filmeu

Docente
Luisa Roseiro

Luisa Roseiro
cri***@iniav.pt
1F12-4150-2205
0000-0002-2994-8095

Resume

Luisa Cristina Pereira Roseiro. Concluiu o(a) Doutoramento em Ciência e Tecnologia Animal em 1999 pelo(a) Universidade de Lisboa, Mestrado em Ciência e Tecnologia de Alimentos em 1994 pelo(a) Universidade de Lisboa Instituto Superior de Agronomia e Licenciatura em Ciências Farmacêuticas em 1986 pelo(a) Universidade de Lisboa Faculdade de Farmácia. É Professor Auxiliar no(a) Universidade Lusófona de Humanidades e Tecnologias. Publicou 28 artigos em revistas especializadas. Possui 1 livro e 3 capítulo(s) de livros. Participa e/ou participou como Investigador em 12 projeto(s). No seu currículo Ciência Vitae os termos mais frequentes na contextualização da produção científica, tecnológica e artístico-cultural são: chromatographic analysis; coenzyme Q9; coenzyme Q10; pork meat; .

Graus

  • Doutoramento
    Ciência e Tecnologia Animal
  • Mestrado
    Ciência e Tecnologia de Alimentos
  • Licenciatura
    Ciências Farmacêuticas

Publicações

Artigo em revista

  • 2024-02, Nutritional value of meat lipid fraction obtained from mallard duck (Anas platyrhynchos) reared in semiextensive conditions for hunting purposes, Poultry Science
  • 2023-03-06, Incidence of polycyclic aromatic hydrocarbons in Portuguese traditional dry smoked meat products manufactured at home for self-consumption and by micro industrial plants, Polycyclic Aromatic Compounds
  • 2023-02-02, The Effect of the Species and Harvesting Location on Dried Salted Cod Fatty Acid Signatures and Nutritional Quality, Foods
  • 2023, Evaluating dried salted cod amino acid signature for nutritional quality assessment and discriminant analysis, Frontiers in Nutrition
  • 2022-12-25, Cow’s Milk in Human Nutrition and the Emergence of Plant-Based Milk Alternatives, Foods
  • 2022-10, Influence of cocoa origin on the nutritional characterization of chocolate, European Food Research and Technology
  • 2022-01, The composition of the lipid, protein and mineral fractions of quail breast meat obtained from wild and farmed specimens of Common quail (Coturnix coturnix) and farmed Japanese quail (Coturnix japonica domestica), Poultry Science
  • 2021-12, Unveiling the potential of betaine/polyol-based deep eutectic systems for the recovery of bioactive protein derivative-rich extracts from sardine processing residues, Separation and Purification Technology
  • 2021-09, Nutritional and chemical composition of different life stages of Tribolium castaneum (Herbst), Journal of Stored Products Research
  • 2019-11, Susceptibility of dry-cured tuna to oxidation and biogenic amines generation related to microbial status and salting/curing technology, LWT
  • 2019, Carnitines (Including L-Carnitine, Acetyl-Carnitine, and Proprionyl-Carnitine), Nonvitamin and Nonmineral Nutritional Supplements
  • 2017-08, Susceptibility of dry-cured tuna to oxidative deterioration and biogenic amines generation: I. Effect of NaCl content, antioxidant type and ageing, Food Chemistry
  • 2017-03, Impact of salt reduction on biogenic amines, fatty acids, microbiota, texture and sensory profile in traditional blood dry-cured sausages, Food Chemistry
  • 2016-06, Characterisation of “Catalão” and “Salsichão” Portuguese traditional sausages with salt reduction, Meat Science
  • 2016-03-07, Effects of Early Post-Mortem Rate of pH fall and aging on Tenderness and Water Holding Capacity of Meat from Cull Dairy Holstein-Friesian Cows, Journal of Food Research
  • 2015-11-12, Quality Traits of Longissimus thoracis and lumborum and Gluteus medium Muscles from Cull Dairy Holstein-Friesian Cows, Journal of Food Research
  • 2014-04-01, The Effect of Starter Cultures on the Portuguese Traditional Sausage “Paio do Alentejo” in Terms of Its Sensory and Textural Characteristics and Polycyclic Aromatic Hydrocarbons Profile, Journal of Food Research
  • 2014-02, Concentration of antioxidants in two muscles of mature dairy cows from Azores, Meat Science
  • 2014, DETERMINATION OF THE CONTENT OF COENZYMES Q(9) AND Q(10) IN PORK MEAT FROM DIFFERENT BREEDS, 9TH BALTIC CONFERENCE ON FOOD SCIENCE AND TECHNOLOGY - FOOD FOR CONSUMER WELL-BEING: FOODBALT
  • 2013-10, Mortadella sausage manufactured with Caiman yacare (Caiman crocodilus yacare) meat, pork backfat, and soybean oil, Meat Science
  • 2013-08, Effect of fat content, casing type and smoking procedures on PAHs contents of Portuguese traditional dry fermented sausages, Food and Chemical Toxicology
  • 2012-06, Comparative survey of PAHs incidence in Portuguese traditional meat and blood sausages, Food and Chemical Toxicology
  • 2012, Rheological Properties of Foods, HANDBOOK OF FOOD PROCESSING: FOOD SAFETY, QUALITY, AND MANUFACTURING PROCESSES
  • 2012, Influence of Curing Salts and Storage Conditions in Proteolysis and Lipid Oxidation Stability of a Low Acidity Dry Fermented Sausage Produced with DFD Meat, Journal of Food Processing & Technology
  • 2011-11, Fatty acid composition, cholesterol and a-tocopherol of Barrosã-PDO veal produced in farms located in lowlands, ridges and mountains, Journal of Food Composition and Analysis
  • 2011-09, Polycyclic aromatic hydrocarbons incidence in Portuguese traditional smoked meat products, Food and Chemical Toxicology
  • 2011-06, Influence of processing in the prevalence of polycyclic aromatic hydrocarbons in a Portuguese traditional meat product, Food and Chemical Toxicology
  • 2011-03, New tools to assess toxicity, bioaccessibility and uptake of chemical contaminants in meat and seafood, Food Research International
  • 2011-02, Effect of Processing in Volatiles from a Portuguese Traditional Dry-fermented Ripened Sausage ‘Chouriço Grosso Borba-Estremoz PGI’, Food Science and Technology International
  • 2010-01, Effect of processing on proteolysis and biogenic amines formation in a Portuguese traditional dry-fermented ripened sausage “Chouriço Grosso de Estremoz e Borba PGI”, Meat Science
  • 2009-10, Nutrient and fiber type relationships in Barrosã muscles, Livestock Science
  • 2008-08, Proteolysis in Painho de Portalegre dry fermented sausage in relation to ripening time and salt content, Meat Science
  • 2008-04, Muscle fiber and fatty acid profiles of Mertolenga-PDO meat, Meat Science
  • 2006-11, Prevalence of biogenic amines during ripening of a traditional dry fermented pork sausage and its relation to the amount of sodium chloride added, Meat Science
  • 2006-01, Influence of slaughter season and sex on fatty acid composition, cholesterol and a-tocopherol contents on different muscles of Barrosã-PDO veal, Meat Science
  • 2003, Model identification and physiological control of xylitol production using Debaryomyces hansenii, Process Biochemistry
  • 1998-11, Effects of lairage temperature and holding time on pig behaviour and on carcass and meat quality, Applied Animal Behaviour Science
  • 1997-02, Influence of lairage environmental conditions and resting time on meat quality in pigs, Meat Science
  • 1994-01, Muscle pH60, colour (L, a, b) and water-holding capacity and the influence of post-mortem meat temperature, Meat Science
  • 1994-01, Measurements of pH60 in pork using ISFET/REFET and glass electrode methods, Meat Science
  • 1994-01, Incidence of different pork quality categories in a Portuguese slaughterhouse: A survey, Meat Science

Capítulo de livro

  • 2019, Carnitines (including L-carnitine, acetyl-carnitine and proprionyl-carnitine), Nonvitamin and Nonmineral Nutritional Supplements, Academic Press Elsevier
  • 2016, Carnosine: Benefits in meat and meat products quality and consumer health, Carnosine: Physiological Effects and Research Insights., Nova Science Publishers
  • 2012, Rheological properties of foods, Physical Properties of Foods, CRC Press

Artigo em conferência

  • The composition of the lipid and proteic fractions of dried salted cod obtained from the Atlantic cod (Gadus Morhua) and the Pacific cod (Gadus macrocephalus), Congresso CIISA, Faculdade de Medicina Veterinária
  • Lipid composition of PDO-beef from different portuguese breeds., 51st ICoMST
  • Determination of the content of coenzymes Q9 and Q10 in pork meat from different breeds
  • Determination of Polycyclic Aromatic Hydrocarbons Profile in Portuguese Traditional Dry Fermented Sausage, V Food Safety European Symposium
  • 2011-08-07, Factors affecting levels of PAH in smoked meat products, 57th International Congress of Meat Science and Technology
  • 2008-11-19, Polycyclic Aromatic Hydrocarbons Profile in a Portuguese Traditional Meat Product, IAFP’s Fourth European Symposium on Food Safety. Advancements in Food Safety
  • 2005-08-09, Changes on biogenic amine profiles in “Paínho de Portalegre” dry fermented sausage from starter cultures addition, 51st ICoMST

Poster em conferência

  • 2021-09-06, Preliminary comparison of total fat, cholesterol, vitamin E, and ß-carotene contents on cow’s milk and plant-based milk alternatives. , XV Encontro de Química dos Alimentos
  • 2021-09-06, Bioactive compounds composition of beef, XV Encontro de Química dos Alimentos

Outra produção

  • 2019, Salsicharia Tradicional Portuguesa. Catálogo dos produtos da Região do Alentejo, Catálogo dos produtos de Salsicharia Tradicional Portuguesa da Região do Alentejo. Fichas dos vários produtos com a respectiva descrição, matérias primas e condimentos utilizados e processo de fabrico. O presente documento baseou-se nos resultados obtidos através de entrevistas directas a produtores artesanais dos distritos de Portalegre, Évora e Beja, totalizando 747 inquéritos, 3 por freguesia.

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