This page has only limited features, please log in for full access.

Prof. Dr. Fátima A. Miller
Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal

Basic Info


Research Keywords & Expertise

0 Food Microbiology
0 Food quality and safety
0 Thermal processes
0 Non-thermal processes
0 Food processing optimization

Fingerprints

Fruits and their by-products
Non-thermal processes
Food quality and safety
Thermal processes
Microbial inactivation kinetics

Honors and Awards

The user has no records in this section


Career Timeline

The user has no records in this section.


Short Biography

The user biography is not available.
Following
Followers
Co Authors
The list of users this user is following is empty.
Following: 0 users

Feed

Journal article
Published: 30 March 2021 in Foods
Reads 0
Downloads 0

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 transformed and subjected to a preservation process. Therefore, this study seeks to assess the effect of ozone on the quality and antilisterial indicators of cantaloupe melon peel paste, aiming at obtaining a product with the potential to be used as a food additive. Ozone was bubbled during 30 and 60 min, and some physicochemical characteristics (soluble solids content, pH and colour), bioactive compounds (total phenolics, chlorophylls and vitamin C) and antioxidant activity were analysed. Peel was also inoculated with Listeria innocua, used as a treatment efficiency indicator. The results indicated that, although ozone negatively affected antioxidant activity, it positively influenced all bioactive compounds analysed. An L. innocua reduction of 1.2 log cycle was achieved after ozone exposure. Ozone should be exploited as a promising technology to assure the quality/safety of cantaloupe melon peel. Indeed, if melon peel is conveniently converted into a suitable form that can be used as a food ingredient, this will promote the valorisation of waste materials with the consequent reduction of industrial by-products and new perspectives for market opportunities.

ACS Style

Fátima Miller; Joana Fundo; Ester Garcia; Cristina Silva; Teresa Brandão. Effect of Gaseous Ozone Process on Cantaloupe Melon Peel: Assessment of Quality and Antilisterial Indicators. Foods 2021, 10, 727 .

AMA Style

Fátima Miller, Joana Fundo, Ester Garcia, Cristina Silva, Teresa Brandão. Effect of Gaseous Ozone Process on Cantaloupe Melon Peel: Assessment of Quality and Antilisterial Indicators. Foods. 2021; 10 (4):727.

Chicago/Turabian Style

Fátima Miller; Joana Fundo; Ester Garcia; Cristina Silva; Teresa Brandão. 2021. "Effect of Gaseous Ozone Process on Cantaloupe Melon Peel: Assessment of Quality and Antilisterial Indicators." Foods 10, no. 4: 727.

Journal article
Published: 01 October 2020 in Horticulturae
Reads 0
Downloads 0

Several scientific studies point fruits as rich sources of antioxidants but mainly focus on their edible part. However, fruits wastes are abundant sources of bioactive compounds and nutrients, which are considered to be health beneficial. The main purpose was to characterise juice, pulp, peel and seeds of Piel de Sapo melon, in terms of several physicochemical characteristics (soluble solids content, titratable acidity, pH, potassium, colour and water activity), some bioactive compounds (total phenolics, vitamin C, chlorophylls and total carotenoids) and total antioxidant activity. Juice, pulp, peel and seeds represent 47, 19, 27 and 5% of melon total weight, respectively. Peel and seeds stood out by their higher concentration of total phenolics compounds and antioxidant activity when compared to edible parts. The highest potassium concentration was found in seeds. Chlorophylls were only detected in peel, while carotenoids were not detected in any part of the melon analysed. Juice and pulp contributed to 69% of vitamin C amount of the whole fruit. However, its concentration in peel was equivalent to the ones observed in juice and pulp. These results pointed out the importance of fruit wastes valorisation and the development of strategies for their re-utilisation.

ACS Style

Fátima Alves Miller; Joana Freitas Fundo; Ester Garcia; João Rodrigo Santos; Cristina Luisa Miranda Silva; Teresa Ribeiro Silva Brandão. Physicochemical and Bioactive Caracterisation of Edible and Waste Parts of “Piel de Sapo” Melon. Horticulturae 2020, 6, 60 .

AMA Style

Fátima Alves Miller, Joana Freitas Fundo, Ester Garcia, João Rodrigo Santos, Cristina Luisa Miranda Silva, Teresa Ribeiro Silva Brandão. Physicochemical and Bioactive Caracterisation of Edible and Waste Parts of “Piel de Sapo” Melon. Horticulturae. 2020; 6 (4):60.

Chicago/Turabian Style

Fátima Alves Miller; Joana Freitas Fundo; Ester Garcia; João Rodrigo Santos; Cristina Luisa Miranda Silva; Teresa Ribeiro Silva Brandão. 2020. "Physicochemical and Bioactive Caracterisation of Edible and Waste Parts of “Piel de Sapo” Melon." Horticulturae 6, no. 4: 60.

Original article
Published: 28 October 2019 in Journal of Food Processing and Preservation
Reads 0
Downloads 0

The objective of this study was to evaluate the impact of ozone treatment on microbiological decontamination (intrinsic microflora and inoculated Listeria innocua) and some physicochemical characteristics and bioactive compounds of Cantaloupe melon juice, also during refrigerated storage. To determine adequate ozone exposure, the survival curve of L. innocua was previously assessed. A thermal treatment was also performed seeking comparison with ozone treatment impact. After ozone exposure, L. innocua was not detected in juice samples, while thermal pasteurization allowed a reduction of 5.2 ± 0.2 log cycles. Although ozone reduced the intrinsic microflora loads, this reduction was higher for heat‐treated samples. Vitamin C was highly retained in ozone‐treated juices (68%), when compared with the pasteurized ones (39%). After 13 days of storage, ozone allowed the retention of the most quality parameters analyzed and, therefore, it can be considered as a promising alternative to traditional pasteurization of Cantaloupe melon juice. Practical applications The actual consumers' demand for high‐quality food standards has launched research to alternative and milder nonthermal processes, which have gained increasing attention and importance in the fruit juice industries. Ideally, preservation and/or processing of foods should involve technologies that prevent undesirable microbial survival and minimize quality attributes changes and nutrient losses. Thermal treatments are conventionally used to attain such targets; however, the content and the biological activity of the most health‐related compounds are dramatically reduced. In this context, and particularly in the beverages industries, ozone has been exploited due to its potential for inactivating spoilage and pathogenic microorganisms, while being effective in overall quality retention of the products.

ACS Style

Sengly Sroy; Joana F. Fundo; Fátima A. Miller; Teresa Brandão; Cristina L. M. Silva. Impact of ozone processing on microbiological, physicochemical, and bioactive characteristics of refrigerated stored Cantaloupe melon juice. Journal of Food Processing and Preservation 2019, 43, 1 .

AMA Style

Sengly Sroy, Joana F. Fundo, Fátima A. Miller, Teresa Brandão, Cristina L. M. Silva. Impact of ozone processing on microbiological, physicochemical, and bioactive characteristics of refrigerated stored Cantaloupe melon juice. Journal of Food Processing and Preservation. 2019; 43 (12):1.

Chicago/Turabian Style

Sengly Sroy; Joana F. Fundo; Fátima A. Miller; Teresa Brandão; Cristina L. M. Silva. 2019. "Impact of ozone processing on microbiological, physicochemical, and bioactive characteristics of refrigerated stored Cantaloupe melon juice." Journal of Food Processing and Preservation 43, no. 12: 1.

Journal article
Published: 17 January 2019 in LWT
Reads 0
Downloads 0

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 microbiological decontamination and some quality characteristics of Cantaloupe melon juice, during refrigerated storage. Juice was inoculated with Listeria innocua (non-pathogenic surrogate of L. monocytogenes) and Alicyclobacillus acidoterrestris spores (spoilage indicators) used as indicators of the UV-C treatment efficacy. Total mesophylls and yeasts and molds were also enumerated. Results demonstrated that 5 min of exposure allowed 3.7 ± 0.3 log10 cycles reduction of L. innocua, while for A. acidoterrestris, 20 min were required to decrease 4.7 ± 0.1 log10 cycles. At the end of refrigerated storage for 13 days, UV-C treated juices retained color, total phenolics content and antioxidant activity, and yeast and molds did not grow. Since UV-C process was effective on microbial inactivation and allowed juice quality maintenance, it can be considered as a promising alternative to thermal pasteurization.

ACS Style

Joana F. Fundo; Fátima A. Miller; Gabriela F. Mandro; Andréia Tremarin; Teresa R.S. Brandão; Cristina L.M. Silva. UV-C light processing of Cantaloupe melon juice: Evaluation of the impact on microbiological, and some quality characteristics, during refrigerated storage. LWT 2019, 103, 247 -252.

AMA Style

Joana F. Fundo, Fátima A. Miller, Gabriela F. Mandro, Andréia Tremarin, Teresa R.S. Brandão, Cristina L.M. Silva. UV-C light processing of Cantaloupe melon juice: Evaluation of the impact on microbiological, and some quality characteristics, during refrigerated storage. LWT. 2019; 103 ():247-252.

Chicago/Turabian Style

Joana F. Fundo; Fátima A. Miller; Gabriela F. Mandro; Andréia Tremarin; Teresa R.S. Brandão; Cristina L.M. Silva. 2019. "UV-C light processing of Cantaloupe melon juice: Evaluation of the impact on microbiological, and some quality characteristics, during refrigerated storage." LWT 103, no. : 247-252.

Research note
Published: 24 September 2018 in Journal of Food Process Engineering
Reads 0
Downloads 0

Ozone is used in grains to guarantee mycotoxin degradation, microbial inactivation, and insect disinfestation. However, its oxidizing properties can promote changes in the grain constituents, affecting both product properties and process behavior. Even so, the effect of ozone processing on quality properties of grains and their process, was rarely studied. Consequently, this work studied the impact of ozonation processing on the hydration kinetics and selected nutritional properties of Adzuki beans (Vigna angularis). As the ozone reactiveness increases at high moistures, three different levels of grain moisture were evaluated. The bean nutritional quality was evaluated considering the total phenolic content and antioxidant capacity (both radicals ABTS and DPPH). The results showed that there was neither significant difference in the hydration kinetics nor in the phenolic compounds and antioxidant capacity after the processing with ozone. Consequently, ozonation is proposed as an alternative in the control of grain contaminants without affecting its quality. Practical applications Grains are important raw materials worldwide, since they are used as food, feed or for extracting different components. Ozone, a safe and green technology, is used for microorganism inactivation and insect disinfestation, as well as for mycotoxins degradation in grains. However, although ozone can be used to guarantee safety, its oxidizing properties can promote changes in the grain constituents. These changes can negatively impact the nutritional properties, as well as alter the grain behaviour during processing. However, these evaluations are rarely carried out, questioning the ozone practical application. Therefore, the present work was developed to conduct this evaluation. It was demonstrated that the ozone processing did not alter neither the grain hydration kinetics nor the phenolic compounds and antioxidant capacity. Consequently, ozonation is proposed as a viable alternative in grain processing.

ACS Style

Allana Patrícia Santos Alexandre; Alberto Claudio Miano; Teresa Ribeiro Silva Brandão; Fátima Alves Miller; Joana Freitas Fundo; Maria Antonia Calori‐Domingues; Cristina Luisa Miranda Silva; Pedro Esteves Duarte Augusto. Ozonation of Adzuki beans ( Vigna angularis ): Effect on the hydration kinetics, phenolic compounds and antioxidant capacity. Journal of Food Process Engineering 2018, 41, e12893 .

AMA Style

Allana Patrícia Santos Alexandre, Alberto Claudio Miano, Teresa Ribeiro Silva Brandão, Fátima Alves Miller, Joana Freitas Fundo, Maria Antonia Calori‐Domingues, Cristina Luisa Miranda Silva, Pedro Esteves Duarte Augusto. Ozonation of Adzuki beans ( Vigna angularis ): Effect on the hydration kinetics, phenolic compounds and antioxidant capacity. Journal of Food Process Engineering. 2018; 41 (8):e12893.

Chicago/Turabian Style

Allana Patrícia Santos Alexandre; Alberto Claudio Miano; Teresa Ribeiro Silva Brandão; Fátima Alves Miller; Joana Freitas Fundo; Maria Antonia Calori‐Domingues; Cristina Luisa Miranda Silva; Pedro Esteves Duarte Augusto. 2018. "Ozonation of Adzuki beans ( Vigna angularis ): Effect on the hydration kinetics, phenolic compounds and antioxidant capacity." Journal of Food Process Engineering 41, no. 8: e12893.

Journal article
Published: 01 June 2018 in Innovative Food Science & Emerging Technologies
Reads 0
Downloads 0

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 ozone at a concentration of 7.0 ± 2.4 g/L for 30 and 60 min of exposure, on some physicochemical characteristics (soluble solids content, pH, titratable acidity and color), bioactive compounds (vitamin C, total phenolics and carotenoids) and total antioxidant activity of Cantaloupe melon juice. The effectiveness of the ozone treatments in microbial survival was also assessed using Alicyclobacillus acidoterrestris spores as target spoilers of the juice (artificially inoculated). Some quality parameters were significantly affected by ozone treatments. The most relevant alterations were observed for color, vitamin C, carotenoids and total antioxidant activity. However, total phenolics content increased significantly in ozonized juices. Even though A. acidoterrestris spores reduced 2.22 ± 0.04 log cycles after 60 min of exposure, other quality related characteristics of the juice were modified. The actual consumers demand for high-quality food standards have launched research to alternative and milder non-thermal processes, which have gained increasing attention and importance in the fruit juice industries. Ideally, preservation and/or processing of foods should involve technologies that prevent undesirable microbial survival and minimize quality attributes changes and nutrient losses. Thermal treatments are conventionally used to attain such targets, however, the content and the biological activity of the most health-related compounds are dramatically reduced. In this context, and particularly for the beverages industries, ozone has been exploited due to their potential for inactivating spoilage and pathogenic microorganisms while being effective in overall quality retention of the products.

ACS Style

Joana F. Fundo; Fátima A. Miller; Andréia Tremarin; Ester Garcia; Teresa Brandão; Cristina L.M. Silva. Quality assessment of Cantaloupe melon juice under ozone processing. Innovative Food Science & Emerging Technologies 2018, 47, 461 -466.

AMA Style

Joana F. Fundo, Fátima A. Miller, Andréia Tremarin, Ester Garcia, Teresa Brandão, Cristina L.M. Silva. Quality assessment of Cantaloupe melon juice under ozone processing. Innovative Food Science & Emerging Technologies. 2018; 47 ():461-466.

Chicago/Turabian Style

Joana F. Fundo; Fátima A. Miller; Andréia Tremarin; Ester Garcia; Teresa Brandão; Cristina L.M. Silva. 2018. "Quality assessment of Cantaloupe melon juice under ozone processing." Innovative Food Science & Emerging Technologies 47, no. : 461-466.

Original articles
Published: 03 January 2018 in Ozone: Science & Engineering
Reads 0
Downloads 0

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 the impact of gaseous ozone treatments (30 and 60 min) on melon seeds paste (nonedible part) and compare with the effect on pulp (edible part). Ozone treatments were evaluated in terms of physicochemical (color, pH, and soluble solids content) and nutritional profiles (total phenolics, total carotenoids, and total antioxidant capacity) of processed material. Results indicate that ozone has a different impact on the two fruit matrices, being seeds less affected by this preservation treatment.

ACS Style

Fátima A. Miller; Joana F. Fundo; Cristina L. M. Silva; Teresa R. S. Brandão. Physicochemical and Bioactive Compounds of ‘Cantaloupe’ Melon: Effect of Ozone Processing on Pulp and Seeds. Ozone: Science & Engineering 2018, 40, 209 -215.

AMA Style

Fátima A. Miller, Joana F. Fundo, Cristina L. M. Silva, Teresa R. S. Brandão. Physicochemical and Bioactive Compounds of ‘Cantaloupe’ Melon: Effect of Ozone Processing on Pulp and Seeds. Ozone: Science & Engineering. 2018; 40 (3):209-215.

Chicago/Turabian Style

Fátima A. Miller; Joana F. Fundo; Cristina L. M. Silva; Teresa R. S. Brandão. 2018. "Physicochemical and Bioactive Compounds of ‘Cantaloupe’ Melon: Effect of Ozone Processing on Pulp and Seeds." Ozone: Science & Engineering 40, no. 3: 209-215.

Journal article
Published: 18 October 2017 in International Journal of Food Studies
Reads 0
Downloads 0

Many minimally processed foods depend on a combination of inhibitory factors to reduce the hazard of foodborne illness. Therefore, inactivation of Listeria innocua was studied according to a 2 4 factorial experiment designed to draw conclusions about temperature (52.5 °C and 65.0 °C), pH (4.5 and 7.5), water activity (a w =0.95 and 0.99) and solute type (NaCl and glycerol) effects. Three different recovery media were used to assess injured cells. Survival data were fitted with a Gompertz-based model and kinetic parameters (shoulder, maximum inactivation rate – k max , and tail) were estimated. Results showed that shoulder was affected by temperature, pH and combined effects; k max was influenced by all factors and their combinations; and tail was affected by a w , temperature and a w /pH combination. Results demonstrated the potential occurrence of microbial cross-protection survival techniques between the various stresses, e.g. heat and osmolarity. Indeed, this work clearly established that, to avoid hazards, Listeria inactivation must be evaluated with a maximum of environmental factors that undergo alterations. Only thus, appropriate food preservation treatments can be developed and consequently, the safety of food products can be assured.

ACS Style

Fátima A. Miller; Bárbara Ramos; Maria M. Gil; Teresa Brandão; Paula Teixeira; Cristina L.M. Silva. nfluences of physicochemical stresses on injury and inactivation behaviour of Listeria innocua. International Journal of Food Studies 2017, 6, 139 -151.

AMA Style

Fátima A. Miller, Bárbara Ramos, Maria M. Gil, Teresa Brandão, Paula Teixeira, Cristina L.M. Silva. nfluences of physicochemical stresses on injury and inactivation behaviour of Listeria innocua. International Journal of Food Studies. 2017; 6 (2):139-151.

Chicago/Turabian Style

Fátima A. Miller; Bárbara Ramos; Maria M. Gil; Teresa Brandão; Paula Teixeira; Cristina L.M. Silva. 2017. "nfluences of physicochemical stresses on injury and inactivation behaviour of Listeria innocua." International Journal of Food Studies 6, no. 2: 139-151.

Journal article
Published: 13 October 2017 in International Journal of Food Studies
Reads 0
Downloads 0

Many minimally processed foods depend on a combination of inhibitory factors to reduce the hazard of foodborne illness. Therefore, inactivation of Listeria innocua was studied according to a 24 factorial experiment designed to draw conclusions about temperature (52.5 °C and 65.0 °C), pH (4.5 and 7.5), water activity (aw=0.95 and 0.99) and solute type (NaCl and glycerol) effects. Three different recovery media were used to assess injured cells. Survival data were fitted with a Gompertz-based model and kinetic parameters (shoulder, maximum inactivation rate – kmax, and tail) were estimated. Results showed that shoulder was affected by temperature, pH and combined effects; kmax was influenced by all factors and their combinations; and tail was affected by aw, temperature and aw/pH combination. Results demonstrated the potential occurrence of microbial cross-protection survival techniques between the various stresses, e.g. heat and osmolarity. Indeed, this work clearly established that, to avoid hazards, Listeria inactivation must be evaluated with a maximum of environmental factors that undergo alterations. Only thus, appropriate food preservation treatments can be developed and consequently, the safety of food products can be assured.

ACS Style

Fátima A. Miller; Bárbara Ramos; Maria M. Gil; Teresa R.S. Brandão; Paula Teixeira; Cristina L.M. Silva. Influences of physicochemical stresses on injury and inactivation behaviour of Listeria innocua. International Journal of Food Studies 2017, 6, 1 .

AMA Style

Fátima A. Miller, Bárbara Ramos, Maria M. Gil, Teresa R.S. Brandão, Paula Teixeira, Cristina L.M. Silva. Influences of physicochemical stresses on injury and inactivation behaviour of Listeria innocua. International Journal of Food Studies. 2017; 6 (2):1.

Chicago/Turabian Style

Fátima A. Miller; Bárbara Ramos; Maria M. Gil; Teresa R.S. Brandão; Paula Teixeira; Cristina L.M. Silva. 2017. "Influences of physicochemical stresses on injury and inactivation behaviour of Listeria innocua." International Journal of Food Studies 6, no. 2: 1.

Journal article
Published: 22 September 2017 in Journal of Food Measurement and Characterization
Reads 0
Downloads 0
ACS Style

Joana F. Fundo; Fátima A. Miller; Ester Garcia; João Santos; Cristina L. M. Silva; Teresa R. S. Brandão. Physicochemical characteristics, bioactive compounds and antioxidant activity in juice, pulp, peel and seeds of Cantaloupe melon. Journal of Food Measurement and Characterization 2017, 12, 292 -300.

AMA Style

Joana F. Fundo, Fátima A. Miller, Ester Garcia, João Santos, Cristina L. M. Silva, Teresa R. S. Brandão. Physicochemical characteristics, bioactive compounds and antioxidant activity in juice, pulp, peel and seeds of Cantaloupe melon. Journal of Food Measurement and Characterization. 2017; 12 (1):292-300.

Chicago/Turabian Style

Joana F. Fundo; Fátima A. Miller; Ester Garcia; João Santos; Cristina L. M. Silva; Teresa R. S. Brandão. 2017. "Physicochemical characteristics, bioactive compounds and antioxidant activity in juice, pulp, peel and seeds of Cantaloupe melon." Journal of Food Measurement and Characterization 12, no. 1: 292-300.

Original paper
Published: 18 September 2017 in Food and Bioprocess Technology
Reads 0
Downloads 0

Microbial inactivation often follows a sigmoidal kinetic behaviour, with an initial lag phase, followed by a maximum inactivation rate period and tending to a final asymptotic value. Mathematically, such tendencies may be described by using primary kinetic models (Gompertz based model is one example) that describe microbial survival throughout processing time when stressing conditions are applied. The parameters of kinetic models are directly affected by temperature. Despite the number of mathematical equations used to describe the dependence of the kinetic parameters on temperature (so-called secondary models), there is a lack of studies regarding model comparison and adequacy in data fitting. This work provides a review of mathematical models that describe the temperature dependence of kinetic parameters related to microbial thermal inactivation. Regression analysis schemes and tests seeking model comparison are presented. A case study is included to provide guidance for the assessment of secondary model adequacy and regression analyses procedures. When modelling temperature effects on sigmoidal inactivation kinetics of microorganisms, one should be aware about the regression methodology applied. The most adequate models according to the two-step regression methodology may not be the best selection if a global fit is applied.

ACS Style

Maria M. Gil; Fátima A. Miller; Teresa Brandão; Cristina L. M. Silva. Mathematical Models for Prediction of Temperature Effects on Kinetic Parameters of Microorganisms’ Inactivation: Tools for Model Comparison and Adequacy in Data Fitting. Food and Bioprocess Technology 2017, 10, 2208 -2225.

AMA Style

Maria M. Gil, Fátima A. Miller, Teresa Brandão, Cristina L. M. Silva. Mathematical Models for Prediction of Temperature Effects on Kinetic Parameters of Microorganisms’ Inactivation: Tools for Model Comparison and Adequacy in Data Fitting. Food and Bioprocess Technology. 2017; 10 (12):2208-2225.

Chicago/Turabian Style

Maria M. Gil; Fátima A. Miller; Teresa Brandão; Cristina L. M. Silva. 2017. "Mathematical Models for Prediction of Temperature Effects on Kinetic Parameters of Microorganisms’ Inactivation: Tools for Model Comparison and Adequacy in Data Fitting." Food and Bioprocess Technology 10, no. 12: 2208-2225.

Book chapter
Published: 17 February 2017 in Mediterranean Foods
Reads 0
Downloads 0
ACS Style

Teresa Brandão; Fatima Miller; Elisabete Alexandre; Cristina L.M. Silva; Sara M. Oliveira; Gil Fraqueza; Rui Cruz; Margarida Vieira. Portuguese Galega Kale. Mediterranean Foods 2017, 226 -239.

AMA Style

Teresa Brandão, Fatima Miller, Elisabete Alexandre, Cristina L.M. Silva, Sara M. Oliveira, Gil Fraqueza, Rui Cruz, Margarida Vieira. Portuguese Galega Kale. Mediterranean Foods. 2017; ():226-239.

Chicago/Turabian Style

Teresa Brandão; Fatima Miller; Elisabete Alexandre; Cristina L.M. Silva; Sara M. Oliveira; Gil Fraqueza; Rui Cruz; Margarida Vieira. 2017. "Portuguese Galega Kale." Mediterranean Foods , no. : 226-239.

Journal article
Published: 01 January 2016 in Procedia Food Science
Reads 0
Downloads 0
ACS Style

Maria M. Gil; Fátima A. Miller; Teresa R.S. Brandão; Cristina L.M. Silva. Predictions of Microbial Thermal Inactivation in Solid Foods: Isothermal and Non-isothermal Conditions. Procedia Food Science 2016, 7, 154 -157.

AMA Style

Maria M. Gil, Fátima A. Miller, Teresa R.S. Brandão, Cristina L.M. Silva. Predictions of Microbial Thermal Inactivation in Solid Foods: Isothermal and Non-isothermal Conditions. Procedia Food Science. 2016; 7 ():154-157.

Chicago/Turabian Style

Maria M. Gil; Fátima A. Miller; Teresa R.S. Brandão; Cristina L.M. Silva. 2016. "Predictions of Microbial Thermal Inactivation in Solid Foods: Isothermal and Non-isothermal Conditions." Procedia Food Science 7, no. : 154-157.

Journal article
Published: 01 January 2016 in Procedia Food Science
Reads 0
Downloads 0
ACS Style

Maria M. Gil; Fátima A. Miller; Teresa R.S. Brandão; Cristina L.M. Silva. Combined Effects of Temperature, pH and Water Activity on Predictive Ability of Microbial Kinetic Inactivation Model. Procedia Food Science 2016, 7, 67 -70.

AMA Style

Maria M. Gil, Fátima A. Miller, Teresa R.S. Brandão, Cristina L.M. Silva. Combined Effects of Temperature, pH and Water Activity on Predictive Ability of Microbial Kinetic Inactivation Model. Procedia Food Science. 2016; 7 ():67-70.

Chicago/Turabian Style

Maria M. Gil; Fátima A. Miller; Teresa R.S. Brandão; Cristina L.M. Silva. 2016. "Combined Effects of Temperature, pH and Water Activity on Predictive Ability of Microbial Kinetic Inactivation Model." Procedia Food Science 7, no. : 67-70.

Book chapter
Published: 03 October 2014 in Conventional and Advanced Food Processing Technologies
Reads 0
Downloads 0
ACS Style

Fátima A. Miller; Teresa Brandão; Cristina Silva. Ozone Processing. Conventional and Advanced Food Processing Technologies 2014, 617 -644.

AMA Style

Fátima A. Miller, Teresa Brandão, Cristina Silva. Ozone Processing. Conventional and Advanced Food Processing Technologies. 2014; ():617-644.

Chicago/Turabian Style

Fátima A. Miller; Teresa Brandão; Cristina Silva. 2014. "Ozone Processing." Conventional and Advanced Food Processing Technologies , no. : 617-644.

Journal article
Published: 01 August 2014 in Journal of Food Engineering
Reads 0
Downloads 0
ACS Style

Maria M. Gil; Fátima A. Miller; Cristina L.M. Silva; Teresa R.S. Brandão. Application of optimal experimental design concept to improve the estimation of model parameters in microbial thermal inactivation kinetics. Journal of Food Engineering 2014, 134, 59 -66.

AMA Style

Maria M. Gil, Fátima A. Miller, Cristina L.M. Silva, Teresa R.S. Brandão. Application of optimal experimental design concept to improve the estimation of model parameters in microbial thermal inactivation kinetics. Journal of Food Engineering. 2014; 134 ():59-66.

Chicago/Turabian Style

Maria M. Gil; Fátima A. Miller; Cristina L.M. Silva; Teresa R.S. Brandão. 2014. "Application of optimal experimental design concept to improve the estimation of model parameters in microbial thermal inactivation kinetics." Journal of Food Engineering 134, no. : 59-66.

Journal article
Published: 01 October 2013 in Innovative Food Science & Emerging Technologies
Reads 0
Downloads 0
ACS Style

Bárbara Ramos; Fatima Miller; Teresa Brandão; Paula Teixeira; Cristina Silva. Fresh fruits and vegetables—An overview on applied methodologies to improve its quality and safety. Innovative Food Science & Emerging Technologies 2013, 20, 1 -15.

AMA Style

Bárbara Ramos, Fatima Miller, Teresa Brandão, Paula Teixeira, Cristina Silva. Fresh fruits and vegetables—An overview on applied methodologies to improve its quality and safety. Innovative Food Science & Emerging Technologies. 2013; 20 ():1-15.

Chicago/Turabian Style

Bárbara Ramos; Fatima Miller; Teresa Brandão; Paula Teixeira; Cristina Silva. 2013. "Fresh fruits and vegetables—An overview on applied methodologies to improve its quality and safety." Innovative Food Science & Emerging Technologies 20, no. : 1-15.

Book chapter
Published: 13 September 2013 in Engineering Foods for Bioactives Stability and Delivery
Reads 0
Downloads 0

Consumers expect that food products will be safe and convenient to use and still have all the qualities of a fresh product. Foods often undergo processing, which has three major aims: to make food safe while providing products with the highest quality attributes, to transform food into forms that are more convenient or more appealing, and to extend shelf-life. Food processes such as thermally based ones (i.e. pasteurization and drying) or frozen storage occur in time-varying temperature conditions. Mathematical models that describe/predict changes in processed food characteristics with accuracy and precision in realistic, dynamic conditions are important tools in the development of new products and control systems. In this chapter, mathematical models that include time-varying temperature conditions (i.e. dynamic approach) will be presented for two relevant situations in the domain of processed foods: the case of microbial thermal inactivation and the case of food quality alterations under frozen storage.

ACS Style

Teresa R. S. Brandão; Maria M Gil; Fátima A. Miller; Elsa Margarida Gonçalves; Cristina L. M. Silva. Dynamic Approach to Assessing Food Quality and Safety Characteristics: The Case of Processed Foods. Engineering Foods for Bioactives Stability and Delivery 2013, 567 -579.

AMA Style

Teresa R. S. Brandão, Maria M Gil, Fátima A. Miller, Elsa Margarida Gonçalves, Cristina L. M. Silva. Dynamic Approach to Assessing Food Quality and Safety Characteristics: The Case of Processed Foods. Engineering Foods for Bioactives Stability and Delivery. 2013; ():567-579.

Chicago/Turabian Style

Teresa R. S. Brandão; Maria M Gil; Fátima A. Miller; Elsa Margarida Gonçalves; Cristina L. M. Silva. 2013. "Dynamic Approach to Assessing Food Quality and Safety Characteristics: The Case of Processed Foods." Engineering Foods for Bioactives Stability and Delivery , no. : 567-579.

Review
Published: 07 March 2013 in Food Engineering Reviews
Reads 0
Downloads 0

The development and application of efficient methods for the preservation of food products have always been industrial concerns. The search for new technologies that assure safety and quality of the products is an ever-growing challenge. In this context, ozone has emerged, presenting a set of characteristics that makes it highly suitable for fruits and vegetables. Ozone properties and ozone applications to fruits and vegetables industries are included in this work. Due to the potential of ozone-based treatments for obtaining safe products with extended shelf life, several researchers have been focusing on this topic. A compilation of those works is presented in this review, with emphasis on the ozone impact on microbial inactivation and quality aspects of processed fruits and vegetables, and fruit juices as well. This review can be a helpful tool for finding process conditions of ozone-based treatments and subsequent impacts on quality and safety attributes of already studied products, opening further areas of research.

ACS Style

Fátima A. Miller; Cristina L. M. Silva; Teresa Brandão. A Review on Ozone-Based Treatments for Fruit and Vegetables Preservation. Food Engineering Reviews 2013, 5, 77 -106.

AMA Style

Fátima A. Miller, Cristina L. M. Silva, Teresa Brandão. A Review on Ozone-Based Treatments for Fruit and Vegetables Preservation. Food Engineering Reviews. 2013; 5 (2):77-106.

Chicago/Turabian Style

Fátima A. Miller; Cristina L. M. Silva; Teresa Brandão. 2013. "A Review on Ozone-Based Treatments for Fruit and Vegetables Preservation." Food Engineering Reviews 5, no. 2: 77-106.

Book chapter
Published: 08 May 2012 in Advances in Meat Processing Technology
Reads 0
Downloads 0
ACS Style

Fatima Miller; Cristina Silva; Sueli Rodrigues; Fabiano Fernandes. Thermal Treatment Effects in Fruit Juices. Advances in Meat Processing Technology 2012, 20123161, 363 -386.

AMA Style

Fatima Miller, Cristina Silva, Sueli Rodrigues, Fabiano Fernandes. Thermal Treatment Effects in Fruit Juices. Advances in Meat Processing Technology. 2012; 20123161 ():363-386.

Chicago/Turabian Style

Fatima Miller; Cristina Silva; Sueli Rodrigues; Fabiano Fernandes. 2012. "Thermal Treatment Effects in Fruit Juices." Advances in Meat Processing Technology 20123161, no. : 363-386.