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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...
Comparing different packaging conditions on quality stability of high-pressure ...
Inácio, Rita S.; Monteiro, Maria J. P.; Lopes-da-Silva, José A.; Gomes, Ana M. P.; Saraiva, Jorge A.Serra da Estrela cheese with a Protected Designation of Origin (PDO) is a traditional cheese that is wrapped in paper without vacuum. High-pressure processing (HPP), which requires vacuum packaging of the cheese, has been used for its cold pasteurization to overcome safety issues. In this study, two packaging systems were studied: non-vacuum greaseproof paper wrapping package and vacuum packaging in plastic fil...
Physicochemical parameters, lipids stability, and volatiles profile of vacuum-p...
Fidalgo, Liliana G.; Simões, Mário M. Q.; Casal, Susana; Lopes-da-Silva, José A.; Carta, Ana Margarida Salgueiro; Delgadillo, Ivonne; Saraiva, Jorge A.Lipid stability, physical properties and volatiles profile of vacuum-packaged fresh Atlantic salmon (Salmo salar) loins were evaluated after hyperbaric storage at low temperature (HS/LT: 60 MPa/10 °C) and compared to atmospheric pressure and conventional refrigeration (AP/5 °C) after 5, 15 and 30 days, and at low temperature (AP/10 °C), after 5 and 15 days. No variations in drip loss and water holding capacity ...
Critical evaluation of the functionality of soy protein isolates obtained from ...
Monteiro, Sónia R.; Lopes-da-Silva, José A.The objectives of the present study were to assess how structural and gelation properties of soy protein isolates (SPIs) are affected by the characteristics of the soybean meal starting material used for protein extraction. The different degree of denaturation and aggregation due to processing treatments undergone by the soybean meals significantly affect the soy protein structural organization and functional p...
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...
Impact of pH on the high-pressure inactivation of microbial transglutaminase
Queirós, Rui P.; Gouveia, Sónia; Saraiva, Jorge A.; Lopes-da-Silva, José A.Microbial transglutaminase (MTG) is an enzyme largely used in the food industry, mainly to improve food texture. However, many globular proteins show low susceptibility to the action of this enzyme. High-pressure processing (HPP), being able to change protein conformation, may be a useful tool to increase the accessibility of globular proteins to the action of MTG. Nevertheless, HPP conditions need to be carefu...
Nonthermal gelation of whey proteins induced by organic acids
Queirós, Ana S.; Lopes-da-Silva, José A.Gelation of native whey proteins induced by organic acids at ambient temperature was investigated by fundamental smalldeformation oscillatory rheology. Gelling capability, gelation time, and final viscoelastic properties of the gel were dependent on type of acid, protein and acid concentrations, and pH value. Increasing organic acid concentration or increasing the pH (below pI) resulted in lower gelation times ...
Effect of the molecular weight of a neutral polysaccharide on soy protein gelation
Monteiro, Sónia R.; Lopes-da-Silva, José A.The effects of galactomannans with different molecular weights on the heat–induced gelation characteristics of soybean protein were investigated using dynamic small-strain rheometry, under conditions where the proteins carry a net negative charge (pH 7). Microstructure of the resulting gels was investigated by confocal laser scanning microscopy. Phase-separated systems were obtained with different morphologies ...
Modulation of oligodendrocyte differentiation and maturation by combined bioche...
Lourenço, Tânia; Paes de Faria, Joana; Bippes, Christian A.; Maia, João; Lopes-da-Silva, José A.; Relvas, João B.; Grãos, MárioExtracellular matrix (ECM) proteins play a key role during oligodendrogenesis. While fibronectin (FN) is involved in the maintenance and proliferation of oligodendrocyte progenitor cells (OPCs), merosin (MN) promotes differentiation into oligodendrocytes (OLs). Mechanical properties of the ECM also seem to affect OL differentiation, hence this study aimed to clarify the impact of combined biophysical and bioche...
Modulation of oligodendrocyte differentiation and maturation by combined bioche...
Lourenço, Tânia; Faria, Joana Paes de; Bippes, Christian A.; Maia, João; Lopes-da-Silva, José A.; Relvas, João B.; Grãos, MárioExtracellular matrix (ECM) proteins play a key role during oligodendrogenesis. While fibronectin (FN) is involved in the maintenance and proliferation of oligodendrocyte progenitor cells (OPCs), merosin (MN) promotes differentiation into oligodendrocytes (OLs). Mechanical properties of the ECM also seem to affect OL differentiation, hence this study aimed to clarify the impact of combined biophysical and bioche...