A5074743366- Meat and Animal Product Quality
- Phytochemicals and Antioxidant Activities
- Identification and Quantification in Food
- Probiotics and Fermented Foods
- Protein Hydrolysis and Bioactive Peptides
- Advanced Chemical Sensor Technologies
- Nuts composition and effects
- Essential Oils and Antimicrobial Activity
- Fermentation and Sensory Analysis
- Nanocomposite Films for Food Packaging
- Edible Oils Quality and Analysis
- Food Quality and Safety Studies
- Advanced Proteomics Techniques and Applications
- Fatty Acid Research and Health
- Biochemical Analysis and Sensing Techniques
- Microbial Metabolites in Food Biotechnology
- Metabolomics and Mass Spectrometry Studies
- Food composition and properties
- Agriculture Sustainability and Environmental Impact
- Ruminant Nutrition and Digestive Physiology
- Tea Polyphenols and Effects
- Food Industry and Aquatic Biology
- Dye analysis and toxicity
- Animal Nutrition and Physiology
- Bee Products Chemical Analysis
Centro Tecnológico de Automoción de Galicia
2020-2024
Polytechnic Institute of Bragança
2024
Universidade de Vigo
2018
Current trends are shifting away from using synthetic compounds in favor of discovering new natural component sources that will allow them to create goods healthful, environmentally friendly, sustainable, and profitable. The food industry, light these trends, has opted look for safe ingredients the production low-fat, artificial-additive-free, gluten-free, prebiotic, fortified foods. Similarly, pharmaceutical medical industries have attempted apply address challenges related biomaterials...
Meat 4.0 refers to the application fourth industrial revolution (Industry 4.0) technologies in meat sector. Industry components, such as robotics, Internet of Things, Big Data, augmented reality, cybersecurity, and blockchain, have recently transformed many manufacturing sectors, including agri-food industry. The need for digitalised automated solutions throughout whole food supply chain has increased remarkably during COVID-19 pandemic. This review will introduce concept 4.0, highlight its...
In the northwest of Iberian Peninsula, characterized by its humid climate, large rural areas are being abandoned, mostly in less-favoured covered heathlands, which present a low nutritive quality for livestock production. The high combustibility these shrublands is driving wildfire incidence with negative environmental and economic effects. this review, some aspects on occurrence potential grazing to reduce woody phytomass fire risk heathland-dominated whilst maintaining production...
Today’s society demands healthy meat with a special emphasis on integrated animal husbandry combined the concern for welfare. In this sense, raising of lambs in an extensive system has been one most common practices, which results meats high nutritional value. However, both production and diet play fundamental role chemical composition meat, direct impact content volatile compounds. Thus, aim study was to determine effect two systems (intensive extensive) profile lamb meat. Twenty-eight...
The objective of this research was to evaluate the total phenol content, flavonoids, and antioxidant activity chestnuts (Castanea sativa Mill.) commercial feed employed in finishing diet Celta pig breed analyze effect feeding (chestnuts vs. feed) on content Longissimus thoracis et lumborum, Psoas major, Biceps femoris muscles liver breed. animal tissue investigated using three methods (2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, 2-2′-Azino-di-[3-ethylbenzthiazoline...