Zobrazeno 1 - 10 of 17 pro vyhledávání: '"M E Potes"'
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Akademický článek
Segurança alimentar em produtos tradicionais Food safety in traditional products
Autor: M. E. Potes
Publikováno v: Revista de Ciências Agrárias, Vol 30, Iss 1, Pp 439-447 (2007)
Devido à crescente preocupação por parte da sociedade em consumir alimentos que estejam em boas condições e que, pelo menos, não prejudiquem a sua saúde, diversas entidades se têm empenhado em garantir que os alimentos que chegam aos consumid
Externí odkaz: https://doaj.org/article/e2a5d5d54ab941539004f0b2bf82a145
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2
Co-Inoculation with Staphylococcus equorum and Lactobacillus sakei Reduces Vasoactive Biogenic Amines in Traditional Dry-Cured Sausages
Autor: M. E. Potes, Sara Ricardo-Rodrigues, Ana Fialho, Igor Dias, Joana Véstia, Miguel Elias, Ana Cristina Agulheiro-Santos, Margarida Oliveira, Maria João Fraqueza, Marta Laranjo
Publikováno v: International Journal of Environmental Research and Public Health, Vol 18, Iss 7100, p 7100 (2021)
International Journal of Environmental Research and Public Health
Volume 18
Issue 13
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Research Areas: Environmental Sciences & Ecology ; Public, Environmental & Occupational Health : Dry-cured sausages are traditional in Mediterranean countries, and Paio do Alentejo (PA) is one of the most popular in South Portugal. The aim of the pre
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fcdc0c9f072c095821d5bbbee7c98a0a
https://www.mdpi.com/1660-4601/18/13/7100
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3
Quality of nonmeat ingredients used in the manufacturing of traditional dry-cured pork sausages
Autor: Marta Laranjo, Ana Cristina Agulheiro-Santos, Alfonso V. Carrascosa, M. E. Potes, Miguel Elias
Publikováno v: Digital.CSIC: Repositorio Institucional del CSIC
Consejo Superior de Investigaciones Científicas (CSIC)
Digital.CSIC. Repositorio Institucional del CSIC
instname
The nonmeat ingredients (NMI) used in the manufacturing of traditional dry-cured sausages (DCS) are red pepper paste, garlic paste, salt, and water. The aim of this study was to evaluate the quality of NMI and pig natural casings, concerning phys-ico
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d63bb829a69bca565e514c20a7ba187a
http://hdl.handle.net/10261/244821
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4
Dry-Cured Meat Products According to the Smoking Regime: Process Optimization to Control Polycyclic Aromatic Hydrocarbons
Autor: Maria João Fraqueza, M. E. Potes, Miguel Elias, Ana Cristina Agulheiro-Santos, Maria José Fernandes, Maria H. Fernandes, Susana P. Alves, Marta Laranjo
Publikováno v: Foods, Vol 9, Iss 1, p 91 (2020)
Foods
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Agência para a Sociedade do Conhecimento (UMIC)-FCT-Sociedade da Informação
instacron:RCAAP
Volume 9
Issue 1
The manufacturing of dry-cured meat products usually includes a smoking step. Polycyclic aromatic hydrocarbons (PAHs) are potentially carcinogenic chemical compounds that may result from smoking. The aim of the present study was to optimize the smoki
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f2263abf0086acce49eaec23b342e4b7
https://www.mdpi.com/2304-8158/9/1/91
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5
Essential oils of aromatic and medicinal plants play a role in food safety
Autor: Ana Cristina Agulheiro-Santos, Ana M. Fernández‐León, Miguel Elias, M. E. Potes, Marta Laranjo
Publikováno v: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Agência para a Sociedade do Conhecimento (UMIC)-FCT-Sociedade da Informação
instacron:RCAAP
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ddeb10fcddca518fe41749ee7a62f988
https://doi.org/10.1111/jfpp.14278
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6
Shelf-life extension and quality improvement of a Portuguese traditional ready-to-eat meat product with vinegar
Autor: Maria João Fraqueza, Ana Gomes, Raquel Garcia, Maria José Fernandes, Joana Véstia, Miguel Elias, Marta Laranjo, M. E. Potes
Publikováno v: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Agência para a Sociedade do Conhecimento (UMIC)-FCT-Sociedade da Informação
instacron:RCAAP
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5042746fda01d6cbdf9e5d0788ada865
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8
Role of Starter Cultures on the safety of fermented meat products
Autor: M. E. Potes, Miguel Elias, Marta Laranjo
Publikováno v: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Agência para a Sociedade do Conhecimento (UMIC)-FCT-Sociedade da Informação
instacron:RCAAP
Frontiers in Microbiology, Vol 10 (2019)
Frontiers in Microbiology
Starters are microbial cultures used to promote and conduct the fermentation of meat products. Bacteria, particularly lactic acid bacteria (LAB) and coagulase-negative staphylococci (CNS), as well as yeasts and molds, may be used as starters. They ca
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5e456139b1c2cea36e1d862fe49910fc
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9
What is the main processing factor influencing Staphylococcus species diversity in different manufacturing units?
Autor: A.S. Barreto, M. E. Potes, João Rocha, Maria João Fraqueza, Teresa Semedo-Lemsaddek, Miguel Elias, Marta Laranjo, Ana Fialho, Maria Helena Fernandes, Maria José Fernandes
Publikováno v: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Agência para a Sociedade do Conhecimento (UMIC)-FCT-Sociedade da Informação
instacron:RCAAP
The microbiota of traditional dry-cured sausages and industrial environment was assessed to characterize the diversity of coagulase-negative staphylococci (CNS), and establish potential relationships with hygiene level or technological characteristic
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cfc9642a207a4548f5346e404b8fe5fb
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10
Autochthonous Starter Cultures Are Able to Reduce Biogenic Amines in a Traditional Portuguese Smoked Fermented Sausage
Autor: Miguel Elias, Sara Ricardo-Rodrigues, Joana Véstia, M. E. Potes, Ana Fialho, Maria João Fraqueza, Margarida Oliveira, Ana Cristina Agulheiro-Santos, Igor Dias, Marta Laranjo
Publikováno v: Microorganisms
Volume 8
Issue 5
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Agência para a Sociedade do Conhecimento (UMIC)-FCT-Sociedade da Informação
Microorganisms, Vol 8, Iss 686, p 686 (2020)
Traditional smoked fermented sausages are highly appreciated in Portugal and are mostly manufactured according to traditional procedures. The aim of the present work was to evaluate the effect of autochthonous starter cultures on the safety and quali
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7c296d4d0dad9bd8cebff82da1bb4d88
https://doi.org/10.3390/microorganisms8050686
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