Teacher
Carlos Santos

Resume

Carlos Alberto Nunes dos Santos. Concluiu o(a) Doutoramento em Ciências Veterinárias em 1992 pelo(a) Universidade de Lisboa Faculdade de Medicina Veterinária. É Investigador principal no Instituto Nacional de Investigação Agrária e Veterinária e Professor Auxiliar Convidado no(a) Universidade Lusófona de Humanidades e Tecnologias. Publicou 30 artigos em revistas especializadas. Possui 1 livro, 2 capítulo(s) de livros. Participa e/ou participou como Investigador em 11 projeto(s).

Graus

• Doutoramento
  Ciências Veterinárias

Publicações

Artigo em revista

• 2019, Susceptibility of dry-cured tuna to oxidation and biogenic amines generation related to microbial status and salting/curing technology, LWT - Food Science and Technology
• 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
• 2016, Effects of early post-mortem rate of pH fall and ageing on tenderness and water holding capacity of meat from cull dairy Holstein-Friesian cows, Journal of Food Research
• 2015, 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
• 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, 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
• 1998-11, Effects of lairage temperature and holding time on pig behaviour and on carcass and meat quality, Applied Animal Behaviour Science
• 1998, An analysis of data relating to pig carcass quality and indices of stress collected in the European Union, Meat 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, Elsevier
• 2016, Carnosine: Benefits in meat and meat products quality and consumer health, Carnosine: Physiological Effects and Research Insights, Nova Science Publishers, Inc

Artigo em conferência

• 2018-11-16, 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 Universidade de Lisboa
• 2016-10-22, Impacto do processamento na qualidade da muxama, Congresso Internacional de Nutrição e Segurança Alimentar

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 diretas a produtores artesanais dos distritos de Portalegre, Évora e Beja, totalizando 747 inquéritos, 3 por freguesia.