27 documents found, page 1 of 3
Matching the sensory analysis of Serpa PDO cheese with the volatile profiles—a ...
Macedo, Antónia; Carvalho, Maria João; Mecha, Elsa; Costa, Leonor; Ferreira, António; Inácio, Rita S.; Bronze, Maria do RosárioSerpa cheese, a Portuguese Protected of Denomination Origin (PDO) cheese, known for its unique sensory attributes, is made from the raw milk of native sheep. In this preliminary work, ten samples of Serpa cheese were submitted for a sensory evaluation performed by an expert panel in a sensory laboratory accredited according to ISO 17025 for Serpa cheese parameters, and the panelists classified the cheeses based...
High pressure processing of raw ewe's cheese promotes microbiological safety an...
Inácio, Rita S.; Gomes, Ana M. P.; Saraiva, Jorge A.Serra da Estrela cheese (a raw ewe’s milk) ripened for 45 days was treated at 600 MPa for 6 min (P1) and at 450 MPa for 6 (P2) and 9 min (P3) and kept in refrigerated storage for 15 months. Lactobacillus and Lactococcus viable cell numbers were reduced in 3.2–3.6 and 2.7–3.6 log cycle units, respectively. Lower reductions were verified for total aerobic mesophilic and Enterococcus viable cell numbers in cheeses...
Effect of high-pressure processing on proteolysis, texture and sensorial attrib...
Inácio, Rita S.; Monteiro, Maria J. P.; Lopes-da-Silva, José A.; Saraiva, Jorge A.; Gomes, Ana M. P.Serra da Estrela cheese, with a Protected Denomination of Origin (PDO), is one of the most appreciated traditional raw milk Portuguese cheeses, and it is well known for its unique flavor and texture, which are derived from the use of raw ewe’s milk and its production process. In this work, 45-day-old ripened Serra da Estrela cheeses were processed by high-pressure processing (HPP) at 600 MPa/6 min (P1), 450 MPa...
Matching the sensory analysis of Serpa PDO cheese with the volatile profiles - ...
Mecha, Elsa; Costa, Leonor; Ferreira, António; Bronze, Maria; Inácio, Rita S.; Carvalho, Maria João; Macedo, AntóniaSerpa cheese, a Portuguese Protected of Denomination Origin (PDO) cheese, known for its unique sensory attributes, is made from the raw milk of native sheep. In this preliminary work, ten samples of Serpa cheese were submitted for a sensory evaluation performed by an expert panel in a sensory laboratory accredited according to ISO 17025 for Serpa cheese parameters, and the panelists classified the cheeses based...
Effect of high-pressure processing on proteolysis, texture and sensorial attrib...
Inácio, Rita S.Abstract: Serra da Estrela cheese, with a Protected Denomination of Origin (PDO), is one of the most appreciated traditional raw milk Portuguese cheeses, and it is well known for its unique flavor and texture, which are derived from the use of raw ewe’s milk and its production process. In this work, 45-day-old ripened Serra da Estrela cheeses were processed by high-pressure processing (HPP) at 600 MPa/6 min (P1...
High pressure processing of raw ewe’s cheese promotes microbiological safety an...
Gomes, Ana; Saraiva, Jorge; Inácio, Rita S.Serra da Estrela cheese (a raw ewe’s milk) ripened for 45 days was treated at 600 MPa for 6 min (P1) and at 450 MPa for 6 (P2) and 9 min (P3) and kept in refrigerated storage for 15 months. Lactobacillus and Lactococcus viable cell numbers were reduced in 3.2–3.6 and 2.7–3.6 log cycle units, respectively. Lower reductions were verified for total aerobic mesophilic and Enterococcus viable cell numbers in cheeses...
First insights into macromolecular components analyses of an insect meal using ...
Silva, Flávia Matias Oliveira da; Fidalgo, Liliana G.; Inácio, Rita S.; Fantatto, Rafaela; Carvalho, Maria J.; Murta, Daniel; Pereira, Nuno S. A.The non-invasive nutritional analysis of feed through images captured by hyperspectral cameras represents an innovative and promising approach in the field of biotechnology. With this technology, it is possible to capture images at multiple wavelengths and identify unique spectral patterns associated with different molecular components, such as total fat and moisture. The technique is particularly valuable in b...
First insights into macromolecular components analyses of an insect meal using ...
Fantatto, Rafaela; Murta, Daniel; Silva, Flávia; Inácio, Rita S.; Fidalgo, Liliana; Carvalho, Maria João; Pereira, NunoThe non-invasive nutritional analysis of feed through images captured by hyperspectral cameras represents an innovative and promising approach in the field of biotechnology. With this technology, it is possible to capture images at multiple wavelengths and identify unique spectral patterns associated with different molecular components, such as total fat and moisture. The technique is particularly valuable in b...
High-pressure processing effects on microbiological stability, physicochemical ...
Lopes, Ana C.; Queirós, Rui P.; Pinto, Carlos A.; Casal, Susana; Delgadillo, Ivonne; Saraiva, Jorge A.; Inácio, Rita S.Nowadays, consumers are more aware of the effects of their diet on their health, and thus demand natural or minimally processed food products. Therefore, research has focused on processes that assure safe products without jeopardizing their nutritional properties. In this context, this work aimed to evaluate the effects of high-pressure processing (550 MPa/3 min/15 °C, HPP) on a fruit salad (composed of melon j...
Evolution of qualitative and quantitative lipid profiles of high-pressure-proce...
Inácio, Rita S.; Rodríguez-Alcalá, Luís M.; Pimentel, Lígia L.; Saraiva, Jorge A.; Gomes, Ana M. P.High-pressure processing (HPP) can be used as a nonthermal pasteurization technique to overcome microbial safety issues of the raw ewes’ milk Serra da Estrela cheese without negatively influencing its quality, in particular, the lipid composition partly responsible for Serra da Estrela cheese’s sensorial and textural attributes. The aim of this work was to assess HPP’s effect (600 MPa/6 min and 450 MPa/6 and 9 ...