Zobrazeno 1 - 10
of 32
pro vyhledávání: '"Mauro D. Santos"'
Autor:
Mauro D. Santos, Cristian Roman, Marco A. F. Pimentel, Sarah Vollam, Carlos Areia, Louise Young, Peter Watkinson, Lionel Tarassenko
Publikováno v:
Frontiers in Digital Health, Vol 3 (2021)
The challenges presented by the Coronavirus disease 2019 (COVID-19) pandemic to the National Health Service (NHS) in the United Kingdom (UK) led to a rapid adaptation of infection disease protocols in-hospital. In this paper we report on the optimisa
Externí odkaz:
https://doaj.org/article/12cc2385883b435fa78665f1c1ec2214
Autor:
José A. Lopes-da-Silva, Jorge A. Saraiva, Ivonne Delgadillo, Mauro D. Santos, Gabriela Matos, Ana Margarida Salgueiro Carta, Carlos A. Pinto
Publikováno v:
Food Engineering Reviews. 13:642-650
Hyperbaric storage (HS) is a new food preservation alternative or even improvement of cold storage processes. HS of raw pork meat in pieces (PP) and raw bovine minced meat (BM) was compared to conventional refrigeration at 60 MPa/10 °C and 75 MPa/25
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::66da9c1180f83599297c730fa92fb74a
https://doi.org/10.1007/s12393-020-09261-w
https://doi.org/10.1007/s12393-020-09261-w
Autor:
Maliha Afreen, Paola Aiello, Milica Atanacković Krstonošić, Francisco J. Barba, Lillian Barros, Samuel Adegoke Chetachukwu, Jelena Cvejić, Maria Inês Dias, Silvina R. Drago, Silvina Rosa Drago, Isabel C.F.R. Ferreira, Eliana Noemi Fissore, Ana Fita, Charis M. Galanakis, José David García Benzal, Cristina García Viguera, Lia Noemi Gerschenson, Carla Guijarro-Real, Boon Chin Hoe, Seyed Vali Hosseini, Raffaella Inchingolo, Anet Režek Jambrak, Pop Oana Lelia, Mira Mikulić, Uroš Miljić, Silvia A. Moreira, Diego A. Moreno, Jayesree Nagarajan, K. Nagendra Prasad, Chien Wei Ooi, Carla Pereira, José Pinela, Arumugam Priyangaa, Jaime Prohens, Rui P. Queirós, Ramakrishnan Nagasundara Ramanan, Maria Teresa Rodriguez-Estrada, Ana Maria Rojas, Custódio Lobo Roriz, Mauro D. Santos, Jorge A. Saraiva, Dubravka Škevin, Ramona Suharoschi, Reza Tahergorabi, Urszula Tylewicz, İlknur Uçak, Débora Villaño, Zhenzhou Zhu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e6243d3ecd52402cdcf7f95940818b57
https://doi.org/10.1016/b978-0-323-85052-0.00018-0
https://doi.org/10.1016/b978-0-323-85052-0.00018-0
Publikováno v:
Food Microbiology. 74:125-131
The effect of hyperbaric storage on Bacillus subtilis endospores, as a new food preservation methodology with potential to replace the conventional refrigeration processes, was assessed and compared to refrigeration. To do so, three different matrice
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::886eed0a3492d5a31f6ac8efd2ec33c2
https://doi.org/10.1016/j.fm.2018.03.010
https://doi.org/10.1016/j.fm.2018.03.010
Publikováno v:
Food Bioscience. 42:101108
Hyperbaric Storage (HS) is being increasingly studied as a possible replacement or complement of refrigeration (RF). This work aimed evaluating the performance of HS to preserve raw pork in pieces (PP) and raw minced bovine meat (BM) at two different
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::40c6700b5cbf696c7cd8222298c33362
https://doi.org/10.1016/j.fbio.2021.101108
https://doi.org/10.1016/j.fbio.2021.101108
Autor:
Mauro D. Santos, Carlos A. Pinto, Liliana G. Fidalgo, Mafalda Vidal, Sílvia A. Moreira, Jorge A. Saraiva, Ivonne Delgadillo
Publikováno v:
Food Research International. 99:123-132
Hyperbaric storage (HS) of raw watermelon juice, up to 10days at 50, 75, and 100MPa at variable/uncontrolled room temperature (18-23°C, RT) was studied and compared with storage at atmospheric pressure (AP) under refrigeration (4°C, RF) and RT, bei
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::00661859ceb597173004959d95b73ec5
https://doi.org/10.1016/j.foodres.2017.05.010
https://doi.org/10.1016/j.foodres.2017.05.010
Publikováno v:
Journal of the science of food and agricultureREFERENCES. 100(3)
BACKGROUND This work aimed to compare raw fresh meat (minced bovine and pork in pieces) preserved by hyperbaric storage (HS) at room-like temperature (75 MPa/25 °C) and HS at cold temperatures (60 MPa/10 °C) for up to 60 days, being both compared t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::80e6f915db5ef1a1125e64d0f59fb411
https://pubmed.ncbi.nlm.nih.gov/31605386
https://pubmed.ncbi.nlm.nih.gov/31605386
Autor:
Ricardo V. Duarte, Rita S. Inácio, Sílvia A. Moreira, Jorge A. Saraiva, Liliana G. Fidalgo, Ana M. P. Gomes, Mauro D. Santos, Rui P. Queirós, Ivonne Delgadillo
Publikováno v:
Effect of Emerging Processing Methods on the Food Quality ISBN: 9783030181901
High-Pressure Processing (HPP) application is increasing at food industries as a possible alternative to heat treatments for food preservation and processing. It is being mainly applied to inactivate microorganisms and enzymes, with lower degradation
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fea157e87f0498cb3226811b039831bb
https://doi.org/10.1007/978-3-030-18191-8_4
https://doi.org/10.1007/978-3-030-18191-8_4
Autor:
Mauro D. Santos, Jorge A. Saraiva, Ivonne Delgadillo, Sofia Pereira, Rui J.B. Bessa, Susana P. Alves, Paulo Freitas
Publikováno v:
Meat Science. 121:64-72
Hyperbaric storage at room temperature (without temperature control) of raw bovine meat was studied and compared to refrigeration. Samples were first stored for 12h at 50, 100 and 150MPa, and in a second set of experiments, for a longer period of 10d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4294b839686b26e269ae8741257561a4
https://doi.org/10.1016/j.meatsci.2016.05.001
https://doi.org/10.1016/j.meatsci.2016.05.001
Autor:
Mauro D. Santos, Ivonne Delgadillo, Diana I. Santos, Ricardo V. Duarte, Rita S. Inácio, Susana P. Alves, Pedro A.R. Fernandes, Sílvia A. Moreira, Jorge A. Saraiva, Rui J.B. Bessa
Publikováno v:
Journal of the science of food and agriculture. 99(7)
Hyperbaric storage (HS) at variable room temperature (RT) has been proposed as an alternative to refrigeration at atmospheric pressure (RF/AP) for food preservation. Little information is available regarding the effect of HS in meat products. In this
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9e420bb02c8741f9623515ce9e78e0f5
https://pubmed.ncbi.nlm.nih.gov/30552771
https://pubmed.ncbi.nlm.nih.gov/30552771