Instituto Nacional de Investigação Agrária e Veterinária, I.P.
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Marta Maria Moniz Nogueira Abreu

CATEGORIA PROFISSIONAL | CURRENT POSITION
Investigadora Auxiliar | Researcher
marta.abreu@iniav.pt

HABILITAÇÕES ACADÉMICAS:

  • Ph.D. em Engenharia Agro-Industrial. Instituto Superior de Agronomia - Universidade Técnica de Lisboa  

ACADEMIC DEGREES:

  • Ph.D. in Engenharia Agro-Industrial. Instituto Superior de Agronomia - Universidade Técnica de Lisboa 

DOMÍNIO DE ESPECIALIZAÇÃO:

  • Ciência e Tecnologia Alimentar no domínio dos produtos hortofrutícolas: propriedades físicas e reológicas;
  • Modelização de processos bioquímicos e parâmetros da qualidade;
  • Tratamentos convencionais e emergentes;
  • Processamento mínimo de hortofrutícolas.

AREA OF EXPERTISE:

  • Food Science and Technology in the field of horticultural products: physical and rheological properties;
  • Modeling of biochemical processes and quality parameters;
  • Conventional and emerging treatments;
  • Minimal processing of horticultural crops.

ÁREAS DE INVESTIGAÇÃO CORRENTES:

  • Valorização de subprodutos da indústria de hortofrutícolas - Grupo Operacional ProEnergy;
  • Desenvolvimento de novos produtos (polpas de hortofrutícolas com introdução de soro de leite) - Grupo Operacional Laties
  • Desenvolvimento de preparados alimentares à base de tomate-indústria não amadurecido (tomate verde; fermentação láctica) - Grupo Operacional GreenTaste

CURRENT RESEARCH FIELDS:

  • Valorization of by-products of the horticultural industry - ProEnergy Operational Group;
  • Development of new products (fruit pulp with introduction of whey) - Laties Operational Group;
  • Development of unripened tomato-industry food preparations (green tomatoes, lactic fermentation) - GreenTaste Operational Group.

OUTRAS ATIVIDADES:

  • Desenvolvimento de sistemas de qualidade HACCP (Análise de Perigos e Controlo de Pontos Críticos) em empresas do sector alimentar;
  • Desenvolvimento de estudos tecnológicos em empresas e controlo de processos térmicos na indústria;
  • Integra o centro de competências para a Dieta Mediterrânea.

OTHER ACTIVITIES:

  • Development of HACCP (Hazard Analysis and Critical Control Points) quality systems in food companies;
  • Development of technological studies in companies and control of thermal processes in industry;
  • Integrates the competence center for the Mediterranean Diet.

 

PRINCIPAIS PUBLICAÇÕES | MAIN PUBLICATIONS:

  • Alegria, C., Gonçalves, E.M., Moldão-Martins, M., Cisneros-Zevallos, L., & Abreu, M. (2016). The “Peeling Paradox”: Peel removal improves quality without antioxidant loss through wound-induced phenolic biosynthesis in shredded carrot. Postharvest Biology and Technology, 120:232–239. [10.1016/j.postharvbio.2016.07.004].

    Pinheiro, J., Alegria, C., Abreu, M., Gonçalves, E.M., & Silva, C.L.M. (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, 9:924–935. [doi: 10.1007/s11947-016-1679-0].

    Pinheiro, J., Alegria, C., Abreu, M., Gonçalves, E.M., & Silva, C.L.M. (2015). Use of UV-C postharvest treatment for extending fresh whole tomato (Solanum lycopersicum, cv. Zinac) shelf-life. Journal of Food Science and Technology, 52(8):5066-5074. [doi: 10.1007/s13197-014-1550-0].

    Pinheiro, J., Alegria, C., Abreu, M., Gonçalves, E.M., & Silva, C.L.M. (2015). Influence of postharvest ultrasounds treatments on tomato (Solanum lycopersicum, cv Zinac) quality and microbial load during storage. Ultrasonics Sonochemistry, 27:552-559. [doi: 10.1016/j.ultsonch.2015.04.009].

    Pinheiro, J., Alegria, C., Abreu, M., Sol, M., Gonçalves, E.M., & Silva, C. L.M. (2015). Postharvest Quality of Refrigerated Tomato Fruit (Solanum lycopersicum, cv. Zinac) at Two Maturity Stages Following Heat Treatment. Journal of Food Processing and Preservation, 39(6):697-709. [doi: 10.1111/jfpp.12279].

    Pinheiro, J., Alegria, C., Abreu, M., Gonçalves, E.M. & Silva, C.L.M. (2013). Kinetics of changes in the physical quality parameters of fresh tomato fruits (Solanum lycopersicum, cv. ‘Zinac’) during storage. Journal of Food Engineering, 114(3): 338-345. [doi:10.1016/j.jfoodeng.2012.08.024].

    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. [doi:10.1016/j.lwt.2012.03.013].

    Abreu, M., Alegria, C., Gonçalves, E.M., Pinheiro, J., Moldão-Martins, M. & Empis, J. (2012). Effects of Superatmospheric Oxygen Pre-Treatment on Fresh-Cut 'Rocha' Pear Quality. Acta Horticulturae, 934:567-574. [doi: 10.17660/ActaHortic.2012.934.75].

    Abreu, M., Alegria, C., Gonçalves, E.M., Pinheiro, J., Moldão-Martins, M. & Empis, J. (2012). Evaluation of Ozonated Water as an Alternative Treatment to Chlorine in Fresh-Cut 'Rocha' Pear Processing. Acta Horticulturae, 934:575-582. [doi: 10.17660/ActaHortic.2012.934.76].

    Pinheiro, J., Silva, C.L.M., Alegria, C., Abreu, M., Sol, M. & Gonçalves, E.M. (2012). Impact of Water Heat Treatment on Physical-Chemical, Biochemical and Microbiological Quality of Whole Tomato (Solanum Lycopersicum) Fruit. Acta Horticulturae, 934:1269-1276. [doi: 10.17660/ActaHortic.2012.934.172].

    Pinheiro, J., Silva, C.L.M., Alegria, C., Abreu, M. & Gonçalves, E.M. (2012). Optimization, Heat Stability and Kinetic Characterization of Pectin-Methylesterase Enzyme from Tomato (Solanum Lycopersicum'zinac') Fruits. Acta Horticulturae, 934:1283-1290. [doi: 10.17660/ActaHortic.2012.934.174].

    Abreu, M., Alegria, C., Gonçalves, E. M., Pinheiro, J., Moldão-Martins, M., & Empis, J. (2011). Modeling of Preheat Treatment Optimization Applied To Fresh-Cut “Rocha” Pear. Journal of Food Quality, 34(5): 315-326. [doi:10.1111/j.1745-4557.2011.00399.x].

    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. [doi:10.1016/j.ijrefrig.2011.06.006].

    Alegria, C., Pinheiro, J., Gonçalves, E.M., Fernandes, I., Moldão, M. & Abreu, M. (2010). Evaluation of a pre-cut heat treatment as an alternative to chlorine in minimally processed shredded carrot. Innovative Food Science and Emerging Technologies, 11(1): 155-161 [doi:10.1016/j.ifset.2009.10.008].

    Gonçalves, E.M., Pinheiro, J., Abreu, M., Brandão, T.R.S., Silva, C.L.M. (2010). Carrot (Daucus carota L.) peroxidase inactivation, phenolic content and physical changes kinetics due to blanching. Journal of Food Engineering, 97(4), 574-581. [doi:10.1016/j.jfoodeng.2009.12.005]

    Alegria, C., Pinheiro, J., Gonçalves, E.M., Fernandes, I., Moldão, M. & Abreu, M. (2009). Quality attributes of shredded carrot (Daucus carota L. cv. Nantes) as affected by alternative decontamination processes to chlorine. Innovative Food Science and Emerging Technologies, 10(1): 61-69 [doi:10.1016/j.ifset.2008.08.006].

    Gonçalves, E.M., Pinheiro, J., Alegria, C., Abreu, M., Brandão, T.R.S. & Silva, C.L.M. (2009). Degradation Kinetics of Peroxidase Enzyme, Phenolic Content, and Physical and Sensorial Characteristics in Broccoli (Brassica oleracea L. ssp. Italica) during Blanching. Journal of Agricultural and Food Chemistry, 57(12): 5370–5375 [doi:10.1021/jf900314x].

    Gonçalves, E.M., Pinheiro, J., Abreu, M., Brandão, T.R.S., Silva, C.L.M. (2007). Modelling the kinetics of peroxidase inactivation, colour and texture changes of pumpkin (Cucurbita maxima L.) during blanching. Journal of Food Engineering, 81: 695-701. [doi:10.1016/j.jfoodeng.2007.01.011]

    Steiner, A., Abreu, M., Correia, L., Beirão-da-Costa, S., Leitão, E., M. Beirão-da-Costa, L., Empis, J., Moldão-Martins, M. (2006). Metabolic response to combined mild heat pre-treatments and modified atmosphere packaging on fresh-cut peach. European Food Research Technology. 222, 3-4: 217–222. [doi:10.1007/s00217-005-0025-y]

    Abreu, M., Beirão-da-Costa, S., Gonçalves, E.M., M.L. Beirão-da-Costa, L., Moldão-Martins, M. (2003). Use of mild heat pre-treatments for quality retention of fresh-cut ‘Rocha’ pear. Postharvest Biology and Technology. 30 (2): 153-160. [doi:10.1016/S0925-5214(03)00105-4]





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