A5019474039- Listeria monocytogenes in Food Safety
- Microbial Inactivation Methods
- Essential Oils and Antimicrobial Activity
- Phytochemicals and Antioxidant Activities
- Postharvest Quality and Shelf Life Management
- Microencapsulation and Drying Processes
- Food Drying and Modeling
- Meat and Animal Product Quality
- Food Safety and Hygiene
- Spectroscopy and Chemometric Analyses
- Polysaccharides Composition and Applications
- Proteins in Food Systems
- Freezing and Crystallization Processes
- Medical Device Sterilization and Disinfection
- Probiotics and Fermented Foods
- Food composition and properties
- Consumer Attitudes and Food Labeling
- Seed and Plant Biochemistry
- Polysaccharides and Plant Cell Walls
- Heat Transfer Mechanisms
- Thermal and Kinetic Analysis
- Food Quality and Safety Studies
- Thermochemical Biomass Conversion Processes
- Radiation Effects and Dosimetry
- Food, Nutrition, and Cultural Practices
Universidade Católica Portuguesa
2015-2024
University of Lisbon
2016-2022
Total (France)
2020
i3S - Instituto de Investigação e Inovação em Saúde, Universidade do Porto
2020
Hospital Prof. Dr. Fernando Fonseca
2014-2020
University of Coimbra
2015
Instituto Superior da Maia
2011
Universidade Estadual de Campinas (UNICAMP)
2007
Alicyclobacillus acidoterrestris is a spore-forming bacterium, which responsible for quality degradation of fruit juices. Non-thermal treatments, such as ultraviolet-C radiation (UV-C) and ultrasound (US), are promising methods microbial inactivation. The main objective was to study the influence UV-C, combinations both treatments on A. spores inactivation in apple A thermal treatment at 95 °C used control. Commercial juices artificially inoculated with bacterium were exposed treatments....
This study explores the potential of thermosonication as an alternative to traditional heat treatments, such pasteurization, in processing fruit juices. Conventional methods often lead undesirable quality changes juices, whereas offers promising results regarding microbial inactivation and preservation. work focused on kinetics Listeria innocua 2030c, a surrogate for pathogenic L. monocytogenes, kiwifruit juice using at 45 °C, 50 55 °C. These treatments were compared with equivalent...
This work aims at reviewing structural changes occurring in convective air drying of fruits and vegetables. These include physical properties, such as volume, porosity bulk particle density, which directlyaffect textural attributes the products. Models relating with water content properties are also summarised. At microscopic level, phenomena observed byprevious authors is described, focusing on shrinkage. In particular, a new approach modelling kinetics microstructural modifications...
A spore-forming bacterium, Alicyclobacillus acidoterrestris, is often responsible for fruit juices quality degradation. The objective was to study the influence of ultrasounds and combinations with temperature (thermosonication) on A. acidoterrestris spores inactivation in apple juices. Commercially available juice artificially inoculated bacterium (∼105 CFU/mL). Sonication carried out an ultrasonic bath (35 kHz; 120–480 W) at room 70, 80, 85, 90 95 °C different times. Thermal treatments...
The objective of this work was to evaluate the drying characteristics and effect temperature on quality Galega kale without any pretreatment. Drying times 330, 162, 78 51 min provided minimal moisture contents, using temperatures 35, 50, 70 85C, respectively. L* a* values diminished b* increased, resulting in increasing chroma, total color difference browning index, as well decreasing hue angle. A pronounced retention phenolic compounds vitamin C losses ranging from 4.8 ± 9.7 55.5 7.4% were...