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
About the Author: Maria Margarida Cortez Vieira is a Professor in the Department of Food Engineering at the University of Algarve in Portugal.
Lorenzo Pastrana is a Professor and Head of the Department of Life Sciences at the International Iberian Nanotechnology Laboratory in Portugal.
José Aguilera is an Emeritus Professor of Chemical and Food Engineering at the Pontifical Catholic University of Chile.
