Portugal is one of the main producers of industrial tomato and tomato paste, an important intermediate ingredient used in many added-value foods. The tomato processing industry rigorously selects the fruits by colour during mechanical harvest, picking only completely ripe fruits to produce high quality tomato paste. The latest available data shows that about 1.12 × 108 kg yr−1 of non-red/not-ripe to...
Development and physicochemical characterization of a new grass pea (Lathyrus s...
Santos, Rafaela; Mansidão, Ana; Mota, Mariana; Raymundo, Anabela; Prista, CatarinaBACKGROUND: Western consumers interest in Eastern fermented foods has been growing, due to their nutritional and healthy properties. In this study, new sweet misos and salty misos were produced using grass pea (Lathyrus sativus L.) – traditional Portuguese legume from local producers – to promote its consumption and preservation. The evolution of the new misos was evaluated in comparison to traditional miso (ma...