A5073794224- Meat and Animal Product Quality
- Aquaculture Nutrition and Growth
- Protein Hydrolysis and Bioactive Peptides
- Fatty Acid Research and Health
- Algal biology and biofuel production
- Insect Utilization and Effects
- Antioxidant Activity and Oxidative Stress
- Enzyme Catalysis and Immobilization
- Biochemical effects in animals
- Nanocomposite Films for Food Packaging
- Animal Nutrition and Physiology
- Microbial Metabolic Engineering and Bioproduction
- Proteins in Food Systems
- Phytochemicals and Antioxidant Activities
- Biochemical Analysis and Sensing Techniques
- Food Industry and Aquatic Biology
- Marine Bivalve and Aquaculture Studies
- Spectroscopy and Chemometric Analyses
- Mercury impact and mitigation studies
- Diet, Metabolism, and Disease
- Neuropeptides and Animal Physiology
- Aquaculture disease management and microbiota
- Microencapsulation and Drying Processes
- Essential Oils and Antimicrobial Activity
- Protease and Inhibitor Mechanisms
Portuguese Sea and Atmosphere Institute
2014-2025
Universidade Veiga de Almeida
2025
Universidade do Porto
2014-2016
Instituto Politécnico de Lisboa
2016
National Institute of Biological Resources
2014
Instituto de Investigacao das Pescas e do Mar
2003-2013
Ministry of Education
2011
University of Dundee
1997
Nottingham Trent University
1990
ABSTRACT Sardine ( Sardina pilchardus ) lipids have important nutritional characteristics because of their high level ω3 fatty acids. Studies the lipid composition this pelagic species, studies were carried out monthly during one year. Total ranged between 1.2% and 18.4% (w/w). The nonpolar dominant, mainly composed triacylglycerols highest in season. Phosphatidylcholine (PC), phosphatidylethanolamine (PE) principal polar lipids. They both polyenoic acids 20:5ω3 22:6ω3. PC PE isolated acid...
Consumers are demanding high quality foods using environmental-friendly packaging systems and natural preservatives, like edible/biodegradable films or coatings with bioactive properties. In this context, prepared Cape hake by-products proteins were combined three essential oils (garlic, clove, origanum) characterized in terms of physical, mechanical, antioxidant, antibacterial Control films, without oils, homogeneous, transparent, slightly yellow, mechanically resistant. The incorporation...
Numerous studies have demonstrated that in vitro controlled enzymatic hydrolysis of fish and shellfish proteins leads to bioactive peptides. Ultrafiltration (UF) and/or nanofiltration (NF) can be used refine hydrolysates also fractionate them order obtain a peptide population enriched selected sizes. This study was designed highlight the impact UF NF on stability biological activities an industrial protein hydrolysate (FPH) understand whether fractionation could improve its content...
Edible insects have gained an increasing interest as a food product in recent years. They may represent alternative source of protein and micronutrients compared to conventional meat sources. Thus the objective this work was determine nutritional value well chemical microbiological contamination for better evaluation risk/benefit yellow mealworm larvae consumption. These (10.4% fat 13.7% protein) similar Their main fatty acids were oleic (37.8%) linoleic (33.2%). The results showed these...
Laurus nobilis L. is an aromatic plant frequently used as a spice in Mediterranean cookery and traditional medicine for the treatment of several infectious diseases. The aim this study was to characterise antibacterial antioxidant activities bay laurel essential oil (EO), ethanolic extract (EE) hot/cold aqueous (AE). major components detected EO were eucalyptol (27.2%), α-terpinenyl acetate (10.2%), linalool (8.4%), methyleugenol (5.4%), sabinene (4.0%) carvacrol (3.2%). exhibited strong...
Esse estudo teve como objetivo desenvolver um modelo de negócio para uma loja online roupas femininas, focada no conceito guarda-roupa inteligente. Foi utilizado o Business Model Canvas do autor Osterwalder & Pigneur (2011) mapear a estrutura em nove blocos essenciais, proposta valor, canais e relacionamento com cliente. Através pesquisa aplicada potenciais clientes foi realizada análise questionário baseado na escala SERVQUAL, visando compreender percepção qualidade dos produtos...
Abstract The prevention of oxidation a refined sardine oil by α‐tocopherol at 0.04%, several phospholipids [phosphatidylcholine (PC), phosphatidylethanolamine (PE), and cardiolipin (CL)] 0.5%, as well combinations with each phospholipid, was investigated. evolution the process during 1 mon 40±2°C followed series methods, measuring peroxide value (PV), diene, triene, polyene index, absorbance 430 nm, while phospholipid content were being monitoried. Among these indices, PV found to be most...
Abstract The shelf‐life of iced sardine ( Sardina pilchardus ) was studied. main changes which take place in raw fish were investigated by means organoleptic assessments, chemical analyses (total volatile nitrogen (TVB‐N), trimethylamine (TMA‐N), oxide (OTMA‐N) and hypoxanthine) physical measurements (GR Torrymeter readings pH). influence both seasonal fat deterioration also considered. results obtained indicate that TVB‐N TMA‐N parameters are not good freshness indicators for this species,...
This work was focused on the study of bioactive potential three fish protein hydrolysates, prepared from industrial sardine and tuna by-products.
This study investigated a sustainable alternative to squalene production utilizing Thraustochytrium sp. and Aurantiochytrium sp., thereby reducing dependence on critically endangered sharks exploited for this compound. By optimizing fed-batch cultivation, technique prevalent in industrial biotechnology, we have enhanced yields demonstrated, through sensitivity analysis, the significance of shift preserving species at risk extinction. Optimization culture conditions led highest biomass...