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New foods: a case study of Portuguese “Serra da Estrela” cheese incorporated with chestnuts flowers

2014Conference object Open access
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dc.contributor.authorCarocho, Márcio
dc.contributor.authorAntonio, Amilcar L.
dc.contributor.authorMorales, Patricia
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2015-10-29T12:00:34Z
dc.date.available2015-10-29T12:00:34Z
dc.date.issued2014
dc.description.abstractThe “Serra da Estrela” is the most well-known Portuguese cheese, made from ewe’s milk for centuries, granted a Protected Designation of Origin (PDO) in 1996 by the European Union. To this date, not many studies have been carried out regarding the nutritional profile of this cheese. Chestnut flowers are usually leftovers of the nut harvest, and, being a very interesting flower in terms of antioxidants and antimicrobials, the incorporation of this by-product into the cheese may be of interest to both the farmers and food industry. For one, it could become an additional source of income for the agrarian, while being a natural antimicrobial and antioxidant, reducing the need of chemical conservatives, which is a growing concern among the food industries. Herein, nutritional profiles of three samples are reported: control cheese, cheese incorporated with lyophilized powdered flower and cheese incorporated with lyophilized flower decoction. The main differences regarding macronutrients composition and energetic value will be assessed, along with an overview of individual free sugars, tocopherols and fatty acids.pt_PT
dc.identifier.citationCarocho, Márcio; Antonio, Amilcar L.; Morales, Patricia; Ferreira, Isabel C.F.R. (2014). New foods: a case study of Portuguese “Serra da Estrela” cheese incorporated with chestnuts flowers. In Fourth International Conference on Food Studies and The Food Studies Knowledge Community. Prato, Italypt_PT
dc.identifier.urihttp://hdl.handle.net/10198/12221
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectCheesept_PT
dc.subjectFunctional foodspt_PT
dc.subjectChestnut flowerspt_PT
dc.subjectNatural ingredientspt_PT
dc.subjectNutritional profilept_PT
dc.titleNew foods: a case study of Portuguese “Serra da Estrela” cheese incorporated with chestnuts flowerspt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.citation.titleFourth International Conference on Food Studies and The Food Studies Knowledge Comunitypt_PT
person.familyNameCarocho
person.familyNameAntonio
person.familyNameFerreira
person.givenNameMárcio
person.givenNameAmilcar L.
person.givenNameIsabel C.F.R.
person.identifierawbWiiMAAAAJ&hl
person.identifier144781
person.identifier.ciencia-id5614-005B-5CF1
person.identifier.ciencia-id1014-5259-DE86
person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0002-8978-4547
person.identifier.orcid0000-0001-8271-9964
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridJ-1960-2014
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id52463229800
person.identifier.scopus-author-id44560921900
person.identifier.scopus-author-id36868826600
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
relation.isAuthorOfPublication46b39e1f-2674-4be1-a96a-c2e5792e6979
relation.isAuthorOfPublication4b23e496-8d11-4ff5-a8ec-e1c2235e5a28
relation.isAuthorOfPublicationbd0d1537-2e03-41fb-b27a-140af9c35db8
relation.isAuthorOfPublication.latestForDiscovery46b39e1f-2674-4be1-a96a-c2e5792e6979

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