Food Design Thinking: A Systematic Review from an Evolutionary Perspective

Autor: Ana Castanho, Carla Brites, Jorge C. Oliveira, Luís M. Cunha

Publikováno v: Foods, Vol 13, Iss 15, p 2446 (2024)

Design thinking (DT) has been a subject of extensive debate and application across diverse knowledge domains, including the realm of food; nonetheless, its precise definition remains unclear. This systematic review comprised two components. Firstly,

Externí odkaz: https://doaj.org/article/c375fa05239345d19c19056bdd7945f6

Rice Bran Stabilisation and Oil Extraction Using the Microwave-Assisted Method and Its Effects on GABA and Gamma-Oryzanol Compounds

Autor: Núria Reis, Ana Castanho, Manuela Lageiro, Cristiana Pereira, Carla Moita Brites, Manuela Vaz-Velho

Publikováno v: Foods, Vol 11, Iss 7, p 912 (2022)

Rice bran oil (RBO) is a valuable ingredient extracted from rice bran (RB), a side stream of polishing rice grain in the milling process. RBO is rich in bioactive ingredients with potential health benefits, such as gamma-oryzanol (GO) and gamma-amino

Externí odkaz: https://doaj.org/article/30ac0d669a734bb5902ea0cfb4a661aa

Identification of rice flour types with near-infrared spectroscopy associated with PLS-DA and SVM methods

Autor: Ana Castanho, Ana Sofia Almeida, Pedro Sousa Sampaio, Jorge C. Oliveira, Carla Brites

Publikováno v: European Food Research and Technology. 246:527-537

One of the most important problems associated with the rice industry is the authenticity, mainly the identification of varieties by providing a reliable, fast, yet accurate method. To overcome these limitations, the development of fast and non-destru

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::c0ef95ef847fb0806411ed5cfae701b8
https://doi.org/10.1007/s00217-019-03419-5

Relationship between seed traits and pasting and cooking behaviour in a pulse germplasm collection

Autor: Carla Brites, Marta W. Vasconcelos, Maria Rosário Bronze, Ana Castanho, Maria Carlota Vaz Patto, Carla Santos, Carmo Serrano, Bruna Carbas

Publikováno v: Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP

Development of food products from legume flours is increasing. Seed and flour characteristics must be analysed for selection of the best screening quality traits. With this purpose, germplasm collections of faba bean (Vicia faba), chickpea (Cicer ari

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fb49429a78aa3faebe8b53be07b1ede0
https://ciencia.ucp.pt/en/publications/066ec051-1ed5-474b-92ff-5e169f1c6a5c

Variation in pea (Pisum Sativum L.) seed quality traits defined by physicochemical functional properties

Autor: Marta W. Vasconcelos, Claire Domoney, Ana Castanho, Carla Santos, Maria Carlota Vaz Patto, Bruna Carbas, Carla Brites

Publikováno v: Foods
Volume 8
Issue 11
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP

Pea is one of the most produced and consumed pulse crops around the world. The study of genetic variability within pea germplasm is an important tool to identify outstanding accessions with optimal functional and nutritional qualities. In the present

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2dd7fd6e51f6d389ef36312cc4559a7b
https://hdl.handle.net/10400.14/28919