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Gastronomic potential and pairings of new emulsions of vegetable origin

2020-10-01Book part Open access
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dc.contributor.authorSilva, Ana Teresa
dc.contributor.authorMorgado, Cátia
dc.contributor.authorFélix, Nelson
dc.contributor.authorBrandão, Carlos
dc.contributor.authorGuerra, Manuela
dc.contributor.authorBasto De Lima, Maria Gabriela
dc.contributor.authorLaranjeira, Cristina
dc.date.accessioned2023-01-03T17:43:06Z
dc.date.available2023-01-03T17:43:06Z
dc.date.issued2020-10-01
dc.descriptionComunicação apresentada no 2nd International Conference on Food Design and Food Studies (EFOOD 2019), 28-30 November 2019, Lisbon, Portugalpt_PT
dc.description.abstractFive innovative emulsions prototypes (preserving expensive or seasonal raw materials and value surplus or regional by-products) were analyzed: 1 strawberry, 2 bell pepper (red and yellow) processed differently, with aqueous vegetable phase and 2 mustards with red fruits or beet. An initial sensory evaluation was carried out (hedonic scale 1–9) with a panel of specialist tasters and the online Foodpairing® tool was also used. The panel positively evaluated all emulsions (global appreciation mean values between 5.6 and 7) but none was pointed out as having potential gastronomic use by itself, but always as an ingredient of some composition. There were 33 combinations of ingredients with the Foodpairing® tool. The opinion of the food professionals was quite important and useful, but not always coincident with the ingredients proposed by the application Foodpairing®. Global food innovation includes characterization of new products, including their potential in terms of gastronomic use, and sensorial acceptability, basing further developments.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationSilva, A.T.; Morgado, C.; Félix, N.; Brandão, C.; Guerra, M.M.; Lima, G. & Laranjeira, C. (2020). Gastronomic potential and pairings of new emulsions of vegetable origin. Eds. Bonacho, R., Pires, M.J., & Lamy, E.C.C.D.S (2020). Experiencing food: designing sustainable and social practices. Proceedings of the 2nd International Conference on Food Design and Food Studies (EFOOD 2019), 28-30 November 2019, Lisbon, Portugal CRC Press. https://doi.org/10.1201/9781003046097pt_PT
dc.identifier.doihttps://doi.org/10.1201/9781003046097pt_PT
dc.identifier.isbn9781003046097
dc.identifier.urihttp://hdl.handle.net/10400.15/4193
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherCRC Presspt_PT
dc.relationProjecto Agrio et Emulsio – New Products Development, POCI-01-0145-FEDER-023583.pt_PT
dc.relation.publisherversionhttps://www.taylorfrancis.com/books/edit/10.1201/9781003046097/experiencing-food-designing-sustainable-social-practices-ricardo-bonacho-maria-jos%C3%A9-pires-elsa-cristina-carona-de-sousa-lamypt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectGastronomic applicationspt_PT
dc.subjectFood emulsionspt_PT
dc.subjectInnovationpt_PT
dc.subjectRegional Vegetable by productspt_PT
dc.titleGastronomic potential and pairings of new emulsions of vegetable originpt_PT
dc.typebook part
dspace.entity.typePublication
oaire.citation.conferencePlaceLondonpt_PT
oaire.citation.endPage34pt_PT
oaire.citation.startPage30pt_PT
oaire.citation.titleExperiencing Food, designing sustainable and social practicespt_PT
person.familyNamebrandão
person.familyNameGuerra
person.familyNameBasto de Lima
person.familyNameLaranjeira
person.givenNamecarlos
person.givenNameManuela
person.givenNameMaria Gabriela
person.givenNameCristina
person.identifier.ciencia-idBF17-67C3-D4C8
person.identifier.ciencia-idA117-6A3B-3265
person.identifier.orcid0000-0001-6095-2861
person.identifier.orcid0000-0003-0704-3364
person.identifier.orcid0000-0003-3938-6820
person.identifier.orcid0000-0001-9526-5615
rcaap.rightsopenAccesspt_PT
rcaap.typebookPartpt_PT
relation.isAuthorOfPublication9aa5c940-f285-443e-a669-ba7162673694
relation.isAuthorOfPublication94ba98d1-18a1-4365-a0c3-bb90adcf2402
relation.isAuthorOfPublication54027ed0-78d1-413a-9439-e251acea474a
relation.isAuthorOfPublication482d1b45-2937-436b-acd9-5e4bab8ed355
relation.isAuthorOfPublication.latestForDiscovery94ba98d1-18a1-4365-a0c3-bb90adcf2402

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