2 documents found, page 1 of 1
Evolution of qualitative and quantitative lipid profiles of high-pressure-proce...
Inácio, Rita S.; Rodríguez-Alcalá, Luís; Pimentel, Lígia; Saraiva, Jorge; Gomes, AnaHigh-pressure processing (HPP) can be used as a nonthermal pasteurization technique to overcome microbial safety issues of the raw ewes’ milk Serra da Estrela cheese without negatively inf luencing its quality, in particular, the lipid composition partly responsible for Serra da Estrela cheese’s sensorial and textural attributes. The aim of this work was to assess HPP’s effect (600 MPa/6 min and 450 MPa/6 and 9...
Sardine Canning Byproducts as Sources of Functional Ingredients
Carvalho, Ana P.; Amorim, Manuela; Rodríguez-Alcalá, Luís; Fontecha, Javier; Castro, Paula M. L.; Pintado, Manuela E.Sardine by-products generated during canning process entail a potential opportunity to drive them into a chain of high added-value compounds, while simultaneously decreasing the environmental impact of their discharge. This paper describes and discusses the biochemical variation of solid and liquid by-products generated during the canning process of sardine along one complete year. Additionally, by-products wer...