60 documents found, page 1 of 6
Muxama and other traditional food products obtained from tuna in south Portugal...
Esteves, Eduardo; Aníbal, J.There is evidence that consumers perceive fish as healthy (Carlucci D et.al, Appetite 84:212–27,2015; Vanhonacker F et.al, Br Food J 115:508–25,2013; Verbeke W et.al, Public Health Nutr 8:422–9,2005.). Historically, the development of (traditional) processing techniques allowed for the preservation of excess quantities of fresh fish for storage or transport. Those technologies are not well documented and are be...
Ecological dynamics of green macroalgae Ulvales in Ria Formosa: a tale of bloom...
Aníbal, J.The History of Science is the sum of the stories of men and women that produced it. They spent their lives gathering information, that once treated becomes knowledge and it is compiled in articles and books. Many stories in Science start with a bang, but this tale started with a humble click, back in 1988. In a cold winter morning, a very tall man stood alone in a windy road, near a Ria Formosa’s mudflat taking...
Effects of depuration on subsequent deterioration and shelf life of cultured gr...
Mota, Fábio; Aníbal, J.; Esteves, EduardoThe grooved carpet shell clam Ruditapes decussatus is one of the most consumed and valuable bivalves in the Mediterranean in terms of both nutrition and market. As with other filter-feeding species there are health risks associated with its consumption and specimens have to be depurated pending assessment of water quality of the environment where they originate. The aim of this study was to examine the effects ...
Introdução do livro Ria Formosa. Challenges of a coastal lagoon in a changing e...
Moura, Delminda; Aníbal, J.; Mendes, Isabel; Gomes, AnaRia Formosa is one of the most important weatlands of the Portuguese territory. Its rarity and ecological value led to the creation of the Ria Formosa Natural Park (law-Decree 373/87, 9th December). Ria Formosa hosts a remarkable diversity of habitats and biodiversity. It is of fundamental importance for several species of migratory birds and, some species in decline find here the optimal conditions for nesting...
Effects of spoilage on nitrogen and carbon stable isotopes signatures of the cl...
Aníbal, J.; Veiga-Pires, C.; Esteves, E.Fish and seafood products are highly susceptible to post-mortem spoilage due to autolytic reactions at start, then microbiological activity and eventually oxidative reactions. Chemical and microbiological parameters are usually used to assess quality and make decisions for protecting public health, but they lack precision in defining which spoilage pathway is occurring at each moment. The objective of this work...
Optimization of processing conditions of traditional cured tuna Loins–Muxama
Esteves, Eduardo; Aníbal, J.Muxama is a traditional highly-valued food product prepared from dry-cured tuna loins in southern Portugal and Spain. The production procedure has seen little change over the last centuries. The muxama’s stability is due to reduced water activity. In addition, the drying method has secondary effects on characteristics of flavor, color, and the nutritional value of the product. Our objectives were to describe th...
Seafood: a key feature of the mediterranean diet
Aníbal, J.The Mediterranean Diet is based on three pillars: bread, olive oil and wine. These food products supply carbohydrates and lipids to the diet, but they lack proteins. Traditionally, in the Mediterranean Diet three meals per week should include seafood to contribute to the specified protein dietary requirements. Seafood is “any form of sea life regarded as food by humans”, and prominently includes fish, shellfish...
Assessing land–ocean connectivity via submarine groundwater discharge (SGD) in ...
Rocha, Carlos; Veiga-Pires, C.; Scholten, Jan; Knoeller, Kay; Gröcke, Darren R.; Carvalho, Liliana; Aníbal, J.; Wilson, JeanNatural radioactive tracer-based assessments of basin-scale submarine groundwater discharge (SGD) are well developed. However, SGD takes place in different modes and the flow and discharge mechanisms involved occur over a wide range of spatial and temporal scales. Quantifying SGD while discriminating its source functions therefore remains a major challenge. However, correctly identifying both the fluid source a...
Muxma and Estupeta: traditional food products obtained from tuna loins in South...
Aníbal, J.; Esteves, E.Tuna is a generic name for fi sh from the Scombridae family, which includes about 50 species, mostly from the Thunnus genus. Tuna is a very important commercial resource widely but sparsely distributed throughout the oceans of the world that generally occurs in tropical and temperate waters between about 45° north and south of the equator (FAO 2010 ). Because of high muscular activity, some tuna species display...
Physicochemical and microbiological changes in dried small-spotted catshark (Sc...
Esteves, Eduardo; Lourenço, Hugo; Rosa, Igor; Aníbal, J.A relatively high proportion of harvested seafood is still wasted due to spoilage, particularly in developing countries, or because they are by-catches or have little economic value, seemingly related to inherent problems linked to unattractive color, flavor, texture, small size, and high-fat content. Thus, many fish and seafood species are still underutilized.