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Agrio et Emulsio – New products development

2017-11-15Conference object Open access
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dc.contributor.authorLima, Maria Gabriela Basto de
dc.contributor.authorHenriques, Marília
dc.contributor.authorLaranjeira, Cristina
dc.contributor.authorMota de Oliveira, Maria Adelaide
dc.contributor.authorLúcia da Mata Silvério Ruivo, Paula
dc.contributor.authorMira, Helena
dc.contributor.authorBrandão, Carlos
dc.contributor.authorGuerra, Maria
dc.contributor.authorMacedo, Antónia
dc.contributor.authorDiogo, António
dc.contributor.authorCaldeira, Ilda
dc.contributor.authorCanas, Sara
dc.date.accessioned2020-02-07T09:55:59Z
dc.date.available2020-02-07T09:55:59Z
dc.date.issued2017-11-15
dc.description.abstractThe project Agrio et Emulsio (POCI-01-0145-FEDER-023583, Sept 2017 to Feb 2019) presents a proposal in Food Design & Technology, in the areas of vinegar products (Agrio) and food emulsions (Emulsio). Combines its technical features and food pairing ability, with gastronomic traditions, Nouvelle Cuisine, concerns about food in health and unique location of ESAS in Ribatejo, where main vinegar and food emulsions’ Portuguese industries stands. Started in ESAS in 2009, with fifteen final prototypes developed to date with students’ participation, propose the development of new products who profile into the gourmet, diet or vegan/veggy markets, through sustainable methodologies that value regional raw materials and generates nobility, value and technical-scientific knowledge. Technology and methods are divided into fermentative and non-fermentative prototyping: i) in premium quality and special vinegars, alcoholic substrates are subjected mainly to classical acetic fermentation in superficial culture; ii) in composed vinegar products and food emulsions - fruit fresh pack pickles, chutneys, jams in vinegar glazes, liqueur and spirit vinegars, flavored and fruity mustards and spreads, vinegars/vinaigrettes, marinades, meal replacements - non fermentative techniques are applied. Process assays articulates technical, analytical (physical-chemical, rheological, microbiological) and sensory tests. Stability tests are also performed. The project cycle ends with the production of prototypes in laboratory or small-scale pilot line, simultaneous with: demonstration of their quality, safety and shelf life; definition of strategies of marketing and also, food pairing & food design, predicting a future scale-up to industrial production and product entry on the market. Prototypes are designed to provide innovation and convenience - long shelf-life and multiple food applications in industry/restoration - aiming the preservation of expensive/seasonal/surplus raw materials and valorization of byproducts, ensuring, simultaneously, good practices and food safety. Given project’s maturity, technological scope is flexible and outputs (prototypes) are adjustable to the stakeholders’ needs, considering business clusters’ partnerships and consortium skills. The demand for exquisite products as purchase decision factor, make believe in its potential growth. At present, they are undergoing experimental development, fruity mustards (with nectarine, with berries), sweet potato pickles, fruit/vegetablept_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.isbn978-84-697-7356-7
dc.identifier.otherD.L. VG699-2017
dc.identifier.urihttp://hdl.handle.net/10400.15/2826
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherColegio Oficial de Químicos de Galiciapt_PT
dc.relationAgrio et Emulsio (POCI-01-0145-FEDER-023583)pt_PT
dc.subjectvinegar productspt_PT
dc.subjectfood emulsionspt_PT
dc.subjectproduct developmentpt_PT
dc.titleAgrio et Emulsio – New products developmentpt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.citation.conferencePlaceFerrol, Galizapt_PT
oaire.citation.endPage143pt_PT
oaire.citation.startPage143pt_PT
oaire.citation.title23º Encontro Galego Portugués de químicapt_PT
person.familyNameBasto de Lima
person.familyNameOliveira Inácio Henriques
person.familyNameLaranjeira
person.familyNameMota de Oliveira
person.familyNameLúcia da Mata Silvério Ruivo
person.familyNameMira
person.familyNamebrandão
person.familyNameMendes Guerra
person.familyNameMacedo
person.familyNameDiogo
person.familyNamecaldeira
person.familyNameCanas
person.givenNameMaria Gabriela
person.givenNameMarília
person.givenNameCristina
person.givenNameMaria Adelaide
person.givenNamePaula
person.givenNameHelena
person.givenNamecarlos
person.givenNameMaria Manuela
person.givenNameAntónia
person.givenNameAntónio
person.givenNameilda
person.givenNameSara
person.identifier285489
person.identifier202798
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person.identifier.ciencia-id1915-F5F5-C6AD
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person.identifier.orcid0000-0003-3938-6820
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person.identifier.orcid0000-0002-3655-9004
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person.identifier.orcid0000-0003-2151-2008
person.identifier.orcid0000-0002-9781-6481
person.identifier.ridB-4023-2016
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person.identifier.scopus-author-id43961357800
person.identifier.scopus-author-id8056539300
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rcaap.rightsopenAccesspt_PT
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