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Co-inoculation with Staphylococcus equorum and Lactobacillus sakei reduces vaso...
Dias, Igor; Laranjo, Marta; Potes, Maria Eduarda; Agulheiro-Santos, Ana Cristina; Ricardo-Rodrigues, Sara; Fialho, Ana Rita; Véstia, JoanaDry-cured sausages are traditional in Mediterranean countries, and Paio do Alentejo (PA) is one of the most popular in South Portugal. The aim of the present work was to evaluate the effect of combined starters on the safety and quality of PA preserving its sensory quality. Physicochemical parameters, namely pH and water activity (aW), microbiological parameters, biogenic amines, color, texture, and sensory att...
Co-inoculation with Staphylococcus equorum and Lactobacillus sakei reduces vaso...
Dias, Igor; Laranjo, Marta; Potes, Maria Eduarda; Santos, Ana Cristina Agulheiro; Ricardo Rodrigues, Sara; Fialho, Ana Rita; Véstia, Joana: Dry-cured sausages are traditional in Mediterranean countries, and Paio do Alentejo (PA) is one of the most popular in South Portugal. The aim of the present work was to evaluate the effect of combined starters on the safety and quality of PA preserving its sensory quality. Physicochemical parameters, namely pH and water activity (aW), microbiological parameters, biogenic amines, color, texture, and sensory a...
Autochthonous Starter Cultures Are Able to Reduce Biogenic Amines in a Traditio...
Dias, Igor; Laranjo, Marta; Potes, Maria Eduarda; Agulheiro-Santos, Ana Cristina; Ricardo-Rodrigues, Sara; Fialho, Ana Rita; Véstia, JoanaTraditional smoked fermented sausages are highly appreciated in Portugal and are mostly manufactured according to traditional procedures. The aim of the present work was to evaluate the effect of autochthonous starter cultures on the safety and quality of a smoked fermented sausage, Painho da Beira Baixa (PBB), preserving its sensory quality. Physicochemical parameters, namely pH and water activity (aW), microb...
Autochthonous starter cultures are able to reduce biogenic amines in a traditio...
Dias, Igor; Laranjo, Marta; Potes, Maria Eduarda; Agulheiro-Santos, Ana Cristina; Ricardo-Rodrigues, Sara; Fialho, Ana Rita; Véstia, JoanaTraditional smoked fermented sausages are highly appreciated in Portugal and are mostly manufactured according to traditional procedures. The aim of the present work was to evaluate the effect of autochthonous starter cultures on the safety and quality of a smoked fermented sausage, Painho da Beira Baixa (PBB), preserving its sensory quality. Physicochemical parameters, namely pH and water activity (aW), microb...
Motivations and travel behavior of cycling tourists: a youth market analysis
Fialho, Ana Rita; Eusébio, CelesteIt is widely recognized that active travel, in particularly cycling, provides diverse economic, environmental and health benefits both for tourism destinations and for the tourists. However, the number of tourists who use the bicycle is still very limited, especially youth tourists. Moreover, the literature in this field is not fully explored. To expand the knowledge in this field, this paper aim...
Motivations and travel behavior of cycling tourists: a youth marketanalysis
Fialho, Ana Rita; Eusébio, CelesteIt is widely recognized that active travel, in particularly cycling, provides diverse economic, environmental and health benefits both for tourism destinations and for the tourists. However, the number of tourists who use the bicycle is still very limited, especially youth tourists. Moreover, the literature in this field is not fully explored. To expand the knowledge in this field, this paper aims to analyze th...