ESAV - DIA - Livro, como autor ou coautor
Permanent URI for this collection
Browse
Browsing ESAV - DIA - Livro, como autor ou coautor by Issue Date
Now showing 1 - 10 of 28
Results Per Page
Sort Options
- Produção de Pêra Passa: Modernização de Técnicas e Diversificação de Variedades.Publication . Guiné, Raquel; Ferreira, Dulcineia; Barroca, Maria João; Gonçalves, FernandoAs informações aqui apresentadas resultam do trabalho desenvolvido por um grupo de docentes da Escola Superior Agrária de Viseu, no âmbito do Projecto AGRO nº 158, intitulado “Conservação e valorização dos recurso genéticos de pomóideas regionais” O trabalho teve por objectivos, por um lado propor soluções alternativas ao método de secagem tradicional, de forma a torná-lo mais competitivo, e por outro avaliar da possibilidade de produzir pêra passa com características semelhantes à pêra passa tradicional, a partir de variedades alternativas, provenientes de variedades regionais de pomóideas.
- Pêras Secadas, Promoção de um Produto Agro-Alimentar Tradicional Utilizando Metodologia CientíficaPublication . Guiné, Raquel; Lima, Maria JoãoAs informações aqui apresentadas resultam do trabalho desenvolvido no âmbito do projecto PTDC/AGR-ALI/74587/2006 “Pêras secadas, promoção de um produto agro-alimentar tradicional utilizando metodologia científica” financiado pela Fundação para a Ciência e Tecnologia. A instituição proponente é a Escola Superior Agrária de Viseu, e são ainda instituições participantes a Associação para o Desenvolvimento da Aerodinâmica Industrial, a Escola Superior de Tecnologia de Viseu, a Felba - Promoção de Frutas e Legumes da Beira Alta A.C.E, o INRA - Unité de Recherches Cidricoles, Biotransformation des Fruits et Légumes - Département CEPIA, o Instituto Nacional de Investigação Agrária e das Pescas e a Universidade de Aveiro. O trabalho tem vindo a desenvolver-se nas diferentes instituições parceiras, segundo os objectivos a que cada uma se havia proposto no início do projecto. Os resultados que foi possível obter ao fim de duas épocas de colheita e secagem de pêras permitem antever algumas possibilidades de melhoramento do processo tradicional, nomeadamente no que respeita aos sistemas de secagem, com importantes vantagens em relação aos aspectos sanitários relacionados com o produto final. Os estudos desenvolvidos, muito embora abordem de forma bastante incisiva a questão da tecnologia de secagem, vão contudo para além disso, envolvendo um conjunto de análises com vista à caracterização das pêras secadas obtidas pelos diferentes métodos, e ainda estudos que permitam conhecer e explicar alguns dos fenómenos químicos e/ou bioquímicos que ocorrem durante a secagem. Pretende-se com esta publicação e com a acção de divulgação realizada dar a conhecer alguns dos resultados já obtidos, contribuindo dessa forma para a valorização do conhecimento acerca deste produto regional que é a “pêra passa”.
- Food, Diet and Health. Past, Present and Future Tendencies.Publication . Guiné, RaquelHealth professionals presently recognize that the foods called functional can have a major role in health enhancement. Recently, many developments have been arising in this area. Researchers, food technologists and industrialists are aimed at identifying new functional foods and nutraceuticals, which can be included in diets with the general purpose of improving health or with a specific objective of helping to treat some diseases. The list of potential health substances is continuously growing, and includes a wide variety of substances that are recognized to have a positive role in the pathogenesis of many diseases. In recent years, many studies have been conducted by researchers all around the world to investigate the effects of these substances on human health, either with in vitro tests or with clinical trials. The amount of publications in this field is very extensive and an updated revision of the results obtained is of great interest to help identifying the real benefits, and to confirm or contradict some myths that might be installed. The present book gives an updated contribution to the knowledge regarding foods which may play a role in maintaining human health or fighting disease, showing their benefits, and evidencing in what way human diet can be manipulated to achieve certain objectives. The updated information that is provided here will certainly help people in general and professionals in particular, to make appropriate choices concerning what to eat.
- Handbook of Fruit and Vegetable FlavorsPublication . Hui, YH; Chen, F; Nollet, LML; Guiné, Raquel; Martín-Belloso, O; Mínguez-Mosquera, MI; Poliyath, D; Pessoa, FLP; Le Quéré, J-L; Sidhu, JS; Sinha, N; Stanfield, PActing as chemical messengers for olfactory cells, food flavor materials are organic compounds that give off a strong, typically pleasant smells. Handbook of Fruit and Vegetable Flavors explores the flavor science and technology of fruits and vegetables, spices, and oils by first introducing specific flavors and their commercialization, then detailing the technical aspects, including biology, biotechnology, chemistry, physiochemistry, processing, analysis, extraction, commodities, and requirements for application as food additives. With chapter authors representing more than ten different countries, this handy reference provides a comprehensive view of this evolving science.
- Drying of Pears. Experimental Study and Process SimulationPublication . Guiné, RaquelDrying is one of the most ancient ways of preserving foods, and fruits in particular. Solar drying is the cheapest of method, but it has some drawbacks associated with weather dependence and quality control. Therefore, to find alternatives is of the utmost importance. Based on a traditional product, an open air sun dried pear with most appreciated organoleptic characteristics, a study was carried out aiming at knowing the phenomena involved in the drying of this food product. This book presents the experimental study performed, including characterization of the traditional solar drying and alternative convective dryings, shrinking and porosity, radial concentration profiles, kinetics, isotherms and nutritional properties, as well as the modelling and simulation of the drying process. It is shown that the complex traditional drying can be greatly simplified, being more adequate for industrial implementation, and giving way to similar but safer products. This is a useful book for academic as well as agricultural and industrial professionals, since it coves the engineering aspects related to the drying of pears, which can however be extended to other fruits or even other foods.
- Unit Operations for the Food Industry: Thermal Processing & Nonconventional TechnologiesPublication . Guiné, RaquelThe understanding of industrial processes is based primarily on two factors: (i) each process can be studied in a series of steps, called operations, and (ii) the individual operations have their own mechanisms based on physical and chemical principles. The systematic study of each unit operation leads to a simplified and unified treatment of all processes. The variety and complexity of modern industrial processes represent an exciting challenge for professionals working in the process industry as well as for professionals working in the academic world. This book addresses extensively some of these unit operations, emphasizing also the importance and relevance of those newer operations that have been emerging and are becoming more relevant from the industrial point of view. In order to meet these challenges, this book is organized into two parts: the conventional thermal processes and emerging technologies, that bring together individual chapters dedicated to each major unit operation.
- Vitamin C. Dietary Sources, Technology, Dayly Requirements and Symptoms of Defficiency.Publication . Guiné, RaquelVitamin C is one of the most important components to include in a regular diet, being a powerful vitamin that provides a number of very important health benefits and that can affect multiple body processes. Because vitamin C is not produced by our body, we need to ingest daily amounts of this nutrient for our body to function properly and prevent disease. Vitamin C is a cofactor in at least eight enzymatic reactions, including several collagen synthesis reactions that, when dysfunctional, cause the most severe symptoms of scurvy. Vitamin C is also known to help prevent colds and flu, but it is much more than that, it is a potent antioxidant, that fights free radicals in the body thus preventing premature aging, gives strength to bones and teeth, strengthens blood capillaries, fights infections, strengthens the immune system, it also helps reduce the level of triglycerides and bad cholesterol in the blood, and even helps in the absorption of iron, preventing anemia. Furthermore, the antioxidants in vitamin C help warding off inflammation, infections, and viruses, and, by helping to build proteins in various types of cellular constructions, vitamin C also protects against heart attacks and strokes, promoting in general a better vascular health and longevity. Studies suggest that vitamin C may even be important in preventing Alzheimer’s disease or autoimmune problems, as well as atherosclerosis. This book is aimed at gathering valuable information about this important vitamin, including sources of this nutrient with so important biological properties, the effects of processing and a number of different approaches to the roles of this powerful vitamin in the human body, as expressed by the diversity of themes addressed in the chapters included: 1. Vitamin C supplementation: favorable or noxious? 2. An overview of the analytical methods to determine ascorbic acid in foodstuffs 3. Vitamin C daily supplements and its ameliorative effects 4. Ionizing radiation effects on vitamin C 5. Vitamin C in marine and freshwater teleosts 6. Effects of ascorbic acid on immunity and low grade systemic inflammation 7. Vitamin C deficiency enhances disruption of adrenal non-enzymatic antioxidant systems in ODS rats with water-immersion restraint stress 8. Vitamin C and erythrocytes 9. Vitamin C: loss through cooking and conservation methods and symptoms of deficiency 10. Pharmacological effects of ascorbic acid 11. Contradictions and ambivalences of the vitamin C consumption on human health: a review of the literature 12. Vitamin C role in human health, disease and sport 13. Variability in the vitamin C content of baobab (Adansonia digitata l.) fruit from three African sahelian countries
- Unit Operations for the Food Industry: Equilibrium Processes & Mechanical OperationsPublication . Guiné, RaquelUnit operations are an area of engineering that is at the same time very fascinating and most essential for the industry in general and the food industry in particular. This book was prepared in a way to achieve simultaneously the academic and practical perspectives. It is organized into two parts: the unit operations based on equilibrium processes and the mechanical operations. Each topic starts with a presentation of the fundamental concepts and principles, followed by a discussion of the main applications, type of equipment, operating principles, methods of solving the engineering problem and the factors that influence the operation, among others. Moreover, throughout the work there is a concern of clearly illustrate the explanations through a set of examples applied to the vast sector of the food industry. This is, in fact, a feature of this book that makes it a reference in academia.
- «
- 1 (current)
- 2
- 3
- »