29 documents found, page 1 of 3
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...
Impact of salt reduction on lactic acid bacteria and total viable counts in cho...
Barbosa, Joana; Carvalho, Teresa Bento de; Komora, Norton; Azevedo, Maria A.; Silva, Beatriz Nunes; Teixeira, PaulaIntroduction: Salt has been used as a food additive and preservative in meat products for many centuries. As excessive sodium intake can lead to cardiovascular and cerebrovascular diseases, primary liver cancer, and atrial fibrillation, low-salt reformulations of traditional meat products have been developed. Nevertheless, while salt reduction may address the issue of excessive sodium intake, the effects of usi...
Substituição de sorbato de potássio por conservantes naturais em recheio de ban...
Carvalho, Teresa Bento de; Silva, Beatriz Nunes; Silva, Beatriz; Oliveira, Isabel; Azevedo, Miguel; Tomé, Elisabetta; Teixeira, PaulaIntrodução :Os conservantes de síntese química, como o sorbato de potássio, têm sido utilizados pela indústria alimentar para prevenir a deterioração microbiana. Contudo, a crescente exigência dos consumidores por alimentos 'naturais' e 'sem químicos', bem como as preocupações ambientais, têm levado tanto os consumidores como a indústria a procurar conservantes naturais alternativos, denominados 'clean label', ...
Clean labelling sodium nitrite at pilot scale: in-situ reduction of nitrate fro...
Carvalho, Teresa Bento de; Oliveira, Mónica; Gomes, Ana Maria; Monteiro, Maria João; Pintado, Manuela; Komora, Norton; Durães, Tiago; Nunes, Fernando M.Growing health and environmental concerns have increased demand for all-natural products, with a focus on clean labelling. Sodium nitrite is the most widely used additive in the meat industry because it imparts the typical cured flavour and colour to meat products and, most importantly, their microbiological safety. However, due to health concerns, the European Commission is proposing revised regulations to red...
Preventing fungal spoilage from raw materials to final product: innovative pres...
Carvalho, Teresa Bento de; Silva, Beatriz Nunes; Tomé, Elisabetta; Teixeira, PaulaSpoilage fungi are a significant cause of financial loss in the food and beverage industry each year. These fungi thrive in challenging environments characterized by low acidity, low water activity and high sugar content, all of which are common in fruit fillings used in pastry products. Fruit fillings are therefore highly susceptible to fungal spoilage. Fungal growth can cause sensory defects in foods, such as...
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...
Microbiological characterization of Tenebrio molitor after different feeding re...
Pereira, Inês; Carvalho, Teresa Bento de; Soares, Luís; Ribeiro, Tiago; Esteves, Vasco; Barbosa, Joana Bastos; Teixeira, PaulaIntroduction: In a world facing an environmental crisis, the increase in world population coupled with a growing demand for natural resources emphasizes the importance of adopting new dietary patterns based on health and sustainability. The consumption of edible insects (e.g. Tenebrio molitor) offers an alternative to livestock consumption, providing a sustainable food production cycle that ensures food securit...
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...
Impact of different diets and starvation periods on microbial load of Tenebrio ...
Pereira, Inês; Carvalho, Teresa Bento de; Soares, Luís; Ribeiro, Tiago; Esteves, Vasco; Barbosa, Joana Bastos; Teixeira, PaulaIntroduction: In a world facing an environmental crisis, the growth of the world's population coupled with an increasing demand for natural resources emphasizes the importance of adopting new dietary patterns based on health and sustainability (1). The consumption of edible insects (e.g. Tenebrio molitor) offers an alternative to animal protein sources, providing a sustainable food production cycle that ensures...