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Anabela Raymundo

Anabela Raymundo
University of Lisbon - Institute of Agronomy

PhD

About

35
Publications
5,754
Reads
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170
Citations
Introduction
Skills and Expertise
Additional affiliations
October 2013 - February 2015
University of Lisbon
Position
  • Professor (Assistant)

Publications

Publications (35)
Article
Full-text available
Re-using and adding value to by-products is one of the current focuses of the agri-food industry, following the Sustainable Development Goals of United Nations. In this work, the by-products of four plants, namely chestnut burr, acorn peel, olive leaf, and grape stem were used as coagulants to treat elderberry wastewater (EW), a problematic liquid...
Article
Full-text available
In recent years, the development of healthier foods, richer in nutraceutical or functional compounds, has been in great demand. Microalgae are attracting increasing attention, as their incorporation in foods and beverages can be a promising strategy to develop sustainable foods with improved nutritional profiles and a strong positive impacts on hea...
Article
Full-text available
Entomophagy is still a widespread practice in Africa and Asia, although it is declining due to the westernization of diets. Today, the issue of its rehabilitation is underway; indeed, the nutritional economic and ecological stakes of this consumption are strategic. It can be considered an important way to face the scarcity of natural resources, env...
Poster
Recently, there has been a growing interes in plant-derived proteins due to their interesting properties and the trend to replace animal-derived proteins. One of the emerging interests is their use to develop nanoemulsions that are kinetically stabilized by their small dimension, unlike classic emulsions. In this work, oil-in-water nanoemulsions w...
Article
There is an increasing importance of the role of children and adolescents in the food market and to successfully develop food products intended for them, it is necessary to apply proper sensory evaluation methodologies. Although children can execute traditional methods for food liking and preference evaluation, traditional sensory descriptive metho...
Article
Full-text available
In recent years, modelling techniques have become more frequently adopted in the field of food processing, especially for cereal-based products, which are among the most consumed foods in the world. Predictive models and simulations make it possible to explore new approaches and optimize proceedings, potentially helping companies reduce costs and l...
Article
Background: Western consumers interest in Eastern fermented foods has been growing, due to their nutritional and healthy properties. In this study, new sweet misos and salty misos were produced using grass pea (Lathyrus sativus L.) - traditional Portuguese legume from local producers - to promote its consumption and preservation. The evolution of...
Article
Full-text available
Legume proteins can be successfully used in bakery foods, like cookies, to obtain a protein-enriched product. A lupin extract (10 g/100 g) was added to gluten and gluten-free flours from different sources: rice, buckwheat, oat, kamut and spelt. The impact on the physical properties of the dough and cookies was evaluated for the different systems. R...
Chapter
Society has been seeking healthier eating habits, aiming at achieving a better quality of life. These habits are intrinsically related to everyday actions, such as diet. Therefore, over the past years, several studies have focused on the use of microalgae for enriching food products, given their nutritional composition and the high content of bioac...
Article
Several solutions are today proposed to farmers to minimize ammonia (NH3) emissions during storage. In the present study, special attention was given to slurry acidification and slurry crust enhancement and our objective was to assess the effect of slurry bio-acidification using sugar and cheese whey as an alternative to sulphuric acid, and the pot...
Article
Full-text available
Absence of gluten in bakery goods is a technological challenge, generating gluten-free breads with low functional and nutritional properties. However, these issues can be minimized using new protein sources, by the addition of nutritional added-value products. Fresh yogurt represents an interesting approach since it is a source of protein, polysacc...
Article
Full-text available
Seaweed is a novel source of important nutritional compounds with interesting biological activities that could be processed into added-value products, namely gluten-free foods. In this study, two previously developed products obtained from Laminaria ochroleuca processing (liquid extract and a purée-like mixture) were incorporated in gluten-free (GF...
Article
Modern foods lead to healthier, cheaper and more convenient products to increasingly demanding consumers. Microalgae are an enormous biological resource, representing one of the most promising sources for new products and applications and can be used to enhance the nutritional and technological value of food products. The enrichment of bread with m...
Chapter
Innovation is recognised as the key driver of economic growth. Trends in food industry deal with a permanent need to develop new food products, adjusted to the consumer demands and, in the near future, to scarcity of food resources. Concepts of food as health and wellness promoters, "free-from" products, the use of alternative ingredients such as n...
Article
This study aims to evaluate the effect of gum content and pH on the thermal gelation of mixed egg yolk/kappa-carrageenan (EY/kappa C) dispersions, monitored by linear viscoelastic measurements. Heat processing induces dramatic changes in the microstructure and viscoelastic properties of EY/kappa C systems, which may be attributed to a multistage me...
Conference Paper
Full-text available
Microalgae use as food is still poorly developed in Europe due to high cost, low demand and strict Novel Foods legislation. The aim of this work was to evaluate biscuits, a food product consumed on a daily basis, as microalgae vehicle. Arthrospira platensis F&M-C256, Chlorella vulgaris Allma, Tetraselmis suecica F&M-M33 and Phaeodactylum tricornutu...
Article
Full-text available
Intrinsically luminescent room-temperature ionic liquids (RTILs) can be prepared by combining a luminescent anion (more common) or cation with appropriate counter ions, rendering new luminescent soft materials. These RTILs are still new, and many of their photochemical properties are not well known. A novel intrinsic luminescent RTIL based on the 8...
Article
Full-text available
Due to recent animal diseases, cholesterol intake worries and strong demand for healthy food, there is a greater pressure for the direct consumption of vegetable proteins in food products. In this work, the objective is to develop alternative of strictly vegetable origin desserts based on gelled systems with required physical structure and perceive...
Article
Full-text available
The use of microalgal biomass, a natural ingredient , to colour oil-in-water pea protein stabilised emulsions was studied. Various levels of incorporation of Chlorella vulgaris green, Chlorella vulgaris orange (after caroteno-genesis), and Haematococcus pluvialis (red, after caroteno-genesis) were used, resulting in a wide range of appealing colour...
Article
Full-text available
This work aims to present a comprehensive study about the macroscopic characteristics of globular vegetable proteins, in terms of their gelling ability, by understanding their molecular behaviour, when submitted to a thermal gelling process. The gels of soy, pea and lupin proteins were characterized by rheological techniques. Gelation kinetics, mec...
Article
Full-text available
Vegetable proteins proved to be good emulsifiers for food emulsions with dietetic advantages. The use of these emulsions as carriers for healthy ingredients, such as colourings, with antioxidant and other beneficial properties, is an interesting subject. In this work, the capacity of the biomass of the microalga Chlorella vulgaris (which has been w...
Article
Full-text available
The effect of composition (protein, xanthan gum, and oil content) of lupin protein-stabilized emulsions on their physical properties—droplet size distribution, rheological behavior , and texture—was studied. Droplet size distribution was measured by laser light-scattering experiments, rheological parameters were determined from oscillatory and stea...
Article
Full-text available
The effect of the protein-thermal treatment on the rheological behaviour, texture, surface hydrophobicity, droplet size distribution and colour of oil-in-water emulsions stabilised by a vegetable protein isolated from Lupinus albus seeds was studied. Protein isolates dispersions were treated at different temperatures, 50–90 °C, whilst the thermal t...
Article
Full-text available
This paper deals with the influence that the agitation speed and emulsification time exert on the droplet size distribution and some rheological and textural parameters of the final product. With this aim, oil-in-water emulsions were prepared in a rotor-stator turbine under different processing conditions (8000-20500 rpm, 3-10 min) using a vegetabl...

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