Sustainable Innovation in Food Product Design (Paperback)

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

Flavia C. Vargas, Larissa Tessaro,^, Marco A. Trindade, Lucas Arantes-Pereira, Andrezza M. Fernandes, Paulo Jose do A. Sobral

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

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

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

Fabio Mota, Jaime Anibal, 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.) pate enriched with strawberry-tree (Arbutus unedo)fruit extract 53

Joaquina Pinheiro, Sidonio Rodrigues, Paulo Maranhao, Susana Mendes, Rui Ganhao

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

Ana Silva Catia Morgado, Nelson Felix, Maria Lima, Cristina Laranjeiro, Carlos Brandao and Manuela Guerra

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

Caroline Alves Cayres, Jose Luis Ramirez 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 requeijao  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

Jose Carlos Ribeiro,Alexandra Soares, Ana Pinto de Moura, Luis Miguel Cunha

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

Joaquina Pinheiro, Elsa M. Goncalvesand Rui Ganhao

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 Gomez-Garcia, Debora A. Campos, Ana Oliveira and Manuela Pintado

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

Maria Margarida Cortez Vieira (엮은이)    정보 더보기

Jose Aguilera (엮은이)    정보 더보기

Lorenzo Pastrana (엮은이)    정보 더보기

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