Liliana Fidalgo

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Professora Adjunta Convidada

Instituto Politécnico de Beja Escola Superior Agrária

Portugal

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Recent Grants

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NOVELTEC - Development of New Technologies to Support the Creation of Innovative Products

Open Date: 2012-02-01

Close Date: 2014-08-01

Grant: Close

Effect of High Pressure Processing and Subsequent Frozen Storage on Quality Degrading Enzymes of Pelagic Fish Species

Open Date: 2011-02-01

Close Date: 2012-02-01

Articles (16)

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Collaborators (7)

José Lopes da Silva

Universidade de Aveiro

PORTUGAL

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Jorge Saraiva

Associate Professor

Universidade de Lisboa Centro de Química Estrutural

PORTUGAL

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Joana Barbosa

Invited assistant, teaching Food Microbiology (Nutritional Sciences), General Microbiology (Dentistry and Pharmaceutical Sciences), Microbiology I (Biochemistry), Microbiology (Biomedical Sciences) and Clinical Bacteriology (Clinical Analysis)

PORTUGAL

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Maria M Gil

Associate Professor

Instituto Politécnico de Leiria Escola Superior de Turismo e Tecnologia do Mar de Peniche

PORTUGAL

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Ivonne Delgadillo

Associated Professor with Hab

Universidade de Lisboa Centro de Química Estrutural

PORTUGAL

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Rita Santos Inácio

Invited Adjunct Professor

Polytechnic Institute of Beja

PORTUGAL

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Ricardo Salgado

Assistant professor

Instituto Politécnico de Leiria

PORTUGAL

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Liliana Fidalgo

Research Interests

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Recent Grants

Articles (16)

Quality Changes on Cod Fish (Gadus morhua) during Desalting Process and Subsequent High-Pressure Pasteurization

Influence of High-Pressure Processing and Microbial Transglutaminase on the Properties of Pea Protein Isolates

Comparison of Thermal and High-Pressure Pasteurization on Immunoglobulins, Lysozyme and Microbial Quality of Donkey Colostrum

Influence of seasonality on the quality of oysters from the Sado and Mira rivers

High-pressure processing of fish and shellfish products: Safety, quality, and research prospects

High-pressure processing of fish and shellfish products: Safety, quality, and research prospects

Hyperbaric storage at room like temperatures as a possible alternative to refrigeration: evolution and recent advances

Chemical-Based Methodologies to Extend the Shelf Life of Fresh Fish—A Review

Fresh Fish Degradation and Advances in Preservation Using Physical Emerging Technologies

Impact of prior high-pressure processing on lipid damage and volatile amines formation in mackerel muscle subjected to frozen storage and canning

Enhanced preservation of vacuum-packaged Atlantic salmon by hyperbaric storage at room temperature versus refrigeration

Fresh fish degradation and advances in preservation using physical emerging technologies

Autolytic changes involving proteolytic enzymes on Atlantic salmon (Salmo salar) preserved by hyperbaric storage

Comparative effect of a previous 150-MPa treatment on the quality loss of frozen hake stored at different temperatures

Changes on enzymatic activity and on sarcoplasmic and myofibrillar proteins of frozen‐stored hake (Merluccius merluccius) pre‐treated by high pressure

Effects of high‐pressure processing on fungi spores: Factors affecting spore germination and inactivation and impact on ultrastructure

Collaborators (7)

José Lopes da Silva

Jorge Saraiva

Joana Barbosa

Maria M Gil

Ivonne Delgadillo

Rita Santos Inácio

Ricardo Salgado

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