Diana I. Santos is a PhD student in Food Science and Engineering who has been working on reusing pineapple by-products using abiotic stresses (heat treatment, wounding and hydrostatic pressure) and possible applications in the food industry. The PhD work was developed between three institutions: School of Agriculture - Lisbon Universty , Aveiro University and Minho University. In 2015, I worked as a Research and Development Technician at DanCake Portugal SA. In 2013-2014, I worked on Projecto PRIMOR_AP: “Novos produtos de charcutaria com prazo de validade alargado e mais saudáveis, recorrendo à tecnologia de Alta Pressão”.
Representative Publications
Effect of moderate hydrostatic pressures on the enzymatic activity and bioactive composition of pineapple by‐products
10.1111/jfpe.13537
Whey cheese longer shelf-life achievement at variable uncontrolled room temperature and comparison to refrigeration:
10.1111/jfpp.13307
A first study comparing preservation of a ready-to-eat soup under pressure (hyperbaric storage) at 25°C and 30°C with refrigeration
10.1002/fsn3.212
Fourier Transform Infrared (FT-IR) Spectroscopy as a Possible Rapid Tool to Evaluate Abiotic Stress Effects on Pineapple By-Products
10.3390/app9194141
