Browsing by Author "Raposo, António"
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- Contribution to Risk Analysis of a Standard Brewery: Application of a Hygiene Assessment System SurveyPublication . Raposo, António; Salazar, Jairo; Pérez, Esteban; Sanjuán, Esther; Carrascosa, Conrado; Saavedra, Pedro; Millán, Rafael"Beer is a food product with a high consumption in Gran Canaria and the brewery industry is also present in this island. In order to carry out this study, it was designed a survey to assist in the assessment of risks from the facilities and infrastructures of the brewery, the raw materials used in the beer production and the HACCP (Hazard Analysis and Critical Control Points) plan.
- Development of cereal bars with adequate nutritional profile for each trimester of pregnancy– An exploratory studyPublication . Montenegro, Sara Sofia; Raposo, António; Sousa, Bruno; Tavares, NelsonNutrition plays a crucial role in pregnancy as it may help to prevent pregnancy complications and fetal pathologies. It is beneficial for pregnant women to have a fractionated alimentation, as it minimizes symptoms of hyperemesis gravidarum and reduces the increased risk of hypoglycemia. The objective of this study was the preparation of three cereal bars, each one suitable for a trimester of pregnancy for pregnant women without known nutritional deficiency or pathology. Three cereal bars with a common base were obtained, to which were added nutritionally adequate ingredients for the nutritional needs of each respective trimester. The bars respected the increase of the caloric intake during the pregnancy, but, in terms of micronutrients, it was verified that no micronutrient has reached the total Dietary Reference Intake (DRI) through the consumption of two cereal bars. Still, these bars may become important tools for adherence and maintenance of healthy alimentation by the pregnant woman
- Estudo comparativo sobre o pão de mistura comercializado no concelho de AlmadaPublication . Agostinho, Joana; Raposo, António; Tavares, Ana; Morais, Zilda
- First acceptability trial of a Catostylus tagi snack in healthy untrained panellistsPublication . Raposo, António; Gonçalves, Amparo; Morais, Zilda"International food monitoring agencies for sustainability have proposed that responsible consumption of seafood should not only respect the abundance and seasonality of species, but also focus on local products that are underutilized. In this sense, the culinary use of the edible C. tagi medusa, native of the Tagus and Sado estuaries, could be an effective and innovative contribution. After being checked for non-allergenicity in allergic patients, the assay described herein was conducted in order to initiate studies on the acceptability of snacks in which C. tagi is one of the major components."
- Healthy food innovation using natural resources, Catostylus tagi jellyfish: sensory evaluationPublication . Morais, Zilda; Raposo, António; Gonçalves, Amparo
- Identification of the risk factors associated with cheese production to implement the hazard analysis and critical control points (HACCP) system on cheese farmsPublication . Carrascosa, Conrado; Millán, Rafael; Saavedra, Pedro; Raduán Jaber, José; Raposo, António; Sanjuán, Esther"The purpose of this paper was to evaluate, by statistical analyses, risk factors on cheese farms that can influence the microbial contamination of their products. Various assessment tools, such as cheese production questionnaires, food handlers’ knowledge testing, and hygiene assessment system surveys, were used on 39 cheese farms on the island of Gran Canaria, Spain. The microbiological status of 773 raw milk and cheese samples from the cheese farms was assessed by enumerating total viable counts and 4 pathogens: Escherichia coli, Staphylococcus aureus, Listeria monocytogenes, and Salmonella spp. The results revealed that the highest contamination by Staph. aureus (4.39%, >105 cfu/ mL) was found in milk, and the highest contamination by E. coli (5.18%, >103 cfu/mL) was found in cheese. Very few samples (0.52%) were contaminated by L. monocytogenes or Salmonella spp. The factors associated with any tested microorganism were “handling,” “knowledge,” and “type of milk.” Subsequently, multidimensional logistic analysis for contamination by E. coli showed an independent association for factors “cleaning and disinfection test” and “type of milk.” The probability of total aerobic contamination of milk increased with lower hygiene assessment system survey scores. These results emphasize the need to apply and maintain good hygiene practices, and to study risk factors to prevent contamination and bacterial growth. Further research is required in other areas with different cheese farm types to reinforce the validity of these results."
- Is jellyfish ingestion safe in allergic patients? Preliminary resultsPublication . Amaral, Luís; Raposo, António; Morais, Zilda; Coimbra, Alice
- Microbial Growth Models in Gilthead Sea Bream (Sparus Aurata) Stored in IcePublication . Carrascosa, Conrado; Saavedra, Pedro; Millán, Rafael; Raduán Jaber, José; Montenegro, Tania; Raposo, António; Sanjuán, Esther"This study analyzes microbiological changes in whole, ungutted farmed gilthead sea bream (Sparus aurata) stored for an 18-day period in ice using traditional methods for mesophilic aerobic bacteria, psychrotrophic, Pseudomonas spp., Aeromonas spp., Shewanella putrefaciens, Enterobacteriaceae, sulphide-reducing Clostridium (Clostridia), and Photobacterium phosphoreum in muscle, skin, and gills, evaluating their seasonal differentiation. Two different statistical models were used to analyze microbiological growth. Simultaneously, physicochemical parameters such as the temperature, pH, biological oxygen demand (BOD5), total dissolved solids, salinity, ammonia nitrogen, and total phosphorus content of growing waters were analyzed. The results showed that by the end of the storage time, specific spoilage bacteria (SSB) such as Pseudomonas spp., Aeromonas spp. and S. putrefaciens as H2S-producing bacteria were dominant in sea bream harvested in temperate water in the Canary Islands. Muscle tissue had least contamination, followed by skin and gills. The values of the analyzed seawater parameters were constant during the four seasons, except that the temperature showed a small difference between winter and summer. Seasonal effects were observed among the fish analyzed, suggesting that the lower levels of contamination detected in winter may have been due to the slight difference observed in water temperature in that season."
- Microbiological evolution of gilthead sea bream (Sparus aurata) in Canary Islands during ice storagePublication . Carrascosa, Conrado; Millán, Rafael; Saavedra, Pedro; Jaber, José Raduán; Raposo, António; Pérez, Esteban; Montenegro, Tania; Sanjuán, EstherThis study analyses the microbiological changes with traditional methods for total mesophilic aerobic, psychrotrophic, Aeromonas sp., Pseudomonas sp., Shewanella putrefaciens, Enterobacteriaceae, sulfide-reducers Clostridium and Photobacterium phosphoreum in muscle, skin and gills of whole ungutted gilthead sea bream (Sparus aurata) stored in ice during 18 days. The muscle tissue showed the minor grade of contamination, followed by the skin and the gills, with statistic significance (p < 0.001). The most prominent microorganisms in the different tissues and at the end of the storage were Pseudomonas sp. (7.76, 10.11 and 10.40 log CFU/g), Aeromonas sp. (7.49, 8.24 and 9.02 log CFU/g) and S. putrefaciens. (8.05, 7.49 and 8.05 log CFU/g) in sea bream harvested in the temperate water of the Canary Islands. The results obtained from this study can contribute to the improvement of microbiological knowledge of gilthead sea bream (Sparus aurata) by determining the evolution of microorganisms responsible for spoilage and their counts in different tissues such as muscle, skin, and gills during iced storage.
- Pasteurização a frio de ovos e ovoprodutos por radiação ionizantePublication . Ricardo, Rita; Raposo, António; Matos, Paula; Bettencourt da Câmara, Madalena; Cabo Verde, Sandra