Helena Albano, Isabel Henriques, António Correia, Tim Hogg, Paula Teixeira,
... 2194 Free Access Characterization of microbial population of ‘Alheira’ (a traditional Portuguese fermented sausage) by PCR-DGGE ... Aims: This study evaluates the microbial ecology of ‘Alheira’ by traditional microbiological analysis and a PCR-denaturing ... the description of the microbial community present in ‘Alheira’ in particular the diversity of lactic acid bacteria. ... there is a wide variety of typical preparations. ‘Alheira’ is a traditional fermented meat sausage typical of the North of Portugal (Trás-os-Montes). ‘Alheira de Mirandela’ is a much appreciated product and ...
Tópico(s): Identification and Quantification in Food
2008 - Oxford University Press | Journal of Applied Microbiology
Joana S. Amaral, Cristina G. Santos, Vítor S. Melo, Joana Costa, M. Beatriz P.P. Oliveira, Isabel Mafra,
Game meat Alheira (Alheira de caça) sausage is a traditional fermented product typical from the Northeast region of Portugal, having bread and meats ( ... higher prices, especially in comparison with the common Alheira produced with pork and poultry meats. Following our ... meat species were successfully identified in game meat Alheira sausages for authentication purposes, the present work aimed ... and applied to commercial samples of game meat Alheira for their authentication. The assays revealed a high ...
Tópico(s): Food Supply Chain Traceability
2014 - Elsevier BV | Food Control
Alexandra Esteves, Teresa Aymerich, Margarita Garriga, Luís Patarata, Maria da Conceição Fontes, C. Martins,
To investigate the sources of Salmonella spp. in Alheira and how to trace it, by studying the ... typing methods.Four production lines, four batches of Alheira and 14 sampling sites were analysed over four ... confirmed that the presence of Salmonella spp. in Alheira was directly related to it being present in ... contaminated surfaces.The presence of Salmonella spp. in Alheira was a result of the use of contaminated ... were the source of Salmonella spp. contamination in Alheira. PCR molecular typing methodology, which is known to ...
Tópico(s): Healthcare and Environmental Waste Management
2006 - Oxford University Press | Journal of Applied Microbiology
Joana S. Amaral, Cristina G. Santos, Vítor S. Melo, M. Beatriz P.P. Oliveira, Isabel Mafra,
Alheira is a traditional meat product that is typical from the Northeast region of Portugal and much ... bread and meats as main ingredients. Game meat Alheira (Alheira de caça) is considered one of the most ... of origin of meats added to game meat Alheira samples to verify their compliance with labelling. Species- ...
Tópico(s): Food Supply Chain Traceability
2013 - Elsevier BV | Food Research International
Alexandra Esteves, Luís Patarata, Cristina Saraiva, C. Martins,
... the microbiological and physicochemical characteristics of industrially produced alheira, samples from four factories and six production batches ... it can be inferred that most of the alheira samples were produced under substandard hygienic conditions. Staphylococcus ... PRACTICAL APPLICATIONS Given the significant economic importance of alheira (a traditional Portuguese sausage) to a number of ... out a systematic analysis of contamination patterns along alheira production lines, which should enable the introduction of ...
Tópico(s): Probiotics and Fermented Foods
2008 - Wiley | Journal of Food Safety
A. Teixeira, Alberto Magno Fernandes, Etelvina Pereira,
... the lipid profile in the Portuguese fermented sausage alheira. Data indicate that the three composition formulas of ... with two new composition formulas, a pork-free alheira, and oil-free alheira, reducing the fat content and improving the fatty ...
Tópico(s): Protein Hydrolysis and Bioactive Peptides
2020 - Elsevier BV | Heliyon
Rocío Casquete, Sónia Marília Castro, Paula Teixeira,
... Escherichia coli and Salmonella typhimurium during storage of Alheira paste at 4C. The behavior of pathogenic bacteria ... at 0.3% reduced pathogenic bacteria counts in Alheira paste by 2–3 log cfu/g during ... Sensory evaluation showed that addition of chitosan to Alheira did not affect sensory attributes. To our knowledge, ...
Tópico(s): Microencapsulation and Drying Processes
2016 - Wiley | Journal of Food Processing and Preservation
Helena Albano, Márcia Oliveira, Ricardo Aroso, Núria Cubero, Tim Hogg, Paula Teixeira,
... of 226 lactic acid bacteria (LAB) isolated from "Alheira", a traditional Portuguese fermented sausage, were screened for ... to select strains that could be used in "Alheira" production. Isolates displaying antibacterial activity against Listeria innocua ... activity of these two strains during storage of "Alheira mass" (sterilized), at 4°C. The growth of ... population was significantly suppressed in the paste of "Alheira" when the samples were co-inoculated with the ...
Tópico(s): Meat and Animal Product Quality
2007 - Elsevier BV | Meat Science
Luís Patarata, I. Judas, José A. Silva, Alexandra Esteves, C. Martins,
Alheira is a traditional Portuguese meat product made from boiled meat, usually pork and/or poultry, and bread. The physicochemical and sensory properties of alheira were analyzed to determine the relationships between them ... scale. The most important variables used to characterize alheira are: color, visual evaluation of the amount of ...
Tópico(s): Fermentation and Sensory Analysis
2007 - Elsevier BV | Meat Science
Marta Carvalho, Helena Albano, Paula Teixeira,
... Staphylo- coccus aureus in an internal mixture of “Alheira” during storage.Different concentrations of oregano EO (4%, ... had a negative impact on consumer acceptance of “Alheira”.These results could be interesting for the meat ... mask” unpleasant sensorial alterations caused by EOs in “Alheira” and helping the industry to ensure the microbiological ...
Tópico(s): Plant Pathogens and Fungal Diseases
2019 - | Acta Scientiarum Polonorum Technologia Alimentaria
Maria da Conceição Fontes, C. Martins, Antonio Martı́nez-Murcia, María José Saavedra,
"Alheira" is a traditional smoked meat sausage produced in the north of Portugal, representing an important economic ... our knowledge, isolation of emerging foodborne Aeromonas from alheira has never been previously described. Present work attempts ... 84 isolates of Aeromonas spp. collected from 32 alheira samples. All presumptive Aeromonas isolates were subjected to ...
Tópico(s): Salmonella and Campylobacter epidemiology
2012 - Mary Ann Liebert, Inc. | Foodborne Pathogens and Disease
Julieta Silva, Joana Barbosa, Helena Albano, Maria Sequeira Lopes, Ana Pinto, Conceição Costa Bonito, Margarida Saraiva, Paula Teixeira,
... old recipes are becoming popular and the traditional alheira did not escape to this new trend. The ... was to characterize microbiologically nine different formulations of alheira from five producers. In this sense, isolates obtained ... the first study with these new formulations of alheira. A higher number of products must be analyzed, ...
Tópico(s): Probiotics and Fermented Foods
2019 - AIMS Press | AIMS Agriculture and Food
Norton Komora, Carolina Bruschi, Vânia Ferreira, Cláudia Maciel, Teresa R.S. Brandão, Rui Fernandes, Jorge A. Saraiva, Sónia Marília Castro, Paula Teixeira,
... Serra da Estrela" cheese (pH 5.66) and "Alheira", a meat sausage (pH 6.07). The results ... the survival of the phage was matrix dependent. "Alheira", "Serra da Estrela" cheese and UHT whole milk ... 28 days for milk and 60 days for "Alheira" and "Serra da Estrela" cheese. In addition, a ...
Tópico(s): Bacteriophages and microbial interactions
2018 - Elsevier BV | Food Microbiology
Helena Albano, C. R. G. Pinho, Daniela Jabés, Joana Barbosa, Joana Silva, Luı́sa Carneiro, Rui Magalhães, Tim Hogg, Paula Teixeira,
... bacteriocin-producing lactic acid bacterium (LAB), isolated from "Alheira" to inhibit a cocktail of Listeria innocua strains ... to have potential as a bioprotective culture during "Alheira" fermentation. Moreover, a trained panel considered the protected ...
Tópico(s): Polyamine Metabolism and Applications
2008 - Elsevier BV | Food Control
Alexandra Esteves, Luís Patarata, Teresa Aymerich, Margarita Garriga, C. Martins,
Sources and tracing of Staphylococcus aureus in alheira (garlic sausage) production were evaluated by multifactorial correspondence analysis (MCA) of occurrence data and a random amplified polymorphic DNA (RAPD) on S. aureus ... material, different contact surfaces, and several stages of alheira manufacturing) were analyzed at four sampling times. From ... indicated that the presence of S. aureus in alheira was related to its presence in the intermediate ...
Tópico(s): Meat and Animal Product Quality
2007 - Elsevier BV | Journal of Food Protection
Roc��o Casquete, Sónia Marília Castro, Samuel J��come, Paula Teixeira,
... a surrogate for Listeria monocytogenes) during storage of Alheira at 4°C. Total phenolic content was evaluated ...
Tópico(s): Microencapsulation and Drying Processes
2015 - Cogent OA | Cogent Food & Agriculture
Joana Barbosa, Sandra Borges, Paula Teixeira,
... role of two food matrices (skim milk and Alheira) during its passage. For both matrices used, no ... of the two digestions, in contrast to the Alheira matrix, for which isolate 120 showed a reduction ...
Tópico(s): Microbial Inactivation Methods
2014 - Elsevier BV | International Journal of Food Microbiology
Helena Albano, Svetoslav Dimitrov Todorov, Carol A. van Reenen, Tim Hogg, Leon M. T. Dicks, Paula Teixeira,
Lactic acid bacteria were isolated from “Alheira” sausages that have been sampled from different regions in Portugal. The sausages were produced according to different recipes and with traditional starter ...
Tópico(s): Protein Hydrolysis and Bioactive Peptides
2007 - Elsevier BV | International Journal of Food Microbiology
Diana Barros, Cristina Sobrosa, Rita Pinheiro, Susana C. Fonseca, Manuela Vaz‐Velho,
Introduction: “Alheira” is a traditional Portuguese smoked sausage-like product that can be manufactured with different types of meat ... ST153Ch) on the physicochemical and sensory characteristics of “Alheira”. Methods: All samples were produced at the industrial ... period. Conclusions: No significant differences in both inoculated “Alheira” samples compared to the control assay were found ...
Tópico(s): Protein Hydrolysis and Bioactive Peptides
2018 - Polytechnic Institute of Viseu | Millenium - Journal of Education Technologies and Health
Norton Komora, Cláudia Maciel, Renata A. Amaral, Rui Fernandes, Sónia Marília Castro, Jorge A. Saraiva, Paula Teixeira,
... novel minimal processing towards Listeria monocytogenes eradication in Alheira (a traditional fermented meat sausage from Northern Portugal). ...
Tópico(s): Probiotics and Fermented Foods
2021 - Elsevier BV | Food Research International
Produção Nacional
Revisado por pares
Caroline Madeira, Flávio Valdozende Alheira, Marilia Calcia, Thuany Cristine Santos da Silva, Filippe M. Tannos, Charles Vargas-Lopes, Melissa Fisher, Nelson Goldenstein, Marco Antônio Alves Brasil, Sophia Vinogradov, Sérgio T. Ferreira, Rogério Panizzutti,
Converging evidence indicates that dysfunctions in glutamatergic neurotransmission and in the glutamate-glutamine cycle play a role in the pathophysiology of schizophrenia. Here, we investigated glutamate and glutamine levels in the blood of patients with recent onset schizophrenia or chronic schizophrenia compared to healthy controls. Compared with healthy controls, patients with recent onset schizophrenia showed increased glutamine/glutamate ratio, while patients with chronic schizophrenia showed ...
Tópico(s): Amino Acid Enzymes and Metabolism
2018 - Frontiers Media | Frontiers in Psychiatry
Sílvia D. Campos, Rita C. Alves, Eulália Mendes, Anabela S. G. Costa, Susana Casal, M. Beatriz P.P. Oliveira,
Alheiras are a traditional, smoked, fermented meat sausage, produced in Portugal, with an undeniable cultural and gastronomic legacy. In this study, we assessed the nutritional value of this product, as well as the influence of different types of thermal processing. Alheiras from Mirandela were submitted to six different procedures: microwave, skillet, oven, charcoal grill, electric fryer and electric grill. Protein, fat, carbohydrate, minerals, NaCl, and cholesterol contents, as well as fatty acid ...
Tópico(s): Muscle metabolism and nutrition
2012 - Elsevier BV | Meat Science
Elsa Ramalhosa, Ana Luísa Magalhães, Ermelinda Pereira,
Abstract Alheira de Vinhais is a traditional fermented meat product, produced in the North of Portugal, generally in small ...
Tópico(s): Listeria monocytogenes in Food Safety
2012 - Elsevier BV | Food Control
Produção Nacional
Revisado por pares
Marilia Calcia, Caroline Madeira, Flávio Valdozende Alheira, Thuany Cristine Santos da Silva, Filippe M. Tannos, Charles Vargas-Lopes, Nelson Goldenstein, Marco Antônio Alves Brasil, Sérgio T. Ferreira, Rogério Panizzutti,
Changes in D-serine availability in the brain may contribute to the hypofunction of NMDA-glutamate receptors in schizophrenia; however, measurements of blood levels of D-serine in individuals with schizophrenia have not been consistent amongst previous studies. Here we studied plasma levels of D-serine and L-serine in 84 Brazilian individuals with schizophrenia and 75 gender- and age-matched controls. Plasma levels of D-serine and the ratio of plasma D-serine to total serine were significantly lower ...
Tópico(s): Metabolism and Genetic Disorders
2012 - Elsevier BV | Schizophrenia Research
M. T. S. Felício, Rosário Ramalheira, Vânia Ferreira, Teresa R.S. Brandão, Joana Silva, Tim Hogg, Paula Teixeira,
... 65 °C for five Listeria monocytogenes isolates using alheira (traditional Portuguese sausage) food matrix as heating menstrum. ...
Tópico(s): Meat and Animal Product Quality
2011 - Elsevier BV | Food Control
Daniel P. Abrams, Joana Barbosa, Helena Albano, Joana Silva, Paul Gibbs, Paula Teixeira,
Different lactic acid bacteria were isolated during different stages in the production of “Alheiras”, a traditionally fermented sausage produced in the north of Portugal, between 2005 and 2007, in a total of 484 isolates. One of 484 isolates (K34) produced a bacteriocin, designated as bacPPK34, and was identified as a strain of Pediococcus pentosaceus by 16S rRNA sequencing. The highest bacteriocin production was noted at late log/early stationary phase after 15–18 h of growth in MRS broth at 37 °C ( ...
Tópico(s): Protein Hydrolysis and Bioactive Peptides
2010 - Elsevier BV | Food Control
Produção Nacional
Revisado por pares
Célia Mantovani, Marcelo Nobre Migon, Flávio Valdozende Alheira, Cristina Marta Del‐Ben,
OBJETIVO: Revisar as medidas preconizadas para o manejo de pacientes agitados ou agressivos. MÉTODO: Por meio de uma busca em bancos de dados (PubMed e Web of Science) foram identificados artigos empíricos e revisões sobre intervenções farmacológicas e não farmacológicas para o manejo de agitação e/ou violência. RESULTADOS: O manejo não farmacológico de agitação/agressão engloba a organização do espaço físico e a adequação de atitudes e comportamentos dos profissionais de saúde. O objetivo principal ...
Tópico(s): Patient Safety and Medication Errors
2010 - Associação Brasileira de Psiquiatria | Brazilian Journal of Psychiatry
Helena Albano, Carol A. van Reenen, Svetoslav Dimitrov Todorov, Diana Cruz, Luisa Fraga, Tim Hogg, Leon M. T. Dicks, Paula Teixeira,
Tópico(s): Polyamine Metabolism and Applications
2009 - Elsevier BV | Meat Science
Joana Barbosa, Vânia Ferreira, Paula Teixeira,
... was evaluated for 182 Enterococcus spp. isolated from Alheira, Chouriça de Vinhais and Salpicão de Vinhais, fermented ...
Tópico(s): Microbial Metabolism and Applications
2009 - Elsevier BV | Food Microbiology
Joana Barbosa, Paul Gibbs, Paula Teixeira,
... work was to characterize Enterococcus spp. isolated from Alheira, Chouriça de Vinhais and Salpicão de Vinhais, fermented ...
Tópico(s): Oral microbiology and periodontitis research
2009 - Elsevier BV | Food Control