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Fermentates as promising microbial solutions to enhance the shelf life of sliced meat analogues

2026-06-01Póster não publicado nas atas da conferência Acesso embargado
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dc.contributor.authorBarbosa, Joana Bastos
dc.contributor.authorVentura, Rita
dc.contributor.authorAlbuquerque, João
dc.contributor.authorCarvalho, Teresa Bento de
dc.contributor.authorOliveira, Margarida
dc.contributor.authorBessa, Beatriz
dc.contributor.authorCarneiro, Luísa
dc.contributor.authorRezende, Lourenço
dc.contributor.authorGomes, Joana
dc.contributor.authorSoares, Luís
dc.contributor.authorCruz, Inês
dc.contributor.authorCarvalho, Fátima
dc.contributor.authorZuliani, Véronique
dc.contributor.authorTeixeira, Paula
dc.date.accessioned2026-06-16T15:29:09Z
dc.date.available2026-06-16T15:29:09Z
dc.date.issued2026-06-01
dc.description.abstractConsumer demand for alternative proteins has been increasing, driven by health- and ethics- related motivations, including concerns about animal welfare and about foods with lower fat and caloric content. Nevertheless, important challenges remain, particularly regarding sensory quality and product safety, namely ingredient functionality, allergenmanagement, andmicrobial stability.eng
dc.identifier.doi10.34632/c9c9b394-606f-487d-9047-5dc453fd7dfc
dc.identifier.otherc9c9b394-606f-487d-9047-5dc453fd7dfc
dc.identifier.urihttp://hdl.handle.net/10400.14/58142
dc.language.isoeng
dc.peerreviewedyes
dc.rights.uriN/A
dc.titleFermentates as promising microbial solutions to enhance the shelf life of sliced meat analogues
dc.typeconference poster not in proceedings
dspace.entity.typePublication
oaire.citation.endPage1
oaire.citation.startPage1
oaire.citation.title8th International ISEKI-FOOD Conference
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85

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