Publication
Agrio et Emulsio – Development of fruity mustard creams with beets and berries
| dc.contributor.author | Laranjeira, Cristina | |
| dc.contributor.author | Alves, Marco | |
| dc.contributor.author | Basto De Lima, Maria Gabriela | |
| dc.contributor.author | Henriques, Marília | |
| dc.contributor.author | Orvalho, Telma | |
| dc.date.accessioned | 2023-01-04T11:50:13Z | |
| dc.date.available | 2023-01-04T11:50:13Z | |
| dc.date.issued | 2021-05-03 | |
| dc.description.abstract | One of the goals was the development of new mustard creams with innovative colours and flavours. Mustard creams are oil-in-water emulsions, but the practice is linked to medieval french vinegar traditions, introduced by the confraternity of Maîtres Vinaigrier-Moutardier. In the classic process, mustard grains are matured by immersion in vinegar; the phenomenon combines acid and enzymatic actions and solid-liquid extraction to mild the bitter/pungent taste. Thus, applying this ancestral practice, mustard (seeds, fragments, powder) was first submitted to maturation studies. | pt_PT |
| dc.description.version | info:eu-repo/semantics/publishedVersion | pt_PT |
| dc.identifier.citation | Laranjeira, C., Raimundo, A.; Garcia, J.; Alves, M.; Cipriano, M.; Lima, M.; Henriques, M. & Orvalho, T. (2021). Agrio et Emulsio – Development of fruity mustard creams with beets and berries. FoodBalt 2021 - 14th Baltic Conference on Food Science and Technology: book of abstracts. p. 130. | pt_PT |
| dc.identifier.uri | http://hdl.handle.net/10400.15/4203 | |
| dc.language.iso | eng | pt_PT |
| dc.peerreviewed | yes | pt_PT |
| dc.publisher | Center of Food and Fermentation Technologies (TFTAK), Tallinn, Estonia | pt_PT |
| dc.relation | Project Agrio et Emulsio (POCI-01-0145-FEDER-023583) | pt_PT |
| dc.relation.publisherversion | https://tftak.eu/foodbalt/assets/files/Foodbalt_Book_of_Abstracs.pdf | pt_PT |
| dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | pt_PT |
| dc.subject | berries | pt_PT |
| dc.subject | mustard | pt_PT |
| dc.subject | vinegar | pt_PT |
| dc.title | Agrio et Emulsio – Development of fruity mustard creams with beets and berries | pt_PT |
| dc.type | conference object | |
| dspace.entity.type | Publication | |
| oaire.citation.conferencePlace | Tallinn, Estonia | pt_PT |
| oaire.citation.startPage | 130 | pt_PT |
| oaire.citation.title | 14th Baltic Conference on Food Science and Technology | pt_PT |
| person.familyName | Laranjeira | |
| person.familyName | Reis Alves | |
| person.familyName | Basto de Lima | |
| person.familyName | Oliveira Inácio Henriques | |
| person.familyName | Orvalho | |
| person.givenName | Cristina | |
| person.givenName | Marco António | |
| person.givenName | Maria Gabriela | |
| person.givenName | Marília | |
| person.givenName | Telma | |
| person.identifier.ciencia-id | 6C18-591C-EFE6 | |
| person.identifier.ciencia-id | A117-6A3B-3265 | |
| person.identifier.ciencia-id | E91F-A4F5-387F | |
| person.identifier.ciencia-id | 8016-8ABF-65EF | |
| person.identifier.orcid | 0000-0001-9526-5615 | |
| person.identifier.orcid | 0000-0003-3938-6820 | |
| person.identifier.orcid | 0000-0002-0319-5371 | |
| person.identifier.orcid | 0000-0002-5159-7332 | |
| rcaap.rights | openAccess | pt_PT |
| rcaap.type | conferenceObject | pt_PT |
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