CERNAS - Capítulo em obra internacional, como autor
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- Artocarpus heterophyllus (Jackfruit): Composition, nutrition Value and ProductsPublication . Guiné, Raquel; Florença, Sofia De Guiné EJackfruit is the largest edible fruit in the world, being cultivated in tropical and sub-tropical regions around the world. This gigantic fruit can be up to 90 cm in length by 30 cm in wide and weight up to 50 kilograms. It is a fruit rich in fibres, proteins, minerals like Calcium, Phosphorus and Iron and Vitamins of Complex B, mainly Vitamin B2 (Riboflavin) and Vitamin B5 (Niacin). Some medicinal properties are attributed to jackfruit, making it a useful tool used in traditional medicine in many parts of the world, such as antiasthmatic, antidiarrheal, anticough healing or diuretics. This chapter compiles some general information about jackfruit as well as its composition and bioactive properties with impact on human health.
- Dried Coriander: Processing and PropertiesPublication . Guiné, Raquel; Florença, Sofia; Barroca, Maria JoãoCoriander leaves and fruits are rich in bioactive compounds, such as phenolic compounds, and most especially phenolic acids and flavonoids, and therefore exhibits high antioxidant capacity both in the leaves and the fruits. While coriander leaves contain important amounts of minerals and vitamins, the seeds are valued mostly by their oil, with a fatty acids profile characterized by important contents of oleic, linoleic and petroselinic acids. Because the use of the fresh coriander sometimes is limited, processing operations are sued to extend the shelf life and increase availability and convenience. Processing operations include for example freezing or drying. This last, in particular has many advantages, like facility to use and store, but is also comprises some possible adverse effects of the quality of the treated products, with possible interference in the bioactivity of the chemical components present in the fresh form. There are many different drying methodologies, isolated or in combinations, that impart different levels of influence on the products quality. Therefore, the aim of the present chapter is to discuss the drying operation applied to coriander and evaluate the dried product’s characteristics and to what extent they are affected as compared to the fresh herb.
- Sheep Grazing Management in the Mountain Region: Serra da Estrela, PortugalPublication . Monteiro, António; Costa, José; Esteves, Fernando; Santos, SérgioAs pastagens semi-naturais do Mediterrâneo constituem um recurso importante nos sistemas tradicionais de ordenamento do território, nomeadamente na região da Serra da Estrela, situada no centro de Portugal Continental, onde se desenvolve a atividade pecuária, maioritariamente baseada na ovinocultura leiteira. É uma região de relevo acidentado e montanhoso, composta por estratos arbustivos e herbáceos, geralmente associados à dieta de ovinos em pastejo. Essas pastagens assumem algumas tipologias, principalmente em áreas montanhosas, incluindo prados, pastagens perenes mesófilas de Nardus e outras pastagens perenes de alto valor ecológico e paisagístico. A composição florística é predominantemente composta por espécies de gramíneas (Poaceae) e leguminosas (Fabaceae). A implementação de técnicas de cultivo adequadas ao manejo da pastagem permite um aumento em sua produtividade e valor nutricional, resultando em aumento da taxa de lotação e redução da necessidade de suplementação. Além disso, essas técnicas promovem a manutenção da biodiversidade e do mosaico da paisagem, apoiando as indicações programáticas ambientais da Política Agrícola Comum. Assim, são descritas as características, potencialidades e práticas de gestão dos prados da região da Serra da Estrela, com base numa revisão bibliográfica. Este capítulo tem como objetivo fornecer informações úteis aos produtores que pretendem tornar o manejo de suas pastagens mais eficiente, promovendo a sustentabilidade ambiental. são descritas as potencialidades e práticas de gestão dos campos na região da Serra da Estrela, com base numa revisão bibliográfica. Este capítulo tem como objetivo fornecer informações úteis aos produtores que pretendem tornar o manejo de suas pastagens mais eficiente, promovendo a sustentabilidade ambiental. são descritas as potencialidades e práticas de gestão dos campos na região da Serra da Estrela, com base numa revisão bibliográfica. Este capítulo tem como objetivo fornecer informações úteis aos produtores que pretendem tornar o manejo de suas pastagens mais eficiente, promovendo a sustentabilidade ambiental.
- Nanotechnology in Food: Technlology, Applications and SafetyPublication . Cruz-Lopes, Luísa; Macena, M.; Guiné, RaquelNanotechnology has brought immense possibilities to the food and agricultural sectors. However, it has also been perceived as posing many issues, particularly regarding the safety of humans, ecosystems and all living organisms involved. Therefore, it is very important to discuss the possible applications of nanotechnology in the food industry or even in a broader scale in the whole food supply chain, as well as extend these applications ensuring the safety of all those involved. Additionally, it is vital to look at the perspective of the general public and try to understand if it are aware of the possible application of nanotechnology to the food they consume, or to the packaging materials that are in contact with foods as well as if it knows the risks associated to this technology. Finally, it is also important to investigate if the real risks are negligible from the technical and scientific points of view, but if the consumer perceives them on a much larger scale owing to lack of correct information available. This chapter aims to depict some applications of nanotechnology in the food supply chain and the corresponding risks involved as well as how the consumer perceives them.
- Consumer Perspectives of Innovative Technologies in The Food SectorPublication . Guiné, Raquel; Florença, S. G.; Lima, M. J. R.The food industry and suppliers of food services nowadays face increasing challenges derived from instantaneous changes and evolution in the consumer’s needs that lead to very short life cycle products, allied to the ferocious competitiveness of the global markets. Present innovation strategies undoubtedly recognize the pivotal role of the consumer, so that to develop successful new foods a thorough understanding of consumers’ acceptance or rejection criteria is sought. This consumer focus is often called “voice of the consumer,” and constitutes an active practice during development of new foods, since the possible opposition to new foods, produced using innovative technologies is considerably stronger when compared to other categories of products, for which the consumers sometimes are more open. Food neophobia, which is the fear of new foods, is a phenomenon with particular expression in children, but nevertheless for some people it continues into adulthood. On the other hand, neophilic people, which are very prone to taste new products, experience new sensations, and welcome innovative technologies. This chapter explores the role of behavioural aspects linked to neophobia and neophilia towards new products and technologies used in the food sector, including faster and more efficient production techniques, new processing technologies (thermal and non-thermal) as well as new food packaging materials and technologies.
- Study About the Consumption of Dairy products in Two CountriesPublication . Guiné, Raquel; Florença, S. G.; Carpes, S.; Anjos, O.The present chapter presents some results of a questionnaire survey undertaken on a sample of participants from Portugal and Brazil, which investigates the consumption habits of some classes of dairy products. This is a descriptive cross-sectional study made on a non-probabilistic convenience sample, consisting of 850 participants, 430 from Brazil and 420 from Portugal. The results obtained showed that in both countries the consumption of milk and milk products as well as cheeses, butters or yogurts was very low. Nearly half or more than half of the participants never consumed these dairy products, and those who consumes them did it only once or 2-3 times per week. Small differences were identified in the dairy consumption patterns in both countries, with slightly more Portuguese participants consuming milk, cheese, butter and yogurt as compared with Brazilians.
- Modelling in Drying Technology of Food Products: A Comprehensive Survey.Publication . Guiné, Raquel; Golpour, I.; Barroca, M. J.; Kaveh, M.Drying of foods has been used to preserve food and agricultural products since immemorial times. However, still nowadays it assumes a prominent place among food processing technologies applied industrially to extend shelf life of foods. Although having some important advantages, like the reduction in water activity and subsequent minimization of degradation reactions of biological, chemical or enzymatic nature, reduction in size for transportation and storage or avoidance of refrigeration systems during transportation and storage, it is also true that drying brings high energy costs and some possible undesirable changes in quality parameters. Hence, the optimization of drying processes is of the utmost importance to minimize energy costs and maximize quality. Mathematical modelling in food process engineering allows important savings, while also guaranteeing the safety of industrial plants and workers, and finally achieving ultimate quality of the dried foods. Because artificial neural networks (ANNs) have been gaining importance in the context of many problems in the fields of engineering, among others, this chapter aims to do a review of scientific literature about the use of artificial neural networks to modelling and optimization of food drying processes. Finally, opportunities and restrictions of the ANNs technique for drying process simulation, optimization, and control are achieved to guide future R&D in this area.
- Information, Perceptions and Motivations for Healthy Eating on a Group of European CountriesPublication . Guiné, Raquel; Correia, Paula; Ferreira, Manuela; Duarte, João; Cardoso, Ana Paula; Bartkiene, E.; Lele, v.; Starkute, v.; Juodeikiene, G.; Adomaitiene, V.; Steibliene, V.; Zadeike, D.; Szűcs, V.; Hámori, J.; Bizjak, M. C.; Stubelj, M.; Klava, D.; Straumite, E.; Kruma, Z.; Tarcea, M.; Fazakas, Z.; Buicu, F.; Ruta, F.; Rus, V.This is an original research work that is a part of the EATMOT project, which aims to study the eating motivations of different nature in a set of countries all over the world. In this work will be presented some results of the project, regarding three major areas: perceptions about healthy eating, sources of information about healthy diet and healthy motivations for food choice. This is a longitudinal observational study carried out on a non- probabilistic sample with 4870 participants residing in 6 European countries: Hungary, Latvia, Lithuania, Portugal, Romania and Slovenia. Analysis of the data was performed using descriptive statistics and t-test for independent samples or ANOVA with Post-Hoc Tukey HSD, depending on the case. The results obtained allowed concluding that most of the participants have some knowledge about what a healthy diet entails, but still one third did not manifest an opinion for the questions related to healthy eating. Regarding the sources of information about healthy eating, internet was the source more frequently used by a significant part of the participants, while hospitals and health centres were quite irrelevant. This raises some concerns because the internet mighht not always be a reliable source of information. Finally, it was found that the health factors were more influential for the food choices in older people, females, widowed, retired and people working or studying in the area of nutrition.
- Consuming Habits and Acceptance of New Products Incorporating Dairy By-ProductsPublication . Guiné, Raquel; Lemos, E.By-products and residues from dairy industry are rich sources of nutritive components. Since their elimination brings some environmental problems, finding alternatives for their utilization assumes a particular importance, both from the economic as well as environmental points of view. In view of these challenges, the purpose of the work presented here was to examine the consumers’ acceptance of bakery products incorporating whey residue, a by-product of the cheese industry. This descriptive cross-sectional study was conducted by questionnaire survey on a non-probabilistic sample composed of 299 participants aged 18 and over. Results showed that 77% of the participants eat bread on a daily basis, mostly at breakfast (65.8%) and preferred freshly baked bread. Most of them opted for bread made with rye flour (53.1%). The choice of bread was influenced by age, education and the practice of balanced diet. As for cookies, they were consumed by 56.5% of the participants on a regular basis, mainly as a snack between meals, 2 or 3 times/week. They favoured simple formulations, without fillings or flavourings. The majority of the respondents seemed to have some knowledge about whey, which was influenced by age, education, following a balanced diet and practicing exercise. Around 41% of the participants admitted they would consume bakery products made with whey residues, mostly due to their additional protein content followed by concerns about the environment and variability in taste. Considering the increasing demand for Serra da Estrela cheese, and consequent increase in by-products, their utilization in food products can be helpful to reduce water and soil pollutants while stimulating local economy.
- Consumer Preferences and Attitudes Toward YogurtsPublication . Guiné, Raquel; Florença, S. G.Yogurts are a staple food for many people around the world, with particular importance for certain segments, such as infants or elderly. They provide important macronutrients, such as protein, vitamins and dietary minerals such as calcium. This chapter aims to highlight the role of consumer in the market of yogurts and evaluate the reactions, preferences and attitudes towards yogurts. This is a longitudinal observational study performed with a non-probabilistic sample of 289 participants. The results obtained indicated that the consumption of dairy products is low, and this also applies to yogurt’s consumption. Some types of yogurt are consumed 2-3 times/week by about 20% of the participants, like natural yogurt, yogurt with aroma or liquid yogurt. The possible yogurt health claims and/or characteristics that are more valued by the consumers are absence of added sugars, absence of fat, and also the presence of beneficial bacteria. Regarding the knowledge about yogurts, and their health effects, there seems to exist still a great lack of information and therefore actions are needed to improve these aspects and correctly inform the consumers. However, people are more conscientious about the health benefits of yogurt, like improving intestinal health and providing protein, calcium and vitamins A and D. Regarding marketing and commercialization of yogurts, an important number of participants trust both, trademarks and white label brands, although most find it hard to rely advertisements about the health benefits of yogurt.