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. The use of microalgae biomass can enhance the nutritional and sensorial quality of pasta, without affecting its cooking and textural properties.

More than 50 ionic liquids were prepared by using imidazolium, quaternary ammonium, and guanidinium cations and various anions. In these series, different cationic structures such as 1-benzyl-3-methylimidazolium [Bzmim]+, 1,3-dibenzylimidazolium [BzmiBz]+, 1-octyl-3-methylimidazolium [C8mim]+, 1-decyl-3-methylimidazolium [C10mim]+, tricapryl-methylammonium [Aliquat]+, benzyltriethylammonium [BzTEA]+, phenyltrimethylammonium [PhTMA]+, and dimethyldihexylguanidinium [DMG]+ were combined with anions, p-toluenesulfonate [TSA](-), dicyanoamide [DCA]-, saccharine (2-sulfobenzoic acid imide sodium salt) [SAC]-, trifluoroacetate [TFA]-, bis(trifluoromethanesulfonyl)imide [Tf2N]-, trifluoromethanesulfonate [TfO]-, and thiocyanate [SCN]-. Important physical data for these ionic liquids are collated, namely solubility in common solvents, viscosity, density, melting point and water content. Apart from the viscosity, the Newtonian and non-Newtonian behavior of these ionic liquids is also disclosed. Stability of these ionic liquids under thermal, basic, acidic, nucleophilic, and oxidative conditions was also studied. 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. A degradation temperature of each ionic liquid was also determined. Comparisons of the properties of various ionic liquids were made.

a b s t r a c tFactors such as an ageing population, increased health care costs and rapid advances in science and technology are likely driving the increase interest among consumers in attaining wellness through diet, which is in turn, fuelling interest in functional foods and changing the way that people eat.Microalgae have been largely cultured and commercialized as food and feed additives, their potential as source of high-added value compounds and their ability to positively affect human's health due to their original chemical composition, is well known. Considering pasta is a main staple food, the objective of this study was to prepare fresh spaghetti enriched with different amounts of microalgae and to compare the fatty acid profile of pastas before and after cooking, with standard semolina spaghetti.The results show that fatty acid profile of pastas prepared with Isochrysis galbana and Diacronema vlkianum biomass incorporation, presented a high resistance to the thermal treatment applied during the cooking procedure. The increase of the amount of the algae lead to a significant increase of EPA (Eicosapentaenoic Acid) and DHA (Docosahexaenoic Acid) both in raw and cooked pastas, omega-3 fatty acids that can be obtained through seafood.

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The aim of this work was to study the rheological properties and microstructure of pea protein/k-carrageenan/starch gels as affected by different cooling conditions. Dynamic oscillatory measurements for mixed gels, cooled at different rates, were conducted in a stresscontrolled rheometer in order to clarify the kinetics of gel formation and characterise the structure of the matured gels. Texture parameters were determined from the texture profile analysis using a texturometer. Microstructure was observed using confocal laser scanning microscopy. In order to understand the role of each hydrocolloid on the gel network, rheology of single component gels were also studied. The results showed that gel setting conditions had a significant influence on the phase separation process of pea protein and k-carrageenan, and hence on the final structure and textural properties of the mixed gel. Slower cooling promotes an extensive phase separation between pea protein and k-carrageenan. Consequently, the size of pea protein aggregates was larger at the lowest cooling rate and decreased with increasing cooling rate. At faster cooling, an increase in elastic modulus and texture parameters of the gels were observed. Comparison of cooling and maturation profiles for the mixed system with those obtained for the individual components suggested that the gelation mechanism of k-carrageenan should govern that of the multicomponent gel.

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In recent years, interest in animal free foods has increased tremendously due to factors like BSE crisis, rise of nutritionally dependent illnesses, like diabetes type II, cardiovascular and digestive diseases, along with ethic orientations of denying animal intakes of any kind. The use of proteins from leguminous seeds as an alternative to the animal proteins in dairy desserts was studied. Lupin, pea and soya protein isolates were used in combination with kcarrageenan, gellan and xanthan gum, in order to obtain a synergistic effect. Milk puddings were also produced for comparison. Texture studies suggested that mixed protein Á/polysaccharide systems, with vegetable proteins and kcarrageenan or gellan gum, would be good systems to develop vegetable gelled desserts. Rheological oscillatory measurements were carried out to clarify the kinetics of gelation and characterise the microstructure of the best performing products. Results from time sweep tests showed that formulations with gellan gum present an industrial advantage over formulations with k-carrageenan, since the maturation time for gellan gels is of the order of 5 Á/10 h compared with 4 Á/6 days in the case of k-carrageenan. All the mixed gels presented the typical weak gel structure; therefore, it was possible to perform steady-state measurements, which allowed the observation of a shear-thinning behaviour for all gels.

a b s t r a c tA new starch was isolated from fruits of two acorn species, Quercus rotundifolia and Quercus suber by alkaline (A3S) and enzymatic (ENZ) methods and physical and functional properties were studied. The isolation method induced changes in most of those properties in the isolated starches, mainly in resistant starch content, syneresis, pasting, thermal and rheological properties. Isolated acorn starches presented high amylose content (53e59%) and resistant starch content (30.8e41.4%). Acorn starches showed limited and similar solubility values and swelling power values, showing a gradual increase from 60 C to 90 C. The pasting temperatures ranged from 67.5 to 72.0 C and pastes did not present breakdown, which is suggestive of a high paste stability of acorn starches during heating. At ambient temperature the turbidity and syneresis values were low, but when held at freezing temperatures the syneresis significantly increased. Thermal analysis revealed that the acorn starches easily undergo transition phenomena as shown by the low T o and enthalpy values (4.1e4.3 J/g), these effects were more evident in starches isolated by ENZ method. Pastes are more elastic than viscous and form strong gels after cooling. Q. suber starch was shown to be more sensitive to the effect of isolation method. Generally, starch isolated by enzymatic method presented less interesting functional properties, since this isolation procedure greater affected the raw structure of starches.