Výsledky vyhledávání - "Helena Albano"

Akademický článek

Microbiological characterization of different formulations of alheiras (fermented sausages)

Autor: Julieta Silva, Joana Barbosa, Helena Albano, Maria Sequeira, Ana Pinto, Conceição Costa Bonito, Margarida Saraiva, Paula Teixeira

Publikováno v: AIMS Agriculture and Food, Vol 4, Iss 2, Pp 399-413 (2019)

Different ingredients in old recipes are becoming popular and the traditional alheira did not escape to this new trend. The objective of this preliminary study was to characterize microbiologically nine different formulations of alheira from five pro

Externí odkaz: https://doaj.org/article/4d91637c23464d22b302e96f4ce95863

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Akademický článek

Evaluation of a bacteriocinogenic Lactobacillus plantarum strain on the microbiological characteristics of 'Alheira de Vitela'

Autor: Ariana Macieira, Helena Albano, Miguel Pinto, Raquel Linheiro, Joana Barbosa, Paula Teixeira

Publikováno v: AIMS Agriculture and Food, Vol 4, Iss 2, Pp 223-236 (2019)

Lactic Acid Bacteria (LAB) and their bacteriocins can be successfully used as natural preservatives in meat products. This work aimed to investigate the effect of fresh and lyophilized starter cultures of an autochthonous bacteriocinogenic LAB strain

Externí odkaz: https://doaj.org/article/c29e3c20c146431ea9ac9b8a9764d7c9

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Akademický článek

PROCESSING SLIME FROM SNAIL (HELIX ASPERSA MAXIMA): A PRELIMINARY STUDY ON THE EFFECT ON MICROBIAL LOAD

Autor: Raquel Teixeira, Joana Barbosa, Helena Albano, Cláudia Maciel, Joana Silva, Jorge A. Saraiva, Sónia M. Castro, Paula Teixeira

Publikováno v: Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 19, Iss 4, Pp 361-374 (2018)

Slime from earth snails (Helix aspersa maxima) is a sub-product often used in the cosmetic industry. Due to its origin, a decontamination process ought to be considered. After exposure to UV radiation, no significant (P > 0.05) reduction of the initi

Externí odkaz: https://doaj.org/article/30281569ffaa44f9956122aa88cc1c53

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Akademický článek

Screening of Bacteriocinogenic Lactic Acid Bacteria and Their Characterization as Potential Probiotics

Autor: Ana Pinto, Joana Barbosa, Helena Albano, Joana Isidro, Paula Teixeira

Publikováno v: Microorganisms, Vol 8, Iss 3, p 393 (2020)

Probiotics are living microorganisms used as nutritional additives that confer health benefits on the host. Their use in food products is very attractive, especially if they could also inhibit important foodborne pathogens. In this study, antimicrobi

Externí odkaz: https://doaj.org/article/949c693f6b624539bfb9914b2b0219fe

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Akademický článek

Hand hygiene management among nurses: collective health challenges

Autor: João Manuel Graveto, Cristina Santos, Paulo Santos Costa, Elisabete Fernandes, Susana Alarico, Nádia Osório, Helena Albano, Vânia Oliveira

Publikováno v: Revista Brasileira de Enfermagem, Vol 71, Iss suppl 1, Pp 562-567

ABSTRACT Objective: To describe the determining factors in hand hygiene management among nurses and identify associated collective health challenges. Method: Cross-sectional descriptive study. Data were collected using a questionnaire that was applie

Externí odkaz: https://doaj.org/article/664bf791bf8545a584b81a1a1455349f

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Inhibitory Effect of Lactobacillus plantarum FL75 and Leuconostoc mesenteroides FL14 against Foodborne Pathogens in Artificially Contaminated Fermented Tomato Juices

Autor: Abdellatif Boudabous, Imene Fhoula, Hadda-Imene Ouzari, Afef Najjari, Helena Albano, Paula Teixeira, Aisse Bah, Yosra Gharbi, Joana Barbosa

Publikováno v: BioMed Research International, Vol 2019 (2019)
BioMed Research International
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP

Tomatoes and tomato based-foods contain beneficial microorganisms and various organic acids that have important nutritional values for human. The objective of this study was to access the physiochemical properties of fermented tomatoes juices and to

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::66cfc8568d5d03cb4556896a881d6cc2
https://doi.org/10.1155/2019/6937837

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Microbiological characterization of different formulations of alheiras (fermented sausages)

Autor: Paula Teixeira, Margarida Saraiva, Joana Barbosa, Helena Albano, Maria Sequeira, Ana Carolina Brandão de Campos Fonseca Pinto, Conceição Costa Bonito, Julieta Silva

Publikováno v: AIMS Agriculture and Food. 4:399-413

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::102204807228bef2c065c9630279ccc9
https://doi.org/10.3934/agrfood.2019.2.399

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Characterization of a

Autor: Joana, Barbosa, Helena, Albano, Beatriz, Silva, Maria Helena, Almeida, Teresa, Nogueira, Paula, Teixeira

Publikováno v: International Journal of Environmental Research and Public Health

Lactiplantibacillus plantarum is one of the lactic acid bacteria species most used as probiotics and starter cultures in food production. Bacteriocin-producers Lpb. plantarum are also promising natural food preservatives. This study aimed to characte

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::60a08045d903b09170fbfc48c608e499
https://pubmed.ncbi.nlm.nih.gov/34063896

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Non meat-based alheiras - a safer novel trend?

Autor: Inês Azevedo Moreira, Ines Azevedo, Joana Barbosa, Helena Albano, Paula Teixeira

Publikováno v: Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP

In response to nutritional and health concerns, the food industry has begun to offer a wider variety of products that reflect changing consumer preferences. In addition to traditional alheiras, made with pork and/or poultry meats, other varieties of

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c693328da140ca7ef08285b86857b7ed
https://hdl.handle.net/10400.14/29795

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Effects of lactobacillus plantarum bacteriocinogenic culture on physicochemical, microbiological, and sensorial characteristics of 'Chouriço Vinha d'Alhos', a traditional Portuguese sausage

Autor: Paula Teixeira, D. Barros, Rita Pinheiro, Susana C. Fonseca, Ariana Macieira, Manuela Vaz-Velho, Helena Albano

Publikováno v: Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Journal of Food Quality and Hazards Control, Vol 5, Iss 4, Pp 118-127 (2018)

Background: “Chouriço Vinha d’Alhos” is a traditional fermented dry meat sausage from North of Portugal. The aim of this work was to evaluate the effects of a fresh and a lyophilized bioprotective Lactobacillus plantarum ST153Ch culture, on an

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e210054b06521d1eca2eafcff3e5734b
https://ciencia.ucp.pt/en/publications/3d000688-a898-41ab-bee3-0de581097e10

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