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Agrio et Emulsio – Development of fruity mustard creams with beets and berries

Detalhes bibliográficos
Autor(a) principal: Laranjeira, Cristina
Data de Publicação: 2021
Outros Autores: Alves, Marco, Basto De Lima, Maria Gabriela, Henriques, Marília, Orvalho, Telma
Idioma: eng
Título da fonte: Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
Texto Completo: http://hdl.handle.net/10400.15/4203
Resumo: One of the goals was the development of new mustard creams with innovative colours and flavours. Mustard creams are oil-in-water emulsions, but the practice is linked to medieval french vinegar traditions, introduced by the confraternity of Maîtres Vinaigrier-Moutardier. In the classic process, mustard grains are matured by immersion in vinegar; the phenomenon combines acid and enzymatic actions and solid-liquid extraction to mild the bitter/pungent taste. Thus, applying this ancestral practice, mustard (seeds, fragments, powder) was first submitted to maturation studies.
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spelling Agrio et Emulsio – Development of fruity mustard creams with beets and berriesberriesmustardvinegarOne of the goals was the development of new mustard creams with innovative colours and flavours. Mustard creams are oil-in-water emulsions, but the practice is linked to medieval french vinegar traditions, introduced by the confraternity of Maîtres Vinaigrier-Moutardier. In the classic process, mustard grains are matured by immersion in vinegar; the phenomenon combines acid and enzymatic actions and solid-liquid extraction to mild the bitter/pungent taste. Thus, applying this ancestral practice, mustard (seeds, fragments, powder) was first submitted to maturation studies.Center of Food and Fermentation Technologies (TFTAK), Tallinn, EstoniaRepositório Científico do Instituto Politécnico de SantarémLaranjeira, CristinaAlves, MarcoBasto De Lima, Maria GabrielaHenriques, MaríliaOrvalho, Telma2023-01-04T11:50:13Z2021-05-032021-05-03T00:00:00Zconference objectinfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://hdl.handle.net/10400.15/4203enginfo:eu-repo/semantics/openAccessreponame:Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)instname:FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologiainstacron:RCAAP2025-05-11T04:34:00Zoai:repositorio.ipsantarem.pt:10400.15/4203Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireinfo@rcaap.ptopendoar:https://opendoar.ac.uk/repository/71602025-05-29T07:10:06.489246Repositórios Científicos de Acesso Aberto de Portugal (RCAAP) - FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologiafalse
dc.title.none.fl_str_mv Agrio et Emulsio – Development of fruity mustard creams with beets and berries
title Agrio et Emulsio – Development of fruity mustard creams with beets and berries
spellingShingle Agrio et Emulsio – Development of fruity mustard creams with beets and berries
Laranjeira, Cristina
berries
mustard
vinegar
title_short Agrio et Emulsio – Development of fruity mustard creams with beets and berries
title_full Agrio et Emulsio – Development of fruity mustard creams with beets and berries
title_fullStr Agrio et Emulsio – Development of fruity mustard creams with beets and berries
title_full_unstemmed Agrio et Emulsio – Development of fruity mustard creams with beets and berries
title_sort Agrio et Emulsio – Development of fruity mustard creams with beets and berries
author Laranjeira, Cristina
author_facet Laranjeira, Cristina
Alves, Marco
Basto De Lima, Maria Gabriela
Henriques, Marília
Orvalho, Telma
author_role author
author2 Alves, Marco
Basto De Lima, Maria Gabriela
Henriques, Marília
Orvalho, Telma
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Repositório Científico do Instituto Politécnico de Santarém
dc.contributor.author.fl_str_mv Laranjeira, Cristina
Alves, Marco
Basto De Lima, Maria Gabriela
Henriques, Marília
Orvalho, Telma
dc.subject.por.fl_str_mv berries
mustard
vinegar
topic berries
mustard
vinegar
description One of the goals was the development of new mustard creams with innovative colours and flavours. Mustard creams are oil-in-water emulsions, but the practice is linked to medieval french vinegar traditions, introduced by the confraternity of Maîtres Vinaigrier-Moutardier. In the classic process, mustard grains are matured by immersion in vinegar; the phenomenon combines acid and enzymatic actions and solid-liquid extraction to mild the bitter/pungent taste. Thus, applying this ancestral practice, mustard (seeds, fragments, powder) was first submitted to maturation studies.
publishDate 2021
dc.date.none.fl_str_mv 2021-05-03
2021-05-03T00:00:00Z
2023-01-04T11:50:13Z
dc.type.driver.fl_str_mv conference object
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.15/4203
url http://hdl.handle.net/10400.15/4203
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Center of Food and Fermentation Technologies (TFTAK), Tallinn, Estonia
publisher.none.fl_str_mv Center of Food and Fermentation Technologies (TFTAK), Tallinn, Estonia
dc.source.none.fl_str_mv reponame:Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
instname:FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologia
instacron:RCAAP
instname_str FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologia
instacron_str RCAAP
institution RCAAP
reponame_str Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
collection Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
repository.name.fl_str_mv Repositórios Científicos de Acesso Aberto de Portugal (RCAAP) - FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologia
repository.mail.fl_str_mv info@rcaap.pt
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