126 documents found, page 1 of 13
Sleep and indoor air quality: an exploratory polysomnographic evaluation of pot...
Belo, Joana; Meira e Cruz, Miguel; Viegas, Carla; Lage, Joana; Almeida, Susana Marta; Cabo Verde, Sandra; Alves, Célia; Canha, NunoThis exploratory pilot study examines the potential impact of indoor environmental exposures on sleep quality, with a particular focus on a comprehensive characterization of indoor air quality (IAQ) parameters and their association with sleep architecture assessed through polysomnography. The study was conducted during the cold seasons of 2016 and 2017 with a small sample of 10 subjects from the urban area of L...
Raman measurements on gamma irradiated chestnut fruits
Antonio, Amilcar L.; Cabo Verde, Sandra; Cerqueira, M. FátimaIrradiation for food preservation is on use in several countries for different types of foods: fish, meat, vegetables, etc., with its application accepted and regulated by national and international food safety agencies. In this work an irradiation preservation process was applied on chestnut fruits, studying its impact on fruit characteristics. Here, we applied Raman scattering measurements on two varieties of...
Effects of electron beam radiation on the phenolic composition and bioactive pr...
Madureira, Joana; Gonçalves, Inês; Cardoso, Jéssica; Dias, Maria Inês; Santos, Pedro M. P.; Margaça, Fernanda M. A.; Santos-Buelga, CelestinoOlive pomace is an agro-industrial waste product generated from the olive oil industry and constituted by bioactive compounds with potential applications in several industrial sectors. The purpose of this work was to evaluate the effects of electron beam (e-beam) radiation on olive pomace, specifically on phenolic compounds (by HPLC-DAD-ESI/MS) and the bioactive properties (antioxidant, antiproliferative, and a...
Effects of Electron Beam Radiation on the Phenolic Composition and Bioactive Pr...
Madureira, Joana; Gonçalves, Inês; Cardoso, Jéssica; Dias, Maria Inês; Santos, Pedro M. P.; Margaça, Fernanda M. A.; Santos-Buelga, CelestinoOlive pomace is an agro-industrial waste product generated from the olive oil industry and constituted by bioactive compounds with potential applications in several industrial sectors. The purpose of this work was to evaluate the effects of electron beam (e-beam) radiation on olive pomace, specifically on phenolic compounds (by HPLC–DAD–ESI/MS) and the bioactive properties (antioxidant, antiproliferative, and a...
Effects of Electron Beam Radiation on the Phenolic Composition and Bioactive Pr...
Madureira, Joana; Gonçalves, Inês; Cardoso, Jéssica; Dias, Maria Inês; Santos, Pedro M.P.; Margaça, Fernanda M.A.; Santos-Buelga, CelestinoOlive pomace is an agro-industrial waste product generated from the olive oil industry and constituted by bioactive compounds with potential applications in several industrial sectors. The purpose of this work was to evaluate the effects of electron beam (e-beam) radiation on olive pomace, specifically on phenolic compounds (by HPLC-DAD-ESI/MS) and the bioactive properties (antioxidant, antiproliferative, and a...
Microbiota assessment of fresh-cut apples packaged in two different films
Madureira, Joana; Gonçalves, Sara; Santos-Buelga, Celestino; Margaça, Fernanda M. A.; Ferreira, Isabel C. F. R.; Barros, Lillian; Cabo Verde, SandraThe aim of this work was to assess the natural microbiota of packed fresh-cut apples during refrigerated storage. Two different films were tested for the package, a biodegradable (PLA) film and a conventional and commercial one (OPP). Two antioxidant additives were applied, a natural olive pomace extract and the commercial ascorbic acid used by the industries. The results revealed lower bacteria counts in sampl...
Microbiota assessment of fresh-cut apples packaged in two different films
Madureira, Joana; Gonçalves, Sara; Santos-Buelga, Celestino; Margaça, Fernanda M.A.; Ferreira, Isabel C.F.R.; Barros, Lillian; Cabo Verde, SandraThe aim of this work was to assess the natural microbiota of packed fresh-cut apples during refrigerated storage. Two different films were tested for the package, a biodegradable (PLA) film and a conventional and commercial one (OPP). Two antioxidant additives were applied, a natural olive pomace extract and the commercial ascorbic acid used by the industries. The results revealed lower bacteria counts in sampl...
Effect of olive pomace extract application and packaging material on the preser...
Madureira, Joana; Melgar, Bruno; Delgado Alves, Vitor; Moldao-Martins, Margarida; Margaça, Fernanda M. A.; Santos-Buelga, Celestino; Barros, LillianThe efficiency of natural olive pomace extracts for enhancing the quality of fresh-cut appleswas compared with commercial ascorbic acid and two different packaging films (biodegradable polylactic acid (PLA) and oriented polypropylene (OPP)) were tested. The composition of atmosphere inside the packages, the physicochemical parameters (firmness, weight loss and color), the microbial load, total phenolic content ...
Exposure and health effects of bacteria in healthcare units: an overview
Monteiro, Ana; Cardoso, Jéssica; Guerra, Nuno; Ribeiro, Edna; Viegas, Carla; Cabo Verde, Sandra; Sousa-Uva, AntónioHealthcare units consist of numerous people circulating daily, such as workers, patients, and companions, and these people are vehicles for the transmission of microorganisms, such as bacteria. Bacteria species may have different allergenic, pathogenic, infectious, or toxic properties that can affect humans. Hospital settings foment the proliferation of bacteria due to characteristics present in the indoor hosp...
Fostering E-beam food irradiation
Cabo Verde, Sandra; Antonio, Amilcar L.; Santos, Pedro; Redondo, Daniel; Teubib, Pamela; Falcão, António N.There is an ever-increasing global demand from consumers for high-quality foods with major emphasis placed on quality and safety attributes. One of the main consumer demands is for minimally processed foods that are highly nutritive but low energy-dense and are natural foods with no or minimal chemical preservatives. Extending the shelf-life of food products, while improving the food safety and quality, will ha...