Browsing by Issue Date, starting with "2026"
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- The integration of immigrant women farmers in Portugal: Reconnecting with nature through agriculturePublication . Delplancq, Véronique; Costa, Cristina Amaro da; Araújo, Pedro; Costa Lopes, Ana Maria; Fidalgo, Susana; Figueiredo, Diogo; Pereira, José Manuel de Almeida; European Journal of Sustainable Development ResearchMigrants play a vital role in revitalizing rural regions, contributing to demographic renewal, economic diversification, and cultural enrichment. Their involvement is particularly significant in sectors such as agriculture, where labour shortages and aging populations pose ongoing challenges. By bringing new skills, perspectives, and initiatives, migrants help sustain local economies and foster innovation. This study explores the experiences of five foreign women who have relocated to the Centre of Portugal, establishing new lives centred on agriculture and aims to understand the motivations behind migration, lifestyles, and the dynamics of integration. Through in-depth interviews and photographic and video documentation, the study highlights the women’s pursuit of a more sustainable, nature-connected existence, emphasizes the significance of the welcoming process and underlines the role of agriculture as a pathway to improved quality of life and social integration. It was clear that the integration process requires social inclusion, access to services, cultural exchange, and community engagement. Keywords: foreign women farmers, region of Viseu, integration, sustainability, eco-friendly
- Food Waste Behaviour: A Cross-country StudyPublication . Ribeiro, P. R.; Anjos, Ofélia; Gonçalves Oliveira Valente da Cruz-Lopes, Luísa Paula; de Pinho Ferreira Guiné, RaquelFood choices are influenced by personal, cultural, and religious factors influence food choices. Within the EATMOT project, a questionnaire survey was conducted with 11919 voluntary adult participants residing in 16 countries to investigate how people relate to food waste, their attitudes, and how these vary across socio-demographic groups. The questionnaire was translated into local languages, and non-probabilistic methods selected the sample. Descriptive statistics tools were used to at the 5% significance level. The decision tree method (Classification and Regression Trees) identified the best predictors, which split the samples into clusters. Statistically significant differences were found between groups for all socio-demographic variables related to avoiding food waste when cooking at home. Similar differences emerged for choosing local foods and preferring restaurants that promote strategies to minimize food waste. The tree classification analysis revealed that, for all three items studied, the variable country, characterized by different cultures, was the most important discriminating factor. This work highlighted that people from different countries and socio-demographic groups as defined by established cut-offs for each characteristic.
- Bovine Colostrum as a Nutraceutical: Developments in Processes and Products for Therapeutic and Dietary ApplicationsPublication . Mehra, R.; de Pinho Ferreira Guiné, Raquel; Buttar, H. S.; Kumar, S.
- Development and Characterisation of Pasta Enriched with Carrot PowderPublication . Florença, Sofia de Guiné e; Ferrão, Ana Cristina; Filipa P. Costa; de Pinho Ferreira Guiné, RaquelPasta is a staple food and is a typical commodity worldwide. However, some people with celiac disease or gluten intolerance cannot consume pasta formulated with wheat flour. This work aimed to develop and characterise pasta samples made from wheat and buckwheat flours fortified with carrot powder at concentrations of 5% and 10%. The developed pasta samples were analysed for drying and hydration characteristics, for cooking properties, pasting properties, colour, texture, and sensory attributes. The results showed that the wheat-based pastas had better hydration and cooking properties, and that the gluten-free pastas were less cohesive. Concerning hardness, the addition of carrot powder produced opposite results for the wheat- and the buckwheat-based pastas. The gluten-free samples had higher pasting temperatures and peak viscosities and were also darker; however, lightness, redness, and yellowness increased with the addition of carrot powder. The gluten-free pastas were richer in terms of nutrients, carotenoids, and phenolic compounds due to the presence of buckwheat instead of wheat flour, and the increased addition of carrot powder also contributed to the increase in these nutrients. The sensory evaluation revealed that judges preferred the wheat-based pasta samples over the buckwheat counterparts, and the addition of carrot powder at the highest percentage significantly improved the sensorial assessment. In conclusion, the pasta samples formulated have high nutritional importance, and sensorial acceptance was increased with the addition of carrot powder.