The publication was funded by the FCT through the research unit UID/AGR/04129/2020 (LEAF).
COMPETING INTERESTS
Authors have declared that no competing interests exist.
Emerging Challenges in Agriculture and Food Science Vol. 5 Assessing the Technological and Nutritional Functionality of Curd Cheese in the Overall Gluten-Free Bread Quality
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Emerging Challenges in Agriculture and Food Science Vol. 5 Assessing the Technological and Nutritional Functionality of Curd Cheese in the Overall Gluten-Free Bread Quality
Biography of author(s)
Carla Graça
Linking Landscape, Environment, Agriculture and Food (LEAF) Research Center of Instituto Superior de Agronomia,
Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal. and Department of Food and Nutrition, Faculty of Agriculture and Forestry, University of Helsinki, PL 66, FI-00014 Helsinki, Finland.
She is a PhD in Food Science, Technology and Nutrition/ University of Lisbon, Portugal/University of Helsinki, Finland.
Postdoctoral researcher in Food Chain Sustainability, Nutrition and Health, at the Food and Nutrition Department, University of Helsinki.
Her main research areas: Food technology; Rheology properties of food - rheology of gels, foams, and emulsions; Grain technology and breadmaking processes, including gluten-free bread; Circular economy and Food Chain Sustainability by the application of tailored bioprocessing/fermentation technologies on unexplored African raw materials and the main side-streams generated by cereal milling companies (several bran sources); Exopolysaccharides (e.g.: dextran) production by in situ-lactic acid bacteria fermentation to improve technological and nutritional properties of bakery goods; Application of ice-binding proteins extracted from by-products, as potential technological improvers in frozen bakery goods.
Human health and nutrition: Search for bioactive ingredients with health-promoting benefits that can be part of preventive diets, especially focused on anti-inflammatory inhibitors, involved in bowel inflammation and celiac diseases; Search of functional ingredients to reduce the glycemic index, and improve bioactive properties of the staple foods; Strategies to reduce the fat content to control obesity and prevent the onset of several chronic diseases.
Publications in ISI Journals (https://orcid.org/0000-0001-7827-9185) in Food Science, Rheology and Functional Foods.
Anabela Raymundo
Department of Food and Nutrition, Faculty of Agriculture and Forestry, University of Helsinki, PL 66, FI-00014 Helsinki, Finland.
She is a Chemical engineer, MSc in Food Science and Technology and a PhD in Food Engineering. Assistant Professor with Habilitation, integrating the LEAF (Linking Landscape, Environment, Agriculture and Food) – coordination of the group Food and Feed.
Main research areas of interest: functional properties of macromolecules; development of new food products; evaluation of the rheological behavior of different food matrices and relations with the structural composition. Main work focused on the use of poorly exploited food sources (e.g., microalgae biomass and food industry by-products) for the development of high added value products. Participates in several national and international research. https://orcid.org/0000-0001-5266-1685.
Emerging Challenges in Agriculture and Food Science Vol. 5 Assessing the Technological and Nutritional Functionality of Curd Cheese in the Overall Gluten-Free Bread Quality
Isabel Sousa
Department of Food and Nutrition, Faculty of Agriculture and Forestry, University of Helsinki, PL 66, FI-00014 Helsinki, Finland.
She is a PhD Food Science/Nottingham University UK, associate professor with habilitation at Biosystems Science &
Engineering/ Instituto Superior de Agronomia (ISA)/ Universidade de Lisboa. Head of LEAF (Linking Landscape Environment Agriculture and Food) research centre (FCT) https://www.isa.ulisboa.pt/en/leaf/presentation; former head of LEAF G3-Food&Feed. Actual Member of General Council of the Universidade de Lisboa (21-25); President of ISA School Assembly (18-22); President of the Association for Development of ISA: ADISA (13-18); Vice-President of ISA Executive board (jan2007 to dec2010); Coordinator of teaching areas at the Industry interface: Food Industry Plant design, and Cereal and Biopolymers Technology (food structure creation and evaluation). Pioneered the studies on Food Texture&Rheology in Portugal, set up the Food Rheology and Cereal Technology Labs to support research. Her work is related with sustainability and efficiency, involved in projects with the Industry (e.g. functional ingredients; by-products and underexplored food sources, into staple foods, with strong impact on consumer’s wellbeing and health).
Reaching 100 ISI publications (http://orcid.org/0000-0001-9384-7646) and several book chapters in Applied Food Rheology and Functional Foods.
Expert evaluator for: i) the Eurostar/Eureka Secretariat; ii) the Research Executive Agency of EU and iii) the Danish Agency for Science Technology&Innovation – Innovation Fund Denmark (IFD).
Awards: - First Prize FOOD I&DT (2011) by Portuguese Innovation Agency AdI. Nutrition Awards (2013); Food&Nutrition Awards (2014); Eureka Innovation award 2014; Innovation in Collaboration award (Crédito Agrícola - 2017); Science Awards- honorable mention by ULisboa/ Santander Universidades 2019 and by CGD 2021. “Woman of Science”, in Portuguese
compilation “Women in Science” - Ciência Viva (MCTES) 2019
https://www.cienciaviva.pt/mulheresnaciencia/home/index.asp?id=486&ano=. First in Science award ULisboa/CGD 2021 (Agronomy, Forestry and Food Technology)
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DISCLAIMER
This chapter is an extended version of the article published by the same author(s) in the following journal.
Appl. Sci. 10, 6868, 2020.
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a Department of Food and Nutrition, Post Graduate & Research Centre, PJTS Agricultural University, Rajendranagar, Hyderabad (500 030), India.
Chapter 6
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