Browsing by Author "Camelo, Alexandra"
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- Crispy orange: a multi-purpose ready-to-eat snackPublication . Cristóvão, Mário André Monteiro; Camelo, Alexandra; Martins, Ana; Silveira, Ana; Riscado, Ana; Rodrigues, Ana; Baptista, Cátia; Beato, Helena; Vasconcelos, Vanessa; Paulo, Luísa; Pitacas, F.I.; Rodrigues, A.M.; Espírito Santo, Christophe; Brandão, InêsWith the war in Ukraine reshaping world trade, there is now a surplus of orange production in Europe, affecting the price in Portugal. Algarve is no exception, where producers are offering the fruit for lack of buyers. An innovative solution is on the agenda: transforming this Mediterranean diet fruit into a crispy ready-to-eat snack. The crispy orange snack is made exclusively from dehydrated oranges (and no other ingredients) and is not yet available in the market. Not only can this product be made from surplus orange production, but it can also be used in a variety of ways, including as a crunchy, ready-to-eat snack, as an edible cake topper, or even as an ingredient in beverages such as sparkling and tonic water, or gin. Following development, the product was fully characterized regarding nutritional value, water activity (aw), microbiology and sensory analysis with 66 consumers. Interestingly, unlike other orange products such as 100% orange juice, the crispy orange snack has a high fibre content (10% of the recommended daily dose). This is a major point as fibre is essential for regulating blood sugar levels. Furthermore, 95.5% of consumers who tested the product would buy it if it were available.
- Development and characterization of an orange dehydrated crispy snackPublication . Cristóvão, Mário André Monteiro; Camelo, Alexandra; Martins, Ana; Silveira, Ana; Riscado, Ana; Rodrigues, Ana; Batista, Cátia; Beato, Helena; Vasconcelos, Vanessa; Paulo, Luísa; Pitacas, F.I.; Rodrigues, A.M.; Espírito Santo, Christophe; Brandão, InêsOranges are mainly consumed as fresh fruit, processed orange (mostly as juice) are global commodity. As a natural ingredient. As an edible topping. Ready-to-eat snack. Presence of vectors in chestnuts. Dried fruits are used as versatile foods, as snacks or as an ingredient to enrich other foods. One of the most appreciated proprieties of a snack is presenting a crunchy texture. This study aims to create a new product by dehydration of sweet oranges in an innovative format.
- How Cynara cardunculus ecotypes affect the production of Castelo Branco PDO cheese : a case studyPublication . Cristóvão, Mário André Monteiro; Camelo, Alexandra; Martins, Ana; Resende, Mafalda; Riscado, Ana; Silveira, Ana; Baptista, Cátia; Lopes, Guido; Beato, Helena; Paulo, Luísa; Andrade, L.P.; Pinheiro, C.; Barracosa, Paulo; Espírito Santo, ChristopheCheese manufacture is a way of preserving a very perishable food, milk. This product is a versatile food that offers various flavours and textures, making it a convenient food and a source of nutrients1. Last available data from Instituto Nacional de Estatística (INE) indicates that the annual dairy consumption reaches 1218 thousand tons in Portugal and the third more consumed dairy product is cheese, with 137 thousand tons per year2. In 2021, the world cheese trade was forecast to rise 4 % to hit the record of 3.6 million tonnes.
- Nutritional and physicochemical analysis of quince from Cova da Beira region: similarities, differences and particularitiesPublication . Lopes, Guido; Martins, Ana; Camelo, Alexandra; Rodrigues, Ana; Rodrigues, A.M.; Beato, Helena; Paulo, Luísa; Resende, Mafalda; Cristóvão, Mário André Monteiro; Mota, Marlene; Espírito Santo, ChristopheQuince, a fruit from the autumn season of the quince tree (Cydonia oblonga Miller), has a considerable nutritional value (e.g., pectin, vitamins C and B complex, minerals or chlorogenic acids). On the other hand, this fruit is characterized by having a hard, rough-looking pulp with a bitter and astringent taste. Since quince is not consumed raw, is mainly used in the production of jams and marmalades. Despite being easy to grow and weather resistant, its production is often neglected and undervalued. Thus, the study objective was to value quinces from the Cova da Beira region by the physicochemical and nutritional characterization, substantiating by how different production years and localization affect quince varieties properties.
- Orange snacks as a solution for orange surplus in PortugalPublication . Cristóvão, Mário André Monteiro; Camelo, Alexandra; Martins, Ana; Silveira, Ana; Riscado, Ana; Rodrigues, Ana; Baptista, Cátia; Beato, Helena; Vasconcelos, Vanessa; Paulo, Luísa; Pitacas, F.I.; Rodrigues, A.M.; Espírito Santo, ChristopheIn the summer of 2022, Portugal experienced a downfall of the price of oranges, mainly due to pressure of the agricultural commodity market and the change in trade dynamics in Europe due to the war in Ukraine. One way to add value to a product is to transform it into something new.
- Physicochemical and nutritional characterization of Quince (Cydonia oblonga) from the Cova da Beira RegionPublication . Vasconcelos, Vanessa; Paulo, Luísa; Lopes, Guido; Mota, Marlene; Beato, Helena; Martins, Ana; Camelo, Alexandra; Rodrigues, Ana; Pitacas, F.I.; Rodrigues, A.M.; Resende, Mafalda; Cristóvão, Mário André Monteiro; Espírito Santo, ChristophePhysicochemical and nutritional characterization of Quince (Cydonia oblonga) from the Cova da Beira Region.
- Post-harvest conservation of chestnut (cv. Martaínha), comparison of two controlled atmospheres during 60 daysPublication . Cristóvão, Mário André Monteiro; Camelo, Alexandra; Martins, Ana; Resende, Mafalda; Riscado, Ana; Rodrigues, Ana; Silveira, Ana; Baptista, Cátia; Lopes, Guido; Beato, Helena; Paulo, Luísa; Pringga, O.; Ramos, R.; Espírito Santo, ChristopheAccording to Instituto Nacional de Estatística, during 2021, Portugal produced 38 thousand tons of chestnuts. The northern region of mainland Portugal is the largest concentration of chestnut trees is found and accounts for about 88% of the volume of national production. Portugal is the seventh-largest producer of chestnuts globally, although this value only represents approximately 2% of world production1. The quality parameters of chestnut are defined by colour, flavour and texture; however, this optimal status is only maintained for a short period of time. Chestnuts have a high moisture value that is quickly lost during conservation compared to other nuts. The significant factors in post-harvest depreciation are moulding or rotting caused by larval development of insects on the tree and later by fungi. Infections often start in the larval galleries of insec ts by the contact of the fruits with the ground before picking.
- Será a laranja-crocante uma solução para a valorização do setor dos citrinos?Publication . Cristóvão, Mário André Monteiro; Camelo, Alexandra; Martins, Ana; Silveira, Ana; Riscado, Ana; Rodrigues, Ana; Baptista, Cátia; Beato, Helena; Vasconcelos, Vanessa; Paulo, Luísa; Pitacas, F.I.; Rodrigues, A.M.; Espírito Santo, Christophe; Brandão, InêsEmbora originária do sudoeste asiático, a laranja é um fruto que está presente na bacia do mediterrâneo há vários séculos. A laranjeira tem sido cultivada na Península Ibérica desde o século IX1 e, embora não nativa, a sua adaptabilidade às condições edafoclimáticas locais, em conjugação com o valor nutricional e os benefícios para a saúde dos seus frutos, fazem da laranja um dos componentes incontornáveis da dieta Mediterrânica2. A Europa (terceira maior produtora mundial) conta com os países mediterrânicos, Portugal inclusive, um dos maiores produtores.