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Identification

Personal identification

Full name
Telma Sofia Rodrigues Orvalho

Citation names

  • Orvalho, Telma

Author identifiers

Ciência ID
8016-8ABF-65EF
ORCID iD
0000-0002-5159-7332
Outputs

Publications

Book chapter
  1. Telma Orvalho; Daniela C. Vaz; Vânia Santos Ribeiro; Maria Jorge Campos. "Storage Procedures Influence the Antioxidant Capacity of Bee Pollen". 193-200. Springer International Publishing, 2021.
    10.1007/978-3-030-75315-3_23
  2. Orvalho, Telma; Vaz, Daniela C.; Ribeiro, Vânia; Campos, Maria. "Storage Procedures Influence the Antioxidant Capacity of Bee Pollen". Springer, 2021.
    10.1007/978-3-030-75315-3_23
Conference abstract
  1. ALVES, MARCO; Paulos, Katia; Costa, Claudia; Gonçalves, D; Orvalho, Telma; Costa. J. FB13-11F7-5F0A; Cachucho, Liliana; José Santos-Silva; Jerónimo, Eliana. "Dehydration temperature - effect on physicochemical and nutritional characteristics of byproducts". Lyon, 2023.
    Published
Conference paper
  1. Laranjeira, Cristina; Alves, Marco; Basto De Lima, Maria Gabriela; Henriques, Marília; Orvalho, Telma. "Agrio et Emulsio – Development of fruity mustard creams with beets and berries". 2021.
  2. Laranjeira, Cristina; Alves, Marco; Basto De Lima, Maria Gabriela; Henriques, Marília; Orvalho, Telma. "Agrio et Emulsio – Development of fruity mustard creams with beets and berries". 2021.
Thesis / Dissertation
  1. Orvalho, Telma Sofia Rodrigues. "Avaliação físico-química, nutricional e microbiológica de pólen apícola submetido a diferentes processos de conservação". Master, 2023. http://hdl.handle.net/10400.8/8645.
  2. Orvalho, Telma Sofia Rodrigues. "Avaliação físico-química, nutricional e microbiológica de pólen apícola submetido a diferentes processos de conservação". Master, 2023. http://hdl.handle.net/10400.8/8645.

Other

Other output
  1. Effects of conventional hot air dehydration and lyophilization on the total phenolic content and antioxidant potential of broccoli stalk powders. Introduction: The valorization of agro-industrial byproducts plays a key role in promoting sustainability and supporting the development of functional foods (Food and Agriculture Organization of the United Nations, 2019; Ramírez- Pulido et al., 2021). Broccoli stalks, often industrially discarded, are a rich source of bioactive substances, particularly phenolics, with potential health- promoting e. 2025. Machado, Daniela; Soares, Inês; Vedor, Rita; Orvalho, Telma; Alves, Marco; Gomes, Ana Maria. http://hdl.handle.net/10400.14/53885.
  2. Reimagining waste: exploring the nutritional and biological power of a freeze-dried snack based on broccoli stalk powder. Introduction: The global food industry is progressively adopting closed-loop systems to promote sustainability and resource efficiency. Upcycling of food by-products has emerged as a critical strategy within this paradigm, with the aim of minimising waste while maximising the use of nutrient-rich residues. Broccoli stalks, which are often discarded during processing, are rich in dietary fibre and. 2025. Soares, Inês; Vedor, Rita; Orvalho, Telma; Dias, Sara; Alves, Marco; Machado, Daniela; Gomes, Ana Maria. http://hdl.handle.net/10400.14/53240.
  3. Development of a new beetroot snack: impact of pulsed electric fields (PEF) pretreatment on the physicochemical and bioactive properties. Introduction: Low-caliber vegetables are used to produce juices, flours and dried snacks. The valorization of non-marketable products through the development of new high value-added food products is aligned with current trends and contributes for a more sustainable and circular food sector. PEF is an emerging and promising technology with the potential to reduce freeze-drying time and improve the. 2025. Orvalho, Telma; Dias, Sara; Machado, Daniela; Soares, Inês; Vedor, Rita; Gomes, Ana; Alves, Marco. http://hdl.handle.net/10400.14/53244.
  4. Unlocking nutritional value: the role of fruit and vegetable by-products in sustainable food systems. Introduction: Sustainable waste management has become a key priority in the agri-food industry, driven by growing environmental and economic concerns. Fruit and vegetable waste contributes to approximately 42% of total food loss, including peels, seeds, stems, stalks, and other processing by-products (Ganesh, K.S. et al., 2022). These residues are frequently discarded despite being rich in dietary. 2025. Soares, Inês; Machado, Daniela; Vedor, Rita; Orvalho, Telma; Alves, Marco; Gomes, Ana Maria. http://hdl.handle.net/10400.14/53898.
  5. Sustainable snacking: development of a functional snack using apple pomace powder. 2025. Vedor, Rita; Soares, Inês; Machado, Daniela; Orvalho, Telma; Alves, Marco; Gomes, Ana Maria. http://hdl.handle.net/10400.14/53896.