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Bio
Carlos Santos obtained the PhD grade in Veterinary Sciences (1992) and Graduation in Veterinary Medicine by Faculty of Veterinary Medicine, Technical University of Lisbon (1978). Senior Researcher of National Institute for Agricultural and Veterinary Research since 2005 and Invited Professor of Food Technology at the Lusófona University.
The researcher has focused your work in Meat Science and Technology, in particular in Meat quality, animal welfare and ante-mortem factors management and quality and safety of traditional meat products. In the last five years, Carlos Santos has developed considerable experience in coordinating and co-coordinating of national and international projects (PAMAF, AIR, POCI-IDEIA, FCT, Safefoodera, PRODER etc), which mainly considers the problems of quality and safety of meat and processed meat products PDO and PGI whose production has a regional socio-economic importance admittedly undeniable.
The technical and scientific activities for the past 5 years, have focused mainly in quality of autochthonous breeds beef; characterization of intramuscular lipid fraction of Barrosã and Mertolenga breeds and their relationship with the diet used in their production.
Carlos Santos has studied the commercial, nutritional, sensory and functional quality of beef, focusing this last aspect with regard to the identification and quantification of antioxidant compounds (α-tocopherol, β-carotene, creatine, carnosine, anserine, ubiquinone, coenzyme Q9 and glutathione) and B vitamins This study was investigated in the project SEPROQUAL / INNOVATION Proconvergência program (2011-2013), in partnership with INOVA and the University of the Azores. All these aspects of quality were also related to different ante- and post-mortem factors.
In the IDEA 2010 program POCI projects and ERA-FOOD / 0001/2008 SAFEFOODERA program was studied the occurrence of chemical hazards in meat raw fermented products, including biogenic amines and polycyclic aromatic hydrocarbons. In these study were identified and quantified a wide range of compounds, intrinsic origin to raw materials and originating from the technological process (intensity of smoking, wood type, distance from the source of smoking, smoking temperature, fat content, type and level of microbial contamination and type casing).
In the study “Quality of Traditional meat products IGP from “Alentejo” - Role of Manufacturing Technology Options” (POCI 2010, the IDEA program) deepened proteomics and identification and quantification of compounds formed in lipolysis, throughout the manufacturing process and then aged for extended storage periods (3, 6 and 12 months) under different environmental conditions and using the addition of starter cultures.
During the last three years, Carlos Santos coordinated the Project SEPROQUAL / INNOVATION funded by Proconvergência program (2013-2015) “Valorization of tuna caught in the Azores”. This study focused the production of tuna processed products with more economic value, namely "Muxama". The main aim of this study was to evaluate the addition of antimicrobials and natural antioxidants originating from extracts of aromatic plants indigenous flora and different technological options (addition of antimicrobial agents with technological interest, manipulation of dehydration stage and subsequent maturation during storage) and the output a wide range of sensory profiles of final product. The identification and quantification of antioxidant compounds of muxama was also assessed (α-tocopherol, β-carotene, creatine, carnosine, anserine, ubiquinone, coenzyme Q9 and glutathione).
Research Interests
Papers共 38 篇Author StatisticsCo-AuthorSimilar Experts
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POLYCYCLIC AROMATIC COMPOUNDSno. 2 (2024): 1011-1018
M.A.G. Quaresma,I.C. Antunes, B. Gil Ferreira, A. Parada, A. Elias, M. Barros,C. Santos, A. Partidário, M. Mourato,L.C. Roseiro
Luisa C. Roseiro,Carlos Santos
NONVITAMIN AND NONMINERAL NUTRITIONAL SUPPLEMENTS (2019)
Congreso Ibérico de Agroingeniería (2019)
L.C. Roseiro,C. Santos, H. Gonçalves,C. Serrano, C. Aleixo, A. Partidário, A.R. Lourenço, M. Abreu Dias, D.J.B. da Ponte
Carlos Santos,Carlos Moniz,Cristina Roseiro,Marina Tavares, Vera Medeiros,Isabel Afonso, Manuel A. Dias,Duarte Ponte
Carlos Santos,Carlos Moniz,C Roseiro, Vera Medeiros, Isabel Afonso, Marina Tavares, Manuel A Dias,Duarte J B Da Ponte
Journal of Food Research (2015)
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