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Maria Margarida Cortês Vieira. Completed the PhD in Biotechnology and Food Engineering in 2001 by Escola Superior de Biotecnologia of Universidade Católica Portuguesa, MSc in Food Engineering in 1991 by the School of Agricultural Engineering of Purdue University, Bachelors in Chemical Engineering in 1982 by Instituto Superior Técnico by Universidade de Lisboa. She is a Professor Coordinator at Instituto Superior de Engenharia of Universidade do Algarve, was the President of the Scientific-Technical Council in Universidade do Algarve Instituto Superior de Engenharia from 2018-2021 and President of the Iseki Food Association from 2020 to 2023. Published 30 articles in international journals with referees. Has also published 17 book chapters and edited 3 book(s). Co-supervised 4 PhD thesis. Supervised 11 M.Sc. dissertation(s) and co-supervised 2. Has received 2 awards and/or honors. Participates and/or participated as Principal investigator from her Institution in several project(s), researcher in 2 project(s) and technical development in 2 project(s). Works in the area(s) of Engineering and Technology with emphasis on Industrial Biotechnology, Agrarian Sciences with emphasis on Agrarian and Food Biotechnology, Exact Sciences with emphasis on Chemical Sciences, Engineering and Technology, in her professional activities interacted with 116 collaborator(s) co-authorship of scientific papers. In her curriculum Ciência Vitae the most frequent terms in the context of scientific and technological outputs are: emergent technologies; packaging; packaging films; processing optimization; vitamins; vitamin C; color; peroxidase; microstructure; food science and technology; blanching; thermal processing; PEIE Method; UV-c radiation; high pressure processing; ozone; ; ultrasounds; combined processes; packaging films; coatings; chitosan; grape seed extract; antioxidants; antimicrobials; carvacrol; temperature abuses; frozen storage; environmental health; microcapsules; nanotechnology; Mediterranean; food; safety; pseudomonas aeruginosa; tropical fruits; cupuaçu (Theobroma grandiflorum); watercress; salmon (salmon salar); strawberries; sweet potato (Ipomeas batata); zuchini (Curcubita pepo); active packaging; frozen vegetables; case studies; management systems; consumer acceptability.
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Identification

Personal identification

Full name
Maria Margarida Cortês Vieira

Citation names

  • Vieira, M. M. C.
  • Vieira M.C.
  • Margarida C. Vieira

Author identifiers

Ciência ID
3314-4EFC-1E4A
ORCID iD
0000-0003-2774-706X
Google Scholar ID
https://scholar.google.com/citations?hl=pt-PT&user=XB7zfwwAAAAJ
Researcher Id
E-1805-2012
Scopus Author Id
7202140775

Websites

  • w3.ualg.pt/~mvieira (Professional)

Knowledge fields

  • Engineering and Technology - Industrial Biotechnology
  • Agrarian Sciences - Agrarian and Food Biotechnology
  • Exact Sciences - Chemical Sciences
  • Engineering and Technology - Other Engineering and Technologies
  • Engineering and Technology - Civil Engineering

Languages

Language Speaking Reading Writing Listening Peer-review
English Advanced (C1) Advanced (C1) Advanced (C1) Advanced (C1) Proficiency (C2)
French Advanced (C1) Advanced (C1) Advanced (C1) Advanced (C1) Proficiency (C2)
German Beginner (A1) Intermediate (B1) Beginner (A1) Beginner (A1) Beginner (A1)
Spanish; Castilian Beginner (A1) Intermediate (B1) Beginner (A1) Intermediate (B1) Advanced (C1)
Italian Beginner (A1) Intermediate (B1) Beginner (A1) Intermediate (B1) Beginner (A1)
Education
Degree Classification
2023/11/22 - 2023/11/23
Concluded
 Ciências Biotecnológicas (Título de Agregado)
Universidade do Algarve Instituto Superior de Engenharia, Portugal
 Por unanimidade
1995 - 2001
Concluded
 Biotecnologia e Engenharia Alimentar (Doutoramento)
Universidade Católica Portuguesa Escola Superior de Biotecnologia, Portugal
"Development study on a stabilized Cupuaçu (Theobroma grandiflorum) nectar " (THESIS/DISSERTATION)
 distinção
1988 - 1991
Concluded
 Master of Science (Master)
Major in Food Engineering
Purdue University College of Agriculture, United States
"Quality changes and germination of Bacillus cereus T spores during ultrapasteurization and sequential heating of liquid whole eggs " (THESIS/DISSERTATION)
1976 - 1982
Concluded
 Engenharia Química (Licenciatura)
Major in Processos e Industria
Universidade de Lisboa Instituto Superior Técnico, Portugal
"Projeto sobre Margarina de mesa" (THESIS/DISSERTATION)
 13
Affiliation

Teaching in Higher Education

Category
Host institution 		Employer
2007/07/01 - Current Teacher Coordinator (Polytechnic Teacher) Universidade do Algarve Instituto Superior de Engenharia, Portugal
2013 - 2016 Teacher Coordinator (Polytechnic Teacher) Universidade do Algarve Instituto Superior de Engenharia, Portugal
2013 - 2016 Teacher Coordinator (Polytechnic Teacher) Universidade do Algarve Instituto Superior de Engenharia, Portugal
2013 - 2016 Teacher Coordinator (Polytechnic Teacher) Universidade do Algarve Instituto Superior de Engenharia, Portugal
1992/08 - 2007/06 Adjunct Teacher (Polytechnic Teacher) Universidade do Algarve, Portugal
1987/07/01 - 1992/07/01 Assistant (Polytechnic Teacher) Universidade do Algarve Instituto Superior de Engenharia, Portugal

Positions / Appointments

Category
Host institution 		Employer
2019/10/14 - 2021/10/15 President of the Scientific-Technical Council Universidade do Algarve Instituto Superior de Engenharia, Portugal
Universidade do Algarve Instituto Superior de Engenharia, Portugal
2016 - 2017 Coordenação ou direção de centro de investigação, departamento ou equivalente Universidade do Algarve, Portugal
2016 - 2017 Conselho científico/técnico-científico ou orgão correspondente Universidade do Algarve, Portugal
2015 - 2017 Coordenação ou direção de centro de investigação, departamento ou equivalente Universidade do Algarve Instituto Superior de Engenharia, Portugal
2015 - 2016 Coordenação ou direção de centro de investigação, departamento ou equivalente Universidade do Algarve Instituto Superior de Engenharia, Portugal
2015 - 2016 Coordenação ou direção de centro de investigação, departamento ou equivalente Universidade do Algarve Instituto Superior de Engenharia, Portugal
2015 - 2016 Coordenação ou direção de centro de investigação, departamento ou equivalente Universidade do Algarve Instituto Superior de Engenharia, Portugal
2013 - 2016 Conselho científico/técnico-científico ou orgão correspondente Universidade do Algarve Instituto Superior de Engenharia, Portugal
2013 - 2016 Conselho científico/técnico-científico ou orgão correspondente Universidade do Algarve Instituto Superior de Engenharia, Portugal
2013 - 2016 Conselho científico/técnico-científico ou orgão correspondente Universidade do Algarve Instituto Superior de Engenharia, Portugal
2013 - 2016 Conselho científico/técnico-científico ou orgão correspondente Universidade do Algarve Instituto Superior de Engenharia, Portugal
2013 - 2014 Coordenação ou direção de centro de investigação, departamento ou equivalente Universidade do Algarve Instituto Superior de Engenharia, Portugal
2013 - 2014 Coordenação ou direção de centro de investigação, departamento ou equivalente Universidade do Algarve Instituto Superior de Engenharia, Portugal
2013 - 2014 Coordenação ou direção de centro de investigação, departamento ou equivalente Universidade do Algarve Instituto Superior de Engenharia, Portugal
2013 - 2014 Coordenação ou direção de centro de investigação, departamento ou equivalente Universidade do Algarve Instituto Superior de Engenharia, Portugal

Others

Category
Host institution 		Employer
1983/02 - 1987/10 Head of Laboratory of a company Puratos, S.A., Portugal
Projects

Grant

Designation Funders
2020/01/01 - 2024/03/30 Development of Sustainable Packages from Agro-Industrial Waste Streams (e.g., Salicornia ramosissima Byproduct) Suitable for High-Pressure Process
SFRH/BD/149398/2019
Universidade do Algarve Faculdade de Ciências e Tecnologia, Portugal
 Fundação para a Ciência e a Tecnologia
Ongoing
1995 - 1997 Multidisciplinary Study of the Transformation of Amazonian Fruits for their Commercial Valorization Aiming at the Development of Local Rural Communities
ERB-TS3-CT94-0300
PhD Student Fellow
Escola Superior de Biotecnologia da Universidade Católica, Portugal
 European Commission Third Framework Programme
Concluded

Contract

Designation Funders
2021/06/01 - Current Functionalized Tomato Products
FUNTOMP
Principal investigator
Universidade do Algarve, Portugal
 EU Framework Programme for Research and Innovation Excellent Science
Ongoing
2021 - 2025 CHANGE - Instituto para as Alterações Globais e Sustentabilidade
LA/P/0121/2020
10.54499/LA/P/0121/2020
Universidade de Évora, Portugal
 Fundação para a Ciência e a Tecnologia
Ongoing
2019 - 2023 ALPHAMAIS Desenvolvimento de novos preparados alimentares e ingredientes funcionais à base de alfarroba
ALG-01-0247-FEDER-039914
Principal investigator
MED - Mediterranean Institute for Agriculture, Environment and Development, Portugal
Concluded
2019/01/01 - 2019/12/31 Center for Mediterranean Bioresources and food
UID/BIA/04325/2019
Universidade do Algarve, Portugal
 Fundação para a Ciência e a Tecnologia
Concluded
2017/01 - 2019/12 XtremeGourmet – Plantas Extremófilas na Cozinha Gourmet
ALG-01-0247-FEDER-017676
Researcher
Universidade do Algarve, Portugal
Ongoing
2015/06/01 - 2016/05/31 Chocorroba
4989
Principal investigator
Universidade do Algarve Instituto Superior de Engenharia, Portugal
 Volotarion
Concluded
2013/02 - 2014/11 WEANTUNA - A new weaning-diet for bluefin tuna larvae
30200, E!799430
 Ministério da Ciência Tecnologia e Ensino Superior
2012 - 2014 Prestação de Serviços entre a UALG/João Mendes&Rita "INOFOLAR"
1285
Principal investigator
2011/01/01 - 2013/12/31 Projecto Estratégico - UI 4023 - 2011-2012
PEst-OE/QUI/UI4023/2011
Universidade do Algarve, Portugal

Universidade do Algarve Centro de Investigacao em Quimica do Algarve, Portugal
Fundação para a Ciência e a Tecnologia
Concluded
2003/10 - 2009/09 EMERCON - New Processing Technologies for Frozen Fruits and Vegetables. AGRO - Project of Programa Operacional Agricultura e Desenvolvimento. Instituto Nacional de Investigação Agrária.
AGRO, 2º concurso de 2003, código nº 822 AGRO, 2º concurso de 2003, código nº 822
AGRO, 2º concurso de 2003, código nº 822 AGRO, 2º concurso de 2003, código nº 822
Principal investigator
Universidade do Algarve Faculdade de Ciências e Tecnologia

Fundação para a Ciência e a Tecnologia
2005/10/10 - 2006/04/09 STUDY ON THE ABILITY OF THE EXTRACTS OF HOP HUMULUS LUPULUS L. USING THE CO2 SUPERCRITICAL EXTRACTION METHOD, AS ANTI-MICROBIAL AGENTS IN FOOD PACKAGING FILMS
SFRH/BSAB/522/2005
Universidade do Algarve, Portugal
 Fundação para a Ciência e a Tecnologia
Concluded
2004/01 - 2006/01 RITA - Reinventar a Industria Tradicional Alimentar do Algarve
2004/EQUAL/A2/AD/237
 Ministério da trabalho e da Solidariedade Social
2002/01 - 2004/01 SWEET “Development of a Computational Tool to predict the composition of new “sugar free” SWEET formulations for traditional Portuguese pastry industry”
POCTI/EQU/49194/2002 POCTI/EQU/49194/2002
POCTI/EQU/49194/2002 POCTI/EQU/49194/2002
Principal investigator
Universidade do Algarve Faculdade de Ciências e Tecnologia

Fundação para a Ciência e a Tecnologia
2000 - 2003 HORTCON - Improvement of Frozen Fruits and Vegetable Quality: Novel Pre- treatments and Effect of Temperature Abuses Along the Distribution Chain.
POCTI/43624/BIO/2000
Principal investigator
Universidade do Algarve Instituto Superior de Engenharia, Portugal

Universidade do Algarve, Portugal
Fundação para a Ciência e a Tecnologia
Concluded
Outputs

Publications

Book
  1. Cruz, R.M.S.; Vieira, M.C.. Preface. 2017.
  2. R.K. Vishwakarma; Rupesh S. Chavan, ; Santanu Basu; U.S. Shivhare; Cruz, Rui M. S.; Khmelinskii, Igor; Vieira, M. M. C.. Methods in Food Analysis. Boca raton, United States: CRC Press. 2014.
    Published • 10.1201/b16964
  3. Cruz, R.M.S.; Rubilar, J.F.; Khmelinskii, I.; Vieira, M.C.. Nanotechnology in Food Applications. 2013.
    10.1002/9781118659083.ch3
  4. Cruz, R.M.S.; Vieira, M.C.; Silva, C.L.M.; Cruz, RMS; Vieira, MC; Silva, CLM. The importance of food processing on Vitamin C: present and future trends. 2009.
  5. Cruz, R.M.S.; Vieira, M.C.; Silva, C.L.M.. The effect of ultrasound in food processing. 2009.
  6. Vieira, M. M. C.; Pereira,. J..A.; Lucher, Cornelius. Experiments in Unit Operations and Processing of Foods. United States: Springer US. 2008.
    10.1007/978-0-387-68642-4 • Editor
  7. Vieira, M. M. C.; Ho, P.. Case Studies in Food Safety and Environmental Health. United States: Springer US. 2007.
    Published • 10.1007/978-0-387-45679-9 • Editor
Book chapter
  1. Lima, Alexandre R.; Cristofoli, Nathana L.; Vieira, Margarida C.. "Life-Cycle Assessment". In Postharvest Nanotechnology for Fresh Horticultural Produce, 347-367. CRC Press, 2023.
    10.1201/9781003142287-17
  2. Rose D. N. Tchonkouang; Antunes MDC; MMC Vieira. Corresponding author: MMC Vieira. "Potential of carotenoids from fresh tomatoes and their availability in processed tomato-based products". In Carotenoids - New Perspectives and Application, edited by Martínez-Espinosa, R.M.. London, United Kingdom: Intechopen, 2022.
    Published
  3. Cruz, Rui M.S.; Rico, Bruna P.M.; Vieira, Margarida C.. "Food packaging and migration". In Food Quality and Shelf Life, 281-301. Elsevier, 2019.
    10.1016/b978-0-12-817190-5.00009-4
  4. Cruz, R.M.S.; Brito, R.; Smirniotis, P.; Nikolaidou, Z.; Vieira, M.C.. "Extraction of bioactive compounds from olive leaves using emerging technologies". 441-461. 2017.
    10.1016/b978-0-12-811521-3.00011-9
  5. Vieira, M. M. C.; Neves, Filipa I.G.; Silva, C.L.M.. "UV Radiation: Properties, Effects and Applications". In Effects of UV Pre-Treatments on Frozen Vegetables Quality, 13-36. USA, Portugal: Nova Science Publishers, 2014.
    Published
  6. Neves, FIG; Vieira, MC; Silva, CLM; Neves, Filipa I. G.; Vieira, Margarida C.; Silva, Cristina L. M.. "Effects of UV pre-treatments on frozen vegetables quality". Portugal, 2014.
  7. Vieira, M. M. C.; Cruz, Rui M.S.; Rubilar, Javiera F.; Khmelinskii, Igor. "Nanotechnology in Food Applications Advances in Food Science and Technology". In Advances in Food Science and Technology, 300-320. USA, Portugal: John Wiley & Sons, 2013.
    Published
  8. Cruz, Rui M.S.; Khmelinskii, Igor; Vieira, Margarida C.. "Ultrasound Applications in Food Technology: Equipment, Combined Processes and Effects on Safety and Quality Parameters". In Advances in Food Science and Nutrition, 413-444. Hoboken, NJ, USA, Portugal: John Wiley & Sons, Inc., 2013.
    Published • 10.1002/9781118865606.ch13
  9. Vieira, M. M. C.. "Chitosan films with antioxidant and antimicrobial properties: Their role as active packaging". In Chemical Food Safety and Health, 173-202. New York, USA., Portugal: Nova Publisher, 2013.
    Published
  10. Vieira, M. M. C.; Khmelinskii, Igor; Cruz,R. M. S.; Rubilar, Javiera F.; A.C. Figueira; Brigas, A.; Fuentes, P.A.U.. "Vitamins in fruits and vegetables, Practical Food and Research". In Practical Food and Research, 115-152. USA, United States: Nova Publishers, 2012.
    Published
  11. Vieira, M. M. C.. "Process Optimisation of Sweet Potato (Ipomoea batatas) Puree as an Ingredient in a Formulation of Weaning Food. In Focus on sweet potato". In Focus on sweet potato. Fruit, Vegetable and Cereal Science and Biotechnology, 25-34. Brazil, Portugal: Global Science Books, 2011.
    Published
  12. Ulloa, PA; Rubilar, JF; Cruz, RMS; Khmelinskii, I; Brigas, AF; Figueira, AC; Vieira, MC. "Vitamins". 2011.
  13. Cruz, RMS; Rubilar, JF; Ulloa, PA; Torres, JA; Vieira, MC; Cruz,R. M. S.; Parra, J.F.R.; et al. "New food processing technologies: Development and impact on the consumer acceptability". In Food Quality: Control, Analysis and Consumer Concerns, 555-584. USA, United States: Nova Publishers, 2011.
    Published
  14. Vieira, M. M. C.; Silva,C. L. M.; Cruz,R. M. S.. "The importance of food processing on vitamin C: Present and future trends .". In Vitamins: Daily Requirements, Dietary Sources and Adverse Effects in Nutrition and Diet Research Progress Series, 385-388. New York, United States: Nova Science, 2009.
    Published
  15. Vieira, M. M. C.; Cruz, Rui M.S.; Silva,C. L. M.. "The effect of ultrasound in food processing Food Processing: Methods, Techniques and Trends.". In Food Processing: Methods, Techniques and Trends, 545-554. USA, United States: Nova Publishers, 2009.
    Published
  16. Vieira, M. M. C.; Vieira, M; Pereira, J; Lucher, C. "Comparing Air blast and Fluidized Bed Freezing". In Experiments in Unit Operations and Processing of Foods, 105-112. USA, United States: Springer Verlag, 2008.
    Published • 10.1007/978-0-387-68642-4_14
  17. Vieira, M. M. C.; Pereira, J.A.. "Dehydration I - Tray drying of Apples". In Experiments in Unit Operations and Processing of Foods, 65-72. USA, United States: Springer Verlag, 2008.
    Published • https://doi.org/10.1007/978-0-387-68642-4_8
Conference abstract
  1. Vieira, M. M. C.; Silva,C. L. M.; M. Afonso; A. Venâncio; I. Fonseca. "Determinação de propriedades térmicas de frutos tropicais : polpa e néctar de cupuaçu (Theobroma grandiflorum) e de açaí (Euterpe oleracea)". Paper presented in BIOTEC'98, Braga, 1998.
    Published
Conference paper
  1. Rose D. N. Tchonkouang; Angel A. M. Borges; Vieira, M. M. C.. "MOISTURE SORPTION ISOTHERMS OF CORIANDER LEAVES AND ESTIMATION OF SHELF LIFE OF DRIED CORIANDER LEAVES (Coriandrum Sativum)". Paper presented in 11TH INTERNATIONAL CONFERENCE ON SIMULATION AND MODELLING IN THE FOOD AND BIO-INDUSTRY 2020 FOODSIM'2020, Ghent, 2020.
    Published
  2. Vieira, M. M. C.; Brandão, T.R.S.; Gonçalves, E. M.; Gaspar,N.; Portela, Mauro; Silva, Cristina L. M.; Brandão, Teresa R. S.; et al. "Processing zucchini (Cucurbita pepo L.) with low UV-C radiation". Paper presented in "7º Encontro da Química dos Alimentos", Viseu, 2005.
    Published
  3. Vieira, M. M. C.; Cruz,R. M. S.; Silva,C. L. M.. "Inactivation Kinetics of Peroxidase in Watercress (Nasturtium officinale) by Heat and Thermosonication. European Federation of Food Science and Technology". Paper presented in European Federation of Food Science and Technology, EFFOST Meeting, Warsaw, 2004.
    Published
  4. Gonçalves, E. M.; Abreu, M.; Oliveira, A. J.; Portela, M.; Vieira, M. M. C.; Brandão, Teresa R. S.; Silva, C. L. M.. "Novas tecnologias de prétratamento de hortofrutícolas". 2004.
  5. Vieira, M. M. C.; Cruz,R. M. S.; Silva,C. L. M.. "Effect of Temperature Abuses on the Colour of Watercress (Nasturtium officinale) during the Cold Chain". Paper presented in 6th Food Chemistry Meeting, IPIFARMA, Lisboa, 2003.
    Published
  6. Vieira, M. M. C.; Teixeira, A.A.; Silva, Cristina L.M.. "Kinetic parameters estimation us-ing the Paired Equivalent Isothermal Exposures (PEIE) Method under non-isothermal heating conditions”. Proceedings of the symposium: , 24 to 26 September.". 1998.
Conference poster
  1. Tchonkouang, Rose Daphnee; Margarida C. Vieira; Antunes, Dulce. "Modeling the kinetics of color, lycopene, and ¿-carotene retention during isothermal processing of tomato sauce". Paper presented in EFFoST, 2023.
  2. Alexandre R. Lima; Sautron, Laurence; Cristofoli, N.L.; Amaral, Renata Alexandra; A. C. Quintino; SARAIVA, JORGE; Margarida C. Vieira. "Potential of Cellulose Nanofibers from Salicornia ramosissima waste as Reinforcing Agent in Chitosan-Based Films". Paper presented in 37th EFFoST International Conference, 2023.
  3. Cristofoli, N.L.; Lima, A.R.; Margarida C. Vieira. Corresponding author: Margarida C. Vieira. "Exopolysaccharides from Porphyridium cruentum as a novel reinforcing agent for bio-based biofilms". Paper presented in 37th International EFFoST Conference, 2023.
  4. Quintino, Andreia; Margarida C. Vieira. "Production of a food package using carob fiber as a by-product". Paper presented in 7th International ISEKI-Food conference, 2023.
  5. Quintino, Andreia; Margarida C. Vieira. "Effect of commercial sugar and concentration of carob whole flour on the rheological behavior on an aqueous blend". Paper presented in 7th International ISEKI-Food conference, 2023.
  6. Alexandre R. Lima; Sautron, Laurence; Cristofoli, Nathana Lazzarotto; Amaral, Renata Alexandra; SARAIVA, JORGE; Margarida C. Vieira. "Assessing the Viability of Chitosan-Based Food Packaging Reinforced with Cellulose Nanofibers from Salicornia ramosissima Waste for High-Pressure Processing". Paper presented in 7th ISEKI-Food Conference, 2023.
  7. Cristofoli, Nathana Lazzarotto; Alexandre R. Lima; Varela, Joao; Silva, Carlos; Margarida C. Vieira. "Optimizing Phycoerythrin Extraction from Porphyridium cruentum for Food Films: pH and Temperature Effects and Potential for Intelligent Packaging". Paper presented in 7th ISEKI-Food Conference, 2023.
  8. Alexandre R. Lima; Cristofoli, Nathana Lazzarotto; Costa, Ana R.; SARAIVA, JORGE; Margarida C. Vieira; Alexandre R. Lima; Nathana L. Cristofoli; et al. "Comparative study of the production of cellulose nanofibers from the agro-industrial waste of Salicornia ramosissima by acid and enzymatic treatment.". Paper presented in III Ibero-American Congress on Biotechnology (BioIberoAmerica), 2022.
    10.1016/j.fbp.2022.11.012
  9. Ana M. Vilas-Boas; Maria Emilia Brassesco; Quintino, Andreia; Margarida C. Vieira; Brandão, Teresa; Cristina L.M.; Manuela Pintado. "Sugar, total phenolic content and antioxidant activity of integral carob (Ceratonia siliqua L.) powder during the simulated gastrointestinal tract digestion as related to the particle-size effect". Paper presented in BioIberoamérica 2022, 2022.
  10. Filippidis, K.; Rosa, A.R.; Lima, A.R., ; Vieira, M. M. C.; Cruz, R.M.S.. "“Moisture sorption isotherm and storage stability of dried Salicornia (Salicornia ramosissima)”". 2019.
  11. Cabrita, A.R. ; Vieira, M. M. C.; Cruz, M.S.. "“The impact of thermosonication blanching treat-ments on peroxidase and color in a halophyte species (Salicornia ramosissima)”.". Paper presented in CIBIA XII- Congresso Iberoamericano de Engenharia de Alimentos, Faro, Portugal, 2019.
  12. Bertoša K. ; Vieira, M.C.; Cruz, R.M.S.. Corresponding author: Bertoša K.. "Texture and phenolic content changes of a halophyte species (Salicornia ramosissima) dur-ing blanching treatments". Paper presented in IUFOST 19th World Congress of Food Science and Technology, Navi Mumbai, India, de Outubro, 2018.
  13. Bertoša K. e ; Vieira, M.C.; Cruz, R.M.S.. "Bertoša K., Vieira, M.C. e Cruz, R.M.S. “The impact of blanching treatments on peroxidase and color in a halophyte species (Salicornia ramosissima)”.". 2018.
  14. Neves, Filipa I. G.; Silva, Cristina L.M.; Vieira, M. M. C.. "“Combined pre-treatments on zucchini (Cucurbita pepo L.) squash microbial load reduction”.". Paper presented in 4th International ISEKI_FOOD Conference, Stuttgart, 2018.
  15. Drizou, A.; Cruz, R.M.S.; Vieira, M.M.C.. "Vieira, M.M.C. “Biodegradation of a Packaging Film from Plant Origin”.". Paper presented in International Congress on Engineering and Sustainability in the XXI CEntury – IN-CREaSE, 2017.
  16. Castro, Ana Margarida Calvinho Cerveira Almiro ; Cruz, R.M.S.; VIEIRA, M.M.C.. "“Development of a lupin protein iso-late packaging film”.". Paper presented in PTS Innovative Packaging Symposium., 2016.
  17. Mateus, T.; Barros, T.; Ribeiro-Rodrigues, V.; Santos, A. ; Dias, J.; Figueira, A.C. ; Vieira, M. M. C.. "“Microbiological characterization of Ingredients and soft-textured high performance diets for bluefin tuna (Thunnus thynnus)”.". Paper presented in Aquaculture Europe, 2015.
  18. Vieira, M. M. C.; Teixeira, A.A.; Silva, Cristina L.M.; VIEIRA, M.M.C.; Silva, C. L. M.. "Kinetic parameters estimation using the Paired Equivalent Isothermal Exposures (PEIE) Method under non-isothermal heating conditions". Paper presented in CHEMPOR 98, IST Lisboa, 1998.
  19. Afonso, Carlos M.; Fonseca, I.; Vieira, M. M. C.; Silva, C.L.M.; Venâncio, A.. "Determinação de Propriedades Térmicas de Frutos Tropicais: Polpa e Néctar de Cupuaçu (Theobroma grandiflorum) e de Açaí (Euterpe oleracea)". Paper presented in I Ibero-American Meeting on Biotechnology. Guimarães, Portugal, 12 a 15 de julho, 1998., 1998.
  20. Vieira, M. M. C.; Teixeira, A.A.; Silva, C.L.M.. "Mathematical modelling of the Thermal Degradation Kinetics of Dehydroascorbic acid in Cupuaçu (Theobroma grandiflorum) Nectar”". Paper presented in (77C-2) IFT Annual Meeting, Atlanta, USA, 1998.
  21. Vieira, M. M. C.; Teixeira, A.A.; Silva, C.L.M.. "“Mathematical modelling of the Thermal Degradation Kinetics of Total Vitamin C in Cupuaçu (Theobroma grandiflorum) Nectar". Paper presented in IFT Annual Meeting, Orlando, 14 a 18 de junho, 1997, 1997.
  22. Vieira, M. M. C.; RIBEIRO, MÁRIO. "Desidratação de resíduo globular de sangue suíno.". Paper presented in Jornadas das Industrias Agro-Alimentares. Centenário de João Ignacio Ferreira Lapa, Instituto de Agronomia. Faculdade de Medicina Veterinária. Lisboa, Portugal, 1992.
  23. Emenhiser, C.W.,; Floros, J.D.; Cousin, M.A.; Vieira, M. M. C.; Stadelman, W.J. . Corresponding author: Floros, J.D.. "Optimization of break-out from shell eggs. 16 a 20 de junho, 1990". 1990.
Edited book
  1. Vieira, M. M. C.. Sustainable Innovation in Food Product Design. Springer International Publishing. 2021.
    Published • 10.1007/978-3-030-61817-9
  2. Vieira M.C.; Cruz, RMS. 2. XII CIBIA 2019. Iberoamerican Congress of Food Engineering: Challenging food engineer-ing as a driver towards sustainable food processing.. Faro, Portugal. 2019.
  3. Vieira, Maria; Vieira, M. M. C.; Cruz, Rui M.S.; Cruz, R.M.S.; Vieira, M.C.; Mucchetti, G; Pugliese. Mediterranean Foods: Composition and Processing. Boca Raton, Fl, USA, Portugal: CRC PRESS Taylor & Francis. 2016.
    10.1201/9781315369235
Journal article
  1. Rose Daphnee Tchonkouang; Alexandre R. Lima; Andreia C. Quintino; Nathana L. Cristofoli; Margarida C. Vieira; Alexandre Ribeiro Lima; Andreia Costa Quintino; Nathana Lazarotto Cristofoli; Maria Margarida Cortês Vieira. "UV-C Light: A Promising Preservation Technology for Vegetable-Based Nonsolid Food Products". Foods (2023): https://doi.org/10.3390/foods12173227.
    10.3390/foods12173227
  2. Pereira, Nelson; Farrokhi, Mahsa; Vida, Manuela; Lageiro, Manuela; Ramos, Ana Cristina; Vieira, Margarida C.; Alegria, Carla; Gonçalves, Elsa M.; Abreu, Marta. "Valorisation of Wasted Immature Tomato to Innovative Fermented Functional Foods". Foods 12 7 (2023): 1532. http://dx.doi.org/10.3390/foods12071532.
    10.3390/foods12071532
  3. Cristofoli, Nathana L.; Lima, Alexandre R.; Tchonkouang, Rose D. N.; Quintino, Andreia C.; Vieira, Margarida C.. "Advances in the Food Packaging Production from Agri-Food Waste and By-Products: Market Trends for a Sustainable Development". Sustainability 15 7 (2023): 6153. http://dx.doi.org/10.3390/su15076153.
    10.3390/su15076153
  4. Nathana L. Cristofoli; Alexandre R. Lima; Ana M. Rosa da Costa; Evtuguin; Carlos Manuel Silva; João Varela; Margarida C. Vieira. "Structural characterization of exopolysaccharides obtained from Porphyridium cruentum exhausted culture medium". Food and Bioproducts Processing 138 (2023): 162-171. http://dx.doi.org/10.1016/j.fbp.2023.02.001.
    10.1016/j.fbp.2023.02.001
  5. Alexandre R. Lima; Nathana L. Cristofoli; Kyriakos Filippidis; Luísa Barreira; Margarida C. Vieira. "Shelf-life study of a Salicornia ramosissima vegetable salt: An alternative to kitchen salt". Journal of Food Process Engineering (2022): https://doi.org/10.1111/jfpe.14154.
    10.1111/jfpe.14154
  6. Vilas-Boas, Ana Martins.; Brassesco, María Emilia.; Quintino, Andreia C.; Vieira, Margarida C.; Brandão, Teresa R. S.; Silva, Cristina L. M.; Azevedo, Miguel; Pintado, Manuela. "Particle Size Effect of Integral Carob Flour on Bioaccessibility of Bioactive Compounds during Simulated Gastrointestinal Digestion". Foods 11 9 (2022): 1272. http://dx.doi.org/10.3390/foods11091272.
    10.3390/foods11091272
  7. Rui M. S. Cruz; Cristina L. M. Silva; Margarida C. Vieira. "CIBIA XII —Iberoamerican Congress of Food Engineering, 2019". Journal of Food Process Engineering (2022): https://doi.org/10.1111/jfpe.14028.
    10.1111/jfpe.14028
  8. Vieira, Margarida C.; Silva, Cristina L.M.; Lopez-Gutierrez, Gustavo; Erdogdu, Ferruh. "Role of Food Engineering in Sustainability". Journal of Food Engineering 312 (2022): 110749. http://dx.doi.org/10.1016/j.jfoodeng.2021.110749.
    10.1016/j.jfoodeng.2021.110749
  9. Delgado, Amélia; Issaoui, Manel; Vieira, Margarida C.; Saraiva de Carvalho, Isabel; Fardet, Anthony. "Food Composition Databases: Does It Matter to Human Health?". Nutrients 13 8 (2021): 2816. http://dx.doi.org/10.3390/nu13082816.
    10.3390/nu13082816
  10. Vieira, M. M. C.. "Combined pre-treatments effects on zucchini (Cucurbita pepo L.) squash microbial load reduction". International Journal of Food Microbiology 305 (2019): 108257-108257. http://dx.doi.org/10.1016/j.ijfoodmicro.2019.108257.
    10.1016/j.ijfoodmicro.2019.108257
  11. Cristofoli, NL; Lima, CAR; Vieira, MMC; Andrade, KS; Ferreira, SRS. "Antioxidant and antimicrobial potential of cajazeira leaves (Spondias mombin) extracts". Separation Science and Technology (Philadelphia) (2018):
    10.1080/01496395.2018.1508233
  12. Vieira, M. M. C.; Lima, Alexandre. R. ; Cristofoli, Nathana L. ; Veneral, Josamaique G. ; Fritz, Alcilene R. M. ; Lima, A.R.; Cristofoli, N.L.; et al. "Optimization conditions of UV-C radiation combined with ultrasound-assisted extraction (UAE) of cherry tomato (Lycopersicon esculentum) lycopene extract by RSM". International Journal of Food Studies 8 2 (2018): 65-80. http://www.scopus.com/inward/record.url?eid=2-s2.0-85075004853&partnerID=MN8TOARS.
    Accepted • 10.7455/ijfs/8.2.2019.a7
  13. Vieira, M. M. C.; Katherine M. Flynn; Marco Dalla Rosa; Peter Ho; Vieira, M. M. C.. "Food science and technology students self-evaluate soft and technical skills". International Journal of Food Studies 6 2 (2017): 129-138. http://dx.doi.org/10.7455/ijfs/6.2.2017.a1.
    Published • 10.7455/ijfs/6.2.2017.a1
  14. Rubilar, Javiera F.; Cruz, Rui M.S.; Zuñiga, Rommy N.; Khmelinskii, Igor; Vieira, Margarida C.. "Mathematical modeling of gallic acid release from chitosan films with grape seed extract and carvacrol". International Journal of Biological Macromolecules 104 A (2017): 197-203.
    Published • 10.1016/j.ijbiomac.2017.05.187
  15. Vieira, M.C.; Cruz, Rui M.S.; Godinho, A.I.A.,; Koc¸ak, N.F.; Aslan, D.. "Modeling the kinetics of peroxidase inactivation, colour and texture changes of Portuguese cabbage (Brassica oleracea L. var. costata DC) during UV-C light and heat blanching". International Journal of Food Studies 5 2 (2016): 180-192.
    Published • 10.7455/ijfs/5.2.2016.a6
  16. Margarida C. Vieira; Silva, Cristina L.M.. Corresponding author: Margarida C. Vieira. "Stability of cupuaçu (Theobroma grandiflorum) nectar during storage". International Journal of Food Studies 3 2 (2014): 160-174.
    Open access • https://doi.org/10.7455/ijfs/3.2.2014.a3
  17. Rubilar, Javiera F.; Cruz, Rui M.S.; Silva, Hélder D.; Vicente, António A.; Khmelinskii, Igor; Vieira, Margarida C.. "Physico-mechanical properties of chitosan films with carvacrol and grape seed extract". Journal of Food Engineering 115 4 (2013): 466-474. http://dx.doi.org/10.1016/j.jfoodeng.2012.07.009.
    Published • 10.1016/j.jfoodeng.2012.07.009
  18. Rubilar, Javiera F.; Khmelinskii, Igor; Cruz, Rui M.S.; Vieira, M. M. C.. "Effect of antioxidant and optimal antimicrobial mixtures of carvacrol, grape seed extract and chitosan on different spoilage microorganisms and their application as coatings on different matrices". International Journal of food Studies 2 (2013): 22-38.
    Published • 10.7455/ijfs/2.1.2013.a2
  19. Cruz, Rui M.S.; Vieira, M.C.; Silva, C.L.M.; Vieira, Maria; Cruz, Rui M. S.; Vieira, Margarida C.; Silva, Cristina L. M.. "The impact of cold chain temperature abuses on the quality of frozen strawberries (Fragaria ×ananassa)". International Journal of Food Studies 2 1 (2013): 60-68. http://hdl.handle.net/10400.14/14213.
    Published • 10.7455/ijfs/2.1.2013.a5
  20. Neves, Filipa I.G.; Vieira, Margarida C.; Silva, Cristina L.M.; Neves, Filipa I. G.; Silva, Cristina L. M.. "Inactivation kinetics of peroxidase in zucchini (Cucurbita pepo L.) by heat and UV-C radiation". Innovative Food Science & Emerging Technologies 13 2012 (2012): 158-162. http://dx.doi.org/10.1016/j.ifset.2011.10.013.
    Published • 10.1016/j.ifset.2011.10.013
  21. Cruz, R.M.S.; Vieira, M.C.; Silva, C.L.M.. "Corrigendum to "The response of watercress (Nasturtium officinale) to vacuum impregnation: Effect of an antifreeze protein type I" [Journal of Food Engineering 95/2 (2009) 339-345] (DOI:10.1016/j.jfoodeng.2009.05.013)". Journal of Food Engineering 96 2 (2010): http://www.scopus.com/inward/record.url?eid=2-s2.0-70349728818&partnerID=MN8TOARS.
    10.1016/j.jfoodeng.2009.08.016
  22. Cruz, Rui M. S.; Vieira, Margarida C.; Fonseca, Susana C.; Silva, Cristina L. M.. "Impact of Thermal Blanching and Thermosonication Treatments on Watercress (Nasturtium officinale) Quality: Thermosonication Process Optimisation and Microstructure Evaluation". Food and Bioprocess Technology 4 7 (2009): 1197-1204.
    Open access • Published • https://doi.org/10.1007/s11947-009-0220-0
  23. Cruz, Rui M.S.; Vieira, Margarida C.; Silva, Cristina L.M.. "Effect of heat and thermosonication treatments on watercress (Nasturtium officinale) vitamin C degradation kinetics". Innovative Food Science & Emerging Technologies 9 4 (2008): 483-488. http://dx.doi.org/10.1016/j.ifset.2007.10.005.
    10.1016/j.ifset.2007.10.005
  24. Cruz,R. M. S.; M. N. Gaspar; Vieira, M. M. C.; Cristina Luisa Silva; Sílvia R. Oliveira; Oliveira, Sílvia R.; Cruz, Rui M.S.; et al. "Enterococcus faecalis and Pseudomonas aeruginosa behaviour in frozen watercress (Nasturtium officinale) submitted to temperature abuses". International Journal of Refrigeration XXX (2008): 1-6. www.elsevier.com/locate/ijrefrig.
    Published • 10.1016/j.ijrefrig.2008.08.002
  25. Cruz, Rui M.S.; Vieira, M. M. C.; Silva, Cristina L.M.; Vieira, Margarida C.. "Modelling kinetics of watercress (Nasturtium officinale) colour changes due to heat and thermosonication treatments". Innovative Food Science and Emerging Technologies 8 (2007): 244-252. http://dx.doi.org/10.1016/j.ifset.2007.01.003.
    Published • 10.1016/j.ifset.2007.01.003
  26. Vieira, M. M. C.. "Role of ODL on sharing pilot plant resources among European Food Engineering Universities". European Journal of Open Distance and e-learning II (2006): 1-6. http://hdl.handle.net/10400.1/2688.
    Published
  27. Vieira,M. C.; Silva,C. L. M.; Vieira, Margarida C.; Silva, Cristina L. M.; Silva, Cristina L.M.; Vieira, M.C.; Vieira, Maria. "Optimization of a cupuaçu (Theobroma grandiflorum) nectar formulation". Journal of Food Process Engineering 27 3 (2004): 181-196. http://hdl.handle.net/10400.1/2663.
    Published • 10.1111/j.1745-4530.2004.tb00629.x
  28. Vieira,M. C.; Teixeira,A. A.; Silva,F. M.; Gaspar,N.; Silva,C. L. M.; Vieira, Margarida; Teixeira, A. A.; et al. "Alicyclobacillus acidoterrestris spores as a target for Cupuac¸u (Theobroma grandiflorum) nectar thermal processing: Kinetic parameters and experimental methods". International Journal of Food Microbiology 77 1-2 (2002): 71-81. www.elsevier.com/locate/ijfoodmicro.
    Published • 10.1016/S0168-1605(02)00043-0
  29. MMC Vieira; Teixeira,A. A.; Silva,C. L. M.; Vieira, Margarida C.; Teixeira, A. A.; Silva, C. L. M.. "Mathematical-Modeling of The Thermal-Degradation Kinetics of Vitamin-C In Cupuacu %theobroma-Grandiflorum< Nectar". JOURNAL OF FOOD ENGINEERING 0043 1 (2000): 0001-0006. http://hdl.handle.net/10400.1/2669.
    Published • 10.1016/S0260-8774(99)00121-1
  30. Silva,F. M.; Gibbs,P.; Vieira,M. C.; Silva,C. L. M.; Silva, Filipa M.; Gibbs, Paul; Vieira, Margarida C.; Silva, Cristina L. M.. "Thermal inactivation of Alicyclobacillus acidoterrestris spores under different temperature, soluble solids and pH conditions for the design of fruit processes". International Journal of Food Microbiology 51 2-3 (1999): 95-103. http://hdl.handle.net/10400.14/6451.
    Published • 10.1016/S0168-1605(99)00103-8
Thesis / Dissertation
  1. Castro, Ana Margarida Calvinho Cerveira Almiro e. "Desenvolvimento e otimização de um filme biodegradável à base de proteína do tremoço (Lupinus angustifolius)". Master, 2016. http://hdl.handle.net/10400.1/8393.
  2. Faustino, Rui Carlos Santana. "Processos emergentes de produção e conservação de alimentos". Master, 2013. http://hdl.handle.net/10400.1/6874.
  3. Barros, Ana Catarina da Costa. "Aplicação de embalagens ativas com agentes naturais na preservação de alimentos". Master, 2013. http://hdl.handle.net/10400.1/5913.
  4. Silvestre, Marta Andrea Silva Ponte. "Implementação de um programa de pré-requisitos baseado na metodologia do sistema HACCP no mercado municipal de Tavira (freguesia de Santa Maria)". Master, 2013. http://hdl.handle.net/10400.1/6014.
  5. Pereira, Elisabeth Vieira. "Otimização de um processo combinado de impregnação por vácuo e calor na produção de uma compota de groselha". Master, 2012. http://hdl.handle.net/10400.1/3249.
  6. Soeiro, Teresa Margarida Viegas Cabrita. "Implementação de um sistema da qualidade num laboratório de aulas de engenharia alimentar". Master, 2006. http://hdl.handle.net/10400.1/725.
  7. Vieira, Maria Margarida Cortez. "Development study on a stabilized cupuaçu : theobroma grandiflorum nectar". PhD, 2000. http://hdl.handle.net/10400.14/11029.

Other

Other output
  1. Preparation and characterization of a chitosan film with grape seed extract-carvacrol microcapsules and its effect on the shelf-life of refrigerated Salmon (Salmo salar). Chitosan films with grape seed extract and carvacrol microcapsules (CMF) were prepared and their physico-chemical properties and effect on physico-chemical and microbiological parameters in refrigerated salmon were tested. CMF showed higher values of thickness (0.41 ± 0.04 mm), moisture content (13 ± 1 g water/100 g film), a (11 ± 3), b (12 ± 3), opacity (20 ± 1%), water vapor permeability (WVP) (. 2018. Alves, Vera L. C. D.; Rico, Bruna P. M.; Cruz, Rui M. S.; Vicente, António A.; Khmelinskii, Igor; Vieira, Margarida C.. http://hdl.handle.net/1822/47755.
    10.1016/j.lwt.2017.11.013
  2. PROCESSO DE FABRICO DE CREME DE BARRAR DE ALFARROBA. Processo. 2016. Vieira, M. M. C.; Alves, Vera L.C.D.; Tânia Mateus.
  3. The response of watercress (nasturtium officinale) to vacuum impregnation: Effect of an antifreeze protein type I. The setting up of methodologies that reduce the size of ice crystals and reduce or inhibit the recrystallisation phenomena could have an extraordinary significance in the final quality of frozen products and consequently bring out new market opportunities. In this work, the effect of an antifreeze protein type I (AFP-I), by vacuum impregnation (VI), on frozen watercress was studied. The VI pressur. 2009. Cruz, Rui M.S.; Vieira, Margarida C.; Silva, Cristina L.M.; Cruz,R. M. S.; Vieira, M. M. C.; Silva,C. L. M.. http://hdl.handle.net/10400.14/2697.
    10.1016/j.jfoodeng.2009.05.013
  4. Effect of cold chain temperature abuses on the quality of frozen watercress (Nasturtium officinale R. Br.). The objective of this work was to study the effect of temperature abuses on the colour and vitamin C content of a new frozen vegetable, watercress (Nasturtium officinale R. Br.). The vitamin C content, expressed as ascorbic (AA) and dehydroascorbic (DHAA) acids, and colour, expressed in the Hunter Lab parameters, were evaluated along a plan of temperature abuses, based on a real situation for a fo. 2009. Cruz, Rui M.S.; Vieira, Margarida C.; Silva, Cristina L.M.. http://hdl.handle.net/10400.14/3304.
    10.1016/j.jfoodeng.2009.03.006
  5. Efeito dos abusos de temperatura no teor de ácido ascórbico em agrião congelado ao longo da cadeia de distribuição. Este trabalho consistiu no estudo do efeito dos abusos de temperatura no teor de ácido ascórbico (AA) em agrião congelado ao longo da cadeia de distribuição. Para tal, simulou-se um conjunto de condições a que os produtos congelados são sujeitos desde a saída da fábrica até ao consumidor. O agrião, antes do processo de congelação, foi branqueado a uma temperatura de 95 ºC durante 20 s, para uma re. 2007. Cruz, Rui M. S.; Vieira, Margarida C.; Silva, Cristina L. M.. http://hdl.handle.net/10400.14/5647.
  6. Effect of heat and thermosonication treatments on peroxidise inactivation kinetics in watercress (nasturtium officinale). The effect of heat and the combined heat/ultrasound (thermosonication) treatment on the inactivation kinetics of peroxidase in watercress (Nasturtium officinale) was studied in the temperature range of 40–92.5 C. In the heat blanching processes, the enzyme kinetics showed a first-order biphasic inactivation model. The activation energies and the rates of the reaction at a reference temperature for. 2006. Cruz, Rui M.S.; Vieira, Margarida C.; Silva, Cristina L.M.; Cruz, Rui M. S.; Fonseca, Susana C.; Silva, Cristina L. M.; Cruz,R. M. S.; Vieira,M. C.; Silva,C. L. M.. https://link.springer.com/article/10.1007/s11947-009-0220-0.
    10.1007/s11947-009-0220-0
  7. Novas tecnologias de processamento. 2005. Silva, Cristina L. M.; Alexandre, Elisabete M. C.; Santos, Dora M.; Vieira, Margarida C.; Gonçalves, Elsa M.; Oliveira, António J.. http://hdl.handle.net/10400.14/6888.
  8. Novas tecnologias de pré-tratamento de hortofrutícolas. 2004. Gonçalves, E. M.; Abreu, M.; Oliveira, A. J.; Portela, M.; Vieira, M. M. C.; Brandão, T. R. S.; Silva, C. L. M.. http://hdl.handle.net/10400.14/6035.
  9. Kinetic parameters estimation for ascorbic acid degradation in fruit nectar using the partial equivalent isothermal exposures (PEIE) method under non-isothermal continuous heating conditions. With the purpose of testing the Paired Equivalent Isothermal Exposures (PEIE) method to determine reaction kinetic parameters under non-isothermal conditions, continuous pasteurizations were carried out with a tropical fruit nectar [25% cupuacüu (Theobroma grandiflorum) pulp and 15% sugar] to estimate the ascorbic acid thermal degradation kinetic parameters. Fifteen continuous thermal exposures we. 2001. Vieira, Margarida C.; Teixeira, Arthur A.; Silva, Cristina L. M.; Vieira,M. C.; Teixeira,A. A.; Silva,C. L. M.; Vieira, M.C.; Teixeira, A.A.; Silva, C.L.M.. http://hdl.handle.net/10400.14/6913.
    10.1021/bp000132w
  10. Determinação de propriedades térmicas de frutos tropicais : polpa e néctar de cupuaçu (Theobroma grandiflorum) e de açaí (Euterpe oleracea). 1998. Afonso, M.; Fonseca, I.; Vieira, M. M. C.; Silva, C. L. M.; Venâncio, Armando. http://hdl.handle.net/1822/3938.
Activities

Supervision

Thesis Title
Role 		Degree Subject (Type)
Institution / Organization
2022/09/12 - Current Development and Quality Evaluation of Functional Liquid Tomato Products
Supervisor
 Ciências Biotecnológicas (PhD)
Universidade do Algarve, Portugal
2020/01/01 - Current Development of Sustainable Packages from Agro-Industrial Waste Streams from Salicornia ramosissima Suitable for High-Pressure Processing
Supervisor
 Ciências Biotecnológicas (PhD)
Universidade do Algarve, Portugal
2020/01/01 - Current Development of intelligent packaging based on raw materials obtained from the rhodophyte Porphyridium cruentum
Supervisor
 Ciências Biotecnológicas (PhD)
Universidade do Algarve, Portugal
2004 - Current New Technologies for Produce Processing
Supervisor
 Engenharia Alimentar (PhD)
Escola Superior de Biotecnologia da Universidade Católica, Portugal
2020/09 - 2022/12 Produção de uma embalagem alimentar utilizando fibra de alfarroba como aproveitamento de sub-produto
Supervisor of Andreia Nobre Costa Quintino
 Tecnologia de Alimentos (Master)
Universidade do Algarve Instituto Superior de Engenharia, Portugal
2021/09 - 2022 Desenvolvimento de um xarope de alfarroba e utilização deste numa bebida solúvel.
Supervisor
 Tecnologia Alimentar (Master)
Universidade do Algarve Instituto Superior de Engenharia, Portugal
2021 - 2021 VALORIZATION OF FIGS (Ficus carica L.) FOR AN EXTENDED SHELF LIFE
Supervisor
 Tecnologia de Alimentos (Master)
Universidade do Algarve Instituto Superior de Engenharia, Portugal
2016 - 2016 Desenvolvimento e otimização de um filme biodegradável à base de proteína do tremoço (Lupinus angustifolius)
Supervisor
 Biologia Molecular e Microbiana (Master)
Universidade do Algarve Faculdade de Ciências e Tecnologia, Portugal
2016 - 2016 Valorização Integrada de Resíduos e Subprodutos da extração do Azeite: Extração e Caracterização de Compostos Bioativos do Bagaço de Azeitona
Supervisor
 Tecnologia de Alimentos (Master)
Universidade do Algarve Instituto Superior de Engenharia, Portugal
2015 - 2015 Development and characterization of food packaging systems with microencapsulation of natural agents with antioxidant and antimicrobial properties: Application in food preservation
Supervisor
 Engenharia Alimentar (Master)
Universidade do Algarve, Portugal
2015 - 2015 DESENVOLVIMENTO DE FILMES COM MICROENCAPSULAÇÃO DE AGENTES NATURAIS: APLICAÇÃO NA PRESERVAÇÃO DE SALMÃO
Co-supervisor
 Tecnologia de Alimentos (Master)
Universidade do Algarve Instituto Superior de Engenharia, Portugal
2015 - 2015 DESENVOLVIMENTO DE FILMES À BASE DE QUITOSANO COM MICROENCAPSULAÇÃO DE AGENTES NATURAIS: CINÉTICAS DE LIBERTAÇÃO
Supervisor
 Tecnologia de Alimentos (Master)
Universidade do Algarve Instituto Superior de Engenharia, Portugal
2014 - 2015 Development and characterization of food packaging systems with microencapsulation of natural agents with antioxidant and antimicrobial properties: Kinetics of release of natural compounds
Supervisor
 Tecnologia Alimentar (Master)
Universidade do Algarve Instituto Superior de Engenharia, Portugal
2014 - 2014 Emergent Processes in the Production and Preservation of Food
Supervisor
 Engenharia Alimentar (Master)
Universidade do Algarve, Portugal
2014 - 2014 Processos emergentes de produção e conservação de alimentos
Supervisor
 Tecnologia de Alimentos (Master)
Universidade do Algarve Instituto Superior de Engenharia, Portugal
2013 - 2013 Application of packaging films with anti-microbial and anti-oxidants in food preservation
Supervisor
 Engenharia Alimentar (Master)
Universidade do Algarve, Portugal
2012 - 2012 Development of a chitosan film with controlled release properties of an antimicrobial and anti-oxidant agent
Co-supervisor
 Química (PhD)
Universidade do Algarve, Portugal
2012 - 2012 Optimisation of a combined process of vacuum impregnation and heat on the production of a redberry currant berries jam
Supervisor
 Engenharia Biológica (Master)
Universidade do Algarve, Portugal
2012 - 2012 Implementation of a pre-requirements program based on the HACCP system methodology applied to the Municipal Market of Tavira (Freguesia de Santa Maria)
Supervisor
 Engenharia Alimentar (Master)
Universidade do Algarve, Portugal
2009 - 2009 Development of methodologies to improve the quality of frozen fruits and vegetables: new pre-treatments and effects of temperature abuses on the distribution chain
Co-supervisor
 Engenharia Alimentar (PhD)
Escola Superior de Biotecnologia da Universidade Católica, Portugal
2009 - 2009 Implementation of a quality management system in a company (Aquateste)
Supervisor
 Engenharia Alimentar (Master)
Universidade do Algarve, Portugal
2009 - 2009 Optimizing processing methods to maximize the retention of some functional properties in sweet potatoes (Ipomea batata) from Portugal for formulation of a weaning food
Supervisor
 Engenharia Alimentar (Master)
Universidade do Algarve, Portugal
2006 - 2006 “Implementation of a quality management system in a teaching pilot plant laboratory of food engineering”
Co-supervisor
 Química (Master)
Universidade do Algarve, Portugal
2003 - 2003 Development of Innovative Pre-treatments for Walercress (nasturtium Officinale) Freezing Process
Co-supervisor
 Biotecnologia (PhD)
Universidade Católica Portuguesa Escola Superior de Biotecnologia, Portugal

Jury of academic degree

Topic
Role 		Candidate name (Type of degree)
Institution / Organization
2021/07/07 Rheological behaviour of Bambara groundnut starch-soluble dietary fibre nanocomposite for delivering active compounds in food systems
(Thesis) Arguer
 Yvonne Maphosa (PhD)
Cape Peninsula University of Technology, South Africa
2020 Avaliação do armazenamento hiperbárico como novo método de preservação para carne crua comparativamente à refrigeração
(Thesis) Arguer
 MAURO DIOGO BATISTA DOS SANTOS (PhD)
Universidade de Aveiro, Portugal
2016 CONTRIBUIÇÃO PARA O ESTUDO DA PRODUÇÃO DE AZEITONA DE MESA DA CULTIVAR COBRANÇOSA: CARACTERIZAÇÃO MICROBIOLÓGICA
President of the jury
 TÂNIA ISABEL DA PALMA MATEUS (Master)
Universidade do Algarve Instituto Superior de Engenharia, Portugal
2016 CONTRIBUIÇÃO PARA O ESTUDO DA PRODUÇÃO DE AZEITONA DE MESA DA CULTIVAR COBRANÇOSA: CARACTERIZAÇÃO FÍSICO-QUÍMICA, ORGANOLÉPTICA E NUTRICIONAL
President of the jury
 JESSICA JULIETTE PRATA (Master)
Universidade do Algarve Instituto Superior de Engenharia, Portugal
2016 Avaliação da frescura e do tempo de conservação útil da cavala (Scomber spp) e do carapau (Trachurus spp) frescos e refrigerados, comercializados em Faro (Portugal) e em Luanda (Angola)
President of the jury
 EDUARDO ANTÓNIO PANGUILA (Master)
Universidade do Algarve Instituto Superior de Engenharia, Portugal
2016 IMPLEMENTAÇÃO DA NORMA ISO22000: 2005 EM CENTROS DE DEPURAÇÃO DE BIVALVES: ESTUDO DE CASO
President of the jury
 LUCI CATARINA AGOSTINHO DE JESUS (Master)
Universidade do Algarve Instituto Superior de Engenharia, Portugal
2016 SISTEMAS DE GESTÃO DA SEGURANÇA ALIMENTAR: COMPARAÇÃO ENTRE AS NORMAS EN NP ISO 22000, BRC E IFS
President of the jury
 VIVIANA ISABEL DA LUZ MACHADO (Master)
Universidade do Algarve Instituto Superior de Engenharia, Portugal
2015 Preservation Technologies Towards Improvement of Fresh Whole Tomato Fruits Quality Maria Joaquina da Cunha Pinheiro (PhD)
Escola Superior de Biotecnologia da Universidade Católica, Portugal
2014 LEGUMES MINIMAMENTE PROCESSADOS E PRÉ- COZIDOS MANTIDOS EM ATMOSFERA MODIFICADA Carla Dulcinea Andrade Cerqueira de Borlido Barbosa (PhD)
Universidade do Porto, Portugal
2014 Non-thermal and thermal processing of fruit products to control enzymatic browning Alifdalino Sulaiman (PhD)
University of Auckland, New Zealand
2011 Ozonização como Pré-tratamento a ser Aplicado a Hortofrutícolas Congelados: Optimização de Aspectos de Qualidade e Segurança Alimentar. Elisabete Alexandre (PhD)
Escola Superior de Biotecnologia da Universidade Católica, Portugal
2010 Desenvolvimento de uma Base de Dados sobre Cinéticas de Alteração de Qualidade de Hortofrutícolas Congelados Elsa Margarida Nunes Leal Gonçalves (PhD)
Escola Superior de Biotecnologia da Universidade Católica, Portugal
2004 Physical, sensorial and biochemical studies in attempts to optimise the atmosphere composition for storage of pear. Andrea Catalina Galvis (PhD)
Escola Superior de Biotecnologia da Universidade Católica, Portugal

Association member

Society Organization name Role
2005/05 - Current ISEKI Food Association
1993/07 - Current Ordem dos Engenheiros

Journal scientific committee

Journal title (ISSN) Publisher
2012/11/01 - 2013/01/10 Iseki International Journal of Food Studies International Journal of Food Studues

Other jury / evaluation

Activity description Institution / Organization
2009 - Current Professor coordenador para a àrea Científica da Quimica dos Alimentos Universidade do Algarve, Portugal
2018 - 2018 Vogal de júri do concurso documental para recrutamento de um Professor Coordenador, a modalidade de contrato de trabalho em funções públicas por tempo indeterminado, para a área disciplinar de Ciências e Engenharia Alimentar, da Escola Superior de Turismo e Tecnologia do Mar, Edital n.º 916/2018 Instituto Politécnico de Leiria Escola Superior de Turismo e Tecnologia do Mar de Peniche, Portugal
2017 - 2017 Vogal de júri de provas públicas para avaliação de competência pedagógica e técnico-científica de Carlos Manuel Marques Ribeiro para a categoria de Professor Coordenador. Despacho n.º 5195/2017 Instituto Politécnico de Beja, Portugal
2014/03/01 - 2014/06/01 Concurso documental, para recrutamento de um posto de trabalho de professor coordenador, na área disciplinar de Microbiologia (área científica de Engenharia Alimentar), na modalidade de contrato de trabalho em funções públicas por tempo indeterminado. Edital 199/2014 Universidade do Algarve, Portugal
Distinctions

Other distinction

2011 ISEKI_Food Association (IFA) Awards
2nd Iseki_food Conference. Milan, 31st August-2nd September 2011., Portugal
1999 First place in the Product Development Division's Poster Competition in the IFT Annual Meeting
Institute of Food Technologists, Portugal