Search Results - "Silva, Filipa V.M."

Differences in the resistance of microbial spores to thermosonication, high pressure thermal processing and thermal treatment alone by Evelyn, Silva, Filipa V.M.

“…Bacterial and fungal spores can survive pasteurization treatments, and germinate/grow after food processing, causing food spoilage and/or outbreaks. High…”
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Pulsed electric field treatment of red wine: Inactivation of Brettanomyces and potential hazard caused by metal ion dissolution by van Wyk, Sanelle, Silva, Filipa V.M., Farid, Mohammed M.

“…Pulsed electric field (PEF) technology is an attractive alternative method of wine preservation by inactivating Brettanomyces bruxellensis, a major spoilage…”
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SO2, high pressure processing and pulsed electric field treatments of red wine: Effect on sensory, Brettanomyces inactivation and other quality parameters during one year storage by van Wyk, Sanelle, Farid, Mohammed M., Silva, Filipa V.M.

“…The use of sulphur dioxide (SO2), high pressure processing (HPP) and pulsed electric fields (PEF) for wine preservation was compared. The difference between…”
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High pressure processing, thermal processing and freezing of ‘Camarosa’ strawberry for the inactivation of polyphenoloxidase and control of browning by Sulaiman, Alifdalino, Silva, Filipa V.M.

“…Polyphenoloxidase (PPO) is an enzyme present in strawberry (Fragaria ananassa) which causes undesirable fruit browning, especially if the fruit is cut in…”
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Non-proteolytic Clostridium botulinum spores in low-acid cold-distributed foods and design of pasteurization processes by Silva, Filipa V.M., Gibbs, Paul A.

“…The increasing consumption of minimally processed chilled foods poses new risks in terms of public safety and foodborne infections. Thermal pasteurization…”
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Modeling the inactivation of psychrotrophic Bacillus cereus spores in beef slurry by 600 MPa HPP combined with 38–70 °C: Comparing with thermal processing and estimating the energy requirements by Evelyn, Silva, Filipa V.M.

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Resistance of Byssochlamys nivea and Neosartorya fischeri mould spores of different age to high pressure thermal processing and thermosonication by Evelyn, Silva, Filipa V.M.

“…Byssochlamys nivea and Neosartorya fischeri are heat resistant moulds that spoil acid foods and can produce mycotoxins. This study investigated the efficacy of…”
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Ultrasound assisted thermal pasteurization of beers with different alcohol levels: Inactivation of Saccharomyces cerevisiae ascospores by Milani, Elham A., Silva, Filipa V.M.

“…The industrial production of beer ends with a process of pasteurization. This study investigated the ultrasound assisted thermal pasteurization of beer or…”
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Comparing high pressure thermal processing and thermosonication with thermal processing for the inactivation of bacteria, moulds, and yeasts spores in foods by Evelyn, Milani, Elham, Silva, Filipa V.M.

“…Bacterial and fungal spores might germinate/grow after food processing, causing food-borne diseases or food spoilage. High pressure processing (HPP) and power…”
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Quality stability and sensory attributes of apple juice processed by thermosonication, pulsed electric field and thermal processing by Sulaiman, Alifdalino, Farid, Mohammed, Silva, Filipa VM

“…Worldwide, apple juice is the second most popular juice, after orange juice. It is susceptible to enzymatic browning spoilage by polyphenoloxidase, an…”
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Strawberry puree processed by thermal, high pressure, or power ultrasound: Process energy requirements and quality modeling during storage by Sulaiman, Alifdalino, Farid, Mohammed, Silva, Filipa VM

“…Strawberry puree was processed for 15 min using thermal (65 ℃), high-pressure processing (600 MPa, 48 ℃), and ultrasound (24 kHz, 1.3 W/g, 33 ℃). These…”
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Modeling the polyphenoloxidase inactivation kinetics in pear, apple and strawberry purees after High Pressure Processing by Sulaiman, Alifdalino, Soo, Ming J., Yoon, Marilyn M.L., Farid, Mohammed, Silva, Filipa V.M.

“…•600MPa HPP-thermal is more effective than HPP alone for PPO inactivation in fruits.•600MPa HPP-thermal process reduced PPO activity in apple and strawberry…”
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Bacterial spore inactivation at 45–65 °C using high pressure processing: Study of Alicyclobacillus acidoterrestris in orange juice by Silva, Filipa V.M., Tan, Eng Keat, Farid, Mohammed

“…High pressure processing (HPP) is a new non-thermal technology commercially used to pasteurize fruit juices and extend shelf-life, while preserving delicate…”
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High pressure inactivation of Brettanomyces bruxellensis in red wine by van Wyk, Sanelle, Silva, Filipa V.M.

“…Brettanomyces bruxellensis (“Brett”) is a major spoilage concern for the wine industry worldwide, leading to undesirable sensory properties. Sulphur dioxide,…”
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Non-toxic Salvia sclareoides Brot. extracts as a source of functional food ingredients: Phenolic profile, antioxidant activity and prion binding properties by Rauter, Amélia P., Dias, Catarina, Martins, Alice, Branco, Isabel, Neng, Nuno R., Nogueira, José M., Goulart, Margarida, Silva, Filipa V.M., Justino, Jorge, Trevitt, Clare, Waltho, Jon P.

“…► Salvia sclareoides is the first Salvia species with prion binding properties. ► Total phenolic content, antioxidant activity and chemical profile are…”
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Alicyclobacillus acidoterrestris spores in fruit products and design of pasteurization processes by Silva, Filipa V.M, Gibbs, Paul

“…Alicyclobacillus acidoterrestris is a thermoacidophilic, non-pathogenic and sporeforming bacterium which has been found in commercial pasteurized fruit juices…”
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Phytochemical Profile and Anticholinesterase and Antimicrobial Activities of Supercritical versus Conventional Extracts of Satureja montana by Silva, Filipa V. M, Martins, Alice, Salta, Joana, Neng, Nuno R, Nogueira, José M. F, Mira, Delfina, Gaspar, Natália, Justino, Jorge, Grosso, Clara, Urieta, José S, Palavra, António M. S, Rauter, Amélia P

“…Winter savory Satureja montana is a medicinal herb used in traditional gastronomy for seasoning meats and salads. This study reports a comparison between…”
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High pressure processing of milk: Modeling the inactivation of psychrotrophic Bacillus cereus spores at 38–70°C by Evelyn, Silva, Filipa V.M.

“…•The increase of HPP pressure at 70°C enhanced the B. cereus spores’ inactivation in milk.•HPP–thermal temperatures from 38 to 70°C tripled B. cereus log…”
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Resistant moulds as pasteurization target for cold distributed high pressure and heat assisted high pressure processed fruit products by Silva, Filipa V.M., Evelyn

“…High pressure processing (HPP), also known as high hydrostatic pressure (HHP) is a modern method of food pasteurization used commercially in many countries. It…”
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Ultrasound assisted thermal inactivation of spores in foods: Pathogenic and spoilage bacteria, molds and yeasts by Evelyn, Silva, Filipa V.M.

“…Pasteurization aims to achieve the reduction of vegetative microorganisms and resistant spores which are of risk to public health. Power ultrasound has been…”
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