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Antimicrobial peptides as potential alternatives to prevent food spoilage

2019-07Conference object Open access
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dc.contributor.authorPovkhanych, Maksym
dc.contributor.authorAmorim, Maria Teresa
dc.contributor.authorFerraz, Ricardo
dc.contributor.authorPrudêncio, Cristina
dc.contributor.authorGomes, Paula
dc.contributor.authorTeixeira, Cátia
dc.date.accessioned2022-11-28T17:49:44Z
dc.date.available2022-11-28T17:49:44Z
dc.date.issued2019-07
dc.description.abstractIn 2015 it was estimated that on average the world consumption of antibiotics was 45 mg·kg−1 for cattle, 148 mg·kg−1 for chicken and 172 mg·kg−1 for pigs. Various studies suggested that low dosage exposure of antibiotics to livestock creates ideal conditions for the development of resistances and their spread between animals.1 Consequently, there is an increasingly robust global campaign to ban the use of synthetic antibiotics from agriculture, livestock management and the agro-food industry (AFI). Therefore, increasing the shelf life (commercial validity) of food products, and the use of sustainable production and consumption processes are some of the current challenges faced by the AFI. Furthermore, the current increase in consumer demand for natural 'organic' foods has forced companies and researchers to explore different ways to improve their market penetration by offering products with improvements in freshness, quality and food safety.2 This has made the AFI to suffer rapid changes in the last few years, including the use of antimicrobial peptides (AMP) as a mean of prevention of food spoilage.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationPovkhanych, Maksym; Amorim, Maria Teresa; Ferraz, Ricardo; Prudêncio, Cristina; Gomes, Paula;, & Teixeira, Cátia. (2019, julho). Antimicrobial peptides as potential alternatives to prevent food spoilage [Comunicação oral]. XXVI Encontro Nacional da Sociedade Portuguesa de Química, Porto.pt_PT
dc.identifier.isbn978-989-8124-27-2 (edição digital)
dc.identifier.urihttp://hdl.handle.net/10400.22/21100
dc.language.isoengpt_PT
dc.publisherSociedade Portuguesa de Químicapt_PT
dc.relation.publisherversionhttp://xxvienspq.eventos.chemistry.pt/images/book.pdfpt_PT
dc.titleAntimicrobial peptides as potential alternatives to prevent food spoilagept_PT
dc.typeconference object
dspace.entity.typePublication
oaire.citation.startPage189pt_PT
oaire.citation.titleXXVI ENCONTRO NACIONAL DA SOCIEDADE PORTUGUESA DE QUÍMICApt_PT
person.familyNameFerraz
person.familyNamePrudêncio
person.givenNameRicardo
person.givenNameCristina
person.identifier1200571
person.identifier.ciencia-id001E-71CE-F92D
person.identifier.ciencia-idC81E-F4EE-FADE
person.identifier.orcid0000-0002-1761-117X
person.identifier.orcid0000-0002-9920-936X
person.identifier.ridG-5639-2011
person.identifier.scopus-author-id24464208500
person.identifier.scopus-author-id6508057930
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
relation.isAuthorOfPublicationa5a8faa7-12a5-4b1c-bced-44c895677397
relation.isAuthorOfPublication881a8ad5-ab13-4e49-89f4-08ca61cc81e3
relation.isAuthorOfPublication.latestForDiscovery881a8ad5-ab13-4e49-89f4-08ca61cc81e3

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