Instituto Nacional de Investigação Agrária e Veterinária, I.P.
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Elsa Margarida Nunes Leal Gonçalves
CATEGORIA PROFISSIONAL | CURRENT POSITION
Investigadora Auxiliar | Researcher
elsa.goncalves@iniav.pt

HABILITAÇÕES ACADÉMICAS:

  • Doutoramento em 
  • Licenciatura 

ACADEMIC DEGREES:

  • PhD 
  • Degree 

DOMÍNIO DE ESPECIALIZAÇÃO:

  • Ciência e Tecnologia de Alimentos;
  • Qualidade e segurança de alimentos frescos e processados;
  • Otimização de processos sustentáveis e ecologicos;
  • Processamento alimentar inovador;
  • Componentes e suas reações que afetam a qualidade nutricional e a segurança dos alimentos;
  • Elevar o conteúdo nutritivo dos alimentos;
  • Nanopartículas poliméricas e incorporação de compostos para uma formulação inteligente.

AREA OF EXPERTISE:

  • Food science &Technology;
  • Quality and safety of fresh and processed foods;
  • Optimisation of sustained and eco-friendly processes;
  • Innovative food process;
  • Food components and reactions affecting nutritional quality and safety of foods;
  • Enhancing nutritive contents of foods;
  • Polymeric nanoparticles and compounds incorporation for a smart formulation.

ÁREAS DE INVESTIGAÇÃO CORRENTES:

  • As atuais áreas de atuação podem ser descritos pelas seguintes palavras-chave: frutas e vegetais, componentes de alimentos bioativos, desenvolvimento de novos produtos alimentares, valorização de subprodutos, processos tradicionais, processos inovadores não térmicos, cinética, determinação do tempo de vida util, análise sensorial, Atitudes do consumidor em relação a alimentos / vegetais que melhoram a saúde; propriedades físicas. 

CURRENT RESEARCH FIELDS:

  • Some specific research interests can be described by the following keywords: fruits and vegetables, bioactive food components. new food products development, by-products valorization,  traditional processes, non-thermal innovative processes, kinetics, shelf-life determination, sensorial analysis; Consumer’s attitudes towards health-enhancing food / vegetables; physical properties. 

OUTRAS ATIVIDADES:

  • Sistema de qualidade alimentar - Avaliação de riscos, implementação e auditoria de planos;
  • Inovação e transferência de tecnologia de alimentos;
  • Formação;
  • Integra o centro de competências para a Dieta Mediterrânea;
  • Coordena o Laboratório de Analise Sensorial.

OTHER ACTIVITIES:

  • Food quality system – Risk evaluation, plan implementation and audit;
  • Innovation and food technology transfer;
  • Training;
  • Integrates the competence center for the Mediterranean Diet;
  • Coordination of the Laboratory of Sensory Analysis.

 

PRINCIPAIS PUBLICAÇÕES | MAIN PUBLICATIONS:

Chapters in books
  • Cristina L. M. Silva, Elsa M. Gonçalves, Teresa R. S. Brandão (2008). Freezing of fruits and vegetables. In “Frozen Food Science and Technology”. Edited by Judith A. Evans. Blackwell Publishing, pp 165 – 184.

  • Alegria, C., Pinheiro, J., Duthoit, M., Gonçalves, E.M., Moldão-Martins, M., & Abreu, M. (2011). Effect of abiotic stress treatments on minimally processed carrots quality. (Capítulo IV - Disposítivos Experimentais e Tecnologias Laboratoriais e de Campo). In: Coelho, P. S., & Reis, P., Ed. Agrorrural: Contributos científicos. Edição Instituto Nacional de Recursos Biológicos, I.P e Imprensa Nacional – Casa da Moeda, S.A., p 858-868.

  • Abreu, M., Alegria, C., Pinheiro, J., Duthoit, M., & Gonçalves, E.M. (2011). Phenolic compounds extraction from bark and seeds of Rocha pear and apple Royal Gala. (Capítulo IV - Disposítivos Experimentais e Tecnologias Laboratoriais e de Campo). In: Coelho, P. S., & Reis, P., Ed. Agrorrural: Contributos científicos. Edição Instituto Nacional de Recursos Biológicos, I.P e Imprensa Nacional – Casa da Moeda, S.A., p 848-857.

  • Joaquina Pinheiro, Elsa M. Gonçalves, Cristina L.M. Silva (2013). Alternative technologies for tomato postharvest quality preservation. Accepted for publication in CAB Reviews: Perspectives in Agriculture, Veterinary Science, Nutrition and Natural Resources. Editorial Manager® and Preprint Manager® from Aries Systems Corporation.

  • T.R.S. Brandão, M.M. Gil, F.A. Miller, E.M. Gonçalves, C.L.M. Silva (2013). Dynamic approach for assessing food quality and safety characteristics: the case of processed foods. Accepted for publication in “Advances in Food Process Engineering Research and Applications”. S. Yanniotis, P. Taoukis, N. G. Stoforos, V. T. Karathanos Editors. Springer. Food Engineering Series. Series Editor: Gustavo V. Barbosa-Cánovas

  • Elsa M. Gonçalves, Carla Alegria, Marta Abreu (2013). Benefits of Brassica nutracentical compounds on human health. Accepted for publication in "Brassica: Characterization, Functional Genomics and Health Benefits". Edited by Nova Science Publishers.

  • Marta Abreu, Elsa M. Goncalves, Carla Alegria e Joaquim Pinheiro. (2014). Intergração de tratamentos convencionais e emergentes na conservação e promoção da qualidade de produtos hortofrutícolas. In “A Dieta Mediterrânica em Portugal: Cultura, Alimentação   e Saúde. Edited by UGAL,  ISBN 978-989-8472-51-9.


 Selected papers in international scientific periodicals with referee

  • Gonçalves, E.M., Abreu, M., Brandão, T.R.S., Silva, C.L.M. (2018). Kinetics of quality changes during frozen storage of carrots under isothermal and non-isothermal conditions. Article submitted and accepted to the Journal of Food Engineering (Ref. No.: JFOODENG-D-18-01128).
  • Joaquina C. Pinheiro, Elsa M. Gonçalves, Cristina L. M. Silva (2017). Response surface methodology for optimization and evaluation of thermosonication as tomato (Solanum lycopersicum L., cv. Zinac) postharvest treatment. Submitted to Ultrasonics Sonochemistry 09.08.2018.
  • Carla Alegria, Elsa M. Gonçalves, Margarida Moldão-Martins, Marta Abreu (2016). Peel removal improves quality without antioxidant loss through wound-induced phenolic biosynthesis in shredded carrot. Postharvest Biology and Technology,  120: 232–239. 
  • Joaquina C. Pinheiro, Carla S. M. Alegria, Marta M. M. N. Abreu, Elsa M Gonçalves, Cristina L. M. Silva (2016).Evaluation of Alternative Preservation Treatments (Water Heat Treatment, Ultrasounds, Thermosonication and UV-C Radiation) to Improve Safety and Quality of Whole Tomato. Food and Bioprocess Technology. DOI 10.1007/s11947-016-1679-0.
  • Joaquina C. Pinheiro, Carla S. M. Alegria, Marta M. M. N. Abreu, Elsa M Gonçalves, Cristina L. M. Silva (2015).Use of UV-C postharvest treatment for extending fresh whole tomato (Solanum lycopersicum, cv. Zinac) shelf-life. Journal of Food Science and Technology. DOI: 10.1007/s13197-014-1550-0.
  • Joaquina C. Pinheiro, Carla S. M. Alegria, Marta M. M. N. Abreu, Elsa M Gonçalves, Cristina L. M. Silva (2015). Influence of postharvest ultrasounds treatments on tomato (Solanum lycopersicum, cv Zinac) quality and microbial load during storage. Ultrasonics Sonochemistry. DOI: 10.1016/j.ultsonch.2015.04.009.
  • Joaquina Pinheiro, Carla Alegria, Marta Abreu, Elsa M. Gonçalves, Cristina L.M. Silva. (2014). Postharvest Quality of Refrigerated Tomato Fruit (Solanum lycopersicum, cv. Zinac) at Two Maturity Stages Following Heat Treatment. Journal of Food Processing and Preservation. DOI: 10.1111/jfpp.12279
  • Marta Abreu, Elsa M. Gonçalves, Carla Alegria, Joaquina Pinheiro. (2014). Integração de tratamentos convencionais e emergentes na conservação e promoção da qualidade de produtos hortofrutícolas. 
  • Joaquina Pinheiro, Carla Alegria, Marta Abreu, Elsa M. Gonçalves, Cristina L.M. Silva. (2013). “Kinetics of physical quality parameters changes of fresh tomato (Solanum lycopersicum, cv. Zinac) fruits due to storage”. Accepted for publication to Journal of Food Engineering,  114(3): 338–345.
  • Abreu, M., Alegria, C., Gonçalves, E.M., Pinheiro, J., Moldão-Martins, M. and Empis , J. (2012). Effects of Superatmospheric Oxygen Pre-Treatment on Fresh-Cut 'Rocha' Pear Quality. Acta Hort. (ISHS) 934:567-574.
  • Abreu, M., Alegria, C., Gonçalves, E.M., Pinheiro, J., Moldão-Martins, M. and Empis, J. (2012). Evaluation of Ozonated Water as an Alternative Treatment to Chlorine in Fresh-Cut 'Rocha' Pear Processing. Acta Hort.(ISHS) 934:575-582.
  • Pinheiro , J., Silva, C.L.M., Alegria, C., Abreu, M., Sol , M. and Gonçalves, E.M. (2012). Impact of water heat treatment on physical-chemical, biochemical and microbiological quality of whole tomato (Solanum Lycopersicum) fruit. Acta Hort. (ISHS) 934:1269-1276.
  • Pinheiro , J., Silva, C.L.M., Alegria, C., Abreu , M. and Gonçalves, E.M. (2012). Optimization, heat stability and kinetic characterization of pectin-methylesterase enzyme from tomato (Solanum Lycopersicum'zinac') fruits. Acta Hort. (ISHS) 934:1283-1290.
  • Alegria, C., Pinheiro, J., Duthoit, M., Gonçalves, E.M., Moldão-Martins, M., Abreu, M. (2012). Fresh-cut carrot (cv. Nantes) quality as affected by abiotic stress (heat shock and UV-C irradiation) pre-treatments.LWT - Food Science and Technology, 48(2), 197-203.
  • Gonçalves, E.M., Abreu, M., Brandão, T.R.S., Silva, C.L.M. (2011). Degradation kinetics of colour, total vitamin C and drip loss in frozen broccoli (Brassica oleracea L. ssp. Italica) during storage at isothermal and nonisothermal conditions. International Journal of Refrigeration, 34, 2136-2144.
  • Gonçalves, E.M., Pinheiro, J., Abreu, M., Brandão, T.R.S., Silva, C.L.M. (2010). Kinetics of quality changes of pumpkin (Curcurbita maxima L.) stored under isothermal and non-isothermal frozen conditions. Journal of Food Engineering (Ref. No.: JFOODENG-D-10-00886).
  • Elsa M. Gonçalves, Joaquina Pinheiro, Marta Abreu, Teresa R. S. Brandão, Cristina L. M. Silva (2010). Carrot (Daucus carota L.) peroxidase inactivation, phenolic content and physical changes kinetics due to blanching. Journal of Food Engineering, 97(4), 574-581.



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