Silhueta de pessoa indiferenciada

Maria Margarida Cortês Vieira

Professor coordenador
Instituto Mediterrâneo para a Agricultura, Ambiente e Desenvolvimento
Instituto Superior de Engenharia
Subsistema
Docentes Politécnico
Unidade ID
Instituto Mediterrâneo para a Agricultura, Ambiente e Desenvolvimento
Regime
Exclusividade
Vínculo
CT em Funções Públicas por tempo indeterminado
Maria Margarida Cortês Vieira. Completed the Doutoramento in Biotecnologia e Engenharia Alimentar in 2001 by Universidade Católica Portuguesa Escola Superior de Biotecnologia, Doutoramento in Biotecnologia in 2001 by Universidade Católica Portuguesa Escola Superior de Biotecnologia, Mestrado in Food Engineering in 1991 by Purdue University, Licenciatura in Engenharia Química in 1982 by Instituto Superior Técnico Centro de Estudos de Gestão, Licenciatura in Engenharia Química in 1982 by Universidade de Lisboa and Master in Master of Science in 1991 by Purdue University. Is Teacher Coordinator in Universidade do Algarve Instituto Superior de Engenharia and President of the Scientific-Technical Council in Universidade do Algarve Instituto Superior de Engenharia. Published 24 articles in journals. Has 17 section(s) of books and 3 book(s). Co-supervised 4 PhD thesis(es). Supervised 11 MSc dissertation(s) e co-supervised 2. Has received 2 awards and/or honors. Participates and/or participated as Principal investigator in 1 project(s), Researcher in 2 project(s) and Technical development in 2 project(s). Works in the area(s) of Engineering and Technology with emphasis on Industrial Biotechnology, Agrarian Sciences with emphasis on Agrarian and Food Biotechnology, Exact Sciences with emphasis on Chemical Sciences, Engineering and Technology with emphasis on Other Engineering and Technologies and Engineering and Technology with emphasis on Civil Engineering. In their professional activities interacted with 116 collaborator(s) co-authorship of scientific papers. In his curriculum Ciência Vitae the most frequent terms in the context of scientific, technological and artistic-cultural output are: emergent technologies; packaging; Optimisation; vitamins; antifreeze proteins; Lira; food science and technology; UV -c radiation; packaging film; antioxidant; temperature abuses; frozen storage; environmental health; awareness poll; high pressure processing; microcapsules; strawberries; Sweet potato; sistemas de gestão; antimicrobials; Frutos tropicais ; ozone; Ipomeas batatas; mediterranean; Nanotechnology; blanching; gestão da qualidade; consumer acceptability; antioxidants; zucchini; v itamins; antimicrobial; laboratório de análises; anti-microbials; heat processing; chitosan; PEIE Method; colour; peroxidase; microstructure; Açaí; thermal processing; food; packaging films; anti-oxidant; Processing; Grape seed extract; coating; Cucurbita pepo L; Safety; pseudomonas aeruginosa; Zuchini (Curcubita pepo); active packaging; frozen vegetables; ultrasounds; watercress; salmon; Carvacrol; Cupuaçu ; case studies; Vitamin C; Sem palavras-chave; zuchinni (Curcubita pepo); Combined Processes; Conductividade térmica ; Active packaging; Microencapsulation; Polyphenol; Essential oil; Fish; Science & Technology; Proteína isolada do tremoço; Filmes biodegradáveis; Metodologia de superfície de resposta; Propriedades físico-mecânicas; Antioxidantes e antimicrobianas; Domínio/Área Científica::Engenharia e Tecnologia::Outras Engenharias e Tecnologias; Domínio/Área Científica::Engenharia e Tecnologia::Biotecnologia Ambiental; Vegetables; Food industry; Safety and quality preservation; Freezing; Thermal and non-thermal processes; Blanching; UV-C radiation; Shelf-life; Cupuaçu nectar; Ascorbic Acid; Dissolved oxygen; Stability and modeling; Tecnologia alimentar; Tecnologias emergentes; Informação de consumidor; Sondagem de opinião; Conservação de alimentos; Strawberries; Frozen storage; Temperature abuses; Colour; Embalagens; Parâmetros físico-químicos; Quitosano; Extrato; Zucchini (Cucurbita pepo L.); Peroxidase; Thermal inactivation; Kinetic parameters; Watercress; Thermosonication; Microstructure; Vacuum impregnation; Antifreeze protein type I; Ice crystals; Color; Modelling; Thawing; Salad; Cultivar; Survival; Enterococcus; Pseudomonas; Heat blanching; Kinetics modelling; Watercress (Nasturtium officinale);; Colour changes; Chlorophylls; Agrião; Congelação;

Atividades

Atividades
2022/02/01 - Presente. Orientação. DEVELOPMENT AND QUALITY EVALUATION OF FUNCTIONAL LIQUID TOMATO PRODUCTS.Ciências Biotecnológicas (Doutoramento). Orientador.
2021 - 2021. Orientação. VALORIZATION OF FIGS (Ficus carica L.) FOR AN EXTENDED SHELF LIFE .Tecnologia de Alimentos (Mestrado). Orientador.
2021/07/07. Júri de grau académico. Rheological behaviour of Bambara groundnut starch-soluble dietary fibre nanocomposite for delivering active compounds in food systems. Arguente. Yvonne Maphosa (Doutoramento). Cape Peninsula University of Technology.
2020. Júri de grau académico. Avaliação do armazenamento hiperbárico como novo método de preservação para carne crua comparativamente à refrigeração. Arguente. MAURO DIOGO BATISTA DOS SANTOS (Doutoramento). Universidade de Aveiro.
2020/01/01 - Presente. Orientação. Development of Sustainable Packages from Agro-Industrial Waste Streams from Salicornia ramosissima Suitable for High-Pressure Processing.Ciências Biotecnológicas (Doutoramento). Orientador.
2020/01/01 - Presente. Orientação. Development of intelligent packaging based on raw materials obtained from the rhodophyte Porphyridium cruentum.Ciências Biotecnológicas (Doutoramento). Orientador.
2018 - 2018. Outro júri / avaliação. Vogal de júri do concurso documental para recrutamento de um Professor Coordenador, a modalidade de contrato de trabalho em funções públicas por tempo indeterminado, para a área disciplinar de Ciências e Engenharia Alimentar, da Escola Superior de Turismo e Tecnologia do Mar, Edital n.º 916/2018 . Instituto Politécnico de Leiria Escola Superior de Turismo e Tecnologia do Mar de Peniche.
2017 - 2017. Outro júri / avaliação. Vogal de júri de provas públicas para avaliação de competência pedagógica e técnico-científica de Carlos Manuel Marques Ribeiro para a categoria de Professor Coordenador. Despacho n.º 5195/2017. Instituto Politécnico de Beja.
2016. Júri de grau académico. CONTRIBUIÇÃO PARA O ESTUDO DA PRODUÇÃO DE AZEITONA DE MESA DA CULTIVAR COBRANÇOSA: CARACTERIZAÇÃO MICROBIOLÓGICA. Presidente do júri. TÂNIA ISABEL DA PALMA MATEUS (Mestrado). Universidade do Algarve Instituto Superior de Engenharia.
2016. Júri de grau académico. CONTRIBUIÇÃO PARA O ESTUDO DA PRODUÇÃO DE AZEITONA DE MESA DA CULTIVAR COBRANÇOSA: CARACTERIZAÇÃO FÍSICO-QUÍMICA, ORGANOLÉPTICA E NUTRICIONAL. Presidente do júri. JESSICA JULIETTE PRATA (Mestrado). Universidade do Algarve Instituto Superior de Engenharia.
2016. Júri de grau académico. Avaliação da frescura e do tempo de conservação útil da cavala (Scomber spp) e do carapau (Trachurus spp) frescos e refrigerados, comercializados em Faro (Portugal) e em Luanda (Angola). Presidente do júri. EDUARDO ANTÓNIO PANGUILA (Mestrado). Universidade do Algarve Instituto Superior de Engenharia.
2016 - 2016. Orientação. Desenvolvimento e otimização de um filme biodegradável à base de proteína do tremoço (Lupinus angustifolius).Biologia Molecular e Microbiana (Mestrado). Orientador.
2016. Júri de grau académico. IMPLEMENTAÇÃO DA NORMA ISO22000: 2005 EM CENTROS DE DEPURAÇÃO DE BIVALVES: ESTUDO DE CASO. Presidente do júri. LUCI CATARINA AGOSTINHO DE JESUS (Mestrado). Universidade do Algarve Instituto Superior de Engenharia.
2016. Júri de grau académico. SISTEMAS DE GESTÃO DA SEGURANÇA ALIMENTAR: COMPARAÇÃO ENTRE AS NORMAS EN NP ISSO 22000, BRC E IFS. Presidente do júri. VIVIANA ISABEL DA LUZ MACHADO (Mestrado). Universidade do Algarve Instituto Superior de Engenharia.
2016 - 2016. Orientação. Valorização Integrada de Resíduos e Subprodutos da extração do Azeite: Extração e Caracterização de Compostos Bioativos do Bagaço de Azeitona.Tecnologia de Alimentos (Mestrado). Orientador.
2015. Júri de grau académico. Preservation Technologies Towards Improvement of Fresh Whole Tomato Fruits Quality. Maria Joaquina da Cunha Pinheiro (Doutoramento). Escola Superior de Biotecnologia da Universidade Católica.
2015 - 2015. Orientação. Development and characterization of food packaging systems with microencapsulation of natural agents with antioxidant and antimicrobial properties: Application in food preservation.Engenharia Alimentar (Mestrado). Orientador.
2015 - Presente. Orientação. Development and characterization of food packaging systems with microencapsulation of natural agents with antioxidant and antimicrobial properties: Kinetics of release of natural compounds. .
2015 - 2015. Orientação. DESENVOLVIMENTO DE FILMES COM MICROENCAPSULAÇÃO DE AGENTES NATURAIS: APLICAÇÃO NA PRESERVAÇÃO DE SALMÃO.Tecnologia de Alimentos (Mestrado). Coorientador.
2015 - 2015. Orientação. DESENVOLVIMENTO DE FILMES À BASE DE QUITOSANO COM MICROENCAPSULAÇÃO DE AGENTES NATURAIS: CINÉTICAS DE LIBERTAÇÃO.Tecnologia de Alimentos (Mestrado). Orientador.
2014. Júri de grau académico. LEGUMES MINIMAMENTE PROCESSADOS E PRÉ- COZIDOS MANTIDOS EM ATMOSFERA MODIFICADA . Carla Dulcinea Andrade Cerqueira de Borlido Barbosa (Doutoramento). Universidade do Porto.
2014 - 2014. Orientação. Emergent Processes in the Production and Preservation of Food.Engenharia Alimentar (Mestrado). Orientador.
2014. Júri de grau académico. Non-thermal and thermal processing of fruit products to control enzymatic browning. Alifdalino Sulaiman (Doutoramento). University of Auckland.
2014 - 2014. Orientação. Processos emergentes de produção e conservação de alimentos.Tecnologia de Alimentos (Mestrado). Orientador.
2014/03/01 - 2014/06/01. Outro júri / avaliação. Concurso documental, para recrutamento de um posto de trabalho de professor coordenador, na área disciplinar de Microbiologia (área científica de Engenharia Alimentar), na modalidade de contrato de trabalho em funções públicas por tempo indeterminado. Edital 199/2014. Universidade do Algarve.
2013 - 2013. Orientação. Application of packaging films with anti-microbial and anti-oxidants in food preservation.Engenharia Alimentar (Mestrado). Orientador.
2012/11/01 - 2013/01/10. Arbitragem científica em revista. Iseki International Journal of Food Studies. International Journal of Food Studues.
2012 - 2012. Orientação. Development of a chitosan film with controlled release properties of an antimicrobial and anti-oxidant agent.Química (Doutoramento). Coorientador.
2012 - 2012. Orientação. Optimisation of a combined process of vacuum impregnation and heat on the production of a redberry currant berries jam.Engenharia Biológica (Mestrado). Orientador.
2012 - 2012. Orientação. Implementation of a pre-requirements program based on the HACCP system methodology applied to the Municipal Market of Tavira (Freguesia de Santa Maria).Engenharia Alimentar (Mestrado). Orientador.
2011. Júri de grau académico. Ozonização como Pré-tratamento a ser Aplicado a Hortofrutícolas Congelados: Optimização de Aspectos de Qualidade e Segurança Alimentar. . Elisabete Alexandre (Doutoramento). Escola Superior de Biotecnologia da Universidade Católica.
2010. Júri de grau académico. Desenvolvimento de uma Base de Dados sobre Cinéticas de Alteração de Qualidade de Hortofrutícolas Congelados. Elsa Margarida Nunes Leal Gonçalves (Doutoramento). Escola Superior de Biotecnologia da Universidade Católica.
2009 - 2009. Orientação. Development of methodologies to improve the quality of frozen fruits and vegetables: new pre-treatments and effects of temperature abuses on the distribution chain.Engenharia Alimentar (Doutoramento). Coorientador.
2009 - Presente. Outro júri / avaliação. Professor coordenador para a àrea Científica da Quimica dos Alimentos. Universidade do Algarve.
2009 - 2009. Orientação. Implementation of a quality management system in a company (Aquateste).Engenharia Alimentar (Mestrado). Orientador.
2009 - 2009. Orientação. Optimizing processing methods to maximize the retention of some functional properties in sweet potatoes (Ipomea batata) from Portugal for formulation of a weaning food.Engenharia Alimentar (Mestrado). Orientador.
2006 - 2006. Orientação. “Implementation of a quality management system in a teaching pilot plant laboratory of food engineering”.Química (Mestrado). Coorientador.
2005/05 - Presente. Membro de associação. ISEKI Food Association.
2004 - Presente. Orientação. New Technologies for Produce Processing.Engenharia Alimentar (Doutoramento). Orientador.
2004. Júri de grau académico. Physical, sensorial and biochemical studies in attempts to optimise the atmosphere composition for storage of pear.. Andrea Catalina Galvis (Doutoramento). Escola Superior de Biotecnologia da Universidade Católica.
2003 - 2003. Orientação. Development of Innovative Pre-treatments for Walercress (nasturtium Officinale) Freezing Process.Biotecnologia (Doutoramento). Coorientador.
1993/07 - Presente. Membro de associação. Ordem dos Engenheiros.

Projetos

Projetos
2021/06/01 - Presente. Functionalized Tomato Products, PRIMA in the Mediterranean Area. Investigador responsável. Universidade do Algarve.
2019 - 2022. ALPHAMAIS Desenvolvimento de novos preparados alimentares e ingredientes funcionais à base de alfarroba. Investigador responsável. MED - Mediterranean Institute for Agriculture, Environment and Development.
2017/01 - 2019/12. XtremeGourmet – Plantas Extremófilas na Cozinha Gourmet. Investigador. Universidade do Algarve.
2015/06/01 - 2016/05/31. Chocorroba, Concurso n.º 12/SI/2015 – I&DT Empresarial (Vale I&D). Investigador responsável. Universidade do Algarve Instituto Superior de Engenharia.
2012 - 2014. Prestação de Serviços entre a UALG/João Mendes&Rita "INOFOLAR". Investigador responsável.
2013/02 - 2014/11. WEANTUNA - A new weaning-diet for bluefin tuna larvae.
2003/10 - 2009/09. EMERCON - New Processing Technologies for Frozen Fruits and Vegetables. AGRO - Project of Programa Operacional Agricultura e Desenvolvimento. Instituto Nacional de Investigação Agrária.. Investigador responsável.
2005/10/10 - 2006/04/09. STUDY ON THE ABILITY OF THE EXTRACTS OF HOP HUMULUS LUPULUS L. USING THE CO2 SUPERCRITICAL EXTRACTION METHOD, AS ANTI-MICROBIAL AGENTS IN FOOD PACKAGING FILMS, FARH. Universidade do Algarve.
2004/01 - 2006/01. RITA - Reinventar a Industria Tradicional Alimentar do Algarve.
2002/01 - 2004/01. SWEET “Development of a Computational Tool to predict the composition of new “sugar free” SWEET formulations for traditional Portuguese pastry industry”, POCTI. Investigador responsável.
2000 - 2003. HORTCON - Improvement of Frozen Fruits and Vegetable Quality: Novel Pre- treatments and Effect of Temperature Abuses Along the Distribution Chain.. Investigador responsável.

Produções

Vieira, Margarida C.; Silva, Cristina L.M.; Lopez-Gutierrez, Gustavo; Erdogdu, Ferruh. 2022. "Role of Food Engineering in Sustainability". Journal of Food Engineering, 312. https://doi.org/10.1016/j.jfoodeng.2021.110749
Rose D. N. Tchonkouang; Antunes MDC; MMC Vieira. Autor correspondente: MMC Vieira. 2022. "Potential of carotenoids from fresh tomatoes and their availability in processed tomato-based products". Em Carotenoids - New Perspectives and Application. London, Reino Unido: Intechopen.
Vilas-Boas, Ana Martins.; Brassesco, María Emilia.; Quintino, Andreia C.; Vieira, Margarida C.; Brandão, Teresa R. S.; Silva, Cristina L. M.; Azevedo, Miguel; Pintado, Manuela. 2022. "Particle Size Effect of Integral Carob Flour on Bioaccessibility of Bioactive Compounds during Simulated Gastrointestinal Digestion". Foods, 11 (9). https://doi.org/10.3390/foods11091272
Rui M. S. Cruz; Cristina L. M. Silva; Margarida C. Vieira. 2022. "CIBIA XII —Iberoamerican Congress of Food Engineering, 2019". Journal of Food Process Engineering. https://doi.org/10.1111/jfpe.14028
Vieira, M. M. C.. 2021. Sustainable Innovation in Food Product Design. Springer International Publishing. https://doi.org/10.1007/978-3-030-61817-9
Delgado, Amélia; Issaoui, Manel; Vieira, Margarida C.; Saraiva de Carvalho, Isabel; Fardet, Anthony. 2021. "Food Composition Databases: Does It Matter to Human Health?". Nutrients, 13 (8). https://doi.org/10.3390/nu13082816
Rose D. N. Tchonkouang; Angel A. M. Borges; Vieira, M. M. C.. 2020. "MOISTURE SORPTION ISOTHERMS OF CORIANDER LEAVES AND ESTIMATION OF SHELF LIFE OF DRIED CORIANDER LEAVES (Coriandrum Sativum)". Em FOODSIM 2020 VII, 22-28.
Vieira, M. M. C.. 2019. "Combined pre-treatments effects on zucchini (Cucurbita pepo L.) squash microbial load reduction". International Journal of Food Microbiology, 305: 108257-108257. https://doi.org/10.1016/j.ijfoodmicro.2019.108257
Cristofoli, NL; Lima, CAR; Vieira, MMC; Andrade, KS; Ferreira, SRS. 2018. "Antioxidant and antimicrobial potential of cajazeira leaves (Spondias mombin) extracts". Separation Science and Technology (Philadelphia). https://doi.org/10.1080/01496395.2018.1508233
Alves, Vera L. C. D.; Rico, Bruna P. M.; Cruz, Rui M. S.; Vicente, António A.; Khmelinskii, Igor; Vieira, Margarida C.. 2018. Preparation and characterization of a chitosan film with grape seed extract-carvacrol microcapsules and its effect on the shelf-life of refrigerated Salmon (Salmo salar). Chitosan films with grape seed extract and carvacrol microcapsules (CMF) were prepared and their physico-chemical properties and effect on physico-chemical and microbiological parameters in refrigerated salmon were tested. CMF showed higher values of thickness (0.41 ± 0.04 mm), moisture content (13 ± 1 g water/100 g film), a (11 ± 3), b (12 ± 3), opacity (20 ± 1%), water vapor permeability (WVP) (. https://doi.org/10.1016/j.lwt.2017.11.013
Vieira, M. M. C.; Lima, Alexandre. R. ; Cristofoli, Nathana L. ; Veneral, Josamaique G. ; Fritz, Alcilene R. M. ; Lima, A.R.; Cristofoli, N.L.; et al. 2018. "Optimization conditions of UV-C radiation combined with ultrasound-assisted extraction (UAE) of cherry tomato (Lycopersicon esculentum) lycopene extract by RSM". International Journal of Food Studies, 8 (2): 65-80. https://doi.org/10.7455/ijfs/8.2.2019.a7
Rubilar, Javiera F.; Cruz, Rui M.S.; Zuñiga, Rommy N.; Khmelinskii, Igor; Vieira, Margarida C.. 2017. "Mathematical modeling of gallic acid release from chitosan films with grape seed extract and carvacrol". International Journal of Biological Macromolecules, 104 (A): 197-203. https://doi.org/10.1016/j.ijbiomac.2017.05.187
Cruz, R.M.S.; Vieira, M.C.. 2017. Mediterranean foods: Composition and processing. https://doi.org/10.1201/9781315369235
Cruz, R.M.S.; Vieira, M.C.. 2017. Preface. https://doi.org/10.1201/9781315369235
Cruz, R.M.S.; Brito, R.; Smirniotis, P.; Nikolaidou, Z.; Vieira, M.C.. 2017. "Extraction of bioactive compounds from olive leaves using emerging technologies". 441-461. Vol. 4. https://doi.org/10.1016/B978-0-12-811521-3.00011-9
Vieira, M. M. C.; Katherine M. Flynn; Marco Dalla Rosa; Peter Ho; Vieira, M. M. C.. 2017. "Food science and technology students self-evaluate soft and technical skills". International Journal of Food Studies, 6 (2): 129-138. https://doi.org/10.7455/ijfs/6.2.2017.a1
Vieira, M.C.; Cruz, Rui M.S.; Godinho, A.I.A.,; Koc¸ak, N.F.; Aslan, D.. 2016. "Modeling the kinetics of peroxidase inactivation, colour and texture changes of Portuguese cabbage (Brassica oleracea L. var. costata DC) during UV-C light and heat blanching". International Journal of Food Studies, 5 (2): 180-192. https://doi.org/10.7455/ijfs/5.2.2016.a6
Vieira, M. M. C.; Alves, Vera L.C.D.; Tânia Mateus. 2016. PROCESSO DE FABRICO DE CREME DE BARRAR DE ALFARROBA. Processo.
Vieira, Maria; Vieira, M. M. C.; Cruz, Rui M.S.. 2016. Mediterranean Foods: Composition and Processing. 1ª ed. Vol. 1. Boca Raton, Fl, USA, Portugal: CRC PRESS Taylor & Francis.
Castro, Ana Margarida Calvinho Cerveira Almiro e. 2016. "Desenvolvimento e otimização de um filme biodegradável à base de proteína do tremoço (Lupinus angustifolius)". Mestrado. http://hdl.handle.net/10400.1/8393
Silva, Cristina L.M.; Vieira, M.C.; Vieira, Maria. 2014. "Stability of cupuaçu (Theobroma grandiflorum) nectar during storage". International Journal of Food Studies, 3 (2): 160-174. https://doi.org/10.7455/ijfs/3.2.2014.a3
Cruz, Rui M. S.; Khmelinskii, Igor; Vieira, M. M. C.. 2014. Methods in Food Analysis. 1ª ed. British Channel Islands, USA, Portugal: Science Publishers. https://doi.org/10.1201/b16964
Vieira, M. M. C.; Neves, Filipa I.G.; Silva, C.L.M.. 2014. " UV Radiation: Properties, Effects and Applications". Em Effects of UV Pre-Treatments on Frozen Vegetables Quality, 13-36. USA, Portugal: Nova Science Publishers.
Vieira, Margarida C.; Silva, Cristina L. M.. 2014. Stability of cupuaçu (Theobroma grandi orum) nectar during storage. A shelf-life study on cupua cu nectar (Theobroma grandi orum) was carried out in two parts. Part I studied the microbial stability of the regular nectar (batch R) and the same nectar forti ed with synthetic ascorbic acid (AA) (batch F), pasteurized at 90 C for 3 min and hot lled in glass bottles. Total Plate Count (TPC), yeast and molds as well as pH, total soluble solids (TSS), titratable acidity. http://hdl.handle.net/10400.14/17600
Neves, FIG; Vieira, MC; Silva, CLM; Neves, Filipa I. G.; Vieira, Margarida C.; Silva, Cristina L. M.. 2014. "Effects of UV pre-treatments on frozen vegetables quality". Portugal. http://hdl.handle.net/10400.14/17436
Rubilar, Javiera F.; Cruz, Rui M.S.; Silva, Hélder D.; Vicente, António A.; Khmelinskii, Igor; Vieira, Margarida C.. 2013. "Physico-mechanical properties of chitosan films with carvacrol and grape seed extract". Journal of Food Engineering, 115 (4): 466-474. https://doi.org/10.1016/j.jfoodeng.2012.07.009
Vieira, M. M. C.; Cruz, Rui M.S.; Rubilar, Javiera F.; Khmelinskii, Igor. 2013. "Nanotechnology in Food Applications Advances in Food Science and Technology". Em Advances in Food Science and Technology, 300-320. Vol. 1. USA, Portugal: John Wiley & Sons.
Rubilar, Javiera F.; Khmelinskii, Igor; Cruz, Rui M.S.; Vieira, M. M. C.. 2013. "Effect of antioxidant and optimal antimicrobial mixtures of carvacrol, grape seed extract and chitosan on different spoilage microorganisms and their application as coatings on different matrices". International Journal of food Studies, (2): 22-38. https://doi.org/10.7455/ijfs/2.1.2013.a2
Cruz, Rui M.S.; Vieira, M.C.; Silva, C.L.M.; Vieira, Maria. 2013. "The impact of cold chain temperature abuses on the quality of frozen strawberries (Fragaria ×ananassa)". International Journal of Food Studies, 2 (1): 60-68. https://doi.org/10.7455/ijfs/2.1.2013.a5
Cruz, Rui M.S.; Khmelinskii, Igor; Vieira, Margarida C.. 2013. "Ultrasound Applications in Food Technology: Equipment, Combined Processes and Effects on Safety and Quality Parameters". Em Advances in Food Science and Nutrition, 413-444. Hoboken, NJ, USA, Portugal: John Wiley & Sons, Inc.. https://doi.org/10.1002/9781118865606.ch13
Vieira, M. M. C.. 2013. "Chitosan films with antioxidant and antimicrobial properties: Their role as active packaging". Em Chemical Food Safety and Health, 173-202. New York, USA., Portugal: Nova Publisher. https://www.novapublishers.com/catalog/product_info.php?products_id=46393
Faustino, Rui Carlos Santana. 2013. "Processos emergentes de produção e conservação de alimentos". Mestrado. http://hdl.handle.net/10400.1/6874
Cruz, Rui M. S.; Vieira, Margarida C.; Silva, Cristina L. M.. 2013. The impact of cold chain temperature abuses on the quality of frozen strawberries (Fragaria x ananassa). The quality of frozen foods can be negatively a ected if improper storage and distribution temperatures are allowed. The objective of this study was to investigate the e ect of freeze-thaw cycles, which may occur in the cold chain, on colour (Lab, Total Colour Di erences (TCD), chroma and hue angle) and vitamin C (ascorbic and dehydroascorbic acids) content of frozen strawberries (Fragaria ananass. http://hdl.handle.net/10400.14/14213
Barros, Ana Catarina da Costa. 2013. "Aplicação de embalagens ativas com agentes naturais na preservação de alimentos". Mestrado. http://hdl.handle.net/10400.1/5913
Cruz, RMS; Rubilar, JF; Khmelinskii, I; Vieira, MC. 2013. "Nanotechnology in Food Applications". https://doi.org/10.1002/9781118659083.ch3
Silvestre, Marta Andrea Silva Ponte. 2013. "Implementação de um programa de pré-requisitos baseado na metodologia do sistema HACCP no mercado municipal de Tavira (freguesia de Santa Maria)". Mestrado. http://hdl.handle.net/10400.1/6014
Neves, Filipa I.G.; Vieira, Margarida C.; Silva, Cristina L.M.; Neves, Filipa I. G.; Silva, Cristina L. M.. 2012. "Inactivation kinetics of peroxidase in zucchini (Cucurbita pepo L.) by heat and UV-C radiation". Innovative Food Science & Emerging Technologies, 13 (2012): 158-162. https://doi.org/10.1016/j.ifset.2011.10.013
Vieira, M. M. C.; Khmelinskii, Igor; Cruz,R. M. S.; Rubilar, Javiera F.; A.C. Figueira; Brigas, A.; Fuentes, P.A.U.. 2012. "Vitamins in fruits and vegetables, Practical Food and Research". Em Practical Food and Research, 115-152. Vol. 1. USA, Estados Unidos: Nova Publishers.
Pereira, Elisabeth Vieira. 2012. "Otimização de um processo combinado de impregnação por vácuo e calor na produção de uma compota de groselha". Mestrado. http://hdl.handle.net/10400.1/3249
Vieira, M. M. C.. 2011. "Process Optimisation of Sweet Potato (Ipomoea batatas) Puree as an Ingredient in a Formulation of Weaning Food. In Focus on sweet potato". Em Focus on sweet potato. Fruit, Vegetable and Cereal Science and Biotechnology, 25-34. Vol. 5. Brazil, Portugal: Global Science Books.
Cruz, Rui M. S.; Vieira, Margarida C.; Fonseca, Susana C.; Silva, Cristina L. M.. 2011. Impact of thermal blanching and thermosonication treatments on watercress (Nasturtium officinale) quality: thermosonication process optimisation and microstructure evaluation. The objectives of the present work were to optimise watercress heat and thermosonication blanching conditions, in order to obtain a product with better quality for further freezing, and to evaluate the effects of thermosonication on the microstructure of watercress leaves. In a chart of optimal time–temperature conditions for a 90% peroxidase inactivation (imposed constraint), vitamin C (objective. http://hdl.handle.net/10400.14/7633
Ulloa, PA; Rubilar, JF; Cruz, RMS; Khmelinskii, I; Brigas, AF; Figueira, AC; Vieira, MC. 2011. "Vitamins". https://www.authenticus.pt/P-008-Z5T
Cruz, RMS; Rubilar, JF; Ulloa, PA; Torres, JA; Vieira, MC. 2011. "New food processing technologies: Development and impact on the consumer acceptability". https://www.authenticus.pt/P-009-KSG
Cruz,R. M. S.; Parra, J.F.R.; Fuentes, P.A.U.; Torres, J.A.; Vieira, M. M. C.. 2010. "New Food Processing Technologies: Development and Impact on Consumer Acceptability, pp. 555-584 ". Em Food Quality: Control, Analysis and Consumer Concerns, 555-584. USA, Estados Unidos: Nova Publishers.
Cruz, R.M.S.; Vieira, M.C.; Silva, C.L.M.. 2010. "Corrigendum to "The response of watercress (Nasturtium officinale) to vacuum impregnation: Effect of an antifreeze protein type I" [Journal of Food Engineering 95/2 (2009) 339-345] (DOI:10.1016/j.jfoodeng.2009.05.013)". Journal of Food Engineering, 96 (2). https://doi.org/10.1016/j.jfoodeng.2009.08.016
Cruz,R. M. S.; Vieira, M. M. C.; Silva,C. L. M.. 2009. "The response of watercress (Nasturtium officinale) to vacuum impregnation: Effect of an antifreeze protein type I ". Journal of Food Engineering, 95 (2): 339-345. https://doi.org/10.1016/j.jfoodeng.2009.05.013
Vieira, M. M. C.; Silva,C. L. M.; Cruz,R. M. S.. 2009. " The importance of food processing on vitamin C: Present and future trends . ". Em Vitamins: Daily Requirements, Dietary Sources and Adverse Effects in Nutrition and Diet Research Progress Series, 385-388. New York, Estados Unidos: Nova Science.
Cruz, Rui M. S.; Vieira, Margarida C.; Fonseca, Susana C.; Silva, Cristina L. M.. 2009. "Impact of Thermal Blanching and Thermosonication Treatments on Watercress (Nasturtium officinale) Quality: Thermosonication Process Optimisation and Microstructure Evaluation". Food and Bioprocess Technology, 4 (7): 1197-1204. https://doi.org/10.1007/s11947-009-0220-0
Vieira, M. M. C.; Cruz, Rui M.S.; Silva,C. L. M.. 2009. "The effect of ultrasound in food processing Food Processing: Methods, Techniques and Trends. ". Em Food Processing: Methods, Techniques and Trends, 545-554. USA, Estados Unidos: Nova Publishers.
Cruz, Rui M.S.; Vieira, Margarida C.; Silva, Cristina L.M.. 2009. The response of watercress (nasturtium officinale) to vacuum impregnation: Effect of an antifreeze protein type I. The setting up of methodologies that reduce the size of ice crystals and reduce or inhibit the recrystallisation phenomena could have an extraordinary significance in the final quality of frozen products and consequently bring out new market opportunities. In this work, the effect of an antifreeze protein type I (AFP-I), by vacuum impregnation (VI), on frozen watercress was studied. The VI pressur. http://hdl.handle.net/10400.14/2697
Cruz, Rui M.S.; Vieira, Margarida C.; Silva, Cristina L.M.. 2009. Effect of cold chain temperature abuses on the quality of frozen watercress (Nasturtium officinale R. Br.). The objective of this work was to study the effect of temperature abuses on the colour and vitamin C content of a new frozen vegetable, watercress (Nasturtium officinale R. Br.). The vitamin C content, expressed as ascorbic (AA) and dehydroascorbic (DHAA) acids, and colour, expressed in the Hunter Lab parameters, were evaluated along a plan of temperature abuses, based on a real situation for a fo. https://doi.org/10.1016/j.jfoodeng.2009.03.006
Oliveira, Sílvia R.; Cruz, Rui M.S.; Vieira, Margarida C.; Silva, Cristina L.M.; Gaspar, Maria N.. 2009. Enterococcus faecalis and pseudomonas aeruginosa behaviour in frozen watercress (Nasturtium Officinale) submitted to temperature abuses. Watercress is an herb traditionally consumed fresh. If frozen, would be readily available to consumers. However, pathogenics resistant to frozen storage are a safety concern in this new product. In this study watercress was artificially contaminated with Pseudomonas aeruginosa ATCC 27853 and Enterococcus faecalis ATCC 29212. Their survival was evaluated after blanching, frozen storage and temperat. http://hdl.handle.net/10400.14/2686
Cruz, R.M.S.; Vieira, M.C.; Silva, C.L.M.; Cruz, RMS; Vieira, MC; Silva, CLM. 2009. The importance of food processing on Vitamin C: present and future trends. http://www.scopus.com/inward/record.url?eid=2-s2.0-84896413648&partnerID=MN8TOARS
Cruz, RMS; Vieira, MC; Silva, CLM. 2009. "The effect of ultrasound in food processing". https://www.authenticus.pt/P-009-3E5
Cruz,R. M. S.; M. N. Gaspar; Vieira, M. M. C.; Cristina Luisa Silva; Sílvia R. Oliveira. 2008. "Enterococcus faecalis and Pseudomonas aeruginosa behaviour in frozen watercress (Nasturtium officinale) submitted to temperature abuses". International Journal of Refrigeration, (XXX): 1-6. https://doi.org/10.1016/j.ijrefrig.2008.08.002
Vieira, M. M. C.; Vieira, M; Pereira, J; Lucher, C. 2008. "Comparing Air blast and Fluidized Bed Freezing". Em Experiments in Unit Operations and Processing of Foods, 105-112. Vol. 5. USA, Estados Unidos: Springer Verlag. https://doi.org/10.1007/978-0-387-68642-4_14
Vieira, M. M. C.; Pereira, J.A.. 2008. "Dehydration I - Tray drying of Apples". Em Experiments in Unit Operations and Processing of Foods, 65-72. Vol. 5. USA, Estados Unidos: Springer Verlag.
Cruz, Rui M. S.; Vieira, Margarida C.; Silva, Cristina L.M.. 2008. Effect of heat and thermosonication treatments on watercress (Nasturtium officinale) vitamin C degradation kinetics. The use of ultrasound in food processing creates novel and interesting methodologies, which are often complementary to classical techniques. In this work, the effect of heat and the combined treatment heat/ultrasound (thermosonication) on the thermal degradation kinetics of vitamin C in watercress (Nasturtium officinale) was studied in the temperature range of 82.5 to 92.5 °C. First order reaction. http://hdl.handle.net/10400.14/2736
Vieira, Maria; Vieira, M. M. C.; Peter Ho. 2008. Experiments in Unit Operations and Processing of Foods. 1ª ed. Estados Unidos da América, Estados Unidos: Springer-Verlag New York, LLC. https://doi.org/10.1007/978-0-387-68642-4
Cruz, Rui M.S.; Vieira, M. M. C.; Silva, Cristina L.M.. 2007. "Modelling kinetics of watercress (Nasturtium officinale) colour changes due to heat and thermosonication treatments". Innovative Food Science and Emerging Technologies , (8): 244-252. https://doi.org/10.1016/j.ifset.2007.01.003
Cruz,R. M. S.; Vieira,M. C.; Silva,C. L. M.. 2007. "Effect of heat and thermosonication treatments on watercress (Nasturtium officinale) vitamin C degradation kinetics". Innovative Food Science and Emerging Technologies, (9): 483-488. https://doi.org/10.1016/j.ifset.2007.10.005
Cruz, Rui M.S.; Vieira, Margarida C.; Silva, Cristina L.M.. 2007. Modelling kinetics of watercress (Nasturtium officinale) colour changes due to heat and thermosonication treatments. Watercress (Nasturtium officinale) colour changes due to blanching by heat and a combined treatment of heat/ultrasound (thermosonication) were studied in the temperature range of 82.5 to 92.5 °C. The application of thermosonication was intended to enable less severe blanching treatments and, therefore, improve the quality of the blanched product. The thermosonication blanching processes promoted c. http://hdl.handle.net/10400.14/2837
Cruz, Rui M. S.; Vieira, Margarida C.; Silva, Cristina L. M.. 2007. Efeito dos abusos de temperatura no teor de ácido ascórbico em agrião congelado ao longo da cadeia de distribuição. Este trabalho consistiu no estudo do efeito dos abusos de temperatura no teor de ácido ascórbico (AA) em agrião congelado ao longo da cadeia de distribuição. Para tal, simulou-se um conjunto de condições a que os produtos congelados são sujeitos desde a saída da fábrica até ao consumidor. O agrião, antes do processo de congelação, foi branqueado a uma temperatura de 95 ºC durante 20 s, para uma re. http://hdl.handle.net/10400.14/5647
Vieira, Maria; Vieira, M. M. C.; Peter Ho. 2007. Case Studies in Food Safety and Environmental Health. 1ª ed. Vol. 8. US, Estados Unidos: Springer-Verlag US. https://doi.org/10.1007/978-0-387-45679-9
Cruz,R. M. S.; Vieira,M. C.; Silva,C. L. M.. 2006. "Effect of heat and thermosonication treatments on peroxidase inactivation kinetics in watercress (Nasturtium officinale)". Journal of Food Engineering, 72 (1): 8-15. https://doi.org/10.1016/j.jfoodeng.2004.11.007
Vieira, M. M. C.. 2006. "Role of ODL on sharing pilot plant resources among European Food Engineering Universities". European Journal of Open Distance and e-learning , (II): 1-6. http://hdl.handle.net/10400.1/2688
Cruz, Rui M.S.; Vieira, Margarida C.; Silva, Cristina L.M.. 2006. Effect of heat and thermosonication treatments on peroxidise inactivation kinetics in watercress (nasturtium officinale). The effect of heat and the combined heat/ultrasound (thermosonication) treatment on the inactivation kinetics of peroxidase in watercress (Nasturtium officinale) was studied in the temperature range of 40–92.5 C. In the heat blanching processes, the enzyme kinetics showed a first-order biphasic inactivation model. The activation energies and the rates of the reaction at a reference temperature for. http://hdl.handle.net/10400.14/2854
Soeiro, Teresa Margarida Viegas Cabrita. 2006. "Implementação de um sistema da qualidade num laboratório de aulas de engenharia alimentar". Mestrado. http://hdl.handle.net/10400.1/725
Vieira, M. M. C.; Brandão, T.R.S.; Gonçalves, E. M.; Gaspar,N.; Portela, Mauro; Silva, Cristina L. M.; Brandão, Teresa R. S.; et al. 2005. "Processing zucchini (Cucurbita pepo L.) with low UV-C radiation". Em Proceedings of the symposium.
Silva, Cristina L. M.; Alexandre, Elisabete M. C.; Santos, Dora M.; Vieira, Margarida C.; Gonçalves, Elsa M.; Oliveira, António J.. 2005. Novas tecnologias de processamento. http://hdl.handle.net/10400.14/6888
Vieira,M. C.; Silva,C. L. M.. 2004. "Optimization of a cupuaçu (Theobroma grandiflorum) nectar formulation". Journal of Food Process Engineering, 27 (3): 181-196. https://doi.org/10.1111/j.1745-4530.2004.tb00629.x
Vieira, M. M. C.; Cruz,R. M. S.; Silva,C. L. M.. 2004. "Inactivation Kinetics of Peroxidase in Watercress (Nasturtium officinale) by Heat and Thermosonication. European Federation of Food Science and Technology". Em Book of Proceedings of European Federation of Food Science and Technology, EFFOST Meeting.
Gonçalves, E. M.; Abreu, M.; Oliveira, A. J.; Portela, M.; Vieira, M. M. C.; Brandão, T. R. S.; Silva, C. L. M.. 2004. Novas tecnologias de pré-tratamento de hortofrutícolas. http://hdl.handle.net/10400.14/6035
Vieira, Margarida C.; Silva, Cristina L. M.. 2004. Optimization of a Cupuaçu (Theobroma grandiflorum) nectar formulation. A Cupuaçu (Theobroma grandiflorum) nectar formulation was optimized, for European consumers, using an augmented simplex centroid mixture design. the working ranges, x1 (Sugar, 10–25%), x2 (Cupuaçu, 15–30%) and x3 (Water, 60–75%), were based on a common Brazilian recipe. As responses, a sensory panel evaluated taste, acidity, sweetness, viscosity, mouthfeel and overall opinion. For each response, t. http://hdl.handle.net/10400.14/6727
Vieira, M. M. C.; Cruz,R. M. S.; Silva,C. L. M.. 2003. "Effect of Temperature Abuses on the Colour of Watercress (Nasturtium officinale) during the Cold Chain". Em Book of proceedings.
Vieira,M. C.; Teixeira,A. A.; Silva,F. M.; Gaspar,N.; Silva,C. L. M.; Vieira, Margarida; Teixeira, A. A.; et al. 2002. "Alicyclobacillus acidoterrestris spores as a target for Cupuac¸u (Theobroma grandiflorum) nectar thermal processing: Kinetic parameters and experimental methods". International Journal of Food Microbiology, 77 (1-2): 71-81. https://doi.org/10.1016/S0168-1605(02)00043-0
Vieira, Margarida C.; Teixeira, Arthur A.; Silva, Filipa M.; Gaspar, Nelma; Silva, Cristina L.M.. 2002. Alicyclobacillus acidoterrestris spores as a target for Cupuaçu Theobroma grandiflorum) nectar thermal processing: Kinetic parameters and experimental methods. The kinetic parameters of thermal inactivation of a spore former, Alicyclobacillus acidoterrestris, in a tropical fruit nectar [25% of Cupuac u (Theobroma grandiflorum) pulp and 15% sugar] were determined by the isothermal method (IM), under batch heating, and by the paired equivalent isothermal exposures (PEIE) method, under non-isothermal continuous conditions. The isothermal experiments were re. http://hdl.handle.net/10400.14/6802
Vieira,M. C.; Teixeira,A. A.; Silva,C. L. M.. 2001. "Kinetic parameters estimation for ascorbic acid degradation in fruit nectar using the partial equivalent isothermal exposures (PEIE) method under non-isothermal continuous heating conditions". Biotechnology Progress, 17 (1): 175-181. https://doi.org/10.1021/bp000132w
Vieira, Margarida C.; Teixeira, Arthur A.; Silva, Cristina L. M.. 2001. Kinetic parameters estimation for ascorbic acid degradation in fruit nectar using the partial equivalent isothermal exposures (PEIE) method under non-isothermal continuous heating conditions. With the purpose of testing the Paired Equivalent Isothermal Exposures (PEIE) method to determine reaction kinetic parameters under non-isothermal conditions, continuous pasteurizations were carried out with a tropical fruit nectar [25% cupuacüu (Theobroma grandiflorum) pulp and 15% sugar] to estimate the ascorbic acid thermal degradation kinetic parameters. Fifteen continuous thermal exposures we. http://hdl.handle.net/10400.14/6913
MMC Vieira; Teixeira,A. A.; Silva,C. L. M.. 2000. "Mathematical-Modeling of The Thermal-Degradation Kinetics of Vitamin-C In Cupuacu %theobroma-Grandiflorum< Nectar". JOURNAL OF FOOD ENGINEERING, 0043 (1): 0001-0006. https://doi.org/10.1016/S0260-8774(99)00121-1
Vieira, Margarida C.; Teixeira, A. A.; Silva, C. L. M.. 2000. Mathematical modeling of the thermal degradation kinetics of vitamin C in cupuaçu (Theobroma grandiflorum) nectar. The thermal degradation kinetics of both components of vitamin C, ascorbic acid (AA) and dehydroascorbic acid (DHAA), were determined in a nectar of Cupuacßu (Theobroma grandi¯orum) with 25% of pulp and 15% of sugar in water. AA was assayed by HPLC and the results showed that AA degraded into DHAA. A reversible ®rst order model described well the AA degradation data, with an activation energy of 7. http://hdl.handle.net/10400.14/6912
Vieira, Maria Margarida Cortez. 2000. "Development study on a stabilized cupuaçu : theobroma grandiflorum nectar". Doutoramento. http://hdl.handle.net/10400.14/11029
Silva,F. M.; Gibbs,P.; Vieira,M. C.; Silva,C. L. M.. 1999. "Thermal inactivation of Alicyclobacillus acidoterrestris spores under different temperature, soluble solids and pH conditions for the design of fruit processes". International Journal of Food Microbiology, 51 (2-3): 95-103. https://doi.org/10.1016/S0168-1605(99)00103-8
Silva, Filipa M.; Gibbs, Paul; Vieira, Margarida C.; Silva, Cristina L. M.. 1999. Thermal inactivation of Alicyclobacillus acidoterrestris spores under different temperature, soluble solids and pH conditions for the design of fruit processes. Alicyclobacillus acidoterrestris, a thermoacidophilic, non-pathogenic and spore-forming bacterium has been detected in several spoiled commercial pasteurised fruit juices. A. acidoterrestris spores, besides being resistant to the pasteurisation treatment conditions normally applied to acidic fruit products, can germinate and grow causing spoilage. Therefore, this microorganism was suggested as the. http://hdl.handle.net/10400.14/6451
Afonso, M.; Fonseca, I.; Vieira, M. M. C.; Silva, C. L. M.; Venâncio, Armando. 1998. Determina&amp;ccedil;&amp;atilde;o de propriedades t&amp;eacute;rmicas de frutos tropicais : polpa e n&amp;eacute;ctar de cupua&amp;ccedil;u (Theobroma grandiflorum) e de a&amp;ccedil;a&amp;iacute; (Euterpe oleracea). http://hdl.handle.net/1822/3938
Vieira, M. M. C.; Silva,C. L. M.; M. Afonso; A. Venâncio; I. Fonseca. 1998. "Determinação de propriedades térmicas de frutos tropicais : polpa e néctar de cupuaçu (Theobroma grandiflorum) e de açaí (Euterpe oleracea)". Trabalho apresentado em BIOTEC&#39;98, Braga, Portugal, 454-454.
VIEIRA, M.M.C.; Silva, C. L. M.; Teixeira, A.A.. 1998. Kinetic parameters estimation using the Paired Equivalent Isothermal Exposures (PEIE) Method under non-isothermal heating conditions. With the purpose of testing the recently developed Paired Equivalent Isothermal Exposures (PETE) method, to determine reaction kinetic parameters under nonisothermal conditions, continuous pasteurizations were carried out with a nectar of a tropical fruit [25% of Cupuacu (Theobroma grandiflorum) pulp and 15% of sugar] in order to estimate the ascorbic acid thermal degradation kinetic parameters. T. http://hdl.handle.net/10400.14/6273
 

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