134 documents found, page 1 of 14
IX PhD Students Meeting in Environment and Agriculture - Book of Abstracts
Laranjo, Marta; Alexandre, Ana; Medronho, Bruno; Eufrázio, Sofia; Marques, Cláudia; Pinto Correia, TeresaDear participants, It is our great pleasure to welcome you to the IX PhD Students Meeting in Environment and Agriculture, held in Évora on the 11th and 12th of December 2024. We have put together a two-day program with the aim of encouraging scientific discussion. This Meeting represents an excellent opportunity for young researchers to exchange ideas and to explore new challenges in research regarding Environm...
Characteristics of the Mare-Uterine-Culture-Based Bacterial Composition Using P...
Carvalho, Inês B.; Branco, Sandra; Laranjo, Marta; Maria Cristina, Queiroga; Bettencourt, ElisaUterine health is paramount to fertility in broodmares and for the success of a breeding project, and the Lusitano breed is no exception. This study aimed to characterize the mare uterine microbiota using practical clinical evaluation methods. Mares were exam- ined by transrectal palpation and ultrasonography, followed by the collection of samples by one of three different techniques: uterine lavage, biopsy, or...
DESEMPENHO ZOOTÉCNICO DE SUÍNOS DE RAÇA ALENTEJANA SUBMETIDOS A PROTOCOLOS DE I...
Charneca, Rui; Lopes, Jordana; Ramos, Catarina; Martins, José Manuel; Payan-Carreira, Rita; Laranjo, Marta; Braz, Maria; Branco, SandraOs suínos machos de raça Alentejana são normalmente abatidos a idade e peso elevado e, por isso, sujeitos a orquiectomia para evitar os odores e sabores “a macho”, consequência da deposição de androstenona e escatol na gordura, o que acontece a partir da puberdade. Este tipo de orquiectomia eletiva tem sido objeto de diversas ações a nível da União Europeia tendo em vista a sua proibição, atendendo aos seus efe...
Mediterranean Foods: Quality, Safety and Sustainability
Agulheiro-Santos, Ana Cristina; Laranjo, Marta; Jarén, CarmenThis editorial introduces the Research Topic Mediterranean Foods: Quality, Safety and Sustainability, highlighting studies on Mediterranean diet products, food safety, and sustainable production systems. It discusses the diet’s contribution to health, sustainability, and the UN Sustainable Development Goals.
The antioxidant potential of thyme and clove essential oils for preserving meat...
Ricardo-Rodrigues, Sara; Rouxinol, Maria Inês; Agulheiro-Santos, Ana Cristina; Potes, Maria Eduarda; Laranjo, Marta; Elias, MiguelConsumers are looking for safer and more natural food options that are produced through natural methods without using synthetic preservatives. They also desire extended shelf life for their food products. Several medicinal and aromatic plants species combine food, spice, aromatic, and medicinal recognized attributes. The essential oils from these plants contain a unique mixture of compounds specific to each pla...
Establishment of a tenderness screening index for beef cuts using instrumental ...
Ricardo-Rodrigues, Sara; Laranjo, Marta; Elias, Miguel; Potes, Maria Eduarda; Agulheiro-Santos, Ana CristinaMeat tenderness is important for assessing quality and can be defined as the ease to chew meat, depending on several factors. The aim of this study was to establish a tenderness screening index. Moreover, we also wanted to study the socio-demographic characteristics of consumers and understand their preferences and meat consumption habits. 192 consumers were called to perform a sensory analysis to evaluate beef...
Health Benefits and Risks of Fermented Foods -The PIMENTO Initiative
Todorovic, Smilja; ...; Laranjo, Marta; ...; Vergères, GuyWorldwide, fermented foods (FF) are recognized as healthy and safe. Despite the rapid increase of research papers, there is a lack of systematic evaluation of the health benefits and risks of FF. The COST Action CA20128 “Promoting innovation of fermented foods” (PIMENTO) aims to provide a comprehensive assessment on the available evidence by compiling a set of 16 reviews. Seven reviews will cover clinical and b...
Editorial: Fermented Foods-Characterization of the Autochthonous Microbiota
Saavedra, Maria José; Laranjo, Marta; Grujovic, Mirjana; Alves-Barroco, Cíntia; Semedo-Lemsaddek, TeresaEditorial que introduz o Research Topic “Fermented Foods: Characterization of the Autochthonous Microbiota”, reunindo estudos sobre microbiotas autóctones em alimentos fermentados artesanais e o papel das tecnologias ómicas na compreensão da sua diversidade e função. Destaca avanços na análise de comunidades microbianas e o contributo das fermentações tradicionais para a segurança, qualidade e identidade dos al...
Protocol for the development and validation of an online Fermented Foods Freque...
Magriplis, Emmanuella; ...; Laranjo, Marta; ...; Syrpas, MichailBackground: Fermented foods vary significantly by food substrate and regional consumption patterns. Although they are consumed worldwide, their intake and potential health benefits remain understudied. Europe, in particular, lacks specific consumption recommendations for most fermented foods. Objective: This project, which is under the framework of the Promoting Innovation Of Fermented Foods (PIMENTO) Cooperati...
An observational study of the microbiological quality of bovine colostrum fed t...
Silva, Flávio; Laranjo, Marta; Silva, Severiano; Conceição, Cristina; Cerqueira, JoaquimThis study aimed to evaluate the microbiological quality of colostrum on three dairy farms with different colostrum management hygiene practices and to compare it with the current colostrum quality guidelines. On farm A, colostrum was fed raw, while on farms B and C it was heat treated. On farms A and B, the feeding equipment was cleaned manually, while on farm C, an automated cleaning system was used. Samples ...