A5020268407- Microbial Inactivation Methods
- Listeria monocytogenes in Food Safety
- Meat and Animal Product Quality
- Probiotics and Fermented Foods
- Advanced Chemical Sensor Technologies
- Sensory Analysis and Statistical Methods
- Food Safety and Hygiene
- Animal Nutrition and Physiology
- Proteins in Food Systems
- Bacteriophages and microbial interactions
- Food Quality and Safety Studies
- Essential Oils and Antimicrobial Activity
- Energy Harvesting in Wireless Networks
- Bacterial Identification and Susceptibility Testing
- Salmonella and Campylobacter epidemiology
- Antimicrobial Resistance in Staphylococcus
- Microbial Metabolites in Food Biotechnology
- Plant biochemistry and biosynthesis
- Plant Gene Expression Analysis
- Identification and Quantification in Food
- Tissue Engineering and Regenerative Medicine
- Plant tissue culture and regeneration
- biodegradable polymer synthesis and properties
- Phytochemicals and Antioxidant Activities
- Infection Control in Healthcare
University of Lisbon
2025
Centro Tecnológico das Indústrias Têxtil e do Vestuário de Portugal
2024
Universidade Católica Portuguesa
2015-2023
Universidade Estadual de Campinas (UNICAMP)
2023
Universidade Federal de Santa Catarina
2014
History aside, traditional mayonnaise faces a rising animal welfare concern dietary approach and remains dependent on cold environments throughout the supply chain due to food safety. Nowadays, consumers are able find alternative formulas from vegetable sources with relevant emulsifying capacity. However, sensory characteristics may differ expected product. A mixed system composed of innovative ingredient heterotrophic white Chlorella vulgaris disruptive emulsifier, yeast protein extract...
Consumer wishes for "clean label" products have prompted the rise of these available in market. With dietary choices directly influencing market trends, developing novel meat with natural nitrate and nitrite alternatives is a sought-after premise. Cured meats like ham been under scrutiny due to their potential harm human health, having sodium theorised trigger dysbiosis gut microbiota impair faecal short-chain fatty acids (SCFAs) production. Four formulations source coupled nitrate-reducing...
The production of spicy sauces from chili peppers (Capsicum spp.) generates 5–30% by-product which is rich in valuable compounds (e.g., capsaicinoids, carotenoids, phenolics, etc.) and can serve as a source Capsicum oleoresins, providing spice color ingredients for food products. This study primarily focused on the optimization oleoresin extraction Red Habanero pepper chinense Jacq.) using ultrasound-assisted (UAE). A second focus was comparison between UAE reflux-assisted (RAE). Response...
The main goal was to estimate the prevalence of methicillin-resistant Staphylococcus aureus on hands and in nose health care professionals.Detection Staph. or 169 individuals performed. Nasal hand carriage found 39·6 8·9% respectively. About 17·2% were carriers (MRSA) 4·7% hands. majority nasal MRSA resistant β-lactams, erythromycin ciprofloxacin. All SCCmec type IV Panton-Valentine leukocidin (PVL) negative. One isolated from V. 75·6% isolates presented same closely related restriction...
Traditional foods are increasingly valued by consumers, whose attention and purchase willingness highly influenced other claims such as 'natural', 'sustainable', 'clean label'. The purpose of the present study was to evaluate impact a novel non-thermal food processing method (i.e., HPP-assisted biocontrol combining mild high hydrostatic pressure, listeriophage Listex, pediocin PA-1 producing Pediococcus acidilactici) on succession bacterial communities quality fermented sausage model. A...
Mayonnaise, mustard, and ketchup are table sauces enjoyed worldwide, adding flavour texture to many dishes. However, these products often contain high sodium content, which contributes health issues such as blood pressure cardiovascular disease. To address concerns, reducing salt content in the has become a significant goal for both manufacturers consumers.
The effect of high-pressure carbon dioxide processing on inactivation aerobic mesophilic bacteria and Escherichia coli ATCC 25922 inoculated in human milk was investigated. the ratio between sample mass CO2 (1:0.2; 1:0.6 1:1 m/m); depressurization rate (1, 5.5 10 MPa/min); pressure cycling 3 5) were process variables studied. best reductions as well E. (>6.0 >5.0 log, respectively) obtained with a 1:1, MPa/min, one cycle pressurization/depressurization. found to be an important variable...
In addition to environmental pollution issues, social concerns about the sustainability, safety, and quality of conventionally grown fruits vegetables have been increasing. order evaluate if there were any microbiological differences between samples organic conventional lettuce, a wide range parameters tested, including pathogens indicator organisms: enumeration Escherichia coli; detection Salmonella spp.; detection/enumeration Listeria monocytogenes; lactic acid bacteria, Pseudomonas spp....
Neste trabalho, foi avaliado o impacto da adição de inulina na aceitação sensorial e nas características microbiológicas físico-químicas um leite fermentado probiótico concentrado com maçã. Foram desenvolvidas três diferentes formulações UHT: integral [I]; desnatado [D]; 1% (p/p) [IN]. Para a fermentação, foram utilizadas as bactérias láticas: Streptococcus thermophilus, Bifidobacterium animalis Bb-12 Lactobacillus acidophilus La-5. concentração do produto (separação soro), utilizou-se...