Intro -- Preface -- Acknowledgments -- Contents -- List of Contributors -- Part I: Sustainable Alternatives to Chemical Additives to Extend Shelf Life -- Chapter 1: Pitangueira Leaf Extracts as Alternative to Traditional Additives in Fresh Pork Sausage -- 1.1 Introduction -- 1.2 Quality Parameters of Pork Meat -- 1.2.1 pH, Oxidation and Microbiology -- 1.3 Chemical Additives Used in Meat Products -- 1.4 Plant Bioactive Compounds -- 1.4.1 Bioactive Compounds in Pitangueira Leaves -- 1.4.2 Properties of Pitangueira Leaf Extracts -- 1.5 Pitangueira Leaf Extracts -- 1.5.1 Extraction Process of Pitangueira Leaves -- 1.5.2 Cytotoxicity of Pitangueira Leaf Extracts -- 1.5.3 Antioxidant Activity of Pitangueira Leaf Extracts -- 1.5.4 Antibacterial Activity of Pitangueira Leaf Extracts -- 1.6 Shelf Life of Fresh Pork Sausages with Pitangueira Leaf Extracts -- 1.6.1 Instrumental Evaluation of Color, pH, and Water Activity of Sausages with Pitangueira Leaf Extract -- 1.6.2 Lipid Oxidation of Fresh Pork Sausages with Pitangueira Leaf Extract -- 1.6.3 Microbiology of Fresh Pork Sausages -- 1.6.4 Sensory Acceptance of Pork Sausages with Pitangueira Leaf Extracts -- 1.7 Final Remarks -- References -- Chapter 2: Inhibition of Microbial Growth in Bovine Meats Surface by Combined Physical Agents and Natural Additives -- 2.1 Introduction -- 2.1.1 UV-C Light -- 2.1.2 Organic Acids -- 2.1.3 Essential Oils -- 2.2 Case Study -- 2.2.1 Materials and Methods -- 2.2.1.1 Physical Agents -- 2.2.1.2 Natural Additives -- 2.2.1.3 Studies in Meat -- 2.2.1.4 Microbiological Analysis -- 2.2.1.5 Mathematical Modeling -- 2.2.2 Results and Discussion -- 2.3 Conclusions -- References -- Chapter 3: Effects of Depuration on Subsequent Deterioration and Shelf Life of Cultured Grooved Carpet Shell Clam Ruditapes decussatus During Chilled Storage -- 3.1 Introduction.

3.2 Material and Methods -- 3.2.1 Sampling -- 3.2.2 Survival of Clams Kept in Refrigeration -- 3.2.3 Effects of Storage Temperature on Post-Mortem Changes in pH and TVB-N Content -- 3.2.4 Effect of Depuration on Survival, Condition and Edibility, pH, TVB-N Content, Microbiological and Sensory Quality -- 3.2.5 Quality Parameters -- 3.2.5.1 Condition Index and Percent Edibility -- 3.2.5.2 pH and TVB-N -- 3.2.5.3 Microbiological Parameters -- 3.2.5.4 Sensory Analysis -- 3.2.6 Statistical Analysis -- 3.3 Results and Discussion -- 3.3.1 Survival of Non-depurated Clams -- 3.3.2 Post-Mortem Changes -- 3.3.3 Depurated vs. Non-depurated -- 3.4 Conclusion -- References -- Part II: Sustainable New Product Development -- Chapter 4: 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 -- 4.1 Introduction -- 4.1.1 Limpets -- 4.1.2 Strawberry-Tree -- 4.1.3 New Food Product Development: limpet's pâté Enriched with Arbutus unedo - Study Case -- 4.1.3.1 Limpets (Patella Spp.) Collection and Preparation -- 4.1.3.2 Strawberry Tree (Arbutus unedo) Fruits and Extract Preparation -- 4.2 Methods -- 4.2.1 Processing of Limpet's pâté Enriched with Arbutus unedo -- 4.2.2 Nutritional Characterization and Total Phenolic Content of Limpet's pâté Enriched with Aqueous Extract of Strawberry-Tree (Arbutus unedo) -- 4.2.3 Sensory Analysis of Limpet's pâté Enriched with Aqueous Extract of Strawberry-Tree (Arbutus unedo) During Refrigerated Storage -- 4.2.4 Statistical Analysis -- 4.3 Results and Discussion -- 4.3.1 Nutritional Characterization and Total Phenolic Content of Limpet's pâté Enriched with Aqueous Extract of Strawberry-Tree (Arbutus unedo).

4.3.2 Sensory Analysis of Limpet's pâté Enriched with Aqueous Extract of Strawberry-Tree (Arbutus unedo) During Refrigerated Storage -- 4.4 Conclusions -- References -- Chapter 5: Development of Gastronomic Strategies for the Application and Valorization of New Inverse Emulsions of Vegetable Origin -- 5.1 Introduction -- 5.2 Materials and Methods -- 5.2.1 Samples -- 5.2.2 Gastronomic Potential Evaluation -- 5.2.2.1 Sensory Evaluation -- 5.2.2.2 Foodpairing Assessment and Recipe Development -- 5.2.2.3 Consumer Testing -- 5.2.3 Statistical Analysis -- 5.3 Results and Discussions -- 5.3.1 Gastronomic Potential Revealed -- 5.3.2 Foodpairing Possibilities -- 5.3.3 Consumer Testing -- 5.4 Conclusions -- References -- Part III: Plant-Based Alternatives to Dairy and Gluten-Based Cereals -- Chapter 6: A Technological Optimization to Design a Better Gluten-Free Cereal-Based Cake Premix -- 6.1 Introduction -- 6.2 Material and Methods -- 6.2.1 Ingredients -- 6.2.1.1 Preprocessing of Raw Material -- 6.2.1.2 Thermoplastic Extrusion Conditions -- 6.2.2 Flours Analyses and Measurements -- 6.2.2.1 Proximate Composition -- 6.2.2.2 Particle Size Distribution -- 6.2.2.3 Hydration Properties -- 6.2.2.4 Pasting Properties -- 6.2.2.5 Differential Scanning Calorimetry (DSC) -- 6.2.3 Cake Premix Production -- 6.2.4 Cake Production -- 6.2.4.1 Batter Specific Gravity -- 6.2.4.2 Technological Characteristics of the Cakes -- 6.2.5 Quality During Shelf Life -- 6.2.6 Statistical Analyses -- 6.2.7 Validation of the Mathematical Models -- 6.2.8 Technological Optimization -- 6.3 Results and Discussion -- 6.3.1 Batter Specific Gravity -- 6.3.2 Technological Characteristics of the Cakes -- 6.3.2.1 Oven Spring -- 6.3.3 Specific Volume -- 6.3.4 Volume, Symmetry and Uniformity Indices -- 6.4 Cake Texture -- 6.4.1 Crumb Structure Analysis -- 6.4.2 Quality During Shelf Life.

6.4.3 Validation of the Mathematical Models -- 6.4.4 Technological Optimization -- 6.5 Conclusions -- References -- Chapter 7: Effect of Partial Replacement of Milk Protein by Vegetable Proteins on the Texture of Requeijão -- 7.1 Introduction -- 7.1.1 Composition -- 7.1.2 Extraction Processes -- 7.1.3 Functional Properties and Applications -- 7.1.4 Use of Pulses in Dairy Products -- 7.2 Material and Methods -- 7.2.1 Formulations of Requeijões -- 7.2.1.1 Texture Analyses -- 7.3 Physicochemical Analyses -- 7.4 Results and Discussion -- 7.5 Conclusion -- References -- Part IV: Consumer Behavior -- Chapter 8: Evaluation of Consumers' Acceptance of Bread Supplemented with Insect Protein -- 8.1 Introduction -- 8.1.1 Need for Novel Food Sources -- 8.1.2 Entomophagy in the West -- 8.1.3 Nutritional and Environmental Advantages of Insects' Consumption -- 8.1.4 Sensory and Consumer Perspectives on Edible Insects -- 8.1.4.1 Entomophagy Rejection -- 8.1.4.2 Strategies to Improve Edible Insects' Acceptance -- 8.2 Goal -- 8.3 Material and Methods -- 8.3.1 Questionnaire -- 8.3.1.1 Group 1 -- 8.3.1.2 Group 2 -- 8.3.1.3 Socio-Demographic Characteristics -- 8.3.2 Sampling -- 8.3.3 Statistical Analysis -- 8.4 Results and Discussion -- 8.4.1 Socio-Demographic Characteristics of the Participants -- 8.4.2 Characterization of Bread Consumption -- 8.4.3 Familiarization with Insect Consumption -- 8.4.4 Willingness to Try Edible Insects -- 8.4.5 Motivations to Try Insects -- 8.4.6 Edible Insect Species -- 8.4.7 Disgust and Food Neophobia -- 8.4.8 Variables Prediction of Acceptance of Insects -- 8.5 Conclusion -- References -- Chapter 9: Potential Use of Aqueous Extracts of Kombu Seaweed in Cream Cracker Formulation -- 9.1 Introduction -- 9.2 Materials and Methods -- 9.2.1 Raw Materials -- 9.2.2 Methods.

9.2.2.1 Preparation of Cream Cracker with and without Aqueous Extracts of Kombu Seaweed -- 9.2.2.2 Characterization of Aqueous Extracts of Kombu Seaweed -- 9.2.2.3 Evaluation of Physical Quality Attributes of Cream Cracker -- 9.2.2.4 Evaluation of Antioxidant Capacity and Total Phenolic Content of Cream Cracker -- 9.2.3 Data Analysis -- 9.3 Results -- 9.3.1 Characterization of Aqueous Extracts of Kombu Seaweed -- 9.3.2 Effects of Aqueous Extracts of Kombu Seaweed in Physical Quality Attributes of Cream Cracker -- 9.3.3 Effects of Aqueous Extracts of Kombu Seaweed in Antioxidant Capacity and Phenolic Content of Cream Cracker -- 9.4 Conclusions -- References -- Part V: Valorization of By-Products from the Food Industry -- Chapter 10: Non-compliant Fruit as New Functional Food Ingredients -- 10.1 Introduction -- 10.2 Food Losses and Waste -- 10.2.1 Non-compliant Fruit -- 10.3 Valorization of Non-compliant Fruit -- 10.3.1 Antioxidant Extracts -- 10.3.2 Dietary Fiber Extracts -- 10.4 Development of New Value-Added Products -- 10.4.1 Application of New Value-Added Products in Food Supplies -- 10.4.1.1 Bakery -- 10.4.1.2 Beverages -- 10.4.1.3 Dairy -- 10.4.1.4 Animal Feed and Supplies -- 10.5 Conclusion -- References -- Chapter 11: Potential of Red Winemaking Byproducts as Health-Promoting Food Ingredients -- 11.1 Introduction -- 11.2 Winemaking By-product Composition -- 11.2.1 Polyphenols -- 11.2.2 Dietary Fiber -- 11.3 Health-Promoting Properties of the Red Grape By-product -- 11.3.1 Antioxidant -- 11.3.2 Anti-inflammatory -- 11.3.3 Anti-diabetic -- 11.3.4 Anti-obesity -- 11.3.5 Cardiovascular Health Properties -- 11.3.6 Anti-carcinogenic -- 11.3.7 Gut Microbiota Health Improvement -- 11.3.8 Anti-bacterial Activity.

11.4 Bioaccessibility and Bioavailability of Bioactive Compounds of Grape By-products: Simulation of Digestion, Cell Studies and In Vivo Studies.