436 documents found, page 1 of 44
Religious authorities and mediaspheres: reconfigurations at the turn of the 21s...
Teixeira, AlfredoThe modern mediaspheres became a favourable environment for the proliferation of religious worldviews, which cannot be understood within the strict limits of orthodoxies and orthopraxies. Furthermore, the explosion of mass media in the second half of the 20th century and the development of social media at the beginning of the 21st century greatly impacted reshaping forms of religious authority. In this essay, w...
Use of Black Pepper Essential Oil to Produce a Healthier Chicken Pâté
Rodrigues, Sandra; Leite, Ana; Vasconcelos, Lia; Pereira, Etelvina; Seixas, Natália; Estevinho, Letícia M.; Teixeira, AlfredoThis study aims to explore the effect of using black pepper essential oil (BPEO) to produce a healthier chicken pâté. Four different formulations were produced: a control formulation without back pepper and three with increasing BPEO contents. To test the effect of using BPEO, physiochemical analyses were performed at two different moments, 8 and 21 days after production. Microbiological analyses were performed...
Consumers' Sensory Profile and Understanding of Clean‐Label Sausage. An Approac...
Sbardelotto, Paula Rabelo; Alfaro, Alexandre da Trindade; Teixeira, Alfredo; Mitterer‐Daltoé, Marina LeiteClean‐label meat products are trending in the food industry; however, they are little known by consumers. In this context, the present work aims to: (i) assess the sensory characteristics of fresh sausage supplemented with natural additives through the application of ultra‐flash profile (UFP) and (ii) investigate consumers' knowledge of clean‐label meat products using check‐all‐that‐apply (CATA) questions. Fres...
From Waste to Sustainable Animal Feed: Incorporation of Olive Oil By-Products i...
Paié-Ribeiro, Jessica; Pinheiro, Victor; Guedes, Cristina; Gomes, Maria José; Teixeira, José; Teixeira, Alfredo; Outor-Monteiro, DivanildoThe olive oil agro-industry generates large quantities of by-products, such as olive cake (OC), whose sustainable valorisation in animal feed can contribute to the principles of circular economy, waste reduction, and resource efficiency. This study evaluated the effects of incorporating OC into the diets of growing Bísaro pigs, focusing on productive parameters and the apparent total tract digestibility (ATTD)....
Effect of melatonin implants on carcass characteristics and meat quality of slo...
Nieto, Jaime; Leite, Ana; Vasconcelos, Lia; Plaza, Javier; Abecia, José-Alfonso; Revilla, Isabel; Palacios, Carlos; Teixeira, AlfredoThis study evaluated the effect of melatonin implants on carcass characteristics and meat quality of slow-growing broilers slaughtered at 43 and 97 days (d) of age. A total of 128 one day-old male broilers (Coloryeld) were randomly divided into two groups, which in turn were divided into 8 groups (replicates) of 8 broilers each one. One group (64 animals) was the control group (C) and the other received a melat...
Dry-Cured Bísaro Ham: Differences in Physicochemical Characteristics, Fatty Aci...
Vasconcelos, Lia; Dias, Luís G.; Leite, Ana; Lorenzo, José M.; Teixeira, Alfredo; Rodrigues, Sandra; Mateo, JavierThe aim of this study was to evaluate differences in the physicochemical characteristics, fatty acid profiles and volatile compounds of different muscle types (semimembranosus (SM), biceps femoris (BF) and semitendinosus (ST)) used to produce dry-cured Bísaro ham. Sixteen dry-cured hams were used. The physicochemical parameters were significantly affected by the muscle type, with the differences being mainly re...
Exploring the Potential of Olive By-Products in Bísaro Pig Feed: Effects on the...
Paié-Ribeiro, Jessica; Pinheiro, Victor; Guedes, Cristina; Gomes, Maria José; Teixeira, José; Leite, Ana; Vasconcelos, Lia; Teixeira, AlfredoThe olive oil industry generates large quantities of olive cake (OC), making its use in animal feed an environmentally sustainable alternative. Considering that the ham of Bísaro pigs is traditionally used for the production of cured ham, the analysis of raw meat is essential to understand how diet influences its quality before the maturation process. This study examined the effect of different types of OC in t...
Effects of Olive Cake on the Performance, Digestibility, Blood Parameters, and ...
Paié-Ribeiro, Jessica; Outor-Monteiro, Divanildo; Guedes, Cristina; Gomes, Maria; Teixeira, José; Teixeira, Alfredo; Pinheiro, VictorOlive oil production generates by-products, such as olive cake (OC), which can be used in animal feed, reducing the environmental impact. This study assessed the effects of OC in pig diets on intestinal morphometry and blood parameters. Twenty-four Bísaro pigs were randomly assigned to three treatments: OC0 (control), OC15 (15% dehydrated OC), and OC25 (25% dehydrated OC) for 93 days. The apparent total tract d...
Religião e cinema: da representação à expressão
Branco, Sérgio Dias; Teixeira, AlfredoA relação entre religião e cinema constitui, desde o surgimento da sétima arte, um campo de investigação que desafia fronteiras disciplinares e metodológicas. No contexto dos Religious Studies, o cinema tem sido abordado predominantemente como um meio de representação cultural do fenómeno religioso, funcionando como um espelho das crenças, rituais, narrativas e símbolos que estruturam as diferentes tradições re...
A review of the use of oleogels to improve the quality of sheep and goat meat p...
Teixeira, Alfredo; Leite, Ana; Vasconcelos, Lia; Rodrigues, Sandra S.Q.Global demand for healthy, sustainable meat is rising due to consumer preferences for nutritious options. Sheep and goat meat, valued for flavor and leanness, require innovative quality assurance, especially outside Protected Designation of Origin (PDO) and Protected Geographical Indication (PGI) labels. Oleogels, solid at room temperature but melting at body temperature, enhance meat quality by replacing satur...