• Publications
  • Influence
Polyphenoloxidase activity and total phenolic content as related to browning of minimally processed ‘Jonagored’ apple
Phenolic content, polyphenoloxidase (PPO) activity and browning have been reported by different authors to vary in different ways, depending on cultivar, picking maturity, storage conditions, etc.Expand
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Food waste as an index of foodservice quality
Purpose – The purpose of this paper is to evaluate waste at a Portuguese university setting in order to suggest improvements on foodservice sustainability. Design/methodology/approach – The work wasExpand
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Food safety practices in a Portuguese canteen
The objective of this study was to verify procedures and practices related to the pre-requisites of the Hazard Analysis and Critical Control Point (HACCP) at university foodservice canteen. AExpand
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Effects of vacuum packaging on the physical quality of minimally processed potatoes
In recent years, consumers have become more health conscious in their food choices but they also have less time to prepare healthy meals. As a result, minimally processed (MP) products have become anExpand
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Evaluation of prerequisite programs implementation at schools foodservice
Abstract Introduction Strengthening food safety measures in schools would improve protection of students and school staff from outbreaks of foodborne illness. The main objective of this study was toExpand
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System of planning and evaluation of school meals.
OBJECTIVE To develop a software to plan and evaluate school meals according to the main national and international standards for foods and nutrition. DESIGN Development of software. SETTINGExpand
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Modified atmosphere package for apple ‘Bravo de Esmolfe’
Abstract Apple ‘Bravo de Esmolfe’ original from the parish of ‘Esmolfe’ is cultivated in specific regions of Portugal. This cultivar of medium to low production requires very low temperatures, but itExpand
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INFLUENCE OF CHEMICAL TREATMENT ON QUALITY OF CUT APPLE (cv. JONAGORED)
The quality of a new variety of apple, 'Jonagored', after peeling and cutting was evaluated during ten days of storage in air at 4C. The objective was to evaluate the shelf-life of apple cubes byExpand
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Characterisation of 'starking' apple polyphenoloxidase
Experiments were performed to optimise the extraction conditions of ‘Starking’ apple fruit polyphenoloxidase (PPO), to evaluate the affinity and specificity towards several substrates and to studyExpand
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Food hygiene practices in different food establishments
a b s t r a c t The aim of this study was to investigate three dimensions of food hygiene in three European cities - Belgrade, Thessaloniki and Porto. The first dimension of the survey was toExpand
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