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Percorrer por autor "Barbosa, Luana"

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  • Selection of promising clean-label antimicrobials for novel meat product
    Publication . Barbosa, Luana; Barbosa, Joana Bastos; Carvalho, Teresa Bento de; Azevedo, Maria Alexandra; Teixeira, Paula
    In the current context of growing demand for healthier and transparently labeled foods, research into natural compounds as clean-label substitutes for synthetic preservatives is essential. Understanding the susceptibility of different pathogens to natural antimicrobials is crucial for the development of new effective preservation strategies. Incorporating these natural preservatives into meat products not only extends shelf life, but also increases consumer trust in products that are committed to transparency and quality [1,2].
    2024-07Documento de conferência Desconhecido Ver mais
  • Selection of promising clean-label antimicrobials for novel meat products
    Publication . Barbosa, Luana; Barbosa, Joana Bastos; Carvalho, Teresa Bento de; Azevedo, Maria A.; Komora, Norton; Teixeira, Paula
    Lactic acid bacteria (LAB) play a significant role in the spoilage of meat products, contributing to textural and sensory changes. Understanding the susceptibility of these bacteria to natural antimicrobial agents is crucial for developing new effective preservation strategies. Minimum inhibitory concentration (MIC) assays provide valuable insights into the efficacy of specific compounds in inhibiting bacterial growth and promoting food safety and quality [1,2]. As the clean-label movement influences consumer preferences, integrating natural preservatives into meat products not only extends their shelf life but also enhances trust in products committed to transparency and quality [3].
    2024-05Documento de conferência Desconhecido Ver mais