CERNAS - Artigo em revista científica, não indexada ao WoS/Scopus
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- The contribution of a portion of meat, fish and eggs for climate changePublication . Ferreira, Vicente; Domingos, Idalina; Esteves, Bruno; Cruz-Lopes, LuísaIntrodução: A mudança nos padrões alimentares dos cidadãos implicará uma pegada ambiental maior em termos de emissões de gases de efeito estufa e uso de recursos naturais. Por exemplo, dietas ricas em leite e carne, especialmente de ruminantes, estão associadas ao aumento das emissões de metano da fermentação entérica, do dióxido de carbono da deflorestação para dar origem ao pasto e do óxido nitroso da produção de ração. Objetivos: Para um consumo mais sustentável, o objetivo deste estudo foi quantificar e comparar a contribuição para as alterações climáticas de uma porção do que se come em geral, proveniente da Roda dos Alimentos, relacionados com carnes, aves, peixes e ovos, para alcançar uma dieta equilibrada e saudável. Métodos: A Avaliação do Ciclo de Vida, baseada nas normas ISO 14040/44 (2006), foi a metodologia utilizada. A análise de inventário e, posteriormente a análise de impacte foram realizadas utilizando o software SimaPro 8.5. O método escolhido para a avaliação de impacte ambiental foi o IPCC 2013 GWP 100a. Resultados: Os resultados mostram que uma porção de cavala (peixe) apresenta a pegada ecológica inferior seguida da porção de bacalhau, frango, lombo de porco, ovos, lagosta e bife de vaca, respetivamente. Conclusões: A principal conclusão deste estudo é que a avaliação do impacte de ciclo de vida usando o método IPCC 2013 GWP 100a, pode ajudar as pessoas a escolherem os melhores alimentos para uma refeição mais amiga do ambiente, ajudando a mitigar as alterações climáticas.
- Adhesives from liquefied eucalypt bark and branchesPublication . Esteves, Bruno; Cruz-Lopes, Luisa; Fernandes, Ana Paula; Martins, Jorge Manuel; Domingos, Idalina; Ferreira, José; Silva, Silvia Helena Fuentes; Labidi, JalelAdhesives made from lignin are one of the most promising alternatives to common ureaformaldehyde adhesives. One of the possible sources is from wood or bark liquefaction at low temperatures and pressure. The possibility of using forest wastes for the production of adhesives was the objective of this work. Eucalypt bark and branches are wastes produced in the company Pedrosa & Irmãos, which is a forest management company based in Portugal (Leiria). The wastes were liquefied with polyalcohols catalyzed by sulfuric acid. The water insoluble fraction of the liquefied material was used for the production of the bio-adhesive. Both fractions were characterized and the bonding performance of the bio-adhesive was tested by ABES. The bio-adhesives obtained from bark or branches were similar, exhibiting a bonding strength approximately half of the conventional UF resin.
- A importância das certificações ecológicas e das TIC na promoção do turismo sustentável: estudo de caso de uma unidade de turismo ruralPublication . Pato, LúciaIntrodução: Numa era de problemas ambientais crescentes, a conduta sustentável dos empreendimentos de turismo, em particular do turismo rural, assume hoje uma importância fulcral. Uma boa parte do mercado tende efetivamente a procurar um empreendimento “amigo do ambiente” e socialmente responsável. Daí que as tecnologias de informação e comunicação (TIC), sejam fundamentais para a transmissão destes princípios. Com efeito não só promotores, mas também empresas de e-commerce no ramo das viagens tomam consciência desta realidade e necessidade, tentando comunicar habilmente a respetiva oferta turística sustentável. Um exemplo notável que realça a importância da sustentabilidade ambiental e social e as mais valias da utilização das TIC, está localizado na Região Viseu Dão-Lafões (RVDL), mais precisamente numa das comunidades mais interiores da mesma. Objetivos: Tomando como unidade de análise um empreendimento de turismo rural na RVDL, o objetivo deste estudo é explorar a importância das estratégias de sustentabilidade e das TIC na entrega e promoção do produto turístico. Métodos: De forma a permitir uma análise mais profunda, utiliza-se uma metodologia de estudo de caso. Para além de uma entrevista semiestruturada recorre-se à observação e análise da página web do empreendimento e a outros documentos eletrónicos. Resultados: Na génese e desenvolvimento deste empreendimento houve sempre uma preocupação com o ambiente e com a comunidade. Daí que o empreendimento esteja em processo de certificação pela Biosphere e Green Key. Seja no desenvolvimento e atualização da página web, redes sociais, resposta a avaliações no TripAdvisor e no Booking.com e atualização de canais de divulgação quando são feitas reservas, a promoção/comunicação da oferta turística mais sustentável através das TIC, ocupa a maioria do tempo que a promotora dedica ao empreendimento. Conclusões: A existência de uma conduta ambiental por parte do empreendimento de turismo rural, e a comunicação dessa conduta, assume-se como um ingrediente fundamental para o sucesso da atividade turística do empreendimento. Paralelamente isto é fundamental para a atração de um novo turista mais preocupado com as questões ambientais.
- The Science behind Traditional Products: The Case of Portuguese CheesesPublication . Guiné, Raquel; Florença, S. G.Portugal is situated in the Iberian Peninsula, having climacteric influences of the Atlantic Ocean together with the Mediterranean Sea, which, allied to the landscape and fertile soil results in good pastures that potentiate the animal production. Hence, Portugal is very rich in what concerns traditional cheeses, made with cow, goat, sheep or mixture milks, and which are characterized by very particular tastes, colours and consistencies, besides being also different in terms of chemical composition. The number of Portuguese traditional cheeses is very high, although only a part of them have already been registered under the European Union designations for protection of origin. These have different processing technologies and are characterized by singular aspects that differentiate among them. In this way, they can be classified in terms of the type of milk used for its production, or in terms of the fat content, or even the type and intensity of ripening or finally according to the consistency of the paste. Traditional cheeses are very important in social terms, because they accumulate the history of a people and a country, besides providing a means of income for the rural populations that live from the pastures and the cheese manufacture. Cheeses comprise nutritional properties for being a good source of proteins, lipids, minerals (such as calcium, phosphorus and zinc) and vitamins (like vitamin A, riboflavin, folic acid and vitamin B12). Nevertheless, when it comes to traditional cheeses, they have to be consumed with moderation due to the high fat content present because they are usually made with whole milk.
- Segurança alimentar e nutricional em tempos de covid-19: impactos na África, América Latina e PortugalPublication . Buanango, Maitu; Galesi-Pacheco, Lilian; Ramirez, Yudi; Costa, Cristina Amaro Da; Santos, Jacqueline; Moura, Ana Pinto de; Vieira, Carla MariaCrises econômicas e sanitárias têm grandes repercussões no acesso aos alimentos e saúde da população. Neste contexto, políticas de austeridade podem apresentar efeitos devastadores em mecanismos de garantia de direitos sociais. O objetivo deste ensaio é refletir sobre o impacto de diversos tipos de crises no Direito Humano à Alimentação e Nutrição Adequada (DHANA) e na Segurança Alimentar e Nutricional (SAN) de populações em vulnerabilidade, bem como a identificação das políticas públicas, programas e ações desenvolvidas tomando como referência o alívio dos danos causados pela pandemia da COVID-19. A partir de coleta da informação realizada de forma não sistemática em sites governamentais e bases de dados científicas, documentos foram lidos na íntegra, categorizados e analisados criticamente. Três contextos distintos, África, América Latina e Portugal, são apresentados pelos autores que atuam nessas realidades, com a intencionalidade de contribuir para mitigar os problemas alimentares que se agravam e são derivados da situação pandêmica.
- Hazelnut: A Valuable ResourcePublication . Guiné, Raquel; Correia, PaulaHazel (Corylus avellana L.) nutshell is one of the most consumed and most appreciated nut fruit all over the world. It is believed to have constituted a basic food in early prehistory, in temperate zones of the globe, such as for example Europe. Presently the hazelnut production is mainly concentrated on the Black Sea coast of Turkey, but other countries are also important producers, like for example Portugal, situated on the western Europe, in the Iberian Peninsula. The objective of this work is to make a review about the worldwide importance of hazelnut, their usages, including gastronomic and industrial applications, as well as some ways that allow adding value to this fruit, making it an even more valuable resource. The advantages include higher income for produces, lower environmental impacts and valorisation of residues improving sustainability and providing valuable products for consumers and/or ingredients to incorporate into those products.
- Consumption of fibre rich foods: comparative study in different countriesPublication . Guiné, Raquel; Florença, SG; Leal, M; Rumbak, I; Baric, I; Komes, D; Satalic, Z; Saric, M; Tarcea, M; Fazakas, Z; Szucs, V; Harangozó, J; Klava, D; Straumite, EFoods such as fruit, vegetables, and cereals, and particularly whole grain, are rich in dietary fibre and have been proved to have multiple beneficial effects for the human health. The present research was designed to assess some eating practices related to fibre-rich foods in different countries, namely Argentina, Croatia, Hungary, Latvia, Portugal, and Romania. A cross-sectional descriptive study was undertaken on a sample of 4905 adult participants, obeying all ethical guidelines for this type of research. Regarding the data treatment, basic statistics was complemented with the tree classification analysis. Generally, the results show a low consumption of salads and vegetables, i.e., up to 11 servings/week (for 78.2% of participants), with Croatia in the lead (86.6%). Regarding fruit, a great majority of data also indicated low consumption (92.3%), most especially for Latvia (98.3%). The level of consumption of whole cereals was also low (72.6%), particularly for Latvia (90.0%). The tree classification analysis showed that while the first discriminant variable for the consumption of salads and vegetables was country, followed by education, for the consumption of fruit, it was country and then sex, and finally, for the consumption of whole cereals, it was sex and followed by country. The results allowed the conclusion that the consumption of foods rich in dietary fibre was very low for these countries, highlighting the necessity to implement strategies that incentivise the consumption of such foods, which are very important for a healthy diet.
- Colaborative integrated learning: study case of aplication to food engineeringPublication . Guiné, RaquelIntroduction: Collaborative learning comprises a set of teaching/learning methods in which students are stimulated to work together in order to fulfil a common learning goal. This approach has been adopted throughout a very wide variety of disciplines, curricula, school environments, teaching approaches or age groups. Objectives: The objective of this work was to discuss the advantages and drawbacks of using innovative learning tools or techniques to promote active learning from a real practice experience. Methods: The integrated learning on subjects in area of Food Engineering was analysed based on the learning outcomes, advances of collaborative work, difficulties found, problem solving strategies and learning assessment limitations. Results: The results obtained allowed concluding that the integrated project developed in the 3 different syllabus is beneficial and the students tend to engage in the requested activities with true commitment; this approach allows the development of complementary competences and far beyond simple knowledge; and finally, it prepares the students for real life experiences, while guarantying a fair evaluation of learning outcomes for all while still at university. Conclusions: This work highlighted the need to deepen the debate on this topic in order to improve students’ knowledge and learning skills.
- Comparative study about some eating habits in six countries: eating out and fast food consumptionPublication . Guiné, Raquel; Florença, S. G.; Leal, M.; Rumbak, I.; Komes, D.; Saric, M. M.; Tarcea, M.; Fazalas, Z.; Szucs, V.; Klava, D.; Straumite, E.; Baric, I.Poor diets have proven very detrimental for the maintenance of good health and eating an excessive amount of fast food and highly processed meals can harm the general health status of the population. Hence, this work investigates the habits related to eating outside the home and frequency of eating fast food meals in participants from six different countries. A cross-sectional descriptive study was undertaken on a sample of 4,904 adult participants. For the data treatment, basic statistics were complemented with tree classification analysis, using the CRT algorithm. This study concluded that in the sample under study the frequency of eating out of home was in general low, corresponding to four or fewer times per week for 71.9% of the participants, and the consumption of fast food meals was also acceptable, i.e., with a low frequency of up to two times per week in 88.6% of the respondents. The biggest differences were encountered when comparing participants from different age groups, countries or sexes, and not so much for living environment or education level. Tree classification analysis highlighted the relative importance of the considered factors for eating out and fast food meals, being country and age confirmed as the most influential factors. In the evaluated sample the incidence of eating out and fast food meals were low, which is a good indicator to contribute globally for the good health status of the participants involved in the study.
- The impact of food choices on human and animal rights protection and environmental sustainabilityPublication . Guiné, Raquel; Correia, Paula; Ferreira, Manuela; Tarcea, Monica; Bartkiene, Elena; Vittadini, ElenaIntroduction: People’s food choices are of the utmost importance to regulate markets and the food chain towards the global goal of sustainability. Objectives: The objective of this work was to evaluate to what extent some aspects linked to sustainability in the food chain influence people’s food choices, specifically in the domains of packaging, food surplus, transportation and human or animal welfare. Methods: This is a cross-sectional study involving 3183 people from Portugal, Italy, Lithuania and Romania, who participated in this questionnaire survey between January and June 2018. Results: People tend to condition their food choices in view of contributing for a more sustainable food chain with respect for environment, humans and animals. The areas in which this behaviour is stronger include avoiding food waste at home (80% of participants), preference for local foods (60%), sustainable food growing, preparation or packaging (66%). The respect for animal rights is very important for 62% of the participants, but the respect for Human rights is a concern for just 32%. The results of statistical tests indicated that age, education, country, professional area and type of diet all significantly influenced people’s choices regarding the sustainability of the food chain. Conclusions: Although the results are indicative that people start to condition their eating behaviours also according to sustainability issues, it is a fact that there is still work to be done, since the adoption of these sustainable choices is still in a limited extent.
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