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Sustainable Innovation in Food Product Design

1st Edition 2021, 2021

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Methods in Food Analysis

1, 2014

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Case studies in food safety and environmental health

1, 2007

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Mediterranean Foods: Composition and Processing

1, 2016

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Experiments in Unit Operations and Processing of Foods

1. Aufl., 2008

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Developments in active and intelligent food packaging

Journal of food processing & technology, 2016, Vol.7 (7)

Vieira, Maria Margarida Cortez

2016

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Case Studies in Food Safety and Environmental Health

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Case Studies in Food Safety and Environmental Health: Integrating Safety and Environmental Knowledge Into Food Studies towards European Sustainable Development

1. Aufl., 2007

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Evaluation of Consumers’ Acceptance of Bread Supplemented with Insect Protein

Sustainable Innovation in Food Product Design, p.153-170

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Potential Use of Aqueous Extracts of Kombu Seaweed in Cream Cracker Formulation

Sustainable Innovation in Food Product Design, p.171-186

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Development of Gastronomic Strategies for the Application and Valorization of New Inverse Emulsions of Vegetable Origin

Sustainable Innovation in Food Product Design, p.87-103

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A Technological Optimization to Design a Better Gluten-Free Cereal-Based Cake Premix

Sustainable Innovation in Food Product Design, p.107-132

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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

Sustainable Innovation in Food Product Design, p.67-85

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Non-compliant Fruit as New Functional Food Ingredients

Sustainable Innovation in Food Product Design, p.189-204

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Effects of Depuration on Subsequent Deterioration and Shelf Life of Cultured Grooved Carpet Shell Clam Ruditapes decussatus During Chilled Storage

Sustainable Innovation in Food Product Design, p.43-63

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Pitangueira Leaf Extracts as Alternative to Traditional Additives in Fresh Pork Sausage

Sustainable Innovation in Food Product Design, p.3-23

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Potential of Red Winemaking Byproducts as Health-Promoting Food Ingredients

Sustainable Innovation in Food Product Design, p.205-248

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Inhibition of Microbial Growth in Bovine Meats Surface by Combined Physical Agents and Natural Additives

Sustainable Innovation in Food Product Design, p.25-42

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Effect of Partial Replacement of Milk Protein by Vegetable Proteins on the Texture of Requeijão

Sustainable Innovation in Food Product Design, p.133-150

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