Browsing by Issue Date, starting with "2018-05"
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- Physical properties of frozen ewe’s cheesePublication . Correia, Paula; Rodrigues, Melania; Mendes, Rita; Guiné, RaquelThis work evaluates the effect of freezing and storage time in ewe´s cheese. Ewe´s cheeses were subject to two different conservation conditions: frozen at -60 C, with storage at -18 C (Frozen), and refrigeration at 7 C, with a RH (relative humidity) of 47% (Control). The initial values of moisture and water activity (a w ) were high and similar between the analysed samples, 62.2-61.3 % and 0.91-0.92 respectively, with a decrease of moisture during the storage, being lower in the Frozen sample. The cheeses presented an light colour (L* = 69.0 and 74.6), which decreased during storage. The a* and b* coordinates showed negative and positive values, respectively, meaning that the predominant colours were green and yellow, and generally during storage they diminished. The texture of cheeses, in the first day of storage, presented similar values for Control and Frozen cheeses: 9.8 and 9.9 N for crust firmness; 3.6 and 3.9 N for flesh firmness; -2.6 and -2.8 N for stickiness; -22.7 and 24.7 N.sec for adhesiveness. Finally, after 120 days of storage for these cheeses, the crust firmness, the stickiness and the adhesiveness decreased more about three times.
- Livro de resumos: Olhares sobre a EducaçãoPublication . Menezes, Luís; Pacheco Figueiredo, Maria; Rego, Belmiro; Balula, João Paulo; Felizardo, Sara; Cardoso, Ana PaulaA 6.ª edição do “Olhares sobre a Educação”, realizada pela Escola Superior de Educação de Viseu em abril de 2018, introduziu, relativamente às realizações anteriores, duas novidades. Assim, a par dos habituais painel e conferência plenária, surgiram na edição deste ano Workshops paralelos e uma sessão de Pósteres. O espaço dos Workshops decorreu em 5 sessões paralelas, abordando temáticas atuais no campo da Educação: W1 - Geometria na infância: simetria e antissimetria (Andreia Hall, Universidade de Aveiro); W2 - Técnica vocal (Cristina Aguiar, ESE de Viseu); W3 - Os Robôs vão ao Jardim de Infância e 1.º CEB: imaginação, criatividade e aprendizagem (Maribel Miranda-Pinto, ESE de Viseu); W4 - Intervenção no autismo: a metodologia ABA (Célia Guimarães, APPDA); e W5 - Intervenção na multideficiência: o Grid (José Amaral, Esc. Sec. de Tondela). O espaço de pósteres, denominado “Realidades e possibilidades educativas”, visava a apresentação de experiências de ensino que relatassem realizações educativas, projetos de intervenção ou projetos de investigação. Para isso, convidaram-se professores e estudantes dos cursos do âmbito da educação da Escola Superior de Educação de Viseu, tendo a resposta sido muito afirmativa, traduzindo-se em 13 propostas de resumos longos (até 6000 caracteres). Todos os resumos foram submetidos a double-blind peer review. Os resumos dos pósteres, que representam a fatia maior deste livro de resumos, revelam uma multiplicidade de realidades e atores educativos, cruzando-se reflexão e investigação mais estruturada (em diversas fases de desenvolvimento) e, muito importante, envolvendo, em muitos casos, colaboração de estudantes e professores da ESEV, tanto de cursos de licenciatura como de cursos de mestrado. A porta de entrada nesta 6.ª Edição do “Olhares sobre a Educação” foi a conferência plenária “Geometria de muitas maneiras”, proferida por Andreia Hall, da Universidade de Aveiro. Esta conferência representou uma troca de experiências formativas, no campo da Didática da Matemática, entre duas instituições com larga tradição na formação de professores, a Universidade de Aveiro e a Escola Superior de Educação de Viseu. A finalizar o “Olhares sobre a Educação”, decorreu o painel “Articulações educativas na escola: entre o desejável e o possível”, com a participação de Luís Nóbrega (Agrupamento de Escolas Grão Vasco), Florbela Soutinho (Agrupamento de Escolas Viseu Norte) e José Fernando Rodrigues (Agrupamento de Escolas das Olaias), moderado por João Rocha (ESEV). No final deste livro de resumos apresenta-se uma síntese das principais ideias discutidas neste painel.
- Influence of temperatures and packaging materials in ewe´s cheeses storagePublication . Correia, Paula; Rodrigues, Melania; Mendes, Rita; Guiné, RaquelThe use of different conservation methods to increase the shelf life of food has always been a major concern. The objective of this work was to evaluate the effect of temperature and packaging material in ewe´s cheeses during storage time (at 1, 60 and 120 days). Cheeses were subject to two different storage conditions: control chamber (CC) 16±1C and RH (relative humidity) of 75±2%, packaging in vacuum with a high barrier blade film and polyolefin shrink film; and refrigeration with a mean temperature of 7C and HR 47%. The cheeses packed in polyolefin film presented molds after 20 days of storage. The moisture content and water activity were high, decreasing with storage time, and this effect was more evident in the unpacked cheeses. Vacuum packed cheeses stored in CC (CCP) presented similar colour parameters along storage time, with high L* and low b* values. The harder cheeses were the CC cheeses after 120 days (CC120) of storage, and the stickier ones were the CCP120. The refrigerated cheeses were the most appreciated, followed by cheeses stored at the CC with vacuum package, and the buttery attribute showed high differences. The conservation process greatly influenced the physical and sensorial properties of the cheeses.
- Perceptions towards healthy diet of the Portuguese according to area of work or studiesPublication . Ferrão, Ana Cristina; Correia, Paula; Ferreira, Manuela; Guiné, RaquelThe aim of this work was to evaluate the perceptions towards a healthy diet among the participants who had a work or studies in areas related to diet and nutrition and those who did not. For this purpose, anonymous questionnaire data were collected in a cross-sectional study on a non-probabilistic sample of 902 participants living in Portugal. The results showed that the participants’ perceptions were, in general, compliant with a healthy diet (scores between 0.5 and 1.5, on a scale from -2 to +2). However, were found significant differences between gender (p = 0.004), with a higher average score for women, between the different civil state groups (p = 0.016), with a higher score for the single participants, between the participants who were responsible for buying their own food and those who were not, with a higher mean value for those who were not and also regarding the living environment, being the highest score for the participants who lived in rural areas. The variable area of work or studies also showed significant differences (p = 0.001), so that people who had a work or studies related to agriculture obtained a higher score. Regarding this variable, the mean values of nutrition and food areas were not statistically different between them, but were statistically different from the mean values of psychology and health areas. The participants who had a work or studies in areas where are addressed diet and nutrition related issues achieved a higher mean score (0.72 ± 0.35) when compared to the participants who did not have (0.58 ± 0.30). However, despite the results, it is important to continue developing campaigns that better communicate nutritional aspects, so that people can increase their knowledge on this subject. Acknowledgments: This work was prepared in the ambit of the multinational project EATMOT from CI&DETS Research Centre (IPV - Viseu, Portugal) with reference PROJ/CI&DETS/CGD/0012.
- The Use of Artificial Neural Networks (ANN) in Food Process EngineeringPublication . Guiné, RaquelArtificial neural networks (ANN) aim to solve problems of artificial intelligence, by building a system with links that simulate the human brain. This approach includes the learning process by trial and error. The ANN is a system of neurons connected by synaptic connections and divided into incoming neurons, which receive stimulus from the external environment, internal or hidden neurons and output neurons, that communicate with the outside of the system. The ANNs present many advantages, such as good adaptability characteristics, possibility of generalization and high noise tolerance, among others. Neural networks have been successfully used in various areas, for example, business, finance, medicine, and industry, mainly in problems of classification, prediction, pattern recognition and control. In the food industry, food processing, food engineering, food properties or quality control, statistical tools are frequently present, and ANNs can process more efficiently data comprising multiple input and output variables. The objective of this review was to highlight the application of ANN to food processing, and evaluate its range of use and adaptability to different food systems. For that a systematic review was undertaken from the scientific literature and the selection of the information was based on inclusion criteria defined. The results indicated that ANN is widely used for modelling and prediction in food systems, showing good accuracy and applicability to a wide range of situations and processes in food engineering.
- Evaluation of Food Knowledge in a sample of University Students in PortugalPublication . Ferrão, Ana Cristina; Guiné, Raquel; Ferreira, Manuela; Duarte, João; Nunes, Bruno; Morais, Patrícia; Sanches, Rafaela; Abrantes, RomanaEating habits begin in childhood, remain during adulthood and undergo changes as young adults enter university. Hence, this study aimed to evaluate the food knowledge in a sample of university students in Portugal, as well as to identify in what way some sociodemographic factors influence that knowledge. This cross-sectional study was undertaken by means of a questionnaire on a non-probabilistic sample of 376 university students in Viseu. The results showed that most of the participants presented a normal body mass index. In general, students revealed to have a high degree of knowledge about some aspects of a healthy eating (mean scores between 4 and 5, on a scale from 1 to 5) and the majority of them (80.6%) identified the current food wheel. It was also observed that it is through family and Internet that most of the students get the information about healthy eating. Regarding students’ self-evaluation of the degree of information, they believed to have about healthy eating, the average score obtained was 3.91 ± 0.7, indicating that they thought they were well informed about this theme. The mean scores were higher for men, students who were aged 22 years or over, as well as for those who practiced high competition sport, who were connected to food areas and also for the students’ who had already attended a class performed by a nutritionist. Furthermore, it was also observed that, in general, students had notion of which food they should eat in bigger and smaller quantities, not knowing, however, which are the recommended daily portions. This study highlighted the need to deepen the debate on this topic in order to improve students’ knowledge about healthy eating.
- The winners' drama in Seneca's TroadesPublication . Balula, João PauloThe texts of classical literature are of great importance for the training of critical readers. For this reason, this article proposes a current reading of the winners’ difficulties that are evident in Seneca’s Troades: Pyrrhus, Agamemnon, Ulysses, Achilles, and Helena. Starting from a content analysis of the literary work, a reflection on the consequences of feelings and passions is presented. It becomes evident that when the human being is confronted with himself and with his essence everything comes to the surface: the most admired virtue (moderation) and the most despicable defects (arrogance, brutality, tyranny, hypocrisy and cowardice). It is concluded that the winners’ concern focuses on the doubt about the success of the return trip.
- Read and write with all your senses: a multisensory method for learning to read and write in neurodevelopmental disordersPublication . Santos, Catarina; Martins, Catarina; Silva, Ana IsabelReading and writing learning difficulties are commonplace in today's schools. Therefore, researching teaching methodologies that allow children to achieve academic success is a matter of extreme urgency. Through the development and implementation of a multisensory methodology based teaching program, this research project aims at documenting and understanding any changes in reading and writing learning processes. Using a qualitative multiple case study methodology, five participants were selected by convenience according to the following three criteria: Intellectual and Developmental Disabilities, Phonological Disorders and severe learning difficulties. Through the use of tools such as Infant/Toddler Sensory Profile and Language Competencies Evaluation for Reading and Writing there was, correspondingly, the possibility of mapping the sensory profile of each participant and verifying his/her learning development during the program, in the areas of phonological awareness, reading and writing. The multisensory program was applied during weekly interventions over a period of four months. Results showed improvement in the participants’ reading and writing learning process. It is also worth mentioning that, despite not being a goal of this research, there was also an increase of the phonological awareness of all participants. The multisensory methodology integrates strategies in its structure that include a greater number of sensory aids, like visual and audition aids, as well as kinesthetic and tactile aids. The increase of this type of aids proved to work as a compensation technique which allowed the child to achieve a greater probability of success in his reading and writing learning process.
- Chemical and physical characterization of samosas with shiitake mushroomPublication . Guiné, Raquel; Correia, Paula; Gonçalves, InêsOwing to the increasing demand for shiitake mushrooms, a substantial amount of by-products is produced on a daily basis. Hence, to investigate ways to value this resource is of wide interest. In that way, the aim of this work was to develop new valued foods incorporating shiitake mushroom, to utilize the products that do not comply with standards for commercialization, thus avoiding waste. For this, a filling for samosas was produced and the final products were analyzed for their chemical composition, color, texture and sensorial attributes. The results showed that the shiitake samosas had a somewhat balanced chemical composition, with protein and minerals, but not forgetting fat, present due to the frying operation. The color varied between samples, although on average both sides of the samosas were of practically the same color. The textural measurements indicated that the shiitake samosas were soft and with low chewiness, with moderate resilience and cohesiveness and high springiness. The sensory panel appreciated both the dough and the filling, as well as the whole shiitake samosas, by attributing them high scores (about 4, on a scale from 1 to 5). Finally, some significant correlations were found between some specific sensorial evaluations and instrumental measurements.
- Evaluation of textural characteristics of different types of breadPublication . Guiné, Raquel; Santos, Carina; Rocha, Celeste; Marques, Christelle; Rodrigues, Cláudia; Manita, Filipa; Sousa, Filipe; Silva, Sílvia; Rodrigues, SusanaBread is a staple food considered of major nutritional importance for being a source of carbohydrates, proteins, dietary fibre, vitamins, micronutrients and antioxidants. The diversity in bread all around the world is enormous and enriched breads are a trend to follow in the next years. The cheese making industry generates huge amounts of liquid residues which can be used to improve the nutritional quality of foods and at the same time reducing the environmental impact. Hence, the aim of this work was to develop new breads incorporating whey residue, and the final products were analysed for their textural properties, as compared with a basic wheat bread. For the assessment of the textural characteristics two types of essay were performed, compression and puncture tests. The results showed that the whey residue could be used to produce bread with good textural properties, particularly for an improved recipe. The improved whey bread showed good textural characteristics, which remained practically unchanged after 24 h, being this true for the properties evaluated through the compression test (hardness, chewiness, resilience, cohesiveness, springiness) and through the puncture test (external firmness, inner firmness, stickiness, adhesiveness). Finally, very strong correlations were found between cohesiveness and resilience and between adhesiveness and stickiness. Acknowledgments: This study was supported by Instituto Politécnico de Viseu/CI&DETS through project PROJ/CI&DETS/CGD/0007 and FCT - Fundação para a Ciência e Tecnologia, I.P., under the project UID/Multi/04016/2016. The authors thank the company who provided the whey residue: Casa da Ínsua, Viseu, Portugal.