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Anabela Raymundo
Researcher at Instituto Superior de Agronomia
Publications - 124
Citations - 3878
Anabela Raymundo is an academic researcher from Instituto Superior de Agronomia. The author has contributed to research in topics: Chemistry & Biology. The author has an hindex of 29, co-authored 94 publications receiving 2868 citations. Previous affiliations of Anabela Raymundo include Instituto Piaget & Technical University of Lisbon.
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Comparison of microalgal biomass profiles as novel functional ingredient for food products
TL;DR: Screening the chemical composition and thermogravimetry properties of five microalgae species with potential application in the food industry found that the carotenogenic C. vulgaris and H. pluvialis showed a higherCarotenoid content, higher fat, low protein and better resistance to thermal treatment.
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Comparison of physicochemical properties of new ionic liquids based on imidazolium, quaternary ammonium, and guanidinium cations
Prashant S. Kulkarni,Luís C. Branco,João G. Crespo,M. Cristiana Nunes,Anabela Raymundo,Carlos A. M. Afonso +5 more
TL;DR: The features of the solid-liquid phase transition were analyzed, namely the glass transition temperature and the heat capacity jump associated with the transition from the non-equilibrium glass to the metastable supercooled liquid.
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Incorporation of Chlorella vulgaris and Spirulina maxima biomass in pasta products. Part 1: Preparation and evaluation.
Mónica Fradique,Ana Paula Batista,M. Christiana Nunes,M. Christiana Nunes,Luísa Gouveia,Narcisa M. Bandarra,Anabela Raymundo,Anabela Raymundo +7 more
TL;DR: Microalgae pastas presented very appellative colours, such as orange and green, similar to pastas produced with vegetables, with nutritional advantages, showing energetic values similar to commercial pastas.
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Microalgae biomass as an alternative ingredient in cookies: Sensory, physical and chemical properties, antioxidant activity and in vitro digestibility
Ana Paula Batista,Alberto Niccolai,Patrãcia Fradinho,Solange Fragoso,Ivana Bursic,Liliana Rodolfi,Natascia Biondi,Mario R. Tredici,Isabel Sousa,Anabela Raymundo +9 more
TL;DR: Microalgae can be regarded as an alternative and promising food ingredient due to their nutritional composition, richness in bioactive compounds, and because they are considered a sustainable protein source for the future.