Enrique Pino-Hernández

Dr. Enrique Pino-Hernández

TAGUSVALLEY, Portugal Cove-St. Philip's, Newfoundland and Labrador, Canada
orcid
TAGUSVALLEY - Healthy food products and Application of emerg...

Research Focus & Metrics

Academic Career Length

10Years (2017-Present)

(Calculated once Scilit publication data is synced: current year − year of first publication + 1)

Representative Publications

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1 September 2020 in Forest Policy and Economics
Verified
Journal Article
Closed access
PVPedro Manuel Villa
Pedro Manuel Villa
SMSebastião Venâncio Martins
Sebastião Venâncio Martins
SNSilvio Nolasco de Oliveira Neto
Silvio Nolasco de Oliveira Neto
ARAlice Cristina Rodrigues
Alice Cristina Rodrigues
Enrique Pino-HernándezEnrique Pino-Hernández
Enrique Pino-Hernández
DKDong-Gill Kim
Dong-Gill Kim

1 February 2017 in Innovative Food Science & Emerging Technologies
Verified
Journal Article
Closed access
Enrique Pino-HernándezEnrique Pino-Hernández
Enrique Pino-Hernández
RJRaul Carvalho Junior
Raul Carvalho Junior
MJMARIA REGINA SARKIS PEIXOTO JOELE
MARIA REGINA SARKIS PEIXOTO JOELE
CACleidiane da Silva Araújo
Cleidiane da Silva Araújo
LLLUCIA de Fátima Henriques LOURENCO
LUCIA de Fátima Henriques LOURENCO

31 January 2018 in CyTA - Journal of Food
Verified
Journal Article
Open access
NSNatácia Da Silva E Silva
Natácia Da Silva E Silva
Enrique Pino-HernándezEnrique Pino-Hernández
Enrique Pino-Hernández
CACleidiane Da Silva Araújo
Cleidiane Da Silva Araújo
MJMARIA REGINA SARKIS PEIXOTO JOELE
MARIA REGINA SARKIS PEIXOTO JOELE
LLLUCIA de Fátima Henriques LOURENCO
LUCIA de Fátima Henriques LOURENCO
The goal of the present study was to determine, through full 23 factorial design, the optimum process conditions to develop a biodegradable film, made from gelatin with buriti oil (BO) as additive, characterizing their physical, mechanical, and antioxidant aspects. The conditions for the optimization were 2.3% of fish gelatin, 30% of BO, and 13.18% of plasticizer. The films produced under this condition presented high antioxidant activity (24.77 µmol de TE/g), mechanical resistance (8.04 MPa), and satisfactory water vapor permeability (WVP; 0.38 × 10−10 g.m. m−2. s−1. Pa−1). The film presented low solubility in water, low humidity, and low water activity, contributing to its integrity, without identifiable flaws. The increase in the concentration of BO provided higher antioxidant properties to the films and the reduction in gelatin and glycerol concentrations provided lower WVP, increasing the traction resistance.

25 April 2024 in Applied Sciences
Verified
Journal Article
Open access
PDF file
SDSara Dias
Sara Dias
Enrique Pino-HernándezEnrique Pino-Hernández
Enrique Pino-Hernández
DGDiogo Gonçalves
Diogo Gonçalves
DRDuarte Rego
Duarte Rego
Luis M. S. RedondoLuis M. S. Redondo
Luis M. S. Redondo
MAMarco Alves
Marco Alves
This study aimed to investigate the impact of Pulsed Electric Fields (PEF) technology in the extraction of olive oil on a pilot scale, using the “Galega Vulgar” olive variety as raw material. The extraction assisted by PEF had a malaxation time of 30 min and was compared with the traditional process of 45 min of malaxation. The main quality parameters of olive oil and the PEF’s cost-benefit assessment were performed. The incorporation of PEF in olive oil production reduced the malaxation stage by 33% without compromising the yield or extra-virgin classification. This efficiency leads to a potential 12.3% increase in annual olive oil production, with a 12.3% and 36.8% rise in revenue and gross profit, respectively. For small-scale production, the considerable upfront investment required for PEF equipment may be a challenge in terms of return on investment. In this scenario, opting for a renting scheme is the best economic solution, especially given the seasonal nature of olive oil production. In medium- to large-scale production, the investment in PEF is a sound investment since it is possible to achieve, with an equipment cost of EUR 450,000 and a production output of 5 tons per hour, an annual ROI of 20%.

1 March 2022 in Postharvest Biology and Technology
Verified
Journal Article
Closed access
Enrique Pino-HernándezEnrique Pino-Hernández
Enrique Pino-Hernández
CPCarlos Alberto Cruz Pinto
Carlos Alberto Cruz Pinto
Luis AbrunhosaLuis Abrunhosa
Luis Abrunhosa
José TeixeiraJosé Teixeira
José Teixeira
JSJorge Manuel Alexandre Saraiva
Jorge Manuel Alexandre Saraiva

1 July 2020 in International Journal of Gastronomy and Food Science
Verified
Journal Article
Closed access
Enrique Pino-HernándezEnrique Pino-Hernández
Enrique Pino-Hernández
RJRaúl N de Carvalho Júnior
Raúl N de Carvalho Júnior
RARafaela C Barata Alves
Rafaela C Barata Alves
MJMaria Regina S Peixoto Joele
Maria Regina S Peixoto Joele
NSNatácia da Silva e Silva
Natácia da Silva e Silva
LLLúcia de F Henriques Lourenço
Lúcia de F Henriques Lourenço