{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,11,3]],"date-time":"2025-11-03T13:46:47Z","timestamp":1762177607121,"version":"build-2065373602"},"reference-count":33,"publisher":"MDPI AG","issue":"10","license":[{"start":{"date-parts":[[2023,5,11]],"date-time":"2023-05-11T00:00:00Z","timestamp":1683763200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"FEDER","award":["SFRH\/BD\/96576\/2013"],"award-info":[{"award-number":["SFRH\/BD\/96576\/2013"]}]},{"DOI":"10.13039\/501100001871","name":"Funda\u00e7\u00e3o para a Ci\u00eancia e a Tecnologia (FCT)","doi-asserted-by":"publisher","award":["SFRH\/BD\/96576\/2013"],"award-info":[{"award-number":["SFRH\/BD\/96576\/2013"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Applied Sciences"],"abstract":"<jats:p>High-pressure processing (HPP) can be used as a nonthermal pasteurization technique to overcome microbial safety issues of the raw ewes\u2019 milk Serra da Estrela cheese without negatively influencing its quality, in particular, the lipid composition partly responsible for Serra da Estrela cheese\u2019s sensorial and textural attributes. The aim of this work was to assess HPP\u2019s effect (600 MPa\/6 min and 450 MPa\/6 and 9 min) on the qualitative and quantitative lipid profiles of Serra da Estrela cheese during 15 months of refrigerated storage. Total triglycerides content (65\u201366 g TG\/100 g) was similarly determined for HPP-treated (450 MPa\/6 min) and control cheeses. Similar total contents of saturated, monounsaturated, and polyunsaturated fatty acids were reported for all cheeses during storage. A high total conjugated linoleic acid content (1.29\u20131.65 g FA\/100 g fat) was quantified in all cheeses during storage; all cheeses revealed similar atherogenic and thrombogenic indices (~2.3 and ~2.6, respectively). HPP can be used to process Serra da Estrela cheese at conditions that assure microbial safety without influencing cheese lipid profiles.<\/jats:p>","DOI":"10.3390\/app13105927","type":"journal-article","created":{"date-parts":[[2023,5,12]],"date-time":"2023-05-12T01:30:29Z","timestamp":1683855029000},"page":"5927","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":6,"title":["Evolution of Qualitative and Quantitative Lipid Profiles of High-Pressure-Processed Serra da Estrela Cheese throughout Storage"],"prefix":"10.3390","volume":"13","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-4347-9878","authenticated-orcid":false,"given":"Rita S.","family":"In\u00e1cio","sequence":"first","affiliation":[{"name":"CBQF\u2014Centro de Biotecnologia e Qu\u00edmica Fina\u2014Laborat\u00f3rio Associado, Escola Superior de Biotecnologia, Universidade Cat\u00f3lica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal"},{"name":"LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal"},{"name":"Department of Applied Technologies and Sciences, School of Agriculture, Polytechnic Institute of Beja, 7800-295 Beja, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9367-2177","authenticated-orcid":false,"given":"Lu\u00eds M.","family":"Rodr\u00edguez-Alcal\u00e1","sequence":"additional","affiliation":[{"name":"CBQF\u2014Centro de Biotecnologia e Qu\u00edmica Fina\u2014Laborat\u00f3rio Associado, Escola Superior de Biotecnologia, Universidade Cat\u00f3lica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6656-017X","authenticated-orcid":false,"given":"L\u00edgia L.","family":"Pimentel","sequence":"additional","affiliation":[{"name":"CBQF\u2014Centro de Biotecnologia e Qu\u00edmica Fina\u2014Laborat\u00f3rio Associado, Escola Superior de Biotecnologia, Universidade Cat\u00f3lica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5536-6056","authenticated-orcid":false,"given":"Jorge A.","family":"Saraiva","sequence":"additional","affiliation":[{"name":"LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7883-2446","authenticated-orcid":false,"given":"Ana M. P.","family":"Gomes","sequence":"additional","affiliation":[{"name":"CBQF\u2014Centro de Biotecnologia e Qu\u00edmica Fina\u2014Laborat\u00f3rio Associado, Escola Superior de Biotecnologia, Universidade Cat\u00f3lica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2023,5,11]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"1725","DOI":"10.3168\/jds.S0022-0302(93)77505-0","article-title":"The technology, chemistry, and microbiology of Serra cheese: A review","volume":"76","author":"Macedo","year":"1993","journal-title":"J. Dairy Sci."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"343","DOI":"10.1016\/j.tifs.2019.03.009","article-title":"Cheese ripening: A review on modern technologies towards flavor enhancement, process acceleration and improved quality assessment","volume":"88","author":"Khattab","year":"2019","journal-title":"Trends Food Sci. 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