Development of solutions for the bakery industry to promote CleanLable and the nutritional and functional value of its products

2024
Natural pigments recovery from food by-products: health benefits towards the food industry
Magalhães, D., Gonçalves, R., Rodrigues, C. V., Rocha, H. R., Pintado, M. & Coelho, M. C., Jul 2024, In: Foods. 13, 14, 29 p., 2276.
Research output: Contribution to journal › Review article › peer-review

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2023

Development of an innovative laminated dough with half-fat content
Sousa, S., Coelho, M., Adlakha, K., Martins, A., Correia, M., Pimenta, A., Monteiro, M. J., Teixeira, P., Gomes, A. & Pintado, M., Jun 2023, Congress EuroFoodChem: abstract book. Veličković, T. Ć. (ed.). Belgrade: Serbian Hemic Society, p. 216-216 1 p.
Research output: Chapter in Book/Report/Conference proceeding › Conference contribution › peer-review

Open Access
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Development of clean label bakery products with natural preservatives
Coelho, M., Sousa, S., Azevedo, I., Martins, A., Correia, M., Pimenta, A., Monteiro, M. J., Gomes, A. M., Pintado, M. & Teixeira, P., Apr 2023. 1 p.
Research output: Contribution to conference › Poster › peer-review
Revolutionizing the bakery industry: creating low-fat, low-salt, puff pastry while preserving sensory and technological excellence
Sousa, S., Coelho, M., Adlakha, K., Martins, A., Correia, M., Pimenta, A., Monteiro, M. J., Teixeira, P., Gomes, A. & Pintado, M., Jul 2023. 1 p.
Research output: Contribution to conference › Poster › peer-review

Open Access
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Research output