37 documents found, page 1 of 4
Impact of red wine vinegar-based solution on bacterial communities of squid and...
Rezende, Lourenço Pinto de; Barbosa, Joana Bastos; Carvalho, Teresa Bento de; Vaz-Moreira, Ivone; Monteiro, Maria João P.; Teixeira, PaulaSeafood is an essential component of a balanced and healthy diet, which increases its demand. However, its biological composition and high moisture content make these products extremely perishable. To prevent spoilage, and the consequent food waste and fnancial expenses throughout the seafood supply chain, new technologies have been successfully developed to inhibit bacterial growth, the main cause of seafood s...
In vitro colonic fermentation of clean label ham formulations: gut microbiota m...
Carvalho, Teresa Bento de; Barbosa, Joana Bastos; Carvalho, Nelson Mota de; Komora, Norton; Carvalho, Fátima; Madureira, Ana Raquel; Teixeira, PaulaConsumer wishes for “clean label” products have prompted the rise of these products available in the market. With dietary choices directly influencing market trends, developing novel meat products with natural nitrate and nitrite alternatives is a sought-after premise. Cured meats like ham have been under scrutiny due to their potential harm to human health, having sodium nitrite been theorised to trigger dysbi...
Exploring the effect of feeding and production batches on the microbiological s...
Carvalho, Teresa Bento de; Pereira, Inês; Barbosa, Joana Bastos; Ribeiro, Tiago; Esteves, Vasco; Teixeira, PaulaIntroduction: Nutrition is essential for human survival, but unsustainable food production methods and eating habits can have a negative effect on the environment. Edible insects, particularly the larvae of Tenebrio molitor, are gaining popularity in Western countries as an alternative to animal proteins, leading to increased research into their food safety. Objective: This study aimed to assess the microbiolog...
Microbial profile of novel chourição: oil gelations as replacements for animal fat
Barbosa, Joana Bastos; Carvalho, Teresa Bento de; Albuquerque, João; Bessa, Beatriz; Ventura, Rita; Azevedo, Maria A.; Rodrigues, Rui; Pereira, RuiBackground: Concerns regarding the consumption of trans-fats and saturated fats are increasing, due to their negative health impacts. However, fat reduction in meat products is daunting, as animal fat contributes to texture, mouth feel, flavor, juiciness, as well as energy, and its reduction can lead to dry and less acceptable products. Hence, great efforts are being been made to develop viable alternatives for...
Exploring the influence of different feeding regimes on the microbiota of Teneb...
Carvalho, Teresa Bento de; Pereira, Inês; Pinto, Olívia; Ribeiro, Tiago; Esteves, Vasco; Teixeira, Paula; Barbosa, Joana BastosIntroduction: Studying the food microbiota is essential for assessing the overall structure and diversity of bacterial communities over shelf life and for identifying specific spoilage microorganisms. Understanding the microbiota of mealworms, a sustainable protein source, is crucial for guaranteeing their safe consumption. Aim: The aim of this study was to assess the impact of different feeding regimes (4-week...
Impact of different feeding regimes and production batches on the microbiologic...
Carvalho, Teresa Bento de; Pereira, Inês; Barbosa, Joana Bastos; Ribeiro, Tiago; Esteves, Vasco; Teixeira, PaulaIntroduction: Nutrition is vital for human survival, but unsustainable food production practices and eating habits can negatively impact the ecosystem. Under the premise of offering sustainable protein benefits while using less land, water, and greenhouse gas emissions than meat, poultry, and dairy products, edible insects are becoming increasingly popular in Western countries as an alternative to animal protei...
Qualidade e perfil microbiano do chourição: influência da redução de sal
Barbosa, Joana Bastos; Carvalho, Teresa Bento de; Albuquerque, João; Azevedo, Maria Alexandra; Carvalho, Fátima; Teixeira, PaulaIntrodução: O sal é utilizado há séculos para preservar os produtos alimentares à base de carne. No entanto, o consumo excessivo de sódio está ligado a doenças e complicações cardiovasculares. Para mitigar os efeitos nefastos deste conservante foram produzidas versões destes produtos tradicionais, como o chourição, com baixo teor de sal. Por outro lado, e embora a redução dos níveis de sal possa ajudar a reduzi...
Influence of feeding strategies and production cycles on the microbial quality ...
Carvalho, Teresa Bento de; Pereira, Inês; Barbosa, Joana Bastos; Ribeiro, Tiago; Esteves, Vasco; Teixeira, PaulaIntroduction: Nutrition is vital for human survival, but unsustainable food production practices and eating habits can negatively impact the ecosystem. Under the premise of offering sustainable protein benefits while using less land, water, and greenhouse gas emissions than meat, poultry, and dairy products, edible insects are becoming increasingly popular in Western countries as an alternative to animal protei...
Selection of promising clean-label antimicrobials for novel meat products
Barbosa, Luana; Barbosa, Joana Bastos; Carvalho, Teresa Bento de; Azevedo, Maria A.; Komora, Norton; Teixeira, PaulaLactic acid bacteria (LAB) play a significant role in the spoilage of meat products, contributing to textural and sensory changes. Understanding the susceptibility of these bacteria to natural antimicrobial agents is crucial for developing new effective preservation strategies. Minimum inhibitory concentration (MIC) assays provide valuable insights into the efficacy of specific compounds in inhibiting bacterial...
Study of the microbiological safety and effect on the human gut microbiota of n...
Carvalho, Teresa Bento de; Barbosa, Joana; Komora, Norton; Teixeira, PaulaClean labelling is a growing trend in the food sector. As customer awareness of the components used in day-to-day products improves, clean labelling emerges from the desire for better and more nutritious food items with a short, simple, and recognized ingredient list and little processing (1;2). The purpose of this study was to determine if natural sources of nitrate coupled with nitrate reductase-producing foo...