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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.
- 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.
- Innovating portuguese traditional pastry – on the use of pasteurised egg yolk in “ovos moles”Publication . Fundo, J.; Quintas, M.; Brandão, Teresa R. S.; Silva, C. L. M.“Ovos moles” is a renowned traditional Portuguese sweet that is confectioned with egg yolk, sugar and water. In this work a safer and easier to manipulate raw material - pasteurised liquid egg yolk - is proposed to substitute the intact shell eggs used in traditional “ovos moles” production. Due to previous heat treatment, pasteurised liquid egg yolk presents different sensorial, nutritional and physical properties. These changes may alter the final product’s characteristics. In order to develop a safer formulation, using pasteurised raw products, with minimised differences from the traditional product, a study on adding pasteurised egg white (as bulking agent) to the pasteurised liquid yolk was carried out. Samples made with normal shell eggs and with pasteurised liquid eggs were compared in terms of rheological parameters. Results allow characterising the physical properties of traditional ovos moles and of alternative formulations, using pasteurised egg yolk and white. A new formula, with rheological properties identical to the traditional one, was developed.
- Study of the effect of non-thermal treatments on the safety of some fruits and vegetablesPublication . Alexandre, Elisabete M. C.; Santos, Dora M.; Fundo, Joana; Brandão, Teresa R. S.; Silva, Cristina L. M.