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Shiitake mushroom (Lentinola edodes) spread creams

2019-06-17Conference object Open access
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dc.contributor.authorLima, Maria Gabriela Basto de
dc.contributor.authorHenriques, Marília
dc.contributor.authorLúcia da Mata Silvério Ruivo, Paula
dc.contributor.authorMota de Oliveira, Maria Adelaide
dc.contributor.authorTorgal, Isabel
dc.contributor.authorFaro, Maria da Conceição
dc.contributor.authorA., Macedo
dc.contributor.authorBrandão, Carlos
dc.contributor.authorGuerra, Maria
dc.date.accessioned2020-01-21T14:38:32Z
dc.date.available2020-01-21T14:38:32Z
dc.date.issued2019-06-17
dc.description.abstractThis work is part of Agrio et Emulsio project (POCI-01-0145-FEDER-023583), the main goal is formulating and design an innovative food emulsion based on processed Shiitake mushroom (Lentinula edodes), through sustainable methodologies with potential application in certain markets such as gourmet, diet and vegan [1]. Shiitake mushroom is a fungus of the phylum Basidiomycota and Lentinus gender. It is the second most cultivated edible mushroom in the world, currently accounting for around 25% of world production of edible mushrooms. Its importance nowadays, due to lifestyles and habits from Asian countries. It is considered a high-quality food with high content of protein, vitamins and minerals and low content in calories and fat [2]. An emulsion is a multiphase system consisting of two immiscible phases, one aqueous phase and a lipid phase, in which one phase is dispersed in another in the form of spherical drops. System stability depends on the membrane that holds the drops and varies over time. Spreads creams are water-in-oil emulsions which lipid phase is a mixture of vegetable oils and / or oils and animal fats, containing natural colorants, stabilizers, emulsifiers, flavourings, antioxidants, lecithin and liposoluble vitamins. The aqueous phase comprises skimmed milk proteins, and small amounts of other ingredients such as salt, preservatives, thickeners and water-soluble vitamins [3]. The methodology involved the experimental technological development with articulated microbiological assays, proximal and physico-chemical and sensory analysis. Two final prototypes were selected, one of them vegan with aqueous phase of vegetal origin, and another lacto-vegetarian with aqueous phase of animal origin, whey protein concentrate of goat's milk. These final prototypes were submitted to microbiological stability, proximal and physicochemical analyses, as well as food pairing & food design trials.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.isbn978-989-8124-26-5
dc.identifier.urihttp://hdl.handle.net/10400.15/2782
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherSociedade Portuguesa de Químicapt_PT
dc.relationAgrio et Emulsio project (POCI-01-0145-FEDER-023583)pt_PT
dc.relation.publisherversionhttps://xxeurofoodchem.eventos.chemistry.pt/pt_PT
dc.subjectspread cream Shiitakept_PT
dc.subjectfood emulsionspt_PT
dc.titleShiitake mushroom (Lentinola edodes) spread creamspt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.citation.conferencePlacePortopt_PT
oaire.citation.endPage90pt_PT
oaire.citation.startPage90pt_PT
oaire.citation.titleBook abstrat XXº EuroFoodChempt_PT
person.familyNameBasto de Lima
person.familyNameOliveira Inácio Henriques
person.familyNameLúcia da Mata Silvério Ruivo
person.familyNameMota de Oliveira
person.familyNameTorgal
person.familyNameMacedo
person.familyNamebrandão
person.familyNameMendes Guerra
person.givenNameMaria Gabriela
person.givenNameMarília
person.givenNamePaula
person.givenNameMaria Adelaide
person.givenNameIsabel
person.givenNameAntónia
person.givenNamecarlos
person.givenNameMaria Manuela
person.identifier.ciencia-idA117-6A3B-3265
person.identifier.ciencia-idE91F-A4F5-387F
person.identifier.ciencia-id5211-EB99-9145
person.identifier.ciencia-idC31C-1224-026E
person.identifier.ciencia-idBF17-67C3-D4C8
person.identifier.ciencia-id361F-3BD1-03BE
person.identifier.orcid0000-0003-3938-6820
person.identifier.orcid0000-0002-0319-5371
person.identifier.orcid0000-0001-6868-2894
person.identifier.orcid0000-0002-6726-9253
person.identifier.orcid0000-0001-5774-1318
person.identifier.orcid0000-0002-6378-0564
person.identifier.orcid0000-0001-6095-2861
person.identifier.orcid0000-0002-3655-9004
person.identifier.scopus-author-id43961357800
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
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