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Viability throughout storage of potential probiotic strains, when in contact wi...
Sousa, S.; Gullon, P.; Gullon, B.; Brandão, Teresa R. S.; Silva, Joana; Silva, C.L.M.; Pintado, Manuela E.; Morais, Alcina M. M. B.; Teixeira, Paula
Viability throughout storage of potential probiotic strains, when in contact wi...
Sousa, S.; Gullon, P.; Gullon, B.; Brandão, Teresa R.S.; Silva, Joana; Silva, Cristina L. M.; Pintado, Manuela E.; Morais, Alcina M. M. B.
An accessible approach to reduce Listeria monocytogenes from lettuce
Ramos, Bárbara; Brandão, Teresa R. S.; Teixeira, Paula; Silva, Cristina L. M.
Effect of pH upon viability of probiotic strains in contact with fruit pulps
Rodrigues, C.; Sousa, S.; Pinto, A. L.; Brandão, Teresa R.S.; Silva, Joana; Pintado, Manuela E.; Silva, Cristina L. M.; Morais, Alcina M. M. B.
Viability throughout storage of potential probiotic strains, when in contact wi...
Sousa, Sérgio; Gullón, Patricia; Gullón, Beatriz; Brandão, Teresa R.S.; Silva, Joana; Silva, Cristina L. M.; Pintado, M. E.; Morais, Alcina M. M. B.
Influence of aqueous ozone, blanching and combined treatments on microbial load...
Alexandre, Elisabete M. C.; Santos-Pedro, Dora M.; Brandão, Teresa R. S.; Silva, Cristina L. M.The effectiveness of ozone in aqueous solution treatment on microbial inactivation was studied for three combinations microorganism/food: Listeria innocua/red bell peppers (artificially inoculated), total mesophiles/strawberries, and total coliforms/watercress, with two concentrations (0.3 and 2.0 ppm). Blanching treatments (50–60 C) were also individually applied and in combination with ozone, for studying po...
Modelling microbial load reduction in foods due to ozone impact
Alexandre, Elisabete M. C.; Brandão, Teresa R. S.; Silva, Cristina L. M.Ozone is a strong sanitizer that can be applied as a convenient washing-treatment to foods. The main objective was to study the ozone impact on Listeria innocua in red bell peppers, total mesophiles in strawberries and total coliforms in watercress. Modelling microbial load reduction throughout treatment time and due to ozone effect were also targets. The microbiological reductions observed for ozonated samples...
Dynamic approach for assessing food quality and safety: the case of processed f...
Brandão, Teresa R. S.; Silva, Cristina L. M.
Taxas de degradação – bases para as ferramentas preditivas
Silva, Cristina L. M.; Brandão, Teresa R. S.
Degradation kinetics of colour, vitamin C and drip loss in frozen broccoli (Bra...
Gonçalves, Elsa M.; Abreu, Marta; Brandão, Teresa R.S.; Silva, Cristina L.M.Studies were undertaken on colour CIE L*a*b* values, vitamin C (ascorbic acid) and drip loss alterations of frozen broccoli (Brassica oleracea L. ssp. Italica) stored 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. The storage temperatures were selected according to conditions that occur in the cold c...
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