Teacher
Luisa Roseiro

Resume

Luísa Cristina Roseiro, Doutorada em Ciência e Tecnologia Animal, especialidade de Tecnologia de Alimentos de Origem Animal desde 1999 pela Faculdade de Medicina Veterinária da Universidade de Lisboa, Mestre em Ciência e Tecnologia dos Alimentos pela Universidade Técnica de Lisboa (1994) e Licenciada em Ciências Farmacêuticas, especialidade em Análises Químico-Biológicas pela Faculdade de Farmácia da Universidade de Lisboa (1986). Investigadora da Unidade de Tecnologia e Inovação (UTI) do INIAV, desenvolve atividades de investigação e desenvolvimento experimental no domínio da Ciência e Tecnologia da Carne e dos Produtos Cárneos Processados com especial destaque na qualidade nutricional, funcional e na segurança de produtos cárneos (hidrocarbonetos aromáticos policíclicos, nitrosaminas, aminas heterocíclicas e aminas biogénicas) e em tecnologias de processamento e de conservação (dinâmica de desidratação e fumagem). Participação num vasto número de projetos de investigação (nacionais e internacionais) e autora/co-autora de mais de 190 publicações entre as quais 1 livro, 4 capítulos em livros científicos, 49 artigos científicos em revistas internacionais indexadas, 10 artigos em revistas nacionais e mais de 80 comunicações em forma de painel (poster) ou comunicação oral em congressos. Responsável Técnica do Laboratório de Físico-Química da UTI e Responsável Técnica do Setor de Carnes e Produtos Cárneos da UTI do INIAV, I.P desde julho de 2022. É Professor Auxiliar no(a) Universidade Lusófona (Centro Universitário de Lisboa). No seu currículo Ciência Vitae os termos mais frequentes na contextualização da produção científica e tecnológica são: meat; meat products; chromatographic analysis; HPLC; meat contaminants; PAHs; functional compounds; carnosine and anserine; coenzyme Q10.

Graus

• Doutoramento
  Ciência e Tecnologia Animal
• Mestrado
  Ciência e Tecnologia de Alimentos
• Licenciatura
  Ciências Farmacêuticas

Publicações

Artigo em revista

• 2025-02-20, Application of fruit and vegetable processing by-products as ingredients in aquafeed, Discover Food
• 2025-02, The effect of genotype and sex on carcass characteristics and fatty acid profile of Pekin broiler ducks, Poultry Science
• 2025-01-23, Portuguese Traditional Dry-Fermented Sausages Processed with Liquid Smoke Flavoring: How This Alternative Technology Affects Proteolysis and Biogenic Amines Profile, Applied Sciences
• 2025-01, Carbohydrate composition of cow milk and plant-based milk alternatives, Journal of Dairy Science
• 2024-12-06, Gluten-Free Sweet Potato Flour: Effect of Drying Method and Variety on the Quality and Bioactivity, Molecules
• 2024-10, Influence of geographical origin in the physical and bioactive parameters of single origin dark chocolate, European Food Research and Technology
• 2024-08-02, Lipid Profile of Plant-Based Milk Alternatives (PBMAs) and Cow’s Milk: A Comparison, Journal of Agricultural and Food Chemistry
• 2024-02, Nutritional value of meat lipid fraction obtained from mallard duck (Anas platyrhynchos) reared in semiextensive conditions for hunting purposes, Poultry Science
• 2023-03-06, Incidence of polycyclic aromatic hydrocarbons in Portuguese traditional dry smoked meat products manufactured at home for self-consumption and by micro industrial plants, Polycyclic Aromatic Compounds
• 2023-02-02, The Effect of the Species and Harvesting Location on Dried Salted Cod Fatty Acid Signatures and Nutritional Quality, Foods
• 2023, Evaluating dried salted cod amino acid signature for nutritional quality assessment and discriminant analysis, Frontiers in Nutrition
• 2023, Effect of Diet Supplementation with Oat Hay and Whole Carrot on Rabbit Growth and Productive Efficiency, Animals
• 2022-12-25, Cow’s Milk in Human Nutrition and the Emergence of Plant-Based Milk Alternatives, Foods
• 2022-10, Influence of cocoa origin on the nutritional characterization of chocolate, European Food Research and Technology
• 2022-01, The composition of the lipid, protein and mineral fractions of quail breast meat obtained from wild and farmed specimens of Common quail (Coturnix coturnix) and farmed Japanese quail (Coturnix japonica domestica), Poultry Science
• 2021-12, Unveiling the potential of betaine/polyol-based deep eutectic systems for the recovery of bioactive protein derivative-rich extracts from sardine processing residues, Separation and Purification Technology
• 2021-09, Nutritional and chemical composition of different life stages of Tribolium castaneum (Herbst), Journal of Stored Products Research
• 2019-11, Susceptibility of dry-cured tuna to oxidation and biogenic amines generation related to microbial status and salting/curing technology, LWT
• 2019, Carnitines (Including L-Carnitine, Acetyl-Carnitine, and Proprionyl-Carnitine), Nonvitamin and Nonmineral Nutritional Supplements
• 2017-08, Susceptibility of dry-cured tuna to oxidative deterioration and biogenic amines generation: I. Effect of NaCl content, antioxidant type and ageing, Food Chemistry
• 2017-03, Impact of salt reduction on biogenic amines, fatty acids, microbiota, texture and sensory profile in traditional blood dry-cured sausages, Food Chemistry
• 2016-06, Characterisation of “Catalão” and “Salsichão” Portuguese traditional sausages with salt reduction, Meat Science
• 2016-03-07, Effects of Early Post-Mortem Rate of pH fall and aging on Tenderness and Water Holding Capacity of Meat from Cull Dairy Holstein-Friesian Cows, Journal of Food Research
• 2015-11-12, Quality Traits of Longissimus thoracis and lumborum and Gluteus medium Muscles from Cull Dairy Holstein-Friesian Cows, Journal of Food Research
• 2014-04-01, The Effect of Starter Cultures on the Portuguese Traditional Sausage “Paio do Alentejo” in Terms of Its Sensory and Textural Characteristics and Polycyclic Aromatic Hydrocarbons Profile, Journal of Food Research
• 2014-02, Concentration of antioxidants in two muscles of mature dairy cows from Azores, Meat Science
• 2014, DETERMINATION OF THE CONTENT OF COENZYMES Q(9) AND Q(10) IN PORK MEAT FROM DIFFERENT BREEDS, 9TH BALTIC CONFERENCE ON FOOD SCIENCE AND TECHNOLOGY - FOOD FOR CONSUMER WELL-BEING: FOODBALT
• 2013-10, Mortadella sausage manufactured with Caiman yacare (Caiman crocodilus yacare) meat, pork backfat, and soybean oil, Meat Science
• 2013-08, Effect of fat content, casing type and smoking procedures on PAHs contents of Portuguese traditional dry fermented sausages, Food and Chemical Toxicology
• 2012-06, Comparative survey of PAHs incidence in Portuguese traditional meat and blood sausages, Food and Chemical Toxicology
• 2012, Rheological Properties of Foods, HANDBOOK OF FOOD PROCESSING: FOOD SAFETY, QUALITY, AND MANUFACTURING PROCESSES
• 2012, Influence of Curing Salts and Storage Conditions in Proteolysis and Lipid Oxidation Stability of a Low Acidity Dry Fermented Sausage Produced with DFD Meat, Journal of Food Processing & Technology
• 2011-11, Fatty acid composition, cholesterol and a-tocopherol of Barrosã-PDO veal produced in farms located in lowlands, ridges and mountains, Journal of Food Composition and Analysis
• 2011-09, Polycyclic aromatic hydrocarbons incidence in Portuguese traditional smoked meat products, Food and Chemical Toxicology
• 2011-06, Influence of processing in the prevalence of polycyclic aromatic hydrocarbons in a Portuguese traditional meat product, Food and Chemical Toxicology
• 2011-03, New tools to assess toxicity, bioaccessibility and uptake of chemical contaminants in meat and seafood, Food Research International
• 2011-02, Effect of Processing in Volatiles from a Portuguese Traditional Dry-fermented Ripened Sausage ‘Chouriço Grosso Borba-Estremoz PGI’, Food Science and Technology International
• 2010-01, Effect of processing on proteolysis and biogenic amines formation in a Portuguese traditional dry-fermented ripened sausage “Chouriço Grosso de Estremoz e Borba PGI”, Meat Science
• 2009-10, Nutrient and fiber type relationships in Barrosã muscles, Livestock Science
• 2008-08, Proteolysis in Painho de Portalegre dry fermented sausage in relation to ripening time and salt content, Meat Science
• 2008-04, Muscle fiber and fatty acid profiles of Mertolenga-PDO meat, Meat Science
• 2006-11, Prevalence of biogenic amines during ripening of a traditional dry fermented pork sausage and its relation to the amount of sodium chloride added, Meat Science
• 2006-01, Influence of slaughter season and sex on fatty acid composition, cholesterol and a-tocopherol contents on different muscles of Barrosã-PDO veal, Meat Science
• 2003, Model identification and physiological control of xylitol production using Debaryomyces hansenii, Process Biochemistry
• 1998-11, Effects of lairage temperature and holding time on pig behaviour and on carcass and meat quality, Applied Animal Behaviour Science
• 1997-02, Influence of lairage environmental conditions and resting time on meat quality in pigs, Meat Science
• 1994-01, Muscle pH60, colour (L, a, b) and water-holding capacity and the influence of post-mortem meat temperature, Meat Science
• 1994-01, Measurements of pH60 in pork using ISFET/REFET and glass electrode methods, Meat Science
• 1994-01, Incidence of different pork quality categories in a Portuguese slaughterhouse: A survey, Meat Science

Capítulo de livro

• 2022, A Avaliação das Características Nutricionais na Carne Arouquesa, Preservar a Qualidade da Carne Arouquesa – contributo para a valorizar, 1ª, Editor Carlos Venâncio, 1ª Edição, Minerva Transmontana, Tipografia Lda
• 2016, Carnosine: Benefits in meat and meat products quality and consumer health, Carnosine: Physiological Effects and Research Insights., Nova Science Publishers
• 2012, Rheological properties of foods, Physical Properties of Foods, CRC Press

Artigo em conferência

• The composition of the lipid and proteic fractions of dried salted cod obtained from the Atlantic cod (Gadus Morhua) and the Pacific cod (Gadus macrocephalus), Congresso CIISA, Faculdade de Medicina Veterinária
• Lipid composition of PDO-beef from different portuguese breeds., 51st ICoMST
• Determination of the content of coenzymes Q9 and Q10 in pork meat from different breeds
• Determination of Polycyclic Aromatic Hydrocarbons Profile in Portuguese Traditional Dry Fermented Sausage, V Food Safety European Symposium
• 2011-08-07, Factors affecting levels of PAH in smoked meat products, 57th International Congress of Meat Science and Technology
• 2008-11-19, Polycyclic Aromatic Hydrocarbons Profile in a Portuguese Traditional Meat Product, IAFP’s Fourth European Symposium on Food Safety. Advancements in Food Safety
• 2005-08-09, Changes on biogenic amine profiles in “Paínho de Portalegre” dry fermented sausage from starter cultures addition, 51st ICoMST

Poster em conferência

• 2021-09-06, Preliminary comparison of total fat, cholesterol, vitamin E, and ß-carotene contents on cow’s milk and plant-based milk alternatives. , XV Encontro de Química dos Alimentos
• 2021-09-06, Bioactive compounds composition of beef, XV Encontro de Química dos Alimentos

Outra produção

• 2019, Salsicharia Tradicional Portuguesa. Catálogo dos produtos da Região do Alentejo, Catálogo dos produtos de Salsicharia Tradicional Portuguesa da Região do Alentejo. Fichas dos vários produtos com a respectiva descrição, matérias primas e condimentos utilizados e processo de fabrico. O presente documento baseou-se nos resultados obtidos através de entrevistas directas a produtores artesanais dos distritos de Portalegre, Évora e Beja, totalizando 747 inquéritos, 3 por freguesia.