40 documents found, page 1 of 4

Enhancing the nutritional value of a sugar-free Greek-style yoghurt by incorpor...

As consumers become more health-conscious, they are increasingly seeking out foods that offer potential health benefits, such as yoghurts. To encourage more sustainable and healthy consumption habits, it is important to develop food products using local food ingredients. This study focused on fermented dairy products, namely by developing various formulations of Greek yoghurt using strawberry-tree fruit (Arbutu...

Editorial

Nutritional characteristics and minerals of Lardosa cowpea landraces: a strateg...

Cowpeas have been cultivated at least since the 8th century BC. [1; 2]. This grain legume (Vigna unguiculata L. Walp.), one of Africa's natural food gifts to the world, is characterized by its high nutritional value, ability to fix nitrogen and great tolerance to drought. The tolerance of this legume to low fertility soils, high temperatures and scarce water regimes makes this one of the most resistant crops to...

Orange snacks as a solution for orange surplus in Portugal

In the summer of 2022, Portugal experienced a downfall of the price of oranges, mainly due to pressure of the agricultural commodity market and the change in trade dynamics in Europe due to the war in Ukraine. One way to add value to a product is to transform it into something new.

Será a laranja-crocante uma solução para a valorização do setor dos citrinos?

Embora originária do sudoeste asiático, a laranja é um fruto que está presente na bacia do mediterrâneo há vários séculos. A laranjeira tem sido cultivada na Península Ibérica desde o século IX1 e, embora não nativa, a sua adaptabilidade às condições edafoclimáticas locais, em conjugação com o valor nutricional e os benefícios para a saúde dos seus frutos, fazem da laranja um dos componentes incontornáveis da d...

Novel, edible melanin-protein-based bioactive films for cheeses: antimicrobial,...

The cheese rind is the natural food packaging of cheese and is subject to a wide range of external factors that compromise the appearance of the cheese, including color defects caused by spoilage microorganisms. First, eight films based on whey protein isolate (WPI) coatings were studied, of which IS3CA (WPI 5% + sorbitol 3% + citric acid 3%) was selected for presenting better properties. From the IS3CA film, n...

Physicochemical and nutritional characterization of Quince (Cydonia oblonga) fr...

Physicochemical and nutritional characterization of Quince (Cydonia oblonga) from the Cova da Beira Region.

Novel product using a native breed of sheep (Merino da Beira Baixa): smoked lamb

Merino breed emerged, in the textile industry renowned for their high-quality wool. This work aims to develop a novel food product. In Castelo Branco the “Merino da Beira Baixa” is part of 3 PDO cheeses and a PGI meat “Amarelo”, “Picante” e “Castelo Branco” and “Borrego da Beira”.The breed has experienced a decline in influence due to plummeting wool prices and an inability to compete with more productive breed...

Development and characterization of an orange dehydrated crispy snack

Oranges are mainly consumed as fresh fruit, processed orange (mostly as juice) are global commodity. As a natural ingredient. As an edible topping. Ready-to-eat snack. Presence of vectors in chestnuts. Dried fruits are used as versatile foods, as snacks or as an ingredient to enrich other foods. One of the most appreciated proprieties of a snack is presenting a crunchy texture. This study aims to create a new p...

Nutritional profile of hazelnuts from Beira Interior: a comparative study of ni...

Physicochemical and nutritional characterization of Quince (Cydonia oblonga) from the Cova da Beira Region.