Identification of Emerging Hazards in Mussels by the Galician Emerging Food Safety Risks Network (RISEGAL). A First Approach

Autor: Marta López Cabo, Jesús L. Romalde, Jesus Simal-Gandara, Ana Gago Martínez, Jorge Giráldez Fernández, Marta Bernárdez Costas, Santiago Pascual del Hierro, Ánxela Pousa Ortega, Célia M. Manaia, Joana Abreu Silva, Juan Rodríguez Herrera

Publikováno v: Foods, Vol 9, Iss 11, p 1641 (2020)

Emerging risk identification is a priority for the European Food Safety Authority (EFSA). The goal of the Galician Emerging Food Safety Risks Network (RISEGAL) is the identification of emerging risks in foods produced and commercialized in Galicia (n

Externí odkaz: https://doaj.org/article/3e04365678224ca9a46615dee1ee4688

Identification of Emerging Hazards in Mussels by the Galician Emerging Food Safety Risks Network (RISEGAL). A First Approach

Autor: Jesús L. Romalde, J.R. Herrera, Santiago Pascual del Hierro, Marta López Cabo, Marta Bernárdez Costas, Joana Abreu Silva, Ana Gago Martínez, J. Fernández, Célia M. Manaia, Ánxela Pousa Ortega, Jesus Simal-Gandara

Publikováno v: Foods
Volume 9
Issue 11
Foods, Vol 9, Iss 1641, p 1641 (2020)
Investigo. Repositorio Institucional de la Universidade de Vigo
Universidade de Vigo (UVigo)
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP

15 pages, 7 tables, 3 figures
Emerging risk identification is a priority for the European Food Safety Authority (EFSA). The goal of the Galician Emerging Food Safety Risks Network (RISEGAL) is the identification of emerging risks in foods produc

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3aa2a10832eab908aa1d34601fe9e68f

A mathematical model to predict early quality attributes in hake during storage at low temperature

Autor: Carlos Vilas, J.R. Herrera, Antonio A. Alonso, Míriam R. García, Marta Bernárdez

Publikováno v: Digital.CSIC. Repositorio Institucional del CSIC
instname

9 pages, 5 figures, 4 tables
In this work we develop a model describing the evolution of the adenosine triphosphate (ATP) degradation products, typically used as early indicators of fish quality loss, during storage and transport conditions. The

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::953b5a5ffe73e74609b51bb992db6ca5
http://hdl.handle.net/10261/157885

Effect of oxygen concentration and temperature on the viability of small-sized mussels in hermetic packages

Autor: Laura Pastoriza, Marta Bernárdez

Publikováno v: Digital.CSIC. Repositorio Institucional del CSIC
instname

6 páginas, 5 tablas, 1 figura
The objective of this study was to evaluate the behaviour of small-sized (∼19 g/unit) Mediterranean mussels packaged hermetically with different proportions of oxygen in the interior of the package and stored at

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8fe16df52fdefe2356623a163054cc2c
https://doi.org/10.1016/j.lwt.2013.05.001

Use of sterile and ozonized water as a strategy to stabilize the quality of stored refrigerated fresh fish

Autor: Laura Pastoriza, Juan José Rodríguez Herrera, Marta López Cabo, Gabriel Sampedro, Marta Bernárdez

Publikováno v: Digital.CSIC. Repositorio Institucional del CSIC
instname

9 páginas, 7 tablas, 4 figuras
Hake (Merluccius merluccius) from the Galician inshore fishing fleet, has been used to study the effectiveness of sterile and ozonized water in the conservation of fresh fish. This water was used to wash the fish

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0c8db58f1b411a9cca7b49c4a1b261c3
https://doi.org/10.1016/j.foodcont.2007.08.003