Abstract
This study is focused on the evaluation of the impact of Saccharomyces cerevisiae metabolism in the profile of compounds with antioxidant capacity in a synthetic wine during fermentation. A bioanalytical pipeline, which allows for biological systems fingerprinting and sample classification by combining electrochemical features with biochemical background, is proposed. To achieve this objective, alcoholic fermentations of a minimal medium supplemented with phenolic acids were evaluated daily during 11 days, for electrochemical profile, phenolic acids, and the volatile fermentation fraction, using cyclic voltametry, high-performance liquid chromatography-diode array detection, and headspace/solid-phase microextraction/gas chromatography-mass spectrometry (target and nontarget approaches), respectively. It was found that acetic acid, 2-phenylethanol, and isoamyl acetate are compounds with a significative contribution for samples metabolic variability, and the electrochemical features demonstrated redox-potential changes throughout the alcoholic fermentations, showing at the end a similar pattern to normal wines. Moreover, S. cerevisiae had the capacity of producing chlorogenic acid in the supplemented medium fermentation from simple precursors present in the minimal medium.

Abstract
This paper presents a large amount of data on the composition of quince fruit with regard to phenolic compounds, organic acids, and free amino acids. Subsequently, principal component analysis (PCA) is carried out to characterize this fruit. The main purposes of this study were (i) the clarification of the interactions among three factors-quince fruit part, geographical origin of the fruits, and harvesting year-and the phenolic, organic acid, and free amino acid profiles; (ii) the classification of the possible differences; and (iii) the possible correlation among the contents of phenolics, organic acids, and free amino acids in quince fruit. With these aims, quince pulp and peel from nine geographical origins of Portugal, harvested in three consecutive years, for a total of 48 samples, were studied. PCA was performed to assess the relationship among the different components of quince fruit phenolics, organic acids, and free amino acids. Phenolics determination was the most interesting. The difference between pulp and peel phenolic profiles was more apparent during PCA. Two PCs accounted for 81.29% of the total variability, PC1 (74.14%) and PC2 (7.15%). PC1 described the difference between the contents of caffeoylquinic acids (3-O-, 4-O-, and 5-O-caffeoylquinic acids and 3,5-O-dicaffeoylquinic acid) and flavonoids (quercetin 3-galactoside, rutin, kaempferol glycoside, kaempferol 3-glucoside, kaempferol 3-rutinoside, quercetin glycosides acylated with p-coumaric acid, and kaempferol glycosides acylated with p-coumaric acid). PC2 related the content of 4-O-caffeoylquinic acid with the contents of 5-O-caffeoylquinic and 3,5-O-dicaffeoylquinic acids. PCA of phenolic compounds enables a clear distinction between the two parts of the fruit. The data presented herein may serve as a database for the detection of adulteration in quince derivatives.

Abstract
The inactivation of Escherichia coli using moderate electric fields (MEF) below 25 degrees C, was investigated. Keeping the temperature always below 25 degrees C demonstrated that electric fields are involved in the inactivation of E call, without possible synergistic temperature effects. Electric fields above 220 V cm(-1) promoted death rates of 3 log(10) cycles of E coli in less than 6 min, and even higher rates at greater electric fields, while presumably overcoming the thermal degradation caused by conventional high temperature treatments. A non-thermal model was proposed that successfully describes the E. coli death kinetics under this treatment. SEM observations of E. coli cells after the exposure to the MEF treatment, revealed changes at the cell membrane level, indicating a possible cause for the cell death rates. These results show that this treatment holds potential for sterilization of thermolabile products (e.g. serum and other physiological fluids, food products), by itself or as a complement of the traditional heat-dependent techniques.

Abstract
Fifty-one quince jams from several different brands, commercialised in three consecutive years, traditionally prepared and industrially manufactured, were studied. Principal component analysis (PCA) was performed, in order to assess the correlations between the different components of quince jam phenolics, organic acids and free amino acids. Phenolics determination was the most interesting. The differences between phenolic profiles of traditional and industrial quince jams were emphasised during PCA. Two main PC characterise the quince jam phenolic composition (54.4% of all variance): PCl (37.4%) and PC2 (17.0%). The PCl describes the differences between the contents of 3-0- and 5-0-caffeoylquinic acids and all flavonoids and the PC2 relates the contents of 4-0- and 5-0-caffeoylquinic acids against 3-0-caffeoylquinic and 3,5-dicaffeoylquinic acids. The results indicate that many industrial manufacturers usually use unpeeled fruits in the preparation of the jams. The PCA of phenolic compounds enabled clear discrimination between quince jams prepared with peeled and unpeeled fruits.

Abstract
Supercooling is still today one of the most challenging physical phenomena to be modelled in food bioprocess engineering. In this study, we evaluate the capacity of a finite-element-cellular automata (FEM-CA) approach to model the propagation of nucleation inside supercooled strawberries with five different morphologies (higher and lower volumes of vascular tissue, pulp, and central air void) frozen inside an air blast freezer under different operational conditions: initial temperature (0 to +20 A degrees C), air temperature (-45 to -20 A degrees C), and velocity (1 to 10 m s (-aEuro parts per thousand 1)). Results show that nucleation is highly affected by the initial temperature and heat transfer rate during phase change. The stochastic nature of nucleation only allowed us to consider it a random variable inside the model temperature restriction interval, it not yet being possible to know what triggers nucleation. However, this study allowed us to conclude that: (1) the structure of liquid water in the supercooled region plays a very significant role during the supercooling effect, (2) nucleation temperatures increase in the supercooled region due to the release of latent heat, and (3) strawberry morphology and operational variables have a profound effect on the supercooling capacity. In our opinion, supercooling is still an open subject, and only a deeper understanding of the structuring of water and dynamics of nucleation at the molecular level may lead to significant advances in the quality of frozen foods and cryopreservation.

Abstract
UV-VIS spectroscopy is a powerfull qualitative and quantitative technique used in analytical chemistry, which gives information about electronic transitions of electrons in molecular orbitals. As in UV-VIS spectra there is no direct information on characteristic organic groups, vibrational spectroscopy (e.g. infrared) has been preferred for biological applications. In this research, we try to use state-of-the-art fiber optics probes to obtain UV-VIS-SWNIR diffusive reflectance measurements of yeasts and bacteria colonies on plate count agar in the region of 200-1200nm; in order to discriminate the following microorganisms: i) yeasts: Saccharomyces cerevisiae, Saccharomyces bayanus, Candida albicans, Yarrowia lipolytica; and ii) bacteria: Micrococcus luteus, Pseudomonas fluorescens, Escherichia coli, Bacillus cereus. Spectroscopy results show that UV-VIS-SWNIR has great potential for identifying microorganisms on plate count agar. Scattering artifacts of both colonies and plate count agar can be significantly removed using a robust mean scattering algorithm, allowing also better discriminations between the scores obtained by singular value decomposition. Hierarchical clustering analysis of UV-VIS and VIS-SWNIR decomposed spectral scores lead to the conclusion that the use of VIS-SWNIR light source produces higher discrimination ratios for all the studied microorganisms, presenting great potential for developing biotechnology applications.