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Molecular mobility, composition and structure analysis in glycerol plasticised ...
Fundo, J. F.; Fernandes, Rui; Almeida, Pedro M.; Carvalho, Alexandra; Feio, Gabriel; Silva, Cristina L. M.; Quintas, Mafalda A. C.This study was developed with the purpose to investigate the effect of polysaccharide/plasticiser concentration on the microstructure and molecular dynamics of polymeric film systems, using transmission electron microscope imaging (TEM) and nuclear magnetic resonance (NMR) techniques. Experiments were carried out in chitosan/glycerol films prepared with solutions of different composition. The films obtained aft...
A NMR approach to understand water behaviour on chitosan/ glycerol films
Fundo, J. F.; Almeida, P.; Carvalho, A.; Quintas, M. A. C.; Feio, G.; Silva, Cristina L. M.
Sucrose in the concentrated solution or the supercooled “state” : a review of c...
Quintas, Mafalda A. C.; Fundo, J. F.; Silva, C. L. M.Sucrose is probably one of the most studied molecules by food scientists, since it plays an important role as an ingredient or preserving agent in many formulations and technological processes. When sucrose is present in a product with a concentration near or greater than the saturation point—i.e. in the supercooled state—it possesses high potentialities for the food industry in areas as different as pastry ind...
Sucrose in the concentrated solution or the supercooled “State”: A review of ca...
Quintas, M. A. C.; Fundo, J. F.; Silva, C. L. M.Sucrose is probably one of the most studied molecules by food scientists, since it plays an important role as an ingredient or preserving agent in many formulations and technological processes. When sucrose is present in a product with a concentration near or greater than the saturation point—i.e. in the supercooled state—it possesses high potentialities for the food industry in areas as different as pastry ind...
Influence of disinfectant technologies on red bell peppers safety
Alexandre, E. M. C.; Fundo, J. F.; Pedro, D. Santos; Brandão, T. R. S.; Silva, C. L. M.The development of innovative technologies, promoting fruits and vegetables safety to reduce the risk of related food-borne diseases, is an actual concern. Several sanitizing agents for washing fruits and vegetables may be used to reduce the risk of microbial contamination. Traditional washing technologies utilize chlorine and hydrogen peroxide as sanitizing agents for fresh produce. More recently, ozone is bei...
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