FAC. FARMÀCIA
Centre
Jorge A.
Saraiva
Publicaciones en las que colabora con Jorge A. Saraiva (42)
2023
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Development Control and Inactivation of Byssochlamys nivea Ascospores by Hyperbaric Storage at Room Temperature
Foods, Vol. 12, Núm. 5
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Improving fresh cheese shelf-life through hyperbaric storage at variable room temperature
Journal of Food Science, Vol. 88, Núm. 1, pp. 391-402
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Influence of pressure pre-treatments on liquid whole egg thermal pasteurization – microbiological, physicochemical and functional properties
Food Chemistry Advances, Vol. 2
2022
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Extraction of lipids from microalgae using classical and innovative approaches
Food Chemistry, Vol. 384
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Preservation of high pressure pasteurised milk by hyperbaric storage at room temperature versus refrigeration on inoculated microorganisms, fatty acids, volatile compounds and lipid oxidation
Food Chemistry, Vol. 387
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Sublethal moderated pressure pre-treatments for subsequent shorter and improved egg white thermal pasteurization
Applied Food Research, Vol. 2, Núm. 2
2021
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Chemical-based methodologies approaches to extend the shelf life of fresh fish—a review
Foods, Vol. 10, Núm. 10
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Emerging Technologies and Their Mechanism of Action on Fermentation
Fermentation Processes: Emerging and Conventional Technologies (wiley), pp. 117-144
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Implementation of emerging technologies
Innovation Strategies in the Food Industry: Tools for Implementation, Second Edition (Elsevier), pp. 121-143
2020
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Application of HPP in food fermentation processes
Present and Future of High Pressure Processing: A Tool for Developing Innovative, Sustainable, Safe and Healthy Foods (Elsevier), pp. 329-351
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Current and future strategies to reduce salt consumption
Agri-Food Industry Strategies for Healthy Diets and Sustainability: New Challenges in Nutrition and Public Health (Elsevier), pp. 155-175
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Effects of high-pressure processing on fungi spores: Factors affecting spore germination and inactivation and impact on ultrastructure
Comprehensive Reviews in Food Science and Food Safety, Vol. 19, Núm. 2, pp. 553-573
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Electron spin resonance as a tool to monitor the influence of novel processing technologies on food properties
Trends in Food Science and Technology, Vol. 100, pp. 77-87
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Influence of High-Pressure Processing on the Nutritional Changes of Treated Foods
Innovative Food Processing Technologies: A Comprehensive Review (Elsevier), pp. 74-86
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Nutrigenomics and public health
Agri-Food Industry Strategies for Healthy Diets and Sustainability: New Challenges in Nutrition and Public Health (Elsevier), pp. 219-233
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Nutrition, public health, and sustainability: An overview of current challenges and future perspectives
Agri-Food Industry Strategies for Healthy Diets and Sustainability: New Challenges in Nutrition and Public Health (Elsevier), pp. 3-50
2019
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A microbiological, physicochemical, and texture study during storage of yoghurt produced under isostatic pressure
LWT, Vol. 110, pp. 152-157
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Biosensors Applied to Quantification of Ethanol in Beverages
Engineering Tools in the Beverage Industry: Volume 3: The Science of Beverages (Elsevier), pp. 447-468
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Effect of high-pressure processing on carotenoids profile, colour, microbial and enzymatic stability of cloudy carrot juice
Food Chemistry, Vol. 299
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Enzyme inactivation and evaluation of physicochemical properties, sugar and phenolic profile changes in cloudy apple juices after high pressure processing, and subsequent refrigerated storage
Journal of Food Process Engineering, Vol. 42, Núm. 4