Margarida Vieira

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Professor Coordinator

Universidade do Porto Faculdade de Engenharia

Portugal

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About

Professor Coordinator Margarida Vieira is affiliated with Universidade do Algarve - Instituto Superior de Engenharia in Portugal. Her research focuses on food technology and sustainability, particularly in the utilization of food by-products, the application of biopolymers in food packaging, and innovative preservation techniques. Recent articles reflect her work on carob flour enhancement, exopolysaccharides from microalgae, and the valorization of food waste for developing functional foods.

Recent Grants

Grant: Close

ALPHAMAIS Desenvolvimento de novos preparados alimentares e ingredientes funcionais à base de alfarroba

Open Date: 2019-01-01

Close Date: 2022-01-01

Grant: Close

XtremeGourmet Plantas Extremófilas na Cozinha Gourmet

Open Date: 2017-01-01

Close Date: 2019-12-01

Grant: Close

Chocorroba

Open Date: 2015-09-01

Close Date: 2016-01-01

Grant: Close

Chocorroba

Open Date: 2015-06-01

Close Date: 2016-05-01

Grant: Close

InoFolar - Valorização do Folar de Olhão

Open Date: 2014-06-01

Close Date: 2015-06-01

Articles (15)

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2026

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2023

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2022

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2022

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2022

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2021

Collaborators (9)

Rui Cruz

Professor Adjunto

Universidade de Lisboa Instituto Superior Técnico

PORTUGAL

FRANCE

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Cristina Silva

Associate Professor

Universidade Católica Portuguesa

PORTUGAL

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Luísa Barreira

Associate Professor

Universidade do Algarve

PORTUGAL

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Margarida Vieira

Research Interests

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About

Recent Grants

Articles (15)

Enhancing carob flour (Ceratonia siliqua L.) for by-product utilization in food industries: Carob syrup production, functional profiling and application

Exopolysaccharides from Porphyridium cruentum as a reinforcing agent for chitosan biopolymer-based film

Valorisation of Wasted Immature Tomato to Innovative Fermented Functional Foods

Structural characterization of exopolysaccharides obtained from Porphyridium cruentum exhausted culture medium

UV-C Light: A Promising Preservation Technology for Vegetable-Based Nonsolid Food Products

Advances in the Food Packaging Production from Agri-Food Waste and By-Products: Market Trends for a Sustainable Development

UV-C Light: A Promising Preservation Technology for Vegetable-Based Nonsolid Food Products

UV-C Light: A Promising Preservation Technology for Vegetable-Based Nonsolid Food Products

Valorisation of Wasted Immature Tomato to Innovative Fermented Functional Foods

Advances in the Food Packaging Production from Agri-Food Waste and By-Products: Market Trends for a Sustainable Development

CIBIA XII—Iberoamerican Congress of Food Engineering, 2019

Shelf‐life study of a Salicornia ramosissima vegetable salt: An alternative to kitchen salt

Particle Size Effect of Integral Carob Flour on Bioaccessibility of Bioactive Compounds during Simulated Gastrointestinal Digestion

Role of Food Engineering in Sustainability

Food Composition Databases: Does It Matter to Human Health?

Collaborators (9)

Rui Cruz

Elsa Margarida Gonçalves

Carlos Manuel Silva

Isabel Saraiva de Carvalho

Ana M Rosa da Costa

Dmitry Evtuguin

Anthony Fardet

Cristina Silva

Luísa Barreira

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