A5032289088- Freezing and Crystallization Processes
- Microbial Metabolites in Food Biotechnology
- Probiotics and Fermented Foods
- Transgenic Plants and Applications
- Neurosurgical Procedures and Complications
- Intracerebral and Subarachnoid Hemorrhage Research
- Insect Utilization and Effects
- Algal biology and biofuel production
- Nanocomposite Films for Food Packaging
- Microbial Fuel Cells and Bioremediation
- Advanced Cellulose Research Studies
- Polysaccharides Composition and Applications
- Calcium Carbonate Crystallization and Inhibition
- Food composition and properties
- Polysaccharides and Plant Cell Walls
- Food Drying and Modeling
- Traumatic Brain Injury and Neurovascular Disturbances
- Microbial Inactivation Methods
- Animal and Plant Science Education
- Banana Cultivation and Research
- Food Chemistry and Fat Analysis
- Plant tissue culture and regeneration
- Phytochemicals and Antioxidant Activities
Instituto Nacional de Investigação Agrária e Veterinária
2021-2025
University of Lisbon
2024-2025
Universidade Nova de Lisboa
2021
The drying process is an essential thermal for preserving vegetables and can be used in developing dried products as healthy alternative snacks. effects of air-drying conditions using a convection dryer with hot air at different temperatures (60°, 65°, 70°, 75°, 80 °C, the range 5-200 min, fixed speed 2.3 m/s) were tested on quality slices (2.0 ± 0.1 mm) sweet potato (Bellevue PBR). For each time temperature, condition, physicochemical parameters (moisture content, CIELab color, texture...
Edible insect powder, particularly from the cricket Acheta domesticus L., is a promising sustainable alternative to traditional livestock-derived protein. Insects provide high protein content, fibre, and essential minerals, making them suitable for food applications. This study investigates viability of diets rearing A. domesticus. Two experimental were tested: RI [50% horticultural by-products (HP) + 50% commercial diet (CD)] RII (33% HP 33% CD fish by-products). The results demonstrated...
Sweet potato (Ipomoea batatas (L.) Lam.; SP) flour enhances food nutrition and bioactivity while functioning as a thickening/gelling agent. This study investigated the impact of two drying methods [hot-air (75 °C/20 h) freeze-drying (-41-30 °C/70 h)] on physical-functional properties flours from three SP varieties: Bonita (white-fleshed), Bellevue (orange-fleshed), NP1648 (purple-fleshed). Particle size, morphology, water/oil absorption capacities (WAC/OAC), bulk density, swelling power...
In this study, the lactic fermentation of immature tomatoes as a tool for food ingredient production was evaluated circular economy-oriented alternative valorising industrial that are unsuitable processing and which have wasted away in large quantities field. Two acid bacteria (LAB) were assessed starter cultures an tomato pulp to produce functional ingredients with probiotic potential. The first trial character Lactiplantibacillus plantarum (LAB97, isolated from microbiota) Weissella...
Sweet potato (
Lactic fermentation of unripe green tomatoes as a tool to produce food ingredients is viable alternative for adding value industrial unsuitable processing and left in large quantities the fields. Fermentation using starter cultures isolated from fruit (plant-matrix adapted) can have advantages over allochthonous strains obtaining fermented products with sensory acceptability potentially probiotic characteristics. This paper details characterisation tomato lactic microbiota screen LAB use...
Visando novos métodos para o reaproveitamento da biomassa de frutas, devido às problemáticas quantidade e destinação resíduos gerados, presente trabalho avaliou a produção etanol partir banana. Analisaram-se os compostos produzidos na fermentação verificando potencialidade do desta biomassa. Os resultados teor alcoólico estão acordo com trabalhos encontrados literatura cromatográficos indicaram voláteis alcoóis superiores após fermentação.