Encontrados 23 documentos, a visualizar página 1 de 3
Assessing the potential of brewer’s spent grain to enhance cookie physicochemic...
Nicolai, Marisa; Palma, Maria Lídia; Reis, Ricardo; Amaro, Rúben; Fernandes, Jaime; Gonçalves, Elsa M.; Silva, Mafalda; Lageiro, ManuelaBrewers’ spent grain (BSG), the major by-product of the brewery industry, has high nutritional value, making it suitable for upcycling into products such as healthy, and sustainable cookies. Nonetheless, the incorporation of BSG in cookies can impact their quality, given the increased fiber and protein content. This work explored the effect of replacing wheat flour with BSG at 50% and 75% in cookie formulations...
Algae-Boosted Chickpea Hummus: Improving Nutrition and Texture with Seaweeds an...
Matheus, José; Alegria, Maria João; Nunes, Maria Cristiana; Raymundo, AnabelaThe global food industry faces a critical challenge in ensuring sustainable practices to meet the demands of a growing population while minimizing environmental impact. At the same time, consumer awareness and the demand for quality products drive innovation and inspire positive changes in the food supply chain. Aiming to create a more sustainable and nutrient-rich alternative, this study is summarized by chara...
Development of Healthy Snacks Incorporating Meal from Tenebrio molitor and Alph...
Herdeiro, Francisco; Carvalho, Maria Otilia; Nunes, Maria Cristiana; Raymundo, AnabelaThis study analyzes the nutritional properties of edible insects, specifically Tenebrio molitor and Alphitobius diaperinus, and explores the potential of 3D printing technology to introduce a nutritious and tasty alternative to essential nutrients for Western consumers. An original formulation for the printing of snacks with microalgae was adapted to incorporate edible insects. Concentrations of 10% of edible i...
Enhancing the protein, mineral content, and bioactivity of wheat bread through ...
Mahmoud, Nancy; Ferreira, Joana; Raymundo, Anabela; Nunes, Maria CristianaAt present, the incorporation of microalgae into bread and related cereal products has attracted attention due to their potential for enhancing nutritional profiles and their impact on health. In this study, 4% of Chlorella vulgaris, Phaeodactylum tricornutum, and Tetraselmis chuii were added into wheat flour to produce bread and assesses their impact on the dough rheology behaviour, quality performance, nutrit...
The experimental development of emulsions enriched and stabilized by recovering...
Braga, Anna Rafaela Cavalcante; Nunes, Maria Cristiana; Raymundo, AnabelaSpirulina consists of a cluster of green-colored cyanobacteria; it is commonly consumed as a food or food supplement rich in bioactive compounds with antioxidant activity, predominantly C-phycocyanin (C-PC), which is related to anti-inflammatory action and anticancer potential when consumed frequently. After C-PC extraction, the Spirulina residual biomass (RB) is rich in proteins and fatty acids with the potent...
The chemistry and bioactive properties behind microalgae-enriched gluten-free b...
Freitas, Marco A.; Ferreira, Joana; Nunes, Maria Cristiana; Raymundo, AnabelaThis work aims to: (i) assess volatiles composition of microalgae-enriched gluten-free breads (prepared with Tetraselmis chuii, Chlorella vulgaris and Microchloropsis gaditana); (ii) report the bioaccessibility of protein and minerals after a static in vitro digestion model; (iii) understand how it affects the bioactive properties of gluten-free breads in regard to antioxidant capacity and the α-amylase inhibit...
New Alternatives to Milk From Pulses: Chickpea and Lupin Beverages With Improve...
Duarte, Carla Margarida; Mota, Joana; Assunção, Ricardo; Martins, Carla; Ribeiro, Ana Cristina; Lima, Ana; Raymundo, Anabela; Nunes, Maria CristianaThere is a strong demand for plant-based milk substitutes, often low in protein content (<1.5% w/v). Protein-rich pulse seeds and the right processing technologies make it possible to make relevant choices. The major objective of this study was to assess the impact of processing on the nutritional characteristics of beverages with a high impact on health, in particular on digestibility and specific bioactivitie...
Innovative and Healthier Dairy Products through the Addition of Microalgae: A R...
Hernandez, Hector; Nunes, Maria Cristiana; Prista, Catarina; Raymundo, AnabelaIn recent years, the development of healthier foods, richer in nutraceutical or functional compounds, has been in great demand. Microalgae are attracting increasing attention, as their incorporation in foods and beverages can be a promising strategy to develop sustainable foods with improved nutritional profiles and a strong positive impacts on health. Despite the increasing market demand in plant-based foods, ...
Acorn flour from holm oak (Quercus rotundifolia): Assessment of nutritional, ph...
Martins, Rita Beltrão; Gouvinhas, Irene; Nunes, Maria Cristiana; Ferreira, Luís Mendes; Peres, José A.; Raymundo, Anabela; Barros, Ana I.R.N.A.Acorn is the fruit of holm oak (Quercus rotundifolia), being mainly used nowadays to feed animals, however a substantial part remains in the fields without any valorization. Underexploited crops are gaining new interest, driven by food security concerns and health benefits potential as well. In the present work, it was studied the physicochemical characteristics and functional perspective of acorn flour, as an ...
Apple Flour in a Sweet Gluten-Free Bread Formulation: Impact on Nutritional Val...
Beltrão Martins, Rita; Nunes, Maria Cristiana; Gouvinhas, Irene; Ferreira, Luís Miguel Mendes; Peres, José Alcides; Barros, Ana Isabel Ramos Novo AmorimBaking bread without gluten presents many challenges generally related with poor sensorial and nutritional characteristics, and strategies to overcome this issue are needed. Despite many glutenfree (GF) bread studies, to the best of our knowledge, few are dedicated to sweet GF bread. Sweet breads have traditionally been an important type of food and are still frequently consumed worldwide. Apple flour is natura...