Sustainable Innovation in Food Product Design

$249.99

SKU: 9783030618193
Editor: Cortez Vieira, Maria Margarida Pastrana, Lorenzo Aguilera, José
Publication Date: 06/15/2022
Publisher: Springer
Binding: Paperback
Media: Book
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Description

I – SUSTAINABLE ALTERNATIVES TO CHEMICAL ADDITIVES TO EXTEND SHELF LIFE 1

1 Pitangueira Leaf Extracts as Alternative to Traditional Additives in Fresh Pork Sausage 2

Flávia C. Vargas, Larissa Tessaro, , Marco A. Trindade, Lucas Arantes-Pereira, Andrezza M. Fernandes, Paulo José do A. Sobral

2 Joint application of physical agents and natural additives to inhibit the microbial growth in bovine meats surface 21

Mariana Fernández Blanco, Ana Julia Amasino, Irene Pena, Gladys Laporte, Pablo de la Sota, Daniela Olivera and Fernanda Coll Cárdenas

3 Effects of depuration on subsequent deterioration and shelf life of cultured grooved carpet shell clam Ruditapes decussatus during chilled storage. 33

Fábio Mota, Jaime Aníbal, Eduardo Esteves

II – SUSTAINABLE NEW PRODUCT DEVELOPMENT.. 52

4 Sustainability and value-added products as an opportunity: Global acceptability and sensory quality of limpet (Patella spp.) pâté enriched with strawberry-tree (Arbutus unedo)fruit extract 53

Joaquina Pinheiro, Sidónio Rodrigues, Paulo Maranhão, Susana Mendes, Rui Ganhão

5 Development of Gastronomic strategies for the application and valorization of new inverse emulsions of vegetable origin 71

Ana Silva Cátia Morgado, Nelson Félix, Maria Lima, Cristina Laranjeiro, Carlos Brandão and Manuela Guerra

6 A technological optimization to design a better gluten-free cereal-based cake premix 90

Caroline Alves Cayres, José Luis Ramírez Ascheri, Maria Antonieta Peixoto Gimenes Couto and Eveline Lopes Almeida

7 Effect of partial replacement of milk protein by vegetable proteins on the texture of requeijão 116

Alex Paulo Rodrigues, Rafael Resende Maldonado and Maria Teresa de Alvarenga Freire

IV- CONSUMER BEHAVIOR.. 133

8 Evaluation of consumers’ acceptance of bread supplemented with insect protein 134

José Carlos Ribeiro, Alexandra Soares, Ana Pinto de Moura, Luís Miguel Cunha

9 Potential use of aqueous extracts of Kombu seaweed in cream cracker formulation 150

Joaquina Pinheiro, Elsa M. Gonçalvesand Rui Ganhão

V – VALORIZATION OF BY-PRODUCTS FROM THE FOOD INDUSTRY.. 167

10 Non-compliant fruit as new functional food ingredients. 168

Ana A. Vilas-Boas, Ricardo Gómez-García, Débora A. Campos, Ana Oliveira and Manuela Pintado

Adriana M. Fernández-Fernández, Eduardo Dellacassa, Alejandra Medrano-Fernandez, María Dolores del Castillo