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Mathematical modelling of the growth of Byssochlamys fulva in concentrated appl...

Survival of Lactobacillus Strains When In Contact With Fruit Pulps

Optimization of spray-drying of strawberry juice

Modeling the inactivation of Bacillus subtilis spores by ethylene oxide processing

Ethylene oxide is currently a dominant agent in medical device sterilization. This work intends to study the main effects and interactions of temperature, ethylene oxide concentration, and relative humidity on commercial spore strips of Bacillus subtilis, var. niger (ATCC 9372) inactivation, the most common microorganism used in controlling the efficacy of the process. Experiments were carried out using a full ...

Kinetics of quality changes of pumpkin (Curcurbita maxima L.) stored under isot...

The effects of freezing process and frozen storage at isothermal (−7, −15 and −25 °C) and non-isothermal (accelerated life testing with step-stress methodology; temperature range from −30 to −5 °C) conditions on pumpkin quality were investigated. Storage temperature conditions were selected to embrace the limits practiced in the cold chain. Quality changes, such as texture, colour CIE Lab and vitamin C (ascorbi...

On the use of the gompertz model to predict microbial thermal inactivation unde...

Food processes should be designed to provide an adequate margin of safety against microbiological risk of food poisoning and food spoilage throughout shelf life. In this field, the use of mathematical models that describe the microorganisms’ kinetics in such conditions is an important tool for convenient design, control and optimization of efficient processes. If those models are accurate and precise, one can e...

Heat inactivation of Listeria innocua in broth and food products under non-isot...

The objective of this work was to study the effect of three linear temperature profiles (heating rates of 1.5, 1.8 and 2.6 °C/min, from 20 to 65 °C) on Listeria innocua inactivation in liquid medium. The inactivation was also analyzed in artificially contaminated parsley (heating rate of 1.8 °C/min) and throughout a frying process, using a pre-cooked frozen food as case study. Inactivation showed a sigmoidal be...

ISEKI_Food E-Journal - O contributo da Biblioteca na sua criação

No âmbito de uma iniciativa da rede internacional ISEKI_Food (Integrating Food Science and Engineering into the Food Chain – www.iseki-food.net), liderada pela Escola Superior de Biotecnologia (ESB), surgiu o projecto da criação de um e-journal em Open Access (OA). Para a sua concretização, foi estabelecida uma parceria com a Biblioteca e Gestão da Informação da Católica.Porto (BGI). Apresentamos os passos des...

Modelling the inactivation of Bacillus subtilis spores by ethylene oxide proces...

Ethylene oxide is currently a dominant agent in medical devices sterilization. This work intends to study the main effects and interactions of temperature (T), ethylene oxide (EO) concentration and relative humidity (RH) on commercial spore strips of Bacillus subtilis, var. niger (ATCC 9372) inactivation, the most common microorganism used in controlling the efficacy of the process. Experiments were carried out...

Biochemical and colour changes of watercress (Nasturtium officinale R. Br.) dur...

The effects of water blanching, freezing, and frozen storage during 400 days at three different temperatures ( 7, 15 and 30 C), on watercress (Nasturtium officinale R. Br.) colour Hunter Lab parameters,chlorophyll degradation, vitamin C content loss and peroxidase (POD) activity were evaluated. The blanching induced significant changes on colour values and chlorophylls and vitamin C contents. POD activity wa...