 | | CATEGORIA PROFISSIONAL | CURRENT POSITION
|
HABILITAÇÕES ACADÉMICAS: - Doutoramento em
- Licenciatura
| ACADEMIC DEGREES:
| 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.
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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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