0000000000485275
AUTHOR
Sílvia A. Moreira
showing 3 related works from this author
Pulsed Electric Field Processing of Fruit Juices
2018
Abstract Fruit juices and other liquid foods constitute an important source of bioactive compounds. However, the techniques used for their processing may cause alterations in their contents, and consequently they do not provide the benefits expected by the consumer. This fact has led to the increasing use of nonthermal processing technologies, such as pulsed electric field (PEF), which have been developed over recent decades as alternative technologies to thermal pasteurization of liquid foods. Researchers have previously studied the effects of PEF on the main compounds affecting the quality and the health-related properties. The reported results show that PEF could be used to pasteurize fr…
Interaction of Compounds
2017
Abstract Modern consumers look for functional food products to achieve well-being, preferring natural products, rather than overprocessed ones. New processing technologies have emerged as alternatives to conventional heat treatments with promising results in food development and production. They allow microbiologically safe food products to be obtained while maintaining the food products’ nutritional and sensorial properties. However, the interactions between food compounds (e.g., proteins, carbohydrates, or lipids) promoted by these technologies are still poorly known and require further research. Technologies such as high-pressure processing, pulsed electric field, high-pressure homogeniz…
Effects of high-pressure processing on fungi spores: Factors affecting spore germination and inactivation and impact on ultrastructure.
2020
Food contamination with heat-resistant fungi (HRF), and their spores, is a major issue among fruit processors, being frequently found in fruit juices and concentrates, among other products, leading to considerable economic losses and food safety issues. Several strategies were developed to minimize the contamination with HRF, with improvements from harvesting to the final product, including sanitizers and new processing techniques. Considering consumers' demands for minimally processed, fresh-like food products, nonthermal food-processing technologies, such as high-pressure processing (HPP), among others, are emerging as alternatives to the conventional thermal processing techniques. As no …