Publication
Valorization of Shiitake mushroom by-products through confection of pies and rissoles
| dc.contributor.author | Guiné, Raquel | |
| dc.contributor.author | Gonçalves, Inês | |
| dc.contributor.author | Correia, Paula | |
| dc.contributor.author | Florença, Sofia | |
| dc.date.accessioned | 2018-10-17T15:51:12Z | |
| dc.date.available | 2018-10-17T15:51:12Z | |
| dc.date.issued | 2018-10 | |
| dc.description.abstract | Sustainability relies on a rational utilization of the natural resources as well as minimization of impacts resulting from industry. In the case of the food industry, in which the raw-materials used are biological (animal or vegetable) products, many of the generated residues or by-products contain components that can be successfully extracted and used in to obtain other products with added value, thus combining advantages in terms of environmental impacts as well as economic profitability. The objective of the present work was to develop food products incorporating Shiitake mushrooms, as a way to value some less appreciated parts of the mushroom and also to use those mushrooms that do not comply with standards in terms of shape or size for direct sale. Hence, it was planned to incorporate the mushrooms into fillings used in rissoles and pies, which are two types of product very much appreciated either for meals or as starts or snacks. Since it was aimed to obtain products with appreciated organoleptic characteristics, a sensory evaluation was carried out, complemented by physicochemical analyses and evaluation of colour and texture. The results demonstrated that the developed foods were a good alternative to avoid discard the mushrooms not complying with quality standards for commercialization. | pt_PT |
| dc.description.version | info:eu-repo/semantics/publishedVersion | pt_PT |
| dc.identifier.citation | Guiné, R., Gonçalves, I., Correia, P., & Florença, S.G. (2018, october). Valorization of Shiitake mushroom by-products through confection of pies and rissoles. In Abstract Book of International Conference on Mediterranean Diet and Gastronomy (pp. 75). Évora: University of Évora. | pt_PT |
| dc.identifier.uri | http://hdl.handle.net/10400.19/5132 | |
| dc.language.iso | eng | pt_PT |
| dc.peerreviewed | yes | pt_PT |
| dc.subject | Added value | pt_PT |
| dc.subject | Residue valorisation | pt_PT |
| dc.subject | Sensory characteristics | pt_PT |
| dc.subject | Textural properties | pt_PT |
| dc.title | Valorization of Shiitake mushroom by-products through confection of pies and rissoles | pt_PT |
| dc.type | conference object | |
| dspace.entity.type | Publication | |
| oaire.citation.conferencePlace | Évora | pt_PT |
| oaire.citation.endPage | 75 | pt_PT |
| oaire.citation.startPage | 75 | pt_PT |
| oaire.citation.title | International Conference on Mediterranean Diet and Gastronomy | pt_PT |
| person.familyName | de Pinho Ferreira Guiné | |
| person.familyName | Correia | |
| person.givenName | Raquel | |
| person.givenName | Paula | |
| person.identifier | https://scholar.google.pt/citations?user=abFDovIAAAAJ&hl=pt-PT | |
| person.identifier.ciencia-id | 8B13-5492-0F23 | |
| person.identifier.ciencia-id | 7915-FB81-4520 | |
| person.identifier.orcid | 0000-0003-0595-6805 | |
| person.identifier.orcid | 0000-0002-2023-4475 | |
| person.identifier.scopus-author-id | 6603138390 | |
| person.identifier.scopus-author-id | 24597116100 | |
| rcaap.rights | openAccess | pt_PT |
| rcaap.type | conferenceObject | pt_PT |
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| relation.isAuthorOfPublication | 9395b4b0-ffd1-4f2d-a99c-4bb5cac701c0 | |
| relation.isAuthorOfPublication.latestForDiscovery | 59580952-77cc-4e4e-ae90-527a8b994f9f |