Hasil Pencarian - Maria João Fraqueza

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  1. 1
    The Use of Starter Cultures in Traditional Meat Products

    The Use of Starter Cultures in Traditional Meat Products oleh Marta Laranjo, Miguel Elias, Maria João Fraqueza

    Diterbitkan 2017-01-01
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  2. 2
    Nitrite-Free Implications on Consumer Acceptance and the Behavior of Pathogens in Cured Pork Loins

    Nitrite-Free Implications on Consumer Acceptance and the Behavior of Pathogens in Cured Pork Loins oleh Luis Patarata, Filipa Carvalho, Maria João Fraqueza

    Diterbitkan 2022-03-01
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  3. 3
    Red Wine and Garlic as a Possible Alternative to Minimize the Use of Nitrite for Controlling <i>Clostridium Sporogenes</i> and <i>Salmonella</i> in a Cured Sausage: Safety and Sensory Implications

    Red Wine and Garlic as a Possible Alternative to Minimize the Use of Nitrite for Controlling <i>Clostridium Sporogenes</i> and <i>Salmonella</i> in a Cured Sausage: Safety and Sens... oleh Luis Patarata, Sílvia Martins, José António Silva, Maria João Fraqueza

    Diterbitkan 2020-02-01
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  4. 4
    Influence of Meat Spoilage Microbiota Initial Load on the Growth and Survival of Three Pathogens on a Naturally Fermented Sausage

    Influence of Meat Spoilage Microbiota Initial Load on the Growth and Survival of Three Pathogens on a Naturally Fermented Sausage oleh Luis Patarata, Margarida Novais, Maria João Fraqueza, José António Silva

    Diterbitkan 2020-05-01
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  5. 5
    The Risk of Salt Reduction in Dry-Cured Sausage Assessed by the Influence on Water Activity and the Survival of <i>Salmonella</i>

    The Risk of Salt Reduction in Dry-Cured Sausage Assessed by the Influence on Water Activity and the Survival of <i>Salmonella</i> oleh Luis Patarata, Liliana Fernandes, José António Silva, Maria João Fraqueza

    Diterbitkan 2022-02-01
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  6. 6
    Nitrate Is Nitrate: The Status Quo of Using Nitrate through Vegetable Extracts in Meat Products

    Nitrate Is Nitrate: The Status Quo of Using Nitrate through Vegetable Extracts in Meat Products oleh Patrícia Bernardo, Luís Patarata, Jose M. Lorenzo, Maria João Fraqueza

    Diterbitkan 2021-12-01
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  7. 7
    Strategies to Reduce Salt Content: PDO and PGI Meat Products Case

    Strategies to Reduce Salt Content: PDO and PGI Meat Products Case oleh Maria João Fraqueza, Cristina Mateus Alfaia, Sandra Sofia Rodrigues, Alfredo Teixeira

    Diterbitkan 2024-08-01
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  8. 8
    A Comprehensive Virulence and Resistance Characteristics of <i>Listeria monocytogenes</i> Isolated from Fish and the Fish Industry Environment

    A Comprehensive Virulence and Resistance Characteristics of <i>Listeria monocytogenes</i> Isolated from Fish and the Fish Industry Environment oleh Arkadiusz Józef Zakrzewski, Monika Kurpas, Anna Zadernowska, Wioleta Chajęcka-Wierzchowska, Maria João Fraqueza

    Diterbitkan 2023-02-01
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  9. 9
    Application of Edible Alginate Films with Pineapple Peel Active Compounds on Beef Meat Preservation

    Application of Edible Alginate Films with Pineapple Peel Active Compounds on Beef Meat Preservation oleh Sofia C. Lourenço, Maria João Fraqueza, Maria Helena Fernandes, Margarida Moldão-Martins, Vítor D. Alves

    Diterbitkan 2020-07-01
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  10. 10
    Influence of Food Characteristics and Food Additives on the Antimicrobial Effect of Garlic and Oregano Essential Oils

    Influence of Food Characteristics and Food Additives on the Antimicrobial Effect of Garlic and Oregano Essential Oils oleh Juan García-Díez, Joana Alheiro, Ana Luisa Pinto, Luciana Soares, Virgilio Falco, Maria João Fraqueza, Luis Patarata

    Diterbitkan 2017-06-01
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  11. 11
    Optimization of the Effect of Pineapple By-Products Enhanced in Bromelain by Hydrostatic Pressure on the Texture and Overall Quality of Silverside Beef Cut

    Optimization of the Effect of Pineapple By-Products Enhanced in Bromelain by Hydrostatic Pressure on the Texture and Overall Quality of Silverside Beef Cut oleh Diana I. Santos, Maria João Fraqueza, Hugo Pissarra, Jorge A. Saraiva, António A. Vicente, Margarida Moldão-Martins

    Diterbitkan 2020-11-01
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  12. 12
    Evidence for the Dissemination to Humans of Methicillin-Resistant <i>Staphylococcus aureus</i> ST398 through the Pork Production Chain: A Study in a Portuguese Slaughterhouse

    Evidence for the Dissemination to Humans of Methicillin-Resistant <i>Staphylococcus aureus</i> ST398 through the Pork Production Chain: A Study in a Portuguese Slaughterhouse oleh Ons Bouchami, Maria João Fraqueza, Nuno Alexandre Faria, Valquíria Alves, Opeyemi Uwangbaoje Lawal, Herminia de Lencastre, Maria Miragaia

    Diterbitkan 2020-11-01
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  13. 13
    Bacteriocin-Producing Strain <i>Lactiplantibacillus plantarum</i> LP17L/1 Isolated from Traditional Stored Ewe’s Milk Cheese and Its Beneficial Potential

    Bacteriocin-Producing Strain <i>Lactiplantibacillus plantarum</i> LP17L/1 Isolated from Traditional Stored Ewe’s Milk Cheese and Its Beneficial Potential oleh Andrea Lauková, Martin Tomáška, Maria Joao Fraqueza, Renáta Szabóová, Eva Bino, Jana Ščerbová, Monika Pogány Simonová, Emília Dvorožňáková

    Diterbitkan 2022-03-01
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  14. 14
    Impact of a 25% Salt Reduction on the Microbial Load, Texture, and Sensory Attributes of a Traditional Dry-Cured Sausage

    Impact of a 25% Salt Reduction on the Microbial Load, Texture, and Sensory Attributes of a Traditional Dry-Cured Sausage oleh Miguel Elias, Marta Laranjo, Maria Eduarda Potes, Ana Cristina Agulheiro-Santos, Maria José Fernandes, Raquel Garcia, Maria João Fraqueza

    Diterbitkan 2020-05-01
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  15. 15
    <i>Staphylococcus</i> spp. and <i>Lactobacillus sakei</i> Starters with High Level of Inoculation and an Extended Fermentation Step Improve Safety of Fermented Sausages

    <i>Staphylococcus</i> spp. and <i>Lactobacillus sakei</i> Starters with High Level of Inoculation and an Extended Fermentation Step Improve Safety of Fermented Sausages oleh Igor Dias, Marta Laranjo, Maria Eduarda Potes, Ana Cristina Agulheiro-Santos, Sara Ricardo-Rodrigues, Maria João Fraqueza, Margarida Oliveira, Miguel Elias

    Diterbitkan 2022-01-01
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  16. 16
    Pulsed Light Application for <i>Campylobacter</i> Control on Poultry Meat and Its Effect on Colour and Volatile Profile

    Pulsed Light Application for <i>Campylobacter</i> Control on Poultry Meat and Its Effect on Colour and Volatile Profile oleh Esther Baptista, Ana Borges, Teresa Aymerich, Susana P. Alves, Luís Telo da Gama, Helena Fernandes, Maria José Fernandes, Maria João Fraqueza

    Diterbitkan 2022-09-01
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  17. 17
    Dry-Cured Meat Products According to the Smoking Regime: Process Optimization to Control Polycyclic Aromatic Hydrocarbons

    Dry-Cured Meat Products According to the Smoking Regime: Process Optimization to Control Polycyclic Aromatic Hydrocarbons oleh Maria João Fraqueza, Marta Laranjo, Susana Alves, Maria Helena Fernandes, Ana Cristina Agulheiro-Santos, Maria José Fernandes, Maria Eduarda Potes, Miguel Elias

    Diterbitkan 2020-01-01
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  18. 18
    Use of Healthy Emulsion Hydrogels to Improve the Quality of Pork Burgers

    Use of Healthy Emulsion Hydrogels to Improve the Quality of Pork Burgers oleh Danila Foggiaro, Rubén Domínguez, Mirian Pateiro, Aurora Cittadini, Paulo E. S. Munekata, Paulo C. B. Campagnol, Maria João Fraqueza, Pasquale De Palo, José M. Lorenzo

    Diterbitkan 2022-02-01
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  19. 19
    The Development of Smoked Mackerel with Reduced Sodium Content

    The Development of Smoked Mackerel with Reduced Sodium Content oleh Iga Rybicka, Marlene Silva, Amparo Gonçalves, Helena Oliveira, António Marques, Maria José Fernandes, Maria Helena Fernandes, Cristina Mateus Alfaia, Maria João Fraqueza, Maria Leonor Nunes

    Diterbitkan 2022-01-01
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  20. 20
    Hybrid Meat Products: Incorporation of White Bean Flour in Lean Pork Burgers

    Hybrid Meat Products: Incorporation of White Bean Flour in Lean Pork Burgers oleh Natalia Soledad Argel, Gabriel Lorenzo, Rubén Domínguez, Maria João Fraqueza, Juana Fernández-López, Maria Elena Sosa, Paulo Cesar Bastianello Campagnol, José Manuel Lorenzo, Silvina Cecilia Andrés

    Diterbitkan 2022-07-01
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