Titlebook: Sustainable Innovation in Food Product Design; Maria Margarida Cortez Vieira,Lorenzo Pastrana,Jos Conference proceedings 2021 Springer Nat

相一致

Effects of Depuration on Subsequent Deterioration and Shelf Life of Cultured Grooved Carpet Shell Cle health risks associated with its consumption and specimens have to be depurated pending assessment of water quality of the environment where they originate. This study aimed to examine the effects of depuration on parameters of biological (mortality), physiological/commercial (condition index, CI,

VEST

Sustainability and Value-Added Products as an Opportunity: Global Acceptability and Sensory Quality tion programs and forest fire prevention measures. Limpets of the genus . (Gastropoda: Patellidae) are grazing mollusks inhabiting rocky intertidal areas of the East Atlantic coast in temperate latitudes and have been widely exploited for human consumption since the Palaeolithic period. Aquaculture

Condyle

Development of Gastronomic Strategies for the Application and Valorization of New Inverse Emulsions th aqueous vegetable phase) and two mustards with red fruits and beet, a sensory evaluation was carried out at first with a taste panel and also the online Foodpairing® tool was used. Based on previous results and also on culinary know-how, creative/aesthetic talent of the researchers 34 recipes wer

半圆凿

A Technological Optimization to Design a Better Gluten-Free Cereal-Based Cake Premixustrialized foods made with this gluten-free (GF) cereal, to reach more people around the world. Owing to this fact, food innovation is essential to expand the range of sorghum-based products available to consumers, especially because, in general, GF products are poor in quality. The simplex-centroi

压碎

Effect of Partial Replacement of Milk Protein by Vegetable Proteins on the Texture of tential ingredients for new products. The aim of this study was to evaluate the effects of the partial replacement of milk protein by vegetable protein (fava beans, peas and lentils) on the texture of . (a typical Brazil creamy cheese). A base formulation containing milk protein only was compared wi

不利

Evaluation of Consumers’ Acceptance of Bread Supplemented with Insect Protein strong environmental pressures, fast population growth, food insecurity and growing demand for animal-derived food. Although insects are already consumed in several parts of the world, acceptance of edible insects in Western countries is considered very low mainly due to food neophobia and disgust.

municipality

Potential Use of Aqueous Extracts of Kombu Seaweed in Cream Cracker Formulationcompounds such as polyphenols and polyunsaturated fatty acids (omega-3). This study aimed to evaluate the potential of Kombu seaweed as a natural source of antioxidants, acting as a natural additive (1); that can promote consumers’ health (2) and improving the overall quality of cream cracker. Five

antidote

Benign

Potential of Red Winemaking Byproducts as Health-Promoting Food Ingredients health-promoting components such as polyphenols and dietary fiber, which may be employed as sustainable food ingredients. Although the bioactive properties of red grape pomace, one of the most abundant byproducts of the winemaking industry worldwide, have been extensively documented by in vitro stu

石墨

1571-0297 019.Includes research on sustainable alternatives to chemica.This book comes out of the 12th Iberoamerican Congress of Food Engineering, which took place at the University of Algarve in Faro, Portugal in July 2019. It includes the editors‘ selection of the best research works from oral and poster pr