Maria João Barroca

Maria João Barroca
Instituto Politécnico de Coimbra | IPC · Departamento de Engenharia Quimica e Biológica

PhD

About

126
Publications
56,855
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1,509
Citations
Citations since 2016
22 Research Items
1014 Citations
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2016201720182019202020212022050100150200
2016201720182019202020212022050100150200

Publications

Publications (126)
Article
Full-text available
Sodium chloride is known to influence several technological and sensory characteristics of bread. The high dietary daily intake of sodium, however, raises concern because of serious health implications. In this study, response surface methodology was used to optimize the extent of sodium chloride reduction (0.6–1.2–1.8%) and its replacement with Sa...
Article
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Annual cherry production in Portugal is around 19,000 tonnes, in an area of about 6,450 ha and covering about 11,100 farms, concentrated in some northern and central interior territories. It is also in these regions that in recent decades there has been a significant increase in farms specialized in the production of cherry, using new cultivars and...
Article
Full-text available
Annual cherry production in Portugal is around 19,000 tonnes, in an area of about 6,450 ha and covering about 11,100 farms, concentrated in some northern and central interior territories. It is also in these regions that in recent decades there has been a significant increase in farms specialized in the production of cherry, using new cultivars and...
Article
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The consumption of edible insects (EI) is traditional in many parts of the world, but not in others. In fact, despite globalization and the multiple advantages pointed out about the consumption of EI, there are still many countries where entomophagy is seen with disgust and aversion. This systematic review aimed to examine the motivations that infl...
Article
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Previous studies have shown that excessive salt intake is strongly associated with high blood pressure (HT), vascular dysfunction, and the overall risk of cardiovascular diseases. The aim of this study was to evaluate Sarcocornia effectiveness as a salt substitute, addressing its effect on cardiovascular function in healthy young individuals. Thirt...
Article
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Agri-food waste has proved to be a valuable bioresource that can be used to obtain a variety of valuable materials, ingredients and chemicals. The optimum conditions for extracting bioactive compounds from sweet cherry seeds (SCS) with different solvents and temperatures were tested in this work. The choice criteria were based on the most efficient...
Article
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Salt is the primary source of sodium in the human diet, and it is associated with hypertension and increased risk of heart disease and stroke. A growing interest in halophyte plants and food products containing this type of ingredient have been observed, to reduce the NaCl daily intake. In the present work, Sarcocornia perennis was incorporated as...
Article
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Salicornia macrostachya Moric. and Sarcocornia perennis subsp. alpini belong to the same family-Chenopodiaceae-and share morphological and organoleptic characteristics. The visually appealing in terms of freshness, color, particular taste, nutritional values and health benefits are recognized by their consumers as attributes that warrant their gour...
Article
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Eggplant is a high-yielding vegetable crop well adapted to hot and wet environments that can provide significant nutritive benefits to human health like vitamins, minerals, phenolics and antioxidants. Therefore, the crop has been used in traditional medicine but due to their perishability it cannot be preserved long even when refrigerated and thus...
Article
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Dried fruits constitute an alternative to the consumption of fresh fruits and can be consumed during the off-season. In some regions, the production of kiwi fruit oversupplies the fresh consumption and, consequently, the drying process can be used to make processed products. Hence, this work aimed to study the effect of air temperature on the dryin...
Article
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Halophyte plants are highly adapted to salt marsh ecosystems due to their physiological and ecological characteristics. Halimione portulacoides (L.) Aellen is one abundant halophyte shrub that belongs to a Chenopodiaceae family and Caryophyllales order and is found on sandy or muddy coastlines and salt marshes. In this study, the leaves of sea purs...
Article
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This study reports an evaluation of the biological properties of the edible berries from Corema album, an endemic shrub of the Portuguese coastline, aiming at its use as a nutraceutical. Different methanolic extracts were obtained from the pulp and seed of fresh berries: pulp extract, seed residue, and seed oil (extracted and characterized for the...
Article
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This work aimed at developing fortified pastas incorporating chestnut flour (25–55%) and powdered pollen (5–20%), either separately or in combination, as well as the characterization of the products obtained. To this, a physical characterization was carried out (analyzing texture and color), complemented with chemical analyses to determine the nutr...
Article
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This study investigated the knowledge and consumption habits related with white crow-berries ("camarinhas" in Portuguese) among the Portuguese population. It consisted of a questionnaire survey, undertaken on a sample of 501 participants, higher than 18 years old. For the treatment of data, basic descriptive statistics were used, complemented with...
Article
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Background Intangible cultural heritage includes knowledge and skills transmitted throughout times, and this also applies to the food sector. Traditional knowledge assumes important social and economic value, which is relevant both for sectorial clusters as well as for majority social groups. Scope and approach The objective of this review was to...
Article
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As an easily adapted culture, with overloaded production in some parts of the globe, apples and their by-products are being redirected to pharmaceutical, canning and beverages industries , both alcoholic and non-alcoholic. Fermentation is generally considered to increase the bioa-vailability of bioactive compounds found in apple, by impacting, thro...
Article
Full-text available
Background: Intangible cultural heritage includes knowledge and skills transmitted throughout times, and this also applies to the food sector. Traditional knowledge assumes important social and economic value, which is relevant both for sectorial clusters as well as for majority social groups. Scope and approach: The objective of this review was t...
Chapter
Drying of foods has been used to preserve food and agricultural products since immemorial times. However, still nowadays it assumes a prominent place among food processing technologies applied industrially to extend shelf life of foods. Although having some important advantages, like the reduction in water activity and subsequent minimization of de...
Article
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New lifestyles, higher incomes and better consumer awareness are increasing the demand for a year-round supply of innovative food products. In past decades, important developments have been achieved in areas related to food and the food industry. This review shows that factors influencing performance in new product development (NPD) are dynamic and...
Article
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This work aimed to characterize the use of edible flowers for gastronomic purposes. A survey was done by internet in Portugal, and 147 valid questionnaires were completed, by individuals between 18 and 78 years old. The instrument included questions not only about consumption habits, but also about the knowledge relatively to edible flowers. The re...
Article
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The effect of various pre-drying treatments on the quality of dried carrots was evaluated by assessing the values of moisture, ash, protein, fibre, sugars and colour. The pre-drying treatments under investigation were dipping, either in ascorbic acid or sodium metabisulphite at different concentrations and pre-treatment times, as well as blanching....
Chapter
From ancient times foods such as fruit, vegetables, meat or fish were dried by direct sunlight. The use of the sun as energy source is advantageous from the economic as well as environmental points of view. However, this procedure has many disadvantages concerning the efficiency and product safety and quality. The use of greenhouses can greatly min...
Article
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The polyphenols have been identified as food components sensitive to high temperatures; therefore, the application of heat treatments can lead to a significant reduction in the phenolic content and also on antioxidant capacity. The objectives of the present work were to investigate the decrease in total phenolic compounds and antioxidant activity i...
Article
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Bananas (cv. Musa nana and Musa cavendishii) fresh and dried by hot air at 50 and 70°C and lyophilisation were analysed for phenolic contents and antioxidant activity. All samples were subject to six extractions (three with methanol followed by three with acetone/water solution). The experimental data served to train a neural network adequate to de...
Article
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In this work fruit derived products were enriched with a fructooligosaccaride, inulin, obtained from tubers of Jerusalem artichoke (Helianthus tuberosus). The products developed included juices and jams from various fruits and were analyzed in terms of chemical, microbiological and sensorial properties right after production and again after storage...
Article
Full-text available
In this work fruit derived products were enriched with a fructooligosaccaride, inulin, obtained from tubers of Jerusalem artichoke (Helianthus tuberosus). The products developed included juices and jams from various fruits and were analyzed in terms of chemical, microbiological and sensorial properties right after production and again after storage...
Article
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The aim of this work was to evaluate the kinetics of colour change for bananas and pears dried in hot air at different temperatures, and also to test different kinetic models to verify which describe best the experimental data. Banana fruits from Madeira island and Costa Rica were and pears from cultivar D. Joaquina were peeled, cut and dried with...
Article
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This study aimed to determine the adsorption curves of Maria biscuits from different brands at temperatures of 25 and 40C. The equilibrium between the sample and the atmosphere was achieved by placing the samples inside flasks containing saturated salts, at the temperatures studied for 5 days, to allow reaching equilibrium.From the results, it was...
Article
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Currently there is high interest in phytochemicals as bioactive components of food. The phenolic compounds act as antioxidants, which is beneficial for the human body, since phenolics are oxidised in preference to other cellular components and tissues, thus preventing cell damage and aging. Fruits are particularly rich in phenolic compounds with an...
Article
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Because quince is a fruit that shows a very strong tendency for developing an intense browning when exposed to air, even though for short periods of time, the aim of this work was to evaluate the kinetics of colour change for quince exposed to atmospheric air at ambient temperature over a period of 2 hours. The quince was cut into slices that were...
Chapter
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Portugal is among the tropical countries that have a long tradition of drying fruits, such as figs, grapes or pears. The knowledge of the transfer phenomena involved in drying processes is of major importance for the design and optimization of the most adequate operating conditions. In this way, the present work intended to study the mass transfer...
Conference Paper
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Drying is one of the most widely used methods for preserving foods allowing extending their shelf life by minimizing the moisture content in the food so that the deterioration reactions will not be able to occur. The objective of the present work was to determine the drying kinetics of pears from cultivar D. Joaquina, and then use the experimental...
Conference Paper
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The sorption isotherm of food material is pertinent in the processing and storage of food products. Desorption isotherms for peeled and unpeeled chestnuts were investigated using the hygrometric technique at 60 ºC and water activity (aw) ranged between 0.989 and 0.23. The experimental data were compared with four widely recommended models in the li...
Conference Paper
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Resumo O presente trabalho teve como objectivo proceder à secagem, a 60 ºC e 70 ºC, de peras do cultivar D. Joaquina e avaliar o conteúdo de humidade, a cor, os compostos fenólicos totais e a capacidade antioxidante da pêra em fresco e durante o processo de secagem. Em relação à cor não se observaram diferenças significativas no valor dos parâmetro...
Conference Paper
Full-text available
Resumo O presente trabalho teve como objectivo proceder à secagem de duas variedades de banana (Musa nana e Musa cavendishii) à temperatura de 50 ºC e 70 ºC e comparar as propriedades dos frutos secados com as do fruto em fresco. Com os resultados obtidos concluiu-se que a densidade aparente aumenta com a perda de água durante a secagem e que os pr...
Conference Paper
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Resumo Bananas e plátanos são hoje cultivadas em todas as regiões tropicais húmidas e constituem o quarto fruto mais cultivado do mundo. A casca da fruta varia de verde profundo a amarelo ou vermelho, enquanto que a polpa varia de branco-marfim para amarelo ou salmão-amarelo. A polpa pode ser firme, adstringente e pegajosa, quando verde, tornando-s...
Conference Paper
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In the present work, bananas of cvs. Musa nana and Musa Cavendish were dehydrated by hot air drying at 50 ºC and 70 ºC. The purpose of this work was to fit the kinetic data to different thin layer models found in the literature to describe the drying rates of bananas, in order to find out which model better describes the drying kinetics of these tw...
Conference Paper
Full-text available
Portugal is a tropical country with a long tradition of drying fruits, among which stand the pears. The design of the proper operating conditions relies on the knowledge of the transfer phenomena happening during drying. Hence, the present work aimed at determining the mass transfer properties of pears for convective air drying, based on the diffus...
Conference Paper
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Palavras chave: descasque químico; descasque mecânico; pera RESUMO O objetivo deste trabalho consistiu no estudo de uma forma alternativa de descasque da pêra, o descasque químico, a uma temperatura de 65 ºC, através de dois solventes a diferentes concentrações (hidróxido de sódio (10 % e 18 %) e hidróxido de potássio (8 % e 14%)). Posteriormente e...
Article
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The present work evaluates the effect of different drying treatments on the color and textural attributes of green bell peppers and pumpkin, which were dried using two different methods: air drying and freeze-drying. The treatments in air drying were carried out at 30°C and 70°C.From the results it is possible to conclude that the increase in dryin...
Article
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The present work evaluates the effect of different drying treatments on the textural attributes of bell peppers (green and red) and of pumpkins (C. maxima and C. moschata), which were dried using different methods: freeze-drying and air drying at different temperatures.From the results obtained it is possible to conclude that with respect to pumpki...
Article
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The main goals of the present work are, on one hand to study the influence of drying operation in some chemical properties of pumpkin, and, on the other hand, to study the drying kinetics, by applying different kinetics models to the experimental drying data.In this way, pumpkin was dried by convection for different air temperatures, ranging betwee...
Conference Paper
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This work aimed at determining the properties of cucumber exposed to convective air drying and freeze-drying. The samples were analysed in terms of colour, texture, chemical properties (moisture content, fibre, ash, vitamin C and sugars), phenolic compounds and antioxidant activity in fresh and after drying. The trials in the convective chamber wer...
Article
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Different methods for the drying of pears, namely a solar stove, a solar dryer, and a tunnel dryer, were studied. All processes were conducted in three consecutive years to analyze if the behavior of each drying method showed evidence of a similar pattern, along with producing products similar to the traditional pears that are dried using direct su...
Article
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In the present work the textural properties of mushroom and onion, fresh and after freeze-drying, were studied, to understand how this drying treatment influences the texture of these food products. The fresh products had average moisture contents of 90.25 % and 90.02 % (wet basis) and the freeze-dried ones had moisture contents of 7.01 % and 5.19...
Article
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In the present work the mass transfer properties of pears were determined for three different drying systems (a solar stove, a direct solar drier and a drying tunnel), using three calculation methodologies. The results obtained allowed concluding that the best methodology to calculate the mass transfer properties is based on Fick's equation, includ...
Article
Full-text available
This work aimed at determining the properties of cucumber exposed to convective air drying and free-zedrying. The samples were analysed in terms of colour, texture, chemical properties (moisture content, fibre, ash, vitamin C and sugars), phenolic compounds and antioxidant activity in fresh and after drying. The trials in the convective chamber wer...
Conference Paper
Full-text available
RESUMO : O presente estudo avalia o efeito dos tratamentos de secagem, como é o caso da secagem em câmara convectiva, secagem de túnel e liofilização sobre as propriedades químicas de pepino (actividade antioxidante e compostos fenólicos) em comparação com o produto em fresco. Os ensaios da secagem em câmara convectiva foram realizados a 40ºC e a 6...
Conference Paper
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RESUMO : O presente estudo avalia o efeito dos tratamentos de secagem, como é o caso da secagem convectiva de ar quente, secagem de túnel e liofilização sobre as propriedades físicas (cor e textura) em comparação com o produto em fresco. Os ensaios da secagem convectiva de ar quente foram realizados a 40ºC e a 60ºC, a secagem de túnel foi realizada...
Article
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In Portugal, pears of the variety S. Bartolomeu (Pyrus communis L.) have been used to produce a traditional product named "pêra passa de Viseu". These pears are dried at direct open air sun exposure, following a multi-step procedure. In the last years some investigation around this product and the production method has been carried out to better un...
Conference Paper
Full-text available
The present work evaluates the effect of different drying treatments on the colour of green bell peppers and pumpkin, which were dried using two different methods: air drying and freeze-drying. The treatments in air drying were carried out at 30 ºC and 70 ºC. Overall, it was possible to conclude that air drying at 30 ºC produces small changes in co...
Conference Paper
Full-text available
In Portugal, pears are traditionally dried by a direct sun-exposure method. However, because of the disadvantages associated with this procedure, alternative dryings are being tested. The objectives of this study were to evaluate how drying influences the color of pears, and to compare the products dried through different systems, to evaluate which...