Alcina Maria Miranda Bernardo

Professor(a) Associado(a)

Alcina Maria Miranda Bernardo

Professor(a) Associado(a)

Doutorada (1990) e Mestre (1986) em Engenharia dos Processos Alimentares pela École Nationale Supérieure des Industries Agricoles et Alimentaires, em Massy, França. Licenciada em Engenharia Química pela Faculdade de Engenharia da Universidade do Porto em 1985. Professora Auxiliar da Escola Superior de Biotecnologia desde 1990, passou a Professora Associada em 2017. Foi sub-diretora adjunta da extensão da Escola Superior de Biotecnologia nas Caldas da Rainha de 1999 a 2001. É Coordenadora do Mestrado em Engenharia Alimentar desde 2006. A sua atividade docente centra-se em diversas unidades curriculares de Engenharia e Tecnologia Alimentar. Os seus interesses na área de investigação em Ciência e Engenharia e Tecnologia Alimentar incluem a secagem de produtos alimentares e a tecnologia pós-colheita, focando o desenvolvimento de novos produtos e a modelação dos processos e a sua otimização, atendendo à qualidade e à segurança. É co-autora de mais de 70 artigos em revistas internacionais com revisão por pares (índice h de 22, SCOPUS®).

Áreas de Investigação:

Publicações

Capítulo de Livro

Biodegradable Bio-based Plastics Toward Climate Change Mitigation

Alcina Maria Miranda Bernardo & Rui Morais 2021. Handbook of Climate Change Mitigation and Adaptation

Católica lança cursos de verão para estudantes do secundário

Reportagem Dose de Contágio - parte 1

A minha experiência humanitária na área da saúde: África, Ásia e mundo árabe

Alcina Maria Miranda Bernardo

Alcina Maria Miranda Bernardo

Biodegradable Bio-based Plastics Toward Climate Change Mitigation

Flavonoid enrichment of fresh-cut apple through osmotic dehydration-assisted impregnation

Impact of postharvest preservation methods on nutritional value and bioactive properties of mushrooms

Pharmaceutical and Biomedical Potential of Sulphated Polysaccharides from Algae

Pleurotus ostreatus bio-residues: a source of bioactives with antioxidant and antimicrobial activity

Flavonoid enrichment of fresh-cut apple through osmotic dehydration-assisted impregnation

Flavonoid-Enrichment of Fresh-Cut Apple through Osmotic Dehydration-Assisted Impregnation

Phenolics content and antioxidant activity of aqueous extracts from bio-residues of agrocybe cylindracea

Phenolics content and antioxidant activity of aqueous extracts from bio-residues of agrocybe cylindracea

Quality of 'Royal Gala' cut apple during osmotic dehydration

Valorization of Mushroom By-Products as a Source of Value-Added Compounds and Potential Applications

Alginate: Pharmaceutical and Medical Applications

Alginate pharmaceutical and medical applications

Flavonoid enrichment of fresh-cut apple through osmotic dehydration

Osmotic dehydration of cut apple: mass transfer kinetics and microstructural changes

The effect of the addition of fresh and dried starter cultures on microbiological and chemical parameters of a smoked sausage "Alheira"

Dehydration of cheese by hot air, microwave and freeze-drying

Dehydration of cheese by hot air, microwave and freeze-drying

Effect of the osmotic pre-treatment on the water activity of apple cubes after hot air drying, microwave drying or freeze-drying

Functional dehydrated foods for health preservation

Lactobacillus plantarum survival during the osmotic dehydration and storage of probiotic cut apple

Lactobacillus plantarum survives during osmotic dehydration and storage of probiotic cut apple

Mathematical Modelling of Osmotic Dehydration Kinetics of Apple Cubes

Mathematical modelling of osmotic dehydration of physalis

Microwave drying of apple cubes — effect of the osmotic pre-treatment and comparison with hot air drying

Osmotic dehydration combined with freeze-drying of apple cubes and comparison with microwave drying and hot air drying

Osmotic dehydration with sorbitol combined with hot air convective drying of apple cubes

Rehydration of osmotically pre-treated apple cubes dried by hot air, microwave and freeze-drying.

A feasibility study of Lactobacillus plantarum in fruit powders after processing and storage

Desidratação de queijo por ar quente, liofilização e micro-ondas

Desidratação osmótica de cubos de maçã e fisális com soluções de sorbito

Emergent Sources of Prebiotics: Seaweeds and Microalgae

Mass Transfer in Osmotic Dehydration of Food Products: Comparison Between Mathematical Models

Mathematical modelling of osmotic dehydration kinetics of apple cubes

Prebiotics as drying aids for spray drying fruit juices

Prebiotics as drying aids for spray drying fruit juices

Bioactivity and applications of polysaccharides from Marine microalgae

Carotenoids from Marine Microalgae: A Valuable Natural Source for the Prevention of Chronic Diseases

Effects of different edible coatings on polyphenol oxidase activity and colour of fresh-cut apple during cold storage

Effects of the exopolysaccharide from Porphyridium cruentum coating on polyphenol oxidase activity and colour of fresh-cut banana during cold storage

Equipment's role on the drying process of chestnut (Castanea sativa Mill.) fruits

Marine polysaccharides from algae with potential biomedical applications

Microalgae for the prevention of cardiovascular disease and stroke

Beeswax-and candelilla wax-coconut oil edible coatings extend the shelf life of strawberry fruit at refrigeration temperatures

Bioactivity and Applications of Polysaccharides from Marine Microalgae

Dried fruit matrices incorporated with a probiotic strain of Lactobacillus plantarum

Dried fruit matrices incorporated with the probiotic strains Lactobacillus plantarum

Effect of lactic acid bacteria on quality and safety of ready-to-eat sliced cured/smoked meat products

Influence of sulphate on the composition and antibacterial and antiviral properties of the exopolysaccharide from Porphyridium cruentum

A functional dried fruit matrix incorporated with probiotic strains: Lactobacillus Plantarum and Lactobacillus Kefir

Application of nisin and chitosan as antimicrobial agents in traditional cured and smoked “Alheira”

Bioactive compounds from marine microalgae — health applications.

Bioactivity and applications of sulphated polysaccharides from marine microalgae

Bioconservação de alimentos tradicionais por adição de bactérias ácido-lácticas e das suas bacteriocinas

Comparison of antilisterial effects of two strains of lactic acid bacteria during processing and storage of a portuguese salami-like product alheira

Effects of edible coatings on colour and polyphenol oxidase activity of apple cubes during cold storage.

Health applications of bioactive compounds from marine microalgae

Effects of spray-drying and storage on astaxanthin content of Haematococcus pluvialis biomass

Occurrence of Gray Mold in Stored Strawberries as Affected by Ripeness, Temperature, and Atmosphere

Polyphenol oxidase activity and colour changes of peeled potato (cv. Monalisa) in vacuum

Polyphenol oxidase activity and colour changes of ‘Starking’ apple cubes coated with alginate and dehydrated with hot air.

Preservation of fresh-cut 'Cavendish' banana coated with carrageenan and in controlled atmosphere

Alterações de cor e atividade da polifenol oxidase de cubos de maçã Starking revestidos com alginato e desidratados por convecção

Avaliação do shrinkage ao longo da secagem por convecção de castanha (Castanea sativa)

Chemical dips and edible coatings to retard softening and browning of fresh-cut banana

Conservação do espargo-do-mar em atmosfera controlada

Physical characteristics and drying kinetics of Portuguese 'Longal' chestnut

Quality during storage of fresh-cut papaya (Carica papaya L.) in various shapes

Quality during storage of fresh-cut papaya (Carica papaya L.) in various shapes

Combined effects of chemical dip and/or carrageenan coating and/or controlled atmosphere on quality of fresh-cut banana

Controlled atmosphere storage for preservation of Salicornia ramosissima

Efeito combinado de tratamento químico e/ou revestimento comestível e/ou atmosfera controlada na qualidade de banana fresca cortada

Influência da aplicação de filmes comestíveis na qualidade de frutos cortados e secos

Effect of cut-type on quality of minimally processed papaya

Revestimentos comestíveis para frutos de IV Gama

Alginate pharmaceutical and medical applications

Alterações de cor e atividade da polifenol oxidase de cubos de maçã Starking revestidos com alginato e desidratados por convecção

Avaliação do shrinkage ao longo da secagem por convecção de castanha (Castanea sativa)

Effect of CA-storage on the physical and sensorial quality of Rocha pear

Quantification of chlorogenic acid and poliphenol oxidase activity in Rocha pear after CA-long storage

Effect of CA-storage on the physical and sensorial quality of Rocha pear

Effect of CA-storage on the physical and sensorial quality of Rocha pear

Influence of controlled atmosphere storage on polyphenoloxidase in relation to color changes of minimally processed Jonagored apple.

Polyphenoloxidase activity and total phenolic content as related to browning of minimally processed Jonagored apple

Quantification of chlorogenic acid and poliphenol oxidase activity in Rocha pear after CA-long storage

Characterization of polyphenoloxidase extracted from Jonagored apple

Effect of long-term storage in controlled atmosphere on quality parameters of Rocha pear

Influence of chemical treatment on polyphenoloxidase activity while related to colour changes of minimally processed Jonagored apple

Influence of delayed CA storage on ascorbic acid content and brown heart incidence in Rocha pear