207 documents found, page 1 of 21
Food fraud conceptualization: an exploratory study with Portuguese consumers
Costa, Maria João; Sousa, Isabel; Moura, Ana Pinto; Teixeira, J. A.; Cunha, Luís MiguelFood fraud refers to deceptive practices conducted for economic gain, and incidents of such fraud are often reported in the media and scientific literature. However, little is known about how European consumers perceive food fraud. To address this gap, a study explored Portuguese consumers knowledge and perceptions of food fraud using qualitative methods such as free word association and semi-structured intervi...
Multipurpose fluorescent nanocarriers: environmental behavior, toxicity and int...
Campos, Bruno G.; Kaczerewska, Olga; Oliveira, Jacinta M. M.; Figueiredo, Joana; Maia, Frederico; Tedim, João; Sousa, Isabel; Abessa, DenisEngineered nanomaterials, such as silica mesoporous nanocapsules (SiNC), have emerged as a powerful tool for the controlled delivery and release of active compounds in various fields. However, the environmental impact of SiNC on marine biota, particularly when they enter the marine environment through wastewater effluents or direct release from maritime coatings, re-mains poorly understood. Studying their effec...
Determination of cobalamin (Vitamin B12) in selected microalgae and cyanobacter...
Santos, A. J. M.; Khemiri, S.; Simões, Sara; Prista, Catarina; Sousa, Isabel; Raymundo, AnabelaIn the scope of vegetarian diets, cobalamin (CBL or vitamin B12) remains a particular concern, as it is mostly absent from natural, vegetarian foods. As such, vegetarians must rely on supplementation or enriched food products, to fulfil their recommended daily intake of the vitamin. The potential of microalgae is of extreme importance in this context, given the fact that they may absorb exogenous CBL and displa...
The Volatile Composition and the Potential Health Benefits of Different Microal...
Grácio, Madalena; Ferreira, Joana; Steinrücken, Pia; Kleinegris, Dorinde M. M.; Sousa, Isabel; Nunes, M.C.; Raymundo, AnabelaThe use of microalgae as a food ingredient has been gaining attention in recent years due to its nutritional benefits. The main goals of this study were to (i) assess the nutritional po- tential of Chlorella vulgaris, Tetraselmis chuii, Microchloropsis gaditana, and Phaeodactylum tricornutum; (ii) evaluate their bioactive properties (antioxidant activity, total phenolic content, and α-amylase inhibitory activit...
Development of Healthy and Clean-Label Crackers Incorporating Apple and Carrot ...
Salari, Saeed; Castigliego, Thomas; Ferreira, Joana; Lima, Ana; Sousa, IsabelThe valorization of fruit and vegetable side-streams from the juice industry is an important contribution to the optimization of food resources and is an environmentally friendly practice in line with the concepts of circular economy and sustainability. The aim of this work is to incorporate them back into the food value chain by adding them as ingredients in staple foods like crackers. This is also important i...
Exploring the Bioactive Properties and Therapeutic Benefits of Pear Pomace
Ferreira, Joana; Karolina Tkacz, Karolina; Turkiewicz, Igor Piotr; Santos, Isabel; Silva, Mariana Camoesas e; Lima, Ana; Sousa, IsabelThe fruit juice industry generates a significant amount of waste, with a strong impact on the environment and the economy. Therefore, researchers have been focusing on the characterization of resources considered as food waste. This work provides information about the lipophilic and polar metabolites of pear pomace flours (PPFs) as a tool that can shed more light on the bioactive potential of this residue. Usin...
Chemical and nutritional characterization of loengo (Anisophyllea boehmii) frui...
Lofa, Alcides Morais; Mourato, Miguel; Prista, Catarina; Sousa, Isabel; Ferreira, Ricardo BoavidaIntroduction: Fruits are vital for human health, providing nutrients and other compounds linked to protection against different diseases. Loengo (Anisophyllea boehmii Engl.) produces an edible stone fruit, plum-shaped (drupe), dark blue and maroon or carmine in the ripening stage, which is generally, consumed fresh in the production areas. Characterization of this fruit will contribute to estimate its nutrition...
Effects of particle size on physicochemical and nutritional properties and anti...
Salari, Saeed; Ferreira, Joana; Lima, Ana; Sousa, IsabelThe food processing industry is growing rapidly and producing large amounts of by- products, such as pomaces, which are considered as no-value waste and cause significant environ- mental pollution. The main by-products of fruit juice processing companies are apple and carrot pomaces, which can be used to create new functional food products. In the present study, the effects of particle size (PS) on the proximat...
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...
Brewing Mainly from Stale Bread: A Pale Ale Case Study
Coelho, Pedro; Prista, Catarina; Sousa, IsabelContemporary environmental concerns have led to the prioritization of sustainable pro- duction and material circularity, no matter what the industrial field of activity. Bread waste is a major element of overall food waste since, worldwide, bread remains a widespread staple food. A considerable proportion of bread consumption is of fresh, baked bread, consumed daily, generating substantial amounts of stale brea...