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- Analysis and Modeling of Phenolic Compounds and Antioxidant Activity of Two Banana Varieties Using Machine LearningPublication . Carvalho, Filipe; Couceiro, Paula; Guiné, Raquel; Silva, Pascola; Mendes, Mateus
- Desenvolvimento de um índice para avaliação de receitas baseadas na Dieta MediterrânicaPublication . Florença, Sofia de Guiné e; Costa, Filipa; Guiné, Raquel; Cunha Silva Reis Lima, Maria Joao; Teixeira-Lemos, Edite; Costa, Cristina Amaro da
- Edible insects – A pilot study on how knowledge and information can be a motor to changePublication . Florença, Sofia de Guiné e; de Pinho Ferreira Guiné, Raquel
- Edible Insects as Sustainable Foods: Consumer PerspectivePublication . de Pinho Ferreira Guiné, Raquel; Florença, Sofia de Guiné eSustainability of food systems has become a major focus in the present century as a result of world overpopulation and a growing need to feed all. According to the United Nations, a significant rise in the population is expected up to 2050. Hence, producing necessary foods in quantity and quality to respond to the expected demand drives agricultural systems and livestock farms to search for alternatives to intensive production techniques, as a way to better preserve the environment and use limited natural resources [1]green (terrestrial plants and insects. Along with the implementation of innovative and more sustainable agricultural systems and animal rearing techniques, the shift towards alternative, environmentally friendly and more sustainable foods has been encouraged, including by the FAO – Food and Agriculture Organization of the United Nations [2]. Edible insects have been consumed in many and diverse regions of the world since antiquity, being useful and valuable foods for many communities, especially rural populations. While historically insects were collected from the wild for human consumption, the production of insects has been developed as a farming activity or industrial production, following sanitary regulations, thus making them perfectly suitable and safe for human consumption. However, the consumers in regions without a tradition of entomophagy are still facing some reluctance to eating insects, and they show a high degree of discomfort, rejection, and even disgust [3, 4]. Understanding consumer reactions, expectations, motivations and knowledge has been referred to as contributing for a higher acceptability of edible insects and insect-based foods among western countries. The EISuFood project was dedicated to studying the food habits and knowledge about edible insects as sustainable foods in different countries. The countries of the project consortium were Brazil, Cape Verde, Colombia, Croatia, Greece, Latvia, Lebanon, Lithuania, Mexico, Morocco, Nigeria, Poland, Romania, Serbia, Slovenia, Spain, and Turkey. The project has produced important scientific outputs, namely 17 papers already published and some more still being prepared, 2 book chapters, 1 academic thesis, 20 conference presentations, of which one was a key lecture.
- Food Waste: Consumer perspective.Publication . Ribeiro, Paulo; Anjos, Ofélia; Gonçalves Oliveira Valente da Cruz-Lopes, Luísa Paula; Guiné, Raquel de Pinho FerreiraThis research was developed to investigate people’s attitudes towards food waste and how these possibly change according to sociodemographic groups. The consumer study was carried out in 16 countries (Argentina, Brazil, Croatia, Egypt, Greece, Hungary, Italy, Latvia, Lithuania, Netherlands, Poland, Portugal, Romania, Serbia, Slovenia, and United States of America), and involved 11916 participants. The main questions related to food waste were: Q1. When I cook I have in mind the quantities to avoid food waste; Q2. It is important to me that the food I eat comes from my own country; Q3. I avoid going to restaurants that do not have a recovery policy of food surplus. The questionnaire as applied online and for the treatment of the data, the SPSS was used, considering a level of significance of 5% in all tests. Parametric tests (T-test and ANOVA) were used to compare means between groups. A classification tree analysis was also performed, following the Classification and Regression Trees (CRT) algorithm with cross-validation. The results allowed confirming that the country was the most influential factor of all variables considered, and statistically significant differences were between groups for practically all sociodemographic variables, in terms of avoiding food waste when cooking at home, choosing foods locally and preferring restaurants that promote food recovery. In conclusion, this work showed an interesting perspective of how sociodemographic and geographic variability can shape consumer’s attitudes regarding food waste.
- From structure to plate: hazelnut properties in gastronomic applicationsPublication . Ferrão, Ana Cristina; Guiné, Raquel; Silva, Marco; Correia, Paula
- Influence of storage conditions on the physicochemical, sensory and microbiological characteristics of hazelnuts: preliminary resultsPublication . Ferrão, Ana Cristina; Guiné, Raquel; Silva, Marco; Correia, Paula
- Insetos no prato: Curiosidade exótica ou revolução alimentarPublication . Guiné, Raquel; Florença, Sofia de Guiné e; Costa, Cristina Amaro da; Correia, Paula; Anjos, Ofélia; Ferreira, Manuela; Margarida Campos, Sofia; Cardoso, Ana Paula
- Massa fresca enriquecida com cenoura desidratada: Características físico-químicas e sensoriaisPublication . Costa, Filipa; Florença, Sofia de Guiné e; Ferrão, Ana Cristina; Guiné, Raquel
- O mel como património alimentar: análise de receitas e usos gastronómicosPublication . Florença, Sofia de Guiné e; Ferrão, Ana Cristina; Costa, Cristina Amaro da; Barroca, Maria João; Silva, Aida; Pedro, Soraia; Anjos, Ofélia; Guiné, Raquel