7 documents found, page 1 of 1
Development and characterization of nutritious and sustainable canned fish meal...
Oliveira, Helena; Cristóvão, Maria; Nabais, Alexandre; Camacho, Carolina; Sapatinha, Maria; Pires, Carla; Lourenço, Helena M.; Fernandes, Maria H.Canning is an excellent solution to provide convenient, affordable, nutritious, and safe seafood with a long shelf life. However, many canned products use tuna, sardines, and Atlantic chub mackerel, species that raise sustainability concerns and whose overuse can put additional pressure on them. Hence, this study aimed to i) develop and assess a nutritious and sustainable canned meal prototype using the Atlanti...
The IPSAS implementation and the use and usefulness of accounting information: ...
Gomes, Patrícia; Brusca, Isabel; Fernandes, Maria J.; Vilhena, EstelaPurpose – This paper aims to research the reforms toward International Public Sector Accounting Standards (IPSAS) implementation and the perceptions about the use and usefulness of accounting information in the context of local government in the Iberian Peninsula. The paper focuses on the perspective of chief financial officers (CFOs). Design/methodology/approach – The paper uses a mix of qualitative and quanti...
Effect of high hydrostatic pressure challenge on biogenic amines, microbiota, a...
Borges, Ana F.; Cozar, Almudena; Patarata, Luis; Gama, Luis; Alfaia, Cristina; Fernandes, Maria J.; Fernandes, Maria H.; Perez Vergara, HerminiaThe processing of traditional poultry- and pork-based semidried fermented smoked sausages needs to bemodernized to improve product quality and further extend its shelf life. The aim of the present study was to applydifferent combinations of high pressure (300 to 600 MPa) and time (154 to 1,800 s) on the sausages using an experimentaldesign based on response surface methodology. The chemical, microbial, and sens...
Characterization and Technological Features of Autochthonous Coagulase-Negative...
Semedo-Lemsaddek, Teresa; Carvalho, Laura; Tempera, Carolina; Fernandes, Maria H.; Fernandes, Maria J.; Elias, Miguel; Barreto, António S.The manufacture of dry fermented sausages is an important part of the meat industry in Southern Europeancountries. These products are usually produced in small shops from a mixture of pork, fat, salt, and condiments andare stuffed into natural casings. Meat sausages are slowly cured through spontaneous fermentation by autochthonousmicrobiota present in the raw materials or introduced during manufacturing. The a...
EFFECT OF SALT REDUCTION ON THE SAFETY AND STABILITY OF TRADITIONAL BLOOD DRY-C...
Laranjo, Marta; Gomes, Ana; Agulheiro-Santos, A.C.; Potes, M.E.; Cabrita, Maria J.; Garcia, Raquel; Rocha, João M.; Roseiro, Luísa C.Health issues such as cardiovascular disease are often due to dietary habits. Thus, meat industry needs to reduce salt in their products. However, production of low-salt content dry-cured not affected. The current study evaluated the effect of salt reduction from 6% to 3% in two Portuguese traditional blood dry-cured sausages. Physicochemical and microbiological parameters, biogenic amines content, fatty acids ...
The Main Determinants of the Use of the Cost Accounting System in Portuguese Lo...
Carvalho, João; Gomes, Patrícia; Fernandes, Maria J.This paper explores the main determinants of the use of the cost accounting system (CAS) in Portuguese local government (PLG). Regression analysis is used to study the fit of a model of accounting changes in PLG, focused on cost accounting systems oriented to activities and outputs. Based on survey data gathered from PLG, we have found that the use of information in decision-making and external reporting is sti...
Binomial effects of high isostatic pressure and time on the microbiological, se...
Alfaia, António; Alfaia, Cristina; Patarata, Luís; Fernandes, Maria J.; Fernandes, Maria H.; Elias, Miguel; Ribeiro, Maria; Fraqueza, MariaThe effect of high pressure processing (HPP), at different combinations of pressure and time, on dry fermented sausages (DFS)was evaluated by chemical, microbiological and sensory analyses. Lipid composition and stability were also assessed. HPP (N400MPa and longer than 154 s) produced a reduction in spoilage microbiota,without negative effect on fermentative microbiota, that will be able to continue their role...