Laranjeira, CristinaAlves, MarcoBasto De Lima, Maria GabrielaHenriques, MaríliaOrvalho, Telma2023-01-042023-01-042021-05-03Laranjeira, 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.http://hdl.handle.net/10400.15/4203One 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.engberriesmustardvinegarconference object