13 documents found, page 1 of 2
Green and Innovative Extraction: Phenolic Profiles and Biological Activities of...
Pallarés, Noelia; Berrada, Houda; Ferrer, Emilia; Rached, Wahiba; Pinela, José; Mandim, Filipa; Pires, Tânia C.S.P.; Finimundy, Tiane C.Underutilized plant species such as Asteriscus graveolens (Forssk.) Less., Haloxylon scoparium Pomel, and Ruta chalepensis L. have been historically valued in traditional medicine for their potential health benefits. These species present an untapped source of bioactive compounds with significant applications in the food and pharmaceutical industries, including the development of functional foods and additives....
Influence of pressure pre-treatments on liquid whole egg thermal pasteurization...
Ribeiro, Ana C.; Barba, Francisco J.; Barber, Xavier; Silva, J.A. Lopes da; Saraiva, Jorge A.As a possible alternative to commercial thermal pasteurization1 (TP, 60 ºC/3.5 min) of liquid whole egg2 (LWE), a pasteurization based on the application of pressure pre-treatments (50 – 250 MPa/5 min) before a shorter TP (60 ºC/1.75 min) was investigated. These combined treatments inactivated 3.35 to at least 6.09 log10 cycles of S. Senftenberg 775/W, achieving comparable to greater inactivation as commercial ...
Chemical-based methodologies approaches to extend the shelf life of fresh fish ...
Amaral, Renata A.; Pinto, Carlos A.; Lima, Vasco; Tavares, Jéssica; Martins, Ana P.; Fidalgo, Liliana G.; Silva, Ana M.; Gil, Maria M.; Teixeira, PaulaDue to its characteristics, fresh fish is a highly perishable food with a very short shelf-life under refrigeration. Several methods have been introduced to slow down its deterioration, such as by means of oxygen depletion of the food package (vacuum packaging), or by changing the natural atmosphere that is in contact with the fresh fish (modified atmosphere packaging), or by the use of chemicals generally reco...
Chemical-based methodologies to extend the shelf life of fresh fish: a review
Amaral, Renata A.; Pinto, Carlos A.; Lima, Vasco; Tavares, Jéssica; Martins, Ana P.; Fidalgo, Liliana G.; Silva, Ana M.; Gil, Maria M.; Teixeira, PaulaDue to its characteristics, fresh fish is a highly perishable food with a very short shelf-life under refrigeration. Several methods have been introduced to slow down its deterioration, such as by means of oxygen depletion of the food package (vacuum packaging), or by changing the natural atmosphere that is in contact with the fresh fish (modified atmosphere packaging), or by the use of chemicals generally reco...
Effects of high-pressure processing on fungi spores: Factors affecting spore ge...
Pinto, Carlos A.; Moreira, Sílvia A.; Barba, Francisco J.; Saraiva, Jorge A.; Inácio, Rita S.; Fidalgo, LilianaFood contamination with heat-resistant fungi (HRF), and their spores, is a major issue among fruit processors, being frequently found in fruit juices and concentrates, among other products, leading to considerable economic losses and food safety issues. Several strategies were developed to minimize the contamination with HRF, with improvements from harvesting to the final product, including sanitizers and new p...
Emerging Standards and the Hybrid Model for Organizing Scientific Events During...
Gomes, Orlando; Hanaei, Sara; Takian, Amirhossein; Majdzadeh, Reza; Maboloc, Christopher Ryan; Grossmann, Igor; Milosevic, Milos; Gupta, ManojSince the beginning of 2020, the COVID-19 pandemic has dramatically influenced almost every aspect of human life. Activities requiring human gatherings have either been postponed, cancelled, or held completely virtually. To supplement lack of in-person contact, people have increasingly turned to virtual settings on-line, advantages of which include increased inclusivity and accessibility and reduction of carbon...
Electron spin resonance as a tool to monitor the influence of novel processing ...
Barba, Francisco J.; Roohinejad, Shahin; Ishikawa, Kenji; Leong, Sze Ying; El-Din A Bekhit, Alaa; Saraiva, Jorge A.; Lebovka, NikolaiNowadays, electron spin resonance (ESR) is widely used as a powerful, non-destructive and very sensitive technique for the detection of free radicals in food systems. It can be applied for the direct identification of highly reactive oxygen species, organic and inorganic paramagnetic species and screening of food for potential toxicity. Its applications cover investigating food oxidative stability and propertie...
Non-conventional osmotic solutes (honey and glycerol) improve mass transfer and...
Khubber, Sucheta; Chaturvedi, Kartikey; Gharibzahedi, Seyed Mohammed Taghi; Cruz, Rui; Lorenzo, Jose Manuel; Gehlot, Rakesh; Barba, Francisco J.The effect of solutes (sucrose, honey and glycerol) on mass transfer kinetics, physico-chemical and biological quality, and shelf life of red carrot slices (RCSs) obtained by hot-air drying at 60 degrees C/6-8 h was studied. RCSs were osmosed for 24 h in sucrose (S), sucrose + honey (SH), honey (H) and sucrose + glycerol (SGL) before drying. Honey and glycerol enhanced the water loss (WL) and solute gain (SG), ...
A microbiological, physicochemical, and texture study during storage of yoghurt...
Vieira, Patrícia; Pinto, Carlos A.; Lopes-da-Silva, José A.; Remize, Fabienne; Barba, Francisco J.; Marszałek, Krystian; Delgadillo, IvonneThis work aimed to study refrigeration storage (4 °C for 23 days) of yoghurt produced at 43 °C under sub-lethal high pressure, at 10, 20, 30 and 40 MPa, in comparison with the fermentation process at atmospheric pressure (0.1 MPa). Lactic acid bacteria (S. thermophilus and L. bulgaricus, LAB) and quality parameters like pH, titratable acidity, syneresis and colour were evaluated, along with textural analyses to...
Ethnopharmacology, phytochemistry and biological activity of Erodium species: a...
Munekata, Paulo E. S.; Alcántara, Cristina; Collado, María Carmen; Garcia-Perez, Jose V.; Saraiva, Jorge A.; Lopes, Rita P.; Barba, Francisco J.Erodium spp. is a genus that can be found in all continents that has been traditionally used in folk medicine to treat many diseases such as hemorrhage, dermatological disorders, indigestion, and inflammatory diseases. Moreover, Erodium leaves have been used for the preparation of salads, omelets, sandwiches, sauces and soups, among other food products. The objective of this review was to show the recent and re...