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- Innovating Portuguese Traditional Pastry – on the use of pasteurized egg yolk in “ovos moles”Publication . Fundo, Joana F.; Quintas, Mafalda A.; Brandão, Teresa R. S.; Silva, Cristina L. M.
- Effect of ultrasonication, thermosonication and UV-C irradiation on the quality of strawberries (fragaria anannassa) and red bell peppers (capsicum annuum L.)Publication . Santos Pedro, Dora M.; Alexandre, Elisabete M. C.; Fundo, Joana F.; Brandão, Teresa R. S.; Silva, Cristina L. M.
- Influence of ozone pre-treatment on the quality of frozen strawberries (Fragaria ananassa D.)Publication . Alexandre, Elisabete M. C.; Fundo, Joana F.; Santos Pedro, Dora M.; Brandão, Teresa R. S.; Silva, Cristina L. M.
- Estudo do efeito de tratamentos não térmicos na segurança de alguns frutos e vegetaisPublication . Silva, Cristina L. M.; Brandão, Teresa R. S.; Santos, Dora M.; Fundo, Joana F.
- Influence of disinfectant technologies on red bell peppers safetyPublication . Silva, Cristina L. M.; Alexandre, Elisabete M. C.; Fundo, Joana F.; Santos, Dora M.; Brandão, Teresa R. S.
- Influence of disinfectant technologies on red bell peppers safetyPublication . Alexandre, Elisabete M. C.; Fundo, Joana F.; Santos Pedro, Dora M.; Brandão, Teresa R. S.; Silva, Cristina L. M.The development of innovative technologies, promoting fruits and vegetables safety to reduce the risk of related food-borne diseases, is an actual concern. Several sanitizing agents for washing fruits and vegetables may be used to reduce the risk of microbial contamination. Traditional washing technologies utilize chlorine and hydrogen peroxide as sanitizing agents for fresh produce. More recently, ozone is being used as an innovative food processing technology that guarantees product safety, also increasing shelf life of fruits and vegetables. Its main advantage, when compared to traditional disinfectant technologies, relies on its potent antimicrobial action and non-toxic products decomposition. The objective of this work was to study the effectiveness of three sanitizing agents (sodium hypochlorite - used in a commercial available solution AMUKINA, hydrogen peroxide and ozone in aqueous solutions), on the reduction of Listeria innocua inoculated on red bell peppers. Results showed that ozone treatment allowed bacteria reductions identical to the ones attained with the traditional disinfectant solutions. On average, aqueous ozone allowed a decimal reduction of 2 cycles in Listeria innocua counts.
- Study of the effect of non-thermal treatments on the safety of some fruits and vegetablesPublication . Alexandre, Elisabete M. C.; Santos Pedro, Dora M.; Fundo, Joana F.; Brandão, Teresa R. S.; Silva, Cristina L. M.
- Storage stability of an egg yolk cream formulation: texture and microbiological assessmentPublication . Fundo, Joana F.; Quintas, Mafalda A. C.; Brandão, Teresa R. S.; Silva, Cristina L.M.BACKGROUND: Egg yolk cream is confectioned with egg yolk, sugar and water. Pasteurized liquid eggs may be used in order to increase product safety, although these samples may differ from the classic ones produced with raw eggs. The objective was to evaluate and compare the stability (physicochemical characteristics, such as texture assessment, pH and water activity, and microbiological assessment) of a classic formulation and an alternative one produced with pasteurized eggs, during storage at 6, 26, 30 and 37◦C. RESULTS: From a microbiological point of view (mesophile and psychrotrophic activity), no differences were observed in either formulations.At 6 and 26 ◦C, rheological behaviour of both formulations remained approximately constant. At 30 and 37 ◦C, differences were only detected after 20 days of storage. Texture was better retained in samples prepared with pasteurized eggs, while the classic samples showed an increase in complex viscosity. CONCLUSION: Cream storage did not require refrigeration. In terms of texture and microbial load, results obtained at 6 and 26 ◦C were identical. The formulations only differed in texture when stored at 30 and 37 ◦C and for long periods. These conclusions may allow reduction of costs related to refrigerated distribution/storage of either classic or alternative formulations.
- Influence of ozone pre-treatment on the quality of frozen strawberries (Fragaria ananassa D.)Publication . Alexandre, Elisabete M. C.; Fundo, Joana F.; Santos Pedro, Dora M.; Brandão, Teresa R. S.; Silva, Cristina L. M.
- Influence of ozone pre-treatment on the quality of frozen red bell peppers (Capsicum annuum L.)Publication . Alexandre, Elisabete M. C.; Fundo, Joana F.; Santos Pedro, Dora M.; Brandão, Teresa R. S.; Silva, Cristina L. M.