MIRIAN PATEIRO

Bernard Henrissat

MIRIAN PATEIRO MOURE

Food Science

Centro Tecnolóxico da Carne

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(+34) 988548277



Scientific Publications

2022

2021

2020



About The Scientist

Short Biography

Ph.D. degree in Food Science and Technology at University of Vigo (Spain).
She has been developing her research activity since eleven years ago at Centro Tecnológico de la Carne de Galicia.
She has participated in more than 25 projects as research collaborator.
Her scientific production includes more than 200 scientific articles and 50 book chapters, as well as scientific communications to national and international congresses and symposia.


Current Research Interest :

    -Reduction of additives in meat products
    -Development of new healthier meat products
    -Use of agro-food industries by-products as potential sources to obtain valuable and bioactive compounds
    -Use of emerging and green technologies for the recovery of biological active compounds from several plant matrices and by-products
    -Incorporation of bioactive compounds and development of functional foods
    -Use of active packaging to protect foods against oxidative degradation
    -Evaluation of carcass, meat and meat products quality from different species.

Researcher ID:
DYQ-0538-2022


Five Of The Most Important Publications

1- Pateiro, M., Munekata, P. E., Sant'Ana, A. S., Domínguez, R., Rodríguez-Lázaro, D., & Lorenzo, J. M. (2021). Application of essential oils as antimicrobial agents against spoilage and pathogenic microorganisms in meat products. International Journal of Food Microbiology, 337, 108966.
2- Pateiro, M., Gómez-Salazar, J. A., Jaime-Patlán, M., Sosa-Morales, M. E., & Lorenzo, J. M. (2021). Plant extracts obtained with green solvents as natural antioxidants in fresh meat products. Antioxidants, 10(2), 181
3- Pateiro, M., Munekata, P. E., Cittadini, A., Domínguez, R., & Lorenzo, J. M. (2021). Metallic-based salt substitutes to reduce sodium content in meat products. Current Opinion in Food Science, 38, 21-31
4- Pateiro, M., Barba, F. J., Domínguez, R., Sant'Ana, A. S., Khaneghah, A. M., Gavahian, M., ... & Lorenzo, J. M. (2018). Essential oils as natural additives to prevent oxidation reactions in meat and meat products: A review. Food Research International, 113, 156-166.
5- Pateiro, M., Vargas, F. C., Chincha, A. A., Sant'Ana, A. S., Strozzi, I., Rocchetti, G., ... & Lorenzo, J. M. (2018). Guarana seed extracts as a useful strategy to extend the shelf life of pork patties: UHPLC-ESI/QTOF phenolic profile and impact on microbial inactivation, lipid and protein oxidation and antioxidant capacity. Food Research International, 114, 55-63.




Last Update
2/16/2023 2:09:41 PM