Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Vasco J. Lima"'
Autor:
Carlos A. Pinto, Ana M. G. Silva, Jorge A. Saraiva, Ana Paula Barbosa Martins, Renata A. Amaral, Vasco J. Lima, Liliana G. Fidalgo, Jéssica Tavares
Publikováno v:
Foods
Foods, Vol 10, Iss 780, p 780 (2021)
Foods, Vol 10, Iss 780, p 780 (2021)
Fresh fish is a highly perishable food characterized by a short shelf-life, and for this reason, it must be properly handled and stored to slow down its deterioration and to ensure microbial safety and marketable shelf-life. Modern consumers seek fre
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aecacd244a8fe26986079aef34ea4f13
http://europepmc.org/articles/PMC8066737
http://europepmc.org/articles/PMC8066737
Autor:
Sabiha Achat, Muhammad Haseeb Ahmad, Arezki Aiche, Fadila Al Khawli, Renata A. Amaral, Gonzalo Astray, Francisco J. Barba, Farid Chemat, Patricia Costa, Magdalena Dadan, Rubén Domínguez, Emilia Ferrer, Parag R. Gogate, Beatriz Gullón, Patricia Gullón, Abdelghani Hamiroune, Sadia Hassan, Muhammad Imran, Anna Kaminska-Dworznicka, Rajeshree A. Khaire, Muhammad Kamran Khan, Alica Lammerskitten, Alice Laurora, Vasco J. Lima, Jose Manuel Lorenzo, Marianne N. Lund, Khodir Madani, Aleksandra Matys, Paulo E.S. Munekata, Malgorzata Nowacka, Oleksii Parniakov, Mirian Pateiro, Carlos A. Pinto, Mahesha M. Poojary, Jorge A. Saraiva, Saira Sattar, Leila Smail-Benazzouz, Anna Sobczynska, Mahmoud Soltani Firouz, Brijesh K. Tiwari, Stefan Toepfl, Maryline Abert Vian, Min Wang, Artur Wiktor, Dorota Witrowa-Rajchert, Jianjun Zhou
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::63e345bb39eb9bed337a203be74d377c
https://doi.org/10.1016/b978-0-12-818275-8.09995-5
https://doi.org/10.1016/b978-0-12-818275-8.09995-5
Autor:
José M. Lorenzo, Vasco J. Lima, Renata A. Amaral, Carlos A. Pinto, Jorge A. Saraiva, Mirian Pateiro
Current challenges over the development of healthier, fresher, tastier, and sustainable food products are leading to the development of new concepts, production, and processing technologies, along with improved practices in the food industry to overc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1a80c297aecc815e1a0e6487837914cb
https://doi.org/10.1016/b978-0-12-818275-8.00006-4
https://doi.org/10.1016/b978-0-12-818275-8.00006-4
High-pressure processing (HPP) has an undeniable role in nonthermal food pasteurization being, among others, the most successful nonthermal processing technology, which has motivated both academia and industry to develop novel applications for HPP an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e38e289a048505a4eafc8c5e96514cbf
https://doi.org/10.1016/b978-0-12-821453-4.00002-8
https://doi.org/10.1016/b978-0-12-821453-4.00002-8
Autor:
Liliana Alamilla-Beltrán, Renata A. Amaral, George A. Annor, Ruth T. Boachie, Prince G. Boakye, Miguel Ángel Cabrerizo-Vílchez, Undurti N. Das, Teresa del Castillo-Santaella, Ljubica Dokić, Luiz H. Fasolin, Yiming Feng, María José Gálvez-Ruiz, Coralia V. Garcia, Abdolkhalegh Golkar, Juan Antonio Holgado-Terriza, Jelena Jovičić-Bata, Asli Can Karaca, Jun Tae Kim, Veljko Krstonošić, Youngsoo Lee, Diana E. Leyva-Daniel, Vasco J. Lima, Duanquan Lin, Xuanbo Liu, Julia Maldonado-Valderrama, Nikola Maravić, Song Miao, Jafar Mohammadzadeh Milani, Ivana Nikolić, Ricardo N. Pereira, Silvia C. Pereyra-Castro, Carlos A. Pinto, Josefina Porras-Saavedra, Rui M. Rodrigues, Jorge A. Saraiva, Gye Hwa Shin, Chibuike C. Udenigwe, Fidel Villalobos-Castillejos
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::66bb05245b1eba660cb0bb6578fc7b0b
https://doi.org/10.1016/b978-0-12-821453-4.00018-1
https://doi.org/10.1016/b978-0-12-821453-4.00018-1
Autor:
Paula Teixeira, Ana M. G. Silva, Vasco J. Lima, Jéssica Tavares, Carlos A. Pinto, Maria M. Gil, Liliana G. Fidalgo, Francisco J. Barba, Jorge A. Saraiva, Joana Barbosa, Renata A. Amaral, Ana P. Martins
Publikováno v:
Foods
Foods, Vol 10, Iss 2300, p 2300 (2021)
Foods, Vol 10, Iss 2300, p 2300 (2021)
Due to its characteristics, fresh fish is a highly perishable food with a very short shelf-life under refrigeration. Several methods have been introduced to slow down its deterioration, such as by means of oxygen depletion of the food package (vacuum
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d0dec76c1f5b974d2ea4ce5fd322ee42
https://doi.org/10.3390/foods10102300
https://doi.org/10.3390/foods10102300