A5073402718- Postharvest Quality and Shelf Life Management
- Phytochemicals and Antioxidant Activities
- Plant Physiology and Cultivation Studies
- Essential Oils and Antimicrobial Activity
- Nanocomposite Films for Food Packaging
- Environmental DNA in Biodiversity Studies
- Potato Plant Research
- Microbial Inactivation Methods
- Listeria monocytogenes in Food Safety
- Plant tissue culture and regeneration
- Probiotics and Fermented Foods
- Biochemical Analysis and Sensing Techniques
- Isotope Analysis in Ecology
- Genomics and Phylogenetic Studies
- Invertebrate Taxonomy and Ecology
- Agricultural and Food Production Studies
- Nitrogen and Sulfur Effects on Brassica
- Freezing and Crystallization Processes
- Berry genetics and cultivation research
- Rabbits: Nutrition, Reproduction, Health
- Pacific and Southeast Asian Studies
- Genomics, phytochemicals, and oxidative stress
- Pineapple and bromelain studies
- Molecular Biology Techniques and Applications
- Identification and Quantification in Food
University of Lisbon
2016-2024
Instituto Nacional de Investigação Agrária e Veterinária
2014-2021
Texas A&M University
2016
National Institute of Engineering, Technology and Innovation
2008-2011
A genomic database of all Earth's eukaryotic species could contribute to many scientific discoveries; however, only a tiny fraction have information available. In 2018, scientists across the world united under Earth BioGenome Project (EBP), aiming produce high-quality reference genomes containing ~1.5 million recognized species. As European node EBP, Reference Genome Atlas (ERGA) sought implement new decentralised, equitable and inclusive model for producing genomes. For this, ERGA launched...
Whole tomato fruits were treated at ultrasonic power levels from 10% to 100%, and a constant frequency of 45 kHz, for different times (1–19 min). A central composite rotatable design (CCRD) was applied optimise treatments quality (colour, texture total phenolic content (TPC)) maintenance. According response surface analysis, the optimal treatment parameters 55%_10 min, 80%_15 min 100%_19 min. At these conditions, especially higher levels, maximum retention colour texture, as well an increase...
The drying process is an essential thermal for preserving vegetables and can be used in developing dried products as healthy alternative snacks. effects of air-drying conditions using a convection dryer with hot air at different temperatures (60°, 65°, 70°, 75°, 80 °C, the range 5-200 min, fixed speed 2.3 m/s) were tested on quality slices (2.0 ± 0.1 mm) sweet potato (Bellevue PBR). For each time temperature, condition, physicochemical parameters (moisture content, CIELab color, texture...
The Mediterranean diet is promoted as one of the healthiest and closely linked to socioecological practices, knowledge traditions, promoting sustainable food production, linking geographical origin with quality ecosystem services. Consumer adherence this dietary pattern drives increased consumption authentic "premium" foods, such Iberian pig meat dry-cured ham from Portugal Spain, argan oil Morocco, "Djebel" lamb Tunisia truffles Italy Slovenia, i.e., products that respond current ethical,...
A global genome database of all Earth's species diversity could be a treasure trove scientific discoveries. However, regardless the major advances in sequencing technologies, only tiny fraction have genomic information available. To contribute to more complete planetary database, scientists and institutions across world united under Earth BioGenome Project (EBP), which plans sequence assemble high-quality reference genomes for ~1.5 million recognized eukaryotic through stepwise phased...
The effects of water blanching treatment on peroxidase inactivation, total phenolic content, color parameters [−a*/b* and hue (h°*)], texture (maximum shear force), sensory attributes (color texture, evaluated by a trained panel) broccoli (Brassica oleracea L. ssp. Italica) were studied at five temperatures (70, 75, 80, 85, 90 °C). Experimental results showed that all quality suffered significative changes due to treatments. vegetal content marked decline. Degradation objective measurements...
In this study, the lactic fermentation of immature tomatoes as a tool for food ingredient production was evaluated circular economy-oriented alternative valorising industrial that are unsuitable processing and which have wasted away in large quantities field. Two acid bacteria (LAB) were assessed starter cultures an tomato pulp to produce functional ingredients with probiotic potential. The first trial character Lactiplantibacillus plantarum (LAB97, isolated from microbiota) Weissella...
This study evaluated the effect of water heat treatment (WHT, immersion in a bath at 40C – 30 min) application alternative to conventional decontamination chlorinated (150 ppm 5C, pH 6.5 during 2 on tomato (cv. Zinac) two maturity stages (turning and pink). Physiochemical attributes, enzymatic activities microbial load were after treatments 14 days storage 10C. The WHT applied was very effective reduction delayed physiochemical changes tomato, namely firmness loss red color development...
Lactic fermentation of unripe green tomatoes as a tool to produce food ingredients is viable alternative for adding value industrial unsuitable processing and left in large quantities the fields. Fermentation using starter cultures isolated from fruit (plant-matrix adapted) can have advantages over allochthonous strains obtaining fermented products with sensory acceptability potentially probiotic characteristics. This paper details characterisation tomato lactic microbiota screen LAB use...
It is often overlooked that even food production linked to the ecology of plants and animals. Living organisms respond environmental short-and long-term variability: acknowledging this may help in ultimate goal valorizing a territory/product. We investigated acorns two main Quercus species Portuguese Montado, feed renown black Iberian pig. tested their responses an aridity gradient by morphological parameters isotopic signature. Q. rotundifolia suber did not differ morphologically, if higher...
Abstract Aims The Iberian oak wood‐pastures are unique agroforestry systems supporting high levels of biodiversity and ecosystem services. Small rocky outcrops geological features commonly found in these constitute reservoirs, protecting sensitive species from grazing farming activities. We aimed to assess the relevance including outcrop conservation within increase biodiversity. To achieve this goal, we studied plant communities occurring wood‐pasture matrix evaluate impact on overall...
ABSTRACT Response surface methodology based on a five‐level, three‐variable central composite rotatable design was used for modeling the effects of preheat treatments fresh‐cut “Rocha” pear quality. Studied variables were time ( t : 0–150 min), temperature T 20–50C) and posttreatment storage St 0–20 days, 5C). The quality‐affecting parameters including color, firmness, pH, soluble solid content, total ascorbic acid content monitored dependent variables. Results provide reasonable estimation...
The present work aimed to evaluate, through thermal degradation kinetics (80 °C 98 in time intervals of 0.5 25 min), the effects different treatments on biochemical, physicochemical, sensory and microbiological parameters two mixed fruit vegetable pulps, a yellow red one. evaluated pulps resulted from mixture fruits vegetables proportions (pineapple, beetroot, strawberry lemon juice) added 50% (p/p) pear-based pulp maximize their bioactivity, physicochemical stability sensorial acceptance....
In fresh-cut vegetables, plant tissues are often challenged by (a)biotic stresses that act in combination, and the response to combinatorial differs from triggered each individually. Phenolic induction wounding is a known contributing increase products phenolic content. Heat application promising treatment minimal processing, its interference on wound-induced produce-dependent. carrot, two-combined stress effects were evaluated: peel removal vs. shredding, heat (100 °C/45 s) changes total...
Fresh-cut fruits and vegetables, as near-fresh foods, are a quick easy solution to healthy balanced diet. The rapid degradation of nutritional sensory quality during the processing storage product is critical plant-type-dependent. introduction disruptive technological solutions in fresh-cut processing, which could maintain fresh-like with less environmental impact, an emerging research concept. application abiotic stress treatments (heat shock UV-C) induces metabolic responses microbial...
ISHS XXVIII International Horticultural Congress on Science and Horticulture for People (IHC2010): Symposium Postharvest Technology in the Global Market IMPACT OF WATER HEAT TREATMENT ON PHYSICAL-CHEMICAL, BIOCHEMICAL AND MICROBIOLOGICAL QUALITY WHOLE TOMATO (SOLANUM LYCOPERSICUM) FRUIT
ISHS XXVIII International Horticultural Congress on Science and Horticulture for People (IHC2010): Symposium Postharvest Technology in the Global Market OPTIMIZATION, HEAT STABILITY AND KINETIC CHARACTERIZATION OF PECTIN¬METHYLESTERASE ENZYME FROM TOMATO (SOLANUM LYCOPERSICUM 'ZINAC') FRUITS