Search Results - "FUNDO, JOANA F."

Polyphenoloxidase activity and browning in fresh-cut ‘Rocha’ pear as affected by pH, phenolic substrates, and antibrowning additives by Gomes, M. Helena, Vieira, Tiago, Fundo, Joana F., Almeida, Domingos P.F.

“…•The relationship between PPO activity and browning in pears depends on the phenolic substrate.•PPO activity against a water-soluble pear extract did not…”
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Freeze-Drying Processes Applied to Melon Peel: Assessment of Physicochemical Attributes and Intrinsic Microflora Survival during Storage by Sroy, Sengly, Miller, Fátima A, Fundo, Joana F, Silva, Cristina L M, Brandão, Teresa R S

“…Melon peel is recognized as a source of healthy nutrients and oxidant compounds. Being considered a non-edible part with no profit value, large amounts of…”
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Induced Autolysis of Engineered Yeast Residue as a Means to Simplify Downstream Processing for Valorization—A Case Study by Fundo, Joana F., Deuchande, Teresa, Rodrigues, Daniela A., Pimentel, Lígia L., Vidigal, Susana S. M. P., Rodríguez-Alcalá, Luís M., Pintado, Manuela E., Amaro, Ana L.

“…The objective of this work was to study the efficiency of different autolysis processes, combining different temperatures and pH conditions, when applied to a…”
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Effect of Gaseous Ozone Process on Cantaloupe Melon Peel: Assessment of Quality and Antilisterial Indicators by Miller, Fátima A, Fundo, Joana F, Garcia, Ester, Silva, Cristina L M, Brandão, Teresa R S

“…Fruit waste parts, particularly peel, are abundant sources of bioactive compounds. To be included in the formulation of value-added foods, peel needs to be…”
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Protocatechuic acid as an inhibitor of lipid oxidation in meat by Deuchande, Teresa, Fundo, Joana F., Pintado, Manuela E., Amaro, Ana L.

“…Lipid oxidation is the principal driver of meat and meat product deterioration during shelf life, causing the loss of fresh meat color, flavor, and aroma…”
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Quality assessment of Cantaloupe melon juice under ozone processing by Fundo, Joana F., Miller, Fátima A., Tremarin, Andréia, Garcia, Ester, Brandão, Teresa R.S., Silva, Cristina L.M.

“…Ozone treatment is a non-thermal technology with promising applications in food processing. The objective of this study was to evaluate the effect of gaseous…”
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Fresh-cut melon quality during storage: An NMR study of water transverse relaxation time by Fundo, Joana F., Amaro, Ana L., Madureira, Ana Raquel, Carvalho, Alexandra, Feio, Gabriel, Silva, Cristina L.M., Quintas, Mafalda A.C.

“…•Melon processing/storage affects water molecular dynamics evaluated by T2.•Close relationship between T2 and quality parameters of melon along…”
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Characterization of Spent Yeast Streams from Precision Fermentations Driven by Genetically Engineered Yeasts: Valorization Potential for a Circular Bioeconomy by Deuchande, Teresa, Fundo, Joana F., Rodrigues, Daniela, Pintado, Manuela E., Amaro, Ana L.

“…Currently, valuable biomolecules are sustainably produced through fermentation using genetically modified microorganisms. However, this industry also generates…”
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NMR water transverse relaxation time approach to understand storage stability of fresh-cut ‘Rocha’ pear by Fundo, Joana F., Galvis-Sanchez, Andrea, Madureira, Ana Raquel, Carvalho, Alexandra, Feio, Gabriel, Silva, Cristina L.M., Quintas, Mafalda A.C.

“…Fresh-cut fruit is an important segment in fruit market due to the increasing demand for healthy/convenient foods. However, processing promotes a decrease in…”
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Molecular mobility, composition and structure analysis in glycerol plasticised chitosan films by Fundo, Joana F., Fernandes, Rui, Almeida, Pedro M., Carvalho, Alexandra, Feio, Gabriel, Silva, Cristina L.M., Quintas, Mafalda A.C.

“…•Total plasticisant in FFS is responsible for film structure development.•Molecular mobility contributes to understanding films molecular rearrangement.•Not…”
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Physicochemical and Bioactive Compounds of ‘Cantaloupe’ Melon: Effect of Ozone Processing on Pulp and Seeds by Miller, Fátima A., Fundo, Joana F., Silva, Cristina L. M., Brandão, Teresa R. S.

“…Melon seeds are an important source of bioactive compounds, which are considered to be health beneficial. Therefore, the objective of this work was to assess…”
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1-Methylcyclopropene effects on temporal changes of aroma volatiles and phytochemicals of fresh-cut cantaloupe by Amaro, Ana L, Fundo, Joana F, Oliveira, Ana, Beaulieu, John C, Fernández-Trujillo, Juan Pablo, Almeida, Domingos PF

“…BACKGROUND: Orange‐fleshed cantaloupe melons have intense aroma and flavor but are very perishable during storage life. Fresh‐cut processing enhances…”
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Molecular Dynamics and Structure in Physical Properties and Stability of Food Systems by Fundo, Joana F., Quintas, Mafalda A. C., Silva, Cristina L. M.

“…Physical properties and stability are critical for delivering safe and healthy food to the consumers and thus is a theme that attracts food scientists for a…”
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The effect of polymer/plasticiser ratio in film forming solutions on the properties of chitosan films by Fundo, Joana F., Galvis-Sánchez, Andrea C., Delgadillo, Ivonne, Silva, Cristina L. M., Quintas, Mafalda A. C.

“…In this work physical-chemical properties of chitosan/ glycerol film forming solutions (FFS) and the resulting films were analysed. Solutions were prepared…”
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Quality changes in fresh-cut ‘Rocha’ pear as affected by oxygen levels in modified atmosphere packaging and the pH of antibrowning additive by Gomes, M. Helena, Fundo, Joana F., Poças, M. Fátima, Almeida, Domingos P.F.

“…► Low oxygen modified atmosphere packaging (MAP) did not affect quality attributes linked to metabolism. ► Respiratory behavior of fresh-cut pear predicted the…”
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Hydrogen ion concentration affects quality retention and modifies the effect of calcium additives on fresh-cut ‘Rocha’ pear by Gomes, M. Helena, Fundo, Joana F., Santos, Sílvia, Amaro, Ana L., Almeida, Domingos P.F.

“…‘Rocha’ pear ( Pyrus communis L.) was used as a model system to assess the effect of pH of dipping solutions on quality retention of fresh-cut fruit and its…”
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DEVELOPMENT OF A SAFER FORMULATION OF EGG YOLK CREAM: PHYSICOCHEMICAL AND SENSORIAL CHARACTERISTICS ASSESSMENT by FUNDO, JOANA F., QUINTAS, MAFALDA A.C., BRANDÃO, TERESA R.S., SILVA, CRISTINA L.M.

“…ABSTRACT Egg yolk cream is a sweet confectioned with egg yolk, sugar and water. The use of raw egg products is a potential safety hazard in its production. In…”
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Storage stability of an egg yolk cream formulation: texture and microbiological assessment by Fundo, Joana F, Quintas, Mafalda AC, Brandão, Teresa RS, Silva, Cristina LM

“…BACKGROUND: Egg yolk cream is confectioned with egg yolk, sugar and water. Pasteurized liquid eggs may be used in order to increase product safety, although…”
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Painting the picture of food colouring agents: Near-ubiquitous molecules of everyday life – A review by Pereira, Hélder, Deuchande, Teresa, Fundo, Joana F., Leal, Tânia, Pintado, Manuela E., Amaro, Ana L.

“…Colour is a key component to increase product value and consumer acceptance. The substances used to impart colour, the colouring agents, are near-ubiquitous in…”
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UV-C light processing of Cantaloupe melon juice: Evaluation of the impact on microbiological, and some quality characteristics, during refrigerated storage by Fundo, Joana F., Miller, Fátima A., Mandro, Gabriela F., Tremarin, Andréia, Brandão, Teresa R.S., Silva, Cristina L.M.

“…UV-C light is a non-thermal technology with potential application in food industries. The objective was to assess UV-C radiation effect (13.44 W/m2) on…”
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