91 documents found, page 1 of 10

In vitro colonic fermentation of clean label ham formulations: gut microbiota m...

Consumer wishes for “clean label” products have prompted the rise of these products available in the market. With dietary choices directly influencing market trends, developing novel meat products with natural nitrate and nitrite alternatives is a sought-after premise. Cured meats like ham have been under scrutiny due to their potential harm to human health, having sodium nitrite been theorised to trigger dysbi...

Tumor carcinoide brônquico como causa de pneumonia recorrente

Os tumores neuroendócrinos (TNEs) são as neoplasias pulmonares primárias mais comuns. O diagnóstico pode ser desafiante, pois as manifestações clínicas são geralmente subtis e as alterações imagiológicas inespecíficas. Apesar da sua natureza indolente, os TNEs têm potencial metastático e podem causar morbilidade significativa. O diagnóstico precoce é fundamental para uma abordagem otimizada, uma vez que a resse...

Evaluating the effectiveness of four preservatives in enhancing the shelf life ...

Evaluating the efficacy of four preservatives against pathogenic bacteria in me...

Meat products represent a large proportion of the human diet and can be included into the diet in a variety of ways. Recently, with changing consumer perceptions of sustainability, some food intolerances, and even animal welfare concerns, trends have emerged to reduce meat consumption. To achieve this, the industry has had to come up with vegan or vegetarian alternatives—meat analogues— “products that mimic mea...

Impact of nitrite reduction on the technological evaluation of cooked porked ham

Evaluation of nitrite reduction on the microbial safety of cooked smoked pork c...

Aim: Nitrite is a preservative used worldwide, particularly in the meat industry, to guarantee certain organoleptic and microbiological properties of delicatessen meat products, acting as a hurdle to pathogenic bacteria and protecting against bacterial spoilage. Cooked smoked pork chouriço contains nitrite in its formulation, which raises some concerns regarding the consumer’s health, and therefore the European...

A autorização de utilização com uso habitacional in(compatível) com a exploraçã...

A problemática deste trabalho relaciona-se com a compatibilidade entre o Regime Jurídico da Exploração dos Estabelecimentos de Alojamento Local e o uso definido no alvará de autorização de utilização emitido ao abrigo do Regime Jurídico da Urbanização e Edificação Urbana (RJUE). [...]

Impact of nitrite reduction on the microbiological safety of cooked pork ham

Reuse of treated slaughterhouse wastewater from immediate one-step lime precipi...

The transition from the linear economy paradigm to the circular economy in industrial wastewater treatment is on the global agenda. The search for new simple, eco-innovative and low-cost processes for treating industrial wastewater, which can also be used by small- and medium-sized industries, has been a constant challenge to ensure environmental sustainability in all types of industries. The present work aimed...

Modeling and optimization of atmospheric CO2 capture for neutralization of high...

Lab-scale stirrer bubble and lab-scale stepped continuous flow capillary columns were developed to neutralize lime precipitation treated slaughterhouse wastewater (SWW) and recover the volatilized ammonia, using atmospheric CO2. These experiments were carried out using central composite design based on the response surface methodology. The carbonation process occurred in both processes. For the bubbling process...