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个人简介
Cristina Roseiro obtained the PhD grade in animal science and technology (1999), Msc in food science and technology both from Technical University of Lisbon (1994) and Graduated in pharmaceutical sciences from Faculty of Pharmacy, University of Lisbon (1986). Senior Researcher of National Institute for Agricultural and Veterinary Research and she is also invited professor of Food Technology at the Lusofona University.
Cristina Roseiro has focused your research on Meat Science and Technology, in particular in quality and safety of meat and processed meat products. She has developed considerable experience in co-coordinating of national and international projects (PAMAF, AIR, POCI-IDEIA, FCT, Safefoodera, PRODER etc), covering the folowing themes: Nutritional and functional quality of meat from the autochthonous cattle breeds. Quantification of antioxidants compounds, by HPLC analysis.
The chemical hazards in meat fermented products has been also subject of study of the researcher, namely biogenic amines, nitrosamines and polycyclic aromatic hydrocarbons.
Traditional meat products: the relationship between proteolytic and lipolytic profiles and the sensory quality status. Influence of technological factors.
The technical and scientific activities of the past five years have focused mainly on the quality and safety of meat and meat products, integrating in several research projects and partnerships (research contracts) involving national and international entities.
The commercial, nutritional, sensory and functional quality of beef, 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, was investigated in the project SEPROQUAL / INNOVATION Proconvergência the 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 management.
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 areas 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.
Regarding the Project SEPROQUAL / INNOVATION funded Proconvergência program for the study (2013-2015) of “Valorization of tuna caught in the Azores”, we studied the production of 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 functional characterization of muxama was also assessed (α-tocopherol, β-carotene, creatine, carnosine, anserine, ubiquinone, coenzyme Q9 and glutathione).
研究兴趣
论文共 41 篇作者统计合作学者相似作者
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José Cartas,Nuno Alvarenga,Ana Partidário,Manuela Lageiro,Cristina Roseiro, Helena Gonçalves,António Eduardo Leitão, Carlos Marques Ribeiro,João Dias
European Food Research and Technologypp.1-12, (2024)
Irene Antunes,Ricardo Bexiga, Carlos Pinto, Helena Goncalves,Cristina Roseiro, Rui Bessa,Susana Alves,Mario Quaresma
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRYno. 32 (2024): 18110-18120
Animalsno. 19 (2023): 3138-3138
Polycyclic aromatic compoundsno. 2 (2023): 1011-1018
M. A. G. Quaresma,I. C. Antunes, B. Gil Ferreira, A. Parada, A. Elias, M. Banos,C. Santos,A. Partidario,M. Mourato,L. C. Roseiro
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作者统计
#Papers: 41
#Citation: 961
H-Index: 17
G-Index: 30
Sociability: 5
Diversity: 2
Activity: 14
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