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Development of gastronomic strategies for the application and valorization of new inverse emulsions of vegetable origin.

2021-06-01Book part Open access
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dc.contributor.authorSilva, Ana Teresa
dc.contributor.authorMorgado, Cátia
dc.contributor.authorFélix, Nelson
dc.contributor.authorBasto de Lima, Maria Gabriela
dc.contributor.authorLaranjeira, Cristina
dc.contributor.authorBrandão, Carlos
dc.contributor.authorGuerra, Manuela
dc.date.accessioned2023-01-03T16:53:20Z
dc.date.available2023-01-03T16:53:20Z
dc.date.issued2021-06-01
dc.description.abstractIn order to develop gastronomic applications with five emulsions prototypes (three strawberry and bell pepper—red and yellow—processed differently, with 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 were developed for different culinary preparation (starter, main course, dessert, for Food Service or domestic end consumer) and some were selected for a tasting lunch with 40 consumers (domestic/food professionals). Overall, results indicate good acceptance of the emulsions and incremental acceptation according to the gastronomic use.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationSilva, A.T.; Morgado, C.; Félix, N.; Lima, M.; Brandão, C. & Guerra, M. M. (2021). Development of gastronomic strategies for the application and valorization of new inverse emulsions of vegetable origin. Eds: Vieira, M. M. C.; Pastrana, L. & Aguilera, J. Sustainable innovation in food product design. Springer. 87-103pt_PT
dc.identifier.isbn978-3-030-61817-9
dc.identifier.urihttp://hdl.handle.net/10400.15/4191
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherSpringerpt_PT
dc.relationProjecto Agrio et Emulsio – New Products Development. POCI-01-0145-FEDER-023583pt_PT
dc.relation.publisherversionhttps://doi.org/10.1007/978-3-030-61817-9_5pt_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.titleDevelopment of gastronomic strategies for the application and valorization of new inverse emulsions of vegetable origin.pt_PT
dc.typebook part
dspace.entity.typePublication
oaire.citation.endPage103pt_PT
oaire.citation.startPage87pt_PT
oaire.citation.titleSustainable innovation in food product designpt_PT
person.familyNameBasto de Lima
person.familyNameLaranjeira
person.familyNamebrandão
person.familyNameGuerra
person.givenNameMaria Gabriela
person.givenNameCristina
person.givenNamecarlos
person.givenNameManuela
person.identifier.ciencia-idA117-6A3B-3265
person.identifier.ciencia-idBF17-67C3-D4C8
person.identifier.orcid0000-0003-3938-6820
person.identifier.orcid0000-0001-9526-5615
person.identifier.orcid0000-0001-6095-2861
person.identifier.orcid0000-0003-0704-3364
rcaap.rightsopenAccesspt_PT
rcaap.typebookPartpt_PT
relation.isAuthorOfPublication54027ed0-78d1-413a-9439-e251acea474a
relation.isAuthorOfPublication482d1b45-2937-436b-acd9-5e4bab8ed355
relation.isAuthorOfPublication9aa5c940-f285-443e-a669-ba7162673694
relation.isAuthorOfPublication94ba98d1-18a1-4365-a0c3-bb90adcf2402
relation.isAuthorOfPublication.latestForDiscovery482d1b45-2937-436b-acd9-5e4bab8ed355

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