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- Determination of antioxidant capacity using the biological system bacteriophage P22/bacterium salmonella typhimuriumPublication . Gião, Maria S.; Borges, André B.; Guedes, Catarina J.; Hogg, Tim; Pintado, Manuela E.; Malcata, F. XavierBacteriophage/bacterium systems have been employed in the past in assays for virucidal activity. A novel application of one such system is proposed here for the in vivo determination of antioxidant capacity. It was shown that an antioxidant such as gallic acid can effectively protect against oxidative damage brought about by H2O2sbut only within a narrow range of concentrations (i.e., from 250 to 500 mg L-1); ascorbic acid, on the other hand, did not exhibit any protective effect against H2O2. Finally, neither ascorbic nor gallic acid demonstrated a virucidal effect. The P22/Salmonella typhimurium model system thus proved to be useful in the assessment of antioxidant capacity in vivo, at least using those two alternative model antioxidants.
- Virulence genes amongst strains of L. monocytogenes isolated from cheesesPublication . Almeida, Gonçalo; Teixeira, Paula; Hogg, Tim
- Kinetics of oxidative degradation of white wines and how they are Affected by selected technological parametersPublication . Ferreira, António César Silva; Pinho, Paula Guedes de; Rodrigues, Paula; Hogg, TimThe negative effects of oxygen on white wine quality and the various factors which influence it (including temperature, dissolved oxygen, pH, and free SO2) are well documented both at the sensory and compositional levels. What is less defined is the quantitative relationship between these parameters and the kinetics of the development of the negative effects of oxidation. The experiment presented here attempts to generate data which can be used to predictively model the oxidative degradation of white wines. Bottled wines were submitted to extreme conditions (45 °C temperature, O2 saturation) during 3 months witth samples taken every 15 days for both sensorial and chemical analysis (GC-O/FPD/MS, 420 nm). The synergistic effects of increasing temperature and O2 at lower pH are evident, both on the decrease in levels of terpene alcohols and norisoprenoids (which impart floral aromas), and on the development of off-flavors such as “honey-like”, “boiled-potato”, and “farmfeed” associated with the presence of phenylacetaldehyde, methional, and 1,1,6-trimethyl-1,2- dihydronaphthalene.
- Determination of carotenoid profiles in grapes, musts, and fortified wines from Douro varieties of vitis viniferaPublication . Pinho, Paula Guedes de; Ferreira, António C. Silva; Pinto, Manuela Mendes; Benitez, Juan Gomez; Hogg, Timβ-Carotene and six xanthophylls (lutein, neoxanthin, violaxanthin, luteoxanthin, cryptoxanthin, and echinenone) have been identified and semiquantitatively or quantitatively determined in musts and port wines for the first time. An HPLC method was developed and compared with that of one based on thin layer cromatography with scanning densitometry. The most abundant carotenoids present in red grape varieties are β-carotene and lutein. In wines, significant quantities of violaxanthin, luteoxanthin, and neoxanthin were found. This study was done with berries (skin and pulp), musts, and fortified wines. Some experiments were performed to follow carotenoid content from grapes to wines. Although the levels of β-carotene and lutein found in fortified wines were lower than those found in musts, other xanthophylls, such as neoxanthin, violaxanthin, and luteoxanthin, exist in appreciable amounts in young ports.
- Exposure assessment of chemicals from packaging materials in foods: reviewPublication . Poças, Maria de Fátima; Hogg, TimIt is recognised that chemicals from packaging and other foodcontact materials can migrate into the food itself and thus be ingested by the consumer. The monitoring of this migration has become an integral part of ensuring food safety. This article reviews the current knowledge on the food safety hazards associated with packaging materials together with the methodologies used in the assessment of consumer exposure to these hazards. Special attention is given to the most promising approaches for exposure assessment and to the technical and other barriers which need addressing.
- Characterisation of alheiras, traditional sausages produced in the North of Portugal, with respect to their microbiological safetyPublication . Ferreira, Vânia; Barbosa, Joana; Silva, Joana; Felício, Maria Teresa; Mena, Cristina; Hogg, Tim; Gibbs, Paul; Teixeira, PaulaThe objective of this study was the characterisation of alheiras, traditional Portuguese sausages, with respect to their microbiological safety. Thirty-eight lots from 17 producers were analysed. The microbiological status of the analysed product can be considered of concern in terms of food safety. Although Campylobacter spp. and Escherichia coli O157 were not detected in any sample,and Clostridium perfringens when present was not at levels of concern with reference to public health, Salmonella spp. were detected in 2 lots of industrially produced alheiras, and more than 60% of the lots analysed were contaminated with Listeria monocytogenes in concentrations higher than 100 cfu/g.
- An overview of hazards and risks in food contact materialsPublication . Poças, M. F.; Hogg, T.
- Listeria monocytogenes in cheese: occurrence, sources of contamination, control, risks to public healthPublication . Almeida, Gonçalo N.; Hogg, Tim; Teixeira, Paula
- Multiple imputation and maximum likelihood principal component analysis of incomplete multivariate data from a study of the ageing of portPublication . Ho, P.; Silva, M. C. M.; Hogg, T. A.A multivariate data matrix containing a number of missing values was obtained from a study on the changes in colour and phenolic composition during the ageing of port. Two approaches were taken in the analysis of the data. The first involved the use of multiple imputation (MI) followed by principal components analysis (PCA). The second examined the use of maximum likelihood principal component analysis (MLPCA). The use of multiple imputation allows for missing value uncertainty to be incorporated into the analysis of the data. Initial estimates of missing values were firstly calculated using the Expectation Maximization algorithm (EM), followed by Data Augmentation (DA) in order to generate five imputed data matrices. Each complete data matrix was subsequently analysed by PCA, then averaging their principal component (PC) scores and loadings to give an estimation of errors. The first three PCs accounted for 93.3% of the explained variance. Changes to colour and monomeric anthocyanin composition were explained on PC1 (79.63% explained variance), phenolic composition and hue mainly on PC2 (8.61% explained variance) and phenolic composition and the formation of polymeric pigment on PC3 (5.04% explained variance). In MLPCA estimates of measurement uncertainty is incorporated in the decomposition step, with missing values being assigned large measurement uncertainties. PC scores on the first two PCs after multiple imputation and PCA (MI+PCA) were comparable to maximum likelihood scores on the first two PCs extracted by MLPCA.
- Changes in colour and phenolic composition during the early stages of maturation of port in wood, stainless steel and glassPublication . Ho, Peter; Silva, Maria da Conceição M.; Hogg, TimDifferences in colour and phenolic composition during the maturation of port in oak wood, stainless steel and glass were examined for a period of 311 days at 18 °C. Principal component analysis (PCA) was used in variable selection, data reduction and data analysis. Nine out of 13 colour and phenolic variables were heavily loaded on PC1 (76.1% of explained variance), and a plot of PC1 scores versus maturation time showed differences in colour and anthocyanins between ports matured in different containers. Ports matured in oak casks developed at a faster rate than the other ports. Total phenolics remained fairly constant in all ports, as monomeric anthocyanins were rapidly depleted during the time of maturation. Polymeric pigments formed during maturation contributed to increases in colour density, hue and the rate of browning. Differences in redox potential between wood matured ports and non-wood matured ports indicated that there were differences in dissolved oxygen which could have affected the maturation rate of these wines.