Search Results - "Delgadillo, Ivonne"

Enhanced preservation of vacuum-packaged Atlantic salmon by hyperbaric storage at room temperature versus refrigeration by Fidalgo, Liliana G., Simões, Mário M. Q., Casal, Susana, Lopes-da-Silva, José A., Delgadillo, Ivonne, Saraiva, Jorge A.

“…Hyperbaric storage at room temperature (HS/RT: 75 MPa/25 °C) of vacuum-packaged fresh Atlantic salmon ( Salmo salar ) loins was studied for 30 days and…”
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Microorganisms under high pressure — Adaptation, growth and biotechnological potential by Mota, Maria J., Lopes, Rita P., Delgadillo, Ivonne, Saraiva, Jorge A.

“…Hydrostatic pressure is a well-known physical parameter which is now considered an important variable of life, since organisms have the ability to adapt to…”
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Hyperbaric Storage of Vacuum-Packaged Fresh Atlantic Salmon (Salmo salar) Loins by Evaluation of Spoilage Microbiota and Inoculated Surrogate-Pathogenic Microorganisms by Fidalgo, Liliana G., Pinto, Carlos A., Delgadillo, Ivonne, Saraiva, Jorge A.

“…Hyperbaric storage at low and room temperature (HS/LT, 60 MPa/10°C; HS/RT, 75 MPa/25°C; 30 days) of vacuum-packaged Atlantic salmon ( Salmo salar ) was studied…”
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Physicochemical, thermal, and pasting properties of flours and starches of eight Brazilian maize landraces (Zea mays L.) by Uarrota, Virgilio Gavicho, Amante, Edna Regina, Demiate, Ivo Mottin, Vieira, Flavia, Delgadillo, Ivonne, Maraschin, Marcelo

“…Both genetic and environmental factors create significant variation in the amount and quality of maize landrace constituents. Details on the flours and starch…”
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Nutritional and quality evaluation of hyperbaric stored fresh cheeses by Duarte, Ricardo V., Casal, Susana, Gomes, Ana M., Delgadillo, Ivonne, Saraiva, Jorge A.

“…•Fatty acids profile did not change under HS and lipid oxidation rate was slower.•HS cheeses volatiles profile was better kept and closer to initial…”
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Preservation of high pressure pasteurised milk by hyperbaric storage at room temperature versus refrigeration – Effect on natural microbiota and physicochemical properties by Lemos, Álvaro T., Lopes-da-Silva, José A., Delgadillo, Ivonne, Saraiva, Jorge A.

“…•High pressure pasteurization has a minimum impact on freshness of raw milk.•Hyperbaric storage (HS) resulted in lower microbial loads compared to…”
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A quasi-energetically costless novel food preservation methodology: Moderate pressure pasteurisation followed by hyperbaric storage, both at room temperature by Lemos, Álvaro T., Martins, Ana P., Delgadillo, Ivonne, Saraiva, Jorge A.

“…•Room temperature (RT) hyperbaric storage (HS, ≥75 MPa) extends fish soup shelf-life.•Sensorial analysis after 14 days revealed no off-flavours for 75 MPa and…”
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Effects of UV Radiation on the Lipids and Proteins of Bacteria Studied by Mid-Infrared Spectroscopy by Santos, Ana L., Moreirinha, Catarina, Lopes, Diana, Esteves, Ana Cristina, Henriques, Isabel, Almeida, Adelaide, Domingues, M. Rosário M., Delgadillo, Ivonne, Correia, António, Cunha, Ângela

“…Knowledge of the molecular effects of UV radiation (UVR) on bacteria can contribute to a better understanding of the environmental consequences of enhanced UV…”
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Effect of thermal blanching and of high pressure treatments on sweet green and red bell pepper fruits ( Capsicum annuum L.) by Castro, Sónia M., Saraiva, Jorge A., Lopes-da-Silva, José A., Delgadillo, Ivonne, Loey, Ann Van, Smout, Chantal, Hendrickx, Marc

“…The effect of pressure treatments of 100 and 200 MPa (10 and 20 min) and of thermal blanching at 70 °C, 80 °C and 98 °C (1 and 2.5 min), on sweet green and red…”
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Hyperbaric storage at room temperature with several short intermittent interruption periods at atmospheric pressure results in similar microbial growth inhibition and inactivation as without interruption by Duarte, Ricardo V., Gomes, Ana M., Delgadillo, Ivonne, Saraiva, Jorge A.

“…•HS of raw milk inactivated the endogenous microbiota.•Several C/D cycles did not affect the microbial response.•Comparable results were obtained between…”
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Quality Changes on Cod Fish (Gadus morhua) during Desalting Process and Subsequent High-Pressure Pasteurization by Fidalgo, Liliana G, Mota, Maria J, D’Amil, Juliana, Queirós, Rui P, Pinto, Carlos A, Delgadillo, Ivonne, Saraiva, Jorge A

“…During the desalting of salted cod, significant textural, histological, and biochemical changes occur. Understanding these changes is crucial for enhancing the…”
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Evidence of ferroelectricity and phase transition in pressed diphenylalanine peptide nanotubes by Bdikin, Igor, Bystrov, Vladimir, Kopyl, Svitlana, Lopes, Rui P. G., Delgadillo, Ivonne, Gracio, José, Mishina, Elena, Sigov, Alexander, Kholkin, Andrei L.

“…Self-assembled peptide nanotubes (PNT) are unique nanoscale objects having a great potential for a multitude of applications. Strong piezoactivity and polar…”
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High-Pressure Processing Effects on Microbiological Stability, Physicochemical Properties, and Volatile Profile of a Fruit Salad by Lopes, Ana C, Queirós, Rui P, Inácio, Rita S, Pinto, Carlos A, Casal, Susana, Delgadillo, Ivonne, Saraiva, Jorge A

“…Nowadays, consumers are more aware of the effects of their diet on their health, and thus demand natural or minimally processed food products. Therefore,…”
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Hyperbaric Storage Effect on Enzyme Activity and Texture Characteristics of Raw Meat by Santos, Mauro D., Matos, Gabriela, Pinto, Carlos A., Carta, Ana Salgueiro, Lopes-da-Silva, José A., Delgadillo, Ivonne, Saraiva, Jorge A.

“…Hyperbaric storage (HS) is a new food preservation alternative or even improvement of cold storage processes. HS of raw pork meat in pieces (PP) and raw bovine…”
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Headspace-SPME applied to varietal volatile components evolution during Vitis vinifera L. cv. ‘Baga’ ripening by Coelho, Elisabete, Rocha, Sílvia M., Delgadillo, Ivonne, Coimbra, Manuel A.

“…Grape berries of Vitis vinifera L. cv. Baga were collected during 7 weeks since half- véraison to a post-maturation stage. Two vineyards in different locations…”
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Food Preservation Under Pressure (Hyperbaric Storage) as a Possible Improvement/Alternative to Refrigeration by Fernandes, Pedro A. R., Moreira, Sílvia A., Fidalgo, Liliana G., Santos, Mauro D., Queirós, Rui P., Delgadillo, Ivonne, Saraiva, Jorge A.

“…Food preservation is highly dependent on refrigeration, which is limited by its high energy costs. Among alternatives being developed, this review focused on…”
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Use of FT-IR spectroscopy as a tool for the analysis of polysaccharide food additives by Černá, Marcela, Barros, António S., Nunes, Alexandra, Rocha, Sı́lvia M., Delgadillo, Ivonne, Čopı́ková, Jana, Coimbra, Manuel A.

“…This work purposes the characterisation of food additive polysaccharides such as starch, glucomannan and carrageenan by the use of the information of the…”
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Composition of Phenolic Compounds in a Portuguese Pear (Pyrus communis L. Var. S. Bartolomeu) and Changes after Sun-Drying by Ferreira, Dulcineia, Guyot, Sylvain, Marnet, Nathalie, Delgadillo, Ivonne, Renard, Catherine M. G. C, Coimbra, Manuel A

“…The composition of phenolic compounds of a Portuguese pear cultivar (Pyrus communis L. var. S. Bartolomeu) was determined by HPLC after thioacidolysis. The…”
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Protein Expression Modifications in Phage-Resistant Mutants of Aeromonas salmonicida after AS-A Phage Treatment by Moreirinha, Catarina, Osório, Nádia, Pereira, Carla, Simões, Sara, Delgadillo, Ivonne, Almeida, Adelaide

“…The occurrence of infections by pathogenic bacteria is one of the main sources of financial loss for the aquaculture industry. This problem often cannot be…”
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High-Resolution NMR and Diffusion-Ordered Spectroscopy of Port Wine by Nilsson, Mathias, Duarte, Iola F., Almeida, Cláudia, Delgadillo, Ivonne, Goodfellow, Brian J., Gil, Ana M., Morris, Gareth A.

“…The use of high-resolution NMR and high-resolution diffusion-ordered spectroscopy (DOSY) for the characterization of selected Port wine samples of different…”
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