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- Evaluation of colour in Serra da Estrela cheese produced in different dairies along maturation timePublication . Guiné, Raquel; Fontes, Luísa; Lima, Maria João“Serra da Estrela” cheese is a Portuguese traditional cheese with Protected Designation of Origin (PDO), and with a major importance in the national cheese making history. Due to its particular sensory characteristics, namely intense flavour, taste and aroma allied with a smooth texture, it is nowadays one of the most valued products both in Portugal and also abroad. The objective of this work was to compare the colour of Serra da Estrela Cheese manufactured in different dairies and to evaluate the changes that take place along the production season. The samples used for the study were obtained from 6 dairies situated in PDO region for this cheese. The colour measurements were made with a colorimeter in CIELAB coordinates: L*a*b*. To evaluate the colour change during milking season, the colour difference was also calculated. The results obtained in this work indicated that the colour characteristics of the Serra da Estrela Cheeses are slightly different between samples coming from different dairies where the cheeses are manufactured. Nevertheless, in the first moment of the evaluation period, the values of the colour coordinates varied in a limited range, which means that the variations could be considered acceptable attending to the nature of the traditional manufacture process associated with this PDO product. Furthermore, the results showed that along season very important changes in colour took place, which might be expected having in mind the nature of the physical-chemical changes produced in the pastures along time. However, these changes were found very much dependent of the dairy, as the results of total colour change demonstrated.
- Evaluation of drying kinetics and mass transfer in convective drying of Cynara cardunculusPublication . Guiné, Raquel; Fontes, Luísa; Lima, Maria JoãoThe dried thistle flower of C. cardunculus L., is widely used in the manufacture of various cheeses, in the Mediterranean regions and also in Portugal, where it is used for example to manufacture the traditional cheese owing the PDO (Protected designation of Origing) Serra da Estrela. In the present work the mass transfer properties of thistle flower (Cynara cardunculus, L.), were evaluated for the convective drying at temperatures between 35 and 65 ºC with and air flow of 0.5 m/s. The calculations followed two different algorithms, based on mathematical models derived from the thin layer drying equation and the Fick’s second law of diffusion. The results obtained indicated that the different methodologies resulted in different values of the mass transfer properties, which is an alert that care must be taken when choosing which calculation method might be more appropriate in a specific practical application. Regarding the values of the moisture diffusion and mass transfer coefficients, in all cases were found to increase with increasing operating temperature. The values of diffusivity increased from 2.7866x10-9 to 1.4027x10-8 m2/s when using the thin layer model based algorithm and from 1.9256x10-10 to 1.2033x10-9 m2/s, if based on the Fick’s equation model. The values of the mass transfer coefficient increased from 8.4335x10-8 to 8.4400x10-7 m/s and from 5.8277x10-9 to 7.2398x10-8 m/s, respectively for the thin layer or Fick’s law based models.
- 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.
- Evaluation of food knowledge in a sample of university students in Viseu, PortugalPublication . Ferrão, Ana Cristina; Guiné, Raquel; Ferreira, Manuela; Duarte, João; Nunes, Bruno; Morais, Patrícia; Sanches, Rafaela; Abrantes, RomanaIntroduction: Eating habits begin in childhood, remain during adulthood and undergo changes as young adults enter university. Objectives: 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. Methods: This cross-sectional study was undertaken by means of a questionnaire on a non-probabilistic sample of 376 university students in Viseu. Results: In general, students revealed to have a high degree of knowledge about some aspects of a healthy eating and the majority of them 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. 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, 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. Conclusions: This study highlighted the need to deepen the debate on this topic in order to improve students’ knowledge about healthy eating.
- Factors influencing consumers motivations for healthy eating and food-mood relation of people's with and without depressive disorderPublication . Bartkiene, Elena; Steibliene, Vesta; Adomaitiene, Virginija; Juodeikiene, Grazina; Lele, Vita; Cernauskas, Darius; Klupsaite, Dovile; Zadeike, Daiva; Jarutiene, Laura; Sakiene, Vytaute; Guiné, RaquelThe aim of this study was to evaluate relation between the consumers gender, age, education, civil state, profession and its field with their perception, emotional motivations and selection of information sources about a healthy eating. In addition, to evaluate possible relation of the food choice and people‘s mood, the initial study about the emotions induced by the different tastes of food for people's with and without depressive disorder was performed. It was established that the gender is significant factor on the most of the emotional motivations. Also, participants age have a significant influence on motivation “food makes me feel good“, as well as education have a significant influence on perceptions about a healthy eating. Most of the analysed perceptions were significantly influenced by civil state, profession and professional field of the participants. The results obtained by using FaceReader technic showed higher sensibility, than the evaluation by using hedonic scale, which can be influenced by participants previous emotions, which were induced by memory about food uses in the past, and it was established that the mood has a link with the choice of food. Finally, FaceReader is very promising technique to detect differences in facial emotion expressions induced by different taste of food for different mood people's groups, but more research is needed to see how this technology performs in more complex testing procedures, simulated or ‘‘real life’’ environments.
- Samosas with shiitake mushroom byproducts: chemical and physical characterizationPublication . Guiné, Raquel; Correia, Paula; Gonçalves, InêsIntroduction: Shiitake mushroom is the second most popular edible mushroom worldwide. Due to the increasing demand for shiitake mushrooms and consequent production increase, a significant amount of by-products is generated that could be considered as waste materials. Objectives: The aim of this work was to develop new valued foods incorporating shiitake mushroom, as a means to use the products that do not comply with standards for commercialization. Methods: New food products were developed, namely samosas, and for that a filling was produced from an original recipe, and the final products were analysed for their chemical composition, colour, texture and sensorial attributes. Results: The results showed that the shiitake samosas had a balanced chemical composition, with protein and minerals, but also with some fat. The colour varied between samples, although on average both sides of the samosas were of practically equal. The texture was soft, with low chewiness, moderate resilience and cohesiveness and high springiness. The sensory panel appreciated the product by attributing a high score (about 4, on a scale from 1 to 5). Finally, some significant correlations were found between some specific sensorial evaluations and instrumental measurements. Conclusions: This study indicated that new valued food products can be produced from materials derived from shiitake mushroom production, that otherwise would have to be discarded as agricultural residues.
- EATMOT Project: The study of eating motivations in different countriesPublication . Guiné, RaquelThe EATMOT Project is a multinational study that is being carried out in 16 countries about different eating motivations, given their recognized importance in the definition of people’s dietary patterns. Eating is not only determined by physiology, but also by many other factors that interact in a complex way to shape individual eating habits. Hence, the aim of this project is to undertake a study about the different psychic and social motivations that determine people’s eating patterns, either in relation to their choices or eating habits. To do this, factors linked to food choices will be evaluated in the following main areas: health motivations; economic factors; emotional aspects; cultural influences; marketing and commercials or environmental concerns. The study is based on a questionnaire that was prepared purposely for the project, and therefore adequate to evaluate the aspects that determine the objectives highlighted. The countries involved are: Argentina, Brazil, Croatia, Egypt, Greece, Hungary, Italy, Latvia, Lithuania, Netherlands, Poland, Portugal (Coordinator), Serbia, Slovenia, Romania and United States of America. From the obtained results so far it was possible to validate the EATMOT scale and to evaluate the influence of the sociodemographic variables on the studied eating motivations. Variables like age, marital status, country, living environment, level of education or professional area were found to importantly influence all the types of eating motivations analysed. Conversely, gender showed no significant effect on economic & availability as well as marketing & commercial motivations. Furthermore, ANN modelling indicated that the strongest positive influencers of the eating motivations were age for health, country for emotional, gender for economic & availability, country for social & cultural, country for environmental & political, and finally country also for the marketing & commercial motivations.
- Perception of healthy eating among romanian adultsPublication . Cînpeanu, Oona-Cristina; Tarcea, Monica; Cokan, Paul; Iorga, Daniel; Olah, Pater; Guiné, RaquelBackground: Totaling about 60% of all causes of death, chronic illnesses are the main cause of global mortality. Unhealthy behaviors, such as unbalanced eating or insufficient physical activity, can trigger metabolic changes, manifested by hypertension, high blood sugar, hyperlipidemia, obesity. These changes are grouped into the category of metabolic risk factors. Over time, these factors can cause cardiovascular diseases associated with a high mortality rate. Aim of the study: To evaluate the perception of healthy eating in a Romanian population. Material and methods: We applied a validated online questionnaire aimed to investigate people’s attitude towards diet and their motivation regarding food consumption in ten countries, based on an international project. For the present paper, we evaluated a Romanian sample of 821 adult respondents. Results: Most of the subjects (82.82%) were from an urban area, and 68.94% were women. Regarding the prevalence of chronic diseases, 3.53% of participants had cardiovascular disease, 6.69% had high cholesterol levels, 7.18% were obese, and 6.57% were suffering from high blood pressure. Significant correlations have been identified between calorie count, excessive sugar and salt consumption, gender variables, cardiovascular disease, obesity, and high blood pressure. Also, tradition is very important in relation to eating behaviors, being highly correlated with obesity. The general direction of answers was correct, even if half of the questionnaire items were formulated in a ‘negative’ way, and disagreement is needed for a consistent response with a correct perception of healthy diets. The overall perception of healthy eating was consistent with scientific information in the field. Conclusion: Women are generally better informed than men regarding healthy eating. Also, there is a possible conflict between traditional food-related cultural values and modern nutritional guidelines based on scientific information.
- Fatty acid profile in Serra da Estrela cheese: An overviewPublication . Lima, Maria João; Fontes, Luísa; Peres, António; Guiné, Raquel; Lemos, Edite Teixeira deMilk and dairy products are of major importance in the human diet, since they are an excellent source of well-balanced nutrients which are consumed in large amounts and are easy to manufacture. Most cheeses present in the market are made from cow's milk, with ewe’s and goat’s cheeses being considered delicacies derived from the unavailability of goat's and ewe’s milk in certain periods of the year, proleading to a final product with high prices that consumers tend to value given the quality of the final products. Serra Estrela (SE) cheese, a traditional variety manufactured in the center region of Portugal, is part of the national ancient cultural heritage. Made from raw sheep milk it is assumed as an iconic gourmet cheese, when compared with other Portuguese cheeses. In the present work, the evolution of the lipid fraction, namely unsaturated fatty acids such as monounsaturated and polyunsaturated (omega 3 fatty acids and omega 6 fatty acids), was evaluated for a period of 9 months. Chemically it was possible to verify differences in terms of the fatty acid profile between the analysed cheese samples. SE cheese was characterized by a relatively high content of monounsaturated fatty acids (MUFA) and the evaluation of the lipid profile of SE cheese allowed possible future work in determining bioactive lipid compounds with possible health promoting functions.
- Conhecimentos e experiência dos enfermeiros com o código deontológicoPublication . Batista, Maria Irene Gomes; Silva, Daniel Marques daIntrodução: O Código Deontológico dos Enfermeiros encerra nos seus artigos os direitos e deveres da classe profissional, alicerçado nos princípios éticos e autoregulação da própria profissão. Como disposições essenciais para o exercício profissional, é fundamental o conhecimento pelos enfermeiros sobre o seu código deontológico, de modo a pautar a sua conduta profissional. Objetivos: Identificar os conhecimentos e experiência dos enfermeiros com o Código Deontológico. Métodos: Estudo quantitativo com análise descritiva-correlacional, de corte transversal, com uma amostra de 120 enfermeiros em exercício de funções, a frequentar cursos de formação na Escola Superior de Saúde de Viseu. O instrumento de colheita de dados (ad hoc) é constituído por um questionário e uma escala criada para o efeito. Resultados: A amostra é predominantemente feminina (83,3%), média de idades (34,28 anos ±7,66 anos), prevalecendo a categoria de Enfermeiro (91,7%). A maioria frequenta cursos de pós-licenciatura(51,7%), exerce funções em unidades não hospitalares (51,7%), com média de 10,86 anos (±7,52 anos) de experiência profissional e nunca frequentou formação em ética/deontologia (51,7%). Um total de 79,2% classifica como negativo/aceitável o reconhecimento social da profissão. A idade (superior a 35 anos), a experiência profissional (maior experiência) e a melhor percepção pessoal dos conhecimentos interferem nos conhecimentos dos enfermeiros com o seu código deontológico. Conclusões: Os resultados obtidos revelam que é importante os enfermeiros reflectirem sobre os seus conhecimentos sobre o código deontológico e alicerçar as suas experiências em princípios éticos e deveres deontológicos, de forma a preencher lacunas existentes.
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