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Strawberry spread - New Food New Tech

authorProfile.affiliationIPSantarém, Escola Superior Agrária de Santarém
dc.contributor.authorBasto De Lima, Maria Gabriela
dc.contributor.authorHenriques, Marília
dc.contributor.authorLaranjeira, Cristina
dc.contributor.authorGanhão, S.
dc.date.accessioned2020-01-22T17:28:32Z
dc.date.available2020-01-22T17:28:32Z
dc.date.issued2018-10-15
dc.description.abstractThis study is part of the Agrio et Emulsion project (POCI-01-0145-FEDER-023583), new food emulsions development. The product innovation results from the addition of a strawberry syrup to a spreadable cream of vegetable origin. Four formulations have been developed and eight syrup spreadable cream, being selected a prototype evaluated by an untrained panel taster. Physicochemical and proximal analyzes were performed: pH, total acidity, soluble solids, energy, moisture, crude protein, total lipids, carbohydrates, fiber and ash. A set of microbial populations was evaluated for microbiological stability control: enumeration of microorganisms at 30 ºC; enumeration of lipolytic microorganisms at 30 ºC; enumeration of Enterobacteriaceae; enumeration of osmophilic or osmotolerant yeasts and moulds; detection of spores of sulfite-reducing Clostridia. Two emerging technologies, ionizing irradiation and hyperpressure were used to study the stability of this new product. The results for the treated and untreated products showed no significant differences. The untreated samples remained stable and showed satisfactory microbiological characteristics under refrigeration at 5 °C after 3 months. Following these results, we conclude that product stability can be ensured by good manufacturing practices.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.urihttp://hdl.handle.net/10400.15/2791
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherUniversidade Évorapt_PT
dc.relationAgrio et Emulsion project (POCI-01-0145-FEDER-023583)pt_PT
dc.subjectstrawberry spread creampt_PT
dc.titleStrawberry spread - New Food New Techpt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.citation.conferencePlaceÉvora, Portugalpt_PT
oaire.citation.endPage78pt_PT
oaire.citation.startPage78pt_PT
oaire.citation.titleInternational Conference on Mediterranean Diet and Gastronomy: Linking Innovation, Sustainability and Healthpt_PT
person.familyNameBasto de Lima
person.familyNameOliveira Inácio Henriques
person.familyNameLaranjeira
person.givenNameMaria Gabriela
person.givenNameMarília
person.givenNameCristina
person.identifier.ciencia-idA117-6A3B-3265
person.identifier.ciencia-idE91F-A4F5-387F
person.identifier.orcid0000-0003-3938-6820
person.identifier.orcid0000-0002-0319-5371
person.identifier.orcid0000-0001-9526-5615
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
relation.isAuthorOfPublication54027ed0-78d1-413a-9439-e251acea474a
relation.isAuthorOfPublication4d757c5d-d2a8-4341-ac6f-7a10e850cc9e
relation.isAuthorOfPublication482d1b45-2937-436b-acd9-5e4bab8ed355
relation.isAuthorOfPublication.latestForDiscovery4d757c5d-d2a8-4341-ac6f-7a10e850cc9e

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