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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
- 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
- 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.
- Influence of storage conditions on the physicochemical, sensory and microbiological characteristics of hazelnuts: preliminary resultsPublication . Ferrão, Ana Cristina; Guiné, Raquel; Silva, Marco; Correia, Paula
- Sustainability of edible insects: insights from a sample of Portuguese citizensPublication . de Pinho Ferreira Guiné, Raquel; Florença, Sofia de Guiné e
- Sustainable and healthy diets in PortugalPublication . Florença, Sofia de Guiné e; de Pinho Ferreira Guiné, Raquel
- Sustainable valorisation of local resources to promote food security: palm wine & tiger nutsPublication . Onyeodili, Adindu; Okafor, Gabriel; Okoyeuzu, Chigozie; Nduka, Onyekachukwu; Okechukwu, Queency; Hassani, Mouandhe; Juchniewicz, Szymon; Leicht, Katarzyna; Okpala, Charles; Korzeniowska, Małgorzata; de Pinho Ferreira Guiné, RaquelThe need to utilize valuable natural resources and turn them into valuable food products is rising both for economic as well as sustainable purposes. The utilization of valuable local products helps deal with pollution, with scarcity of natural resources while also being able to provide possible alternative solutions to traditional foods and beverages, that help fight the problem of food insecurity in some areas of the globe. This work explores the utilization of palm wine and tiger nut “milk”, to, through a fermentative process, obtain a safe alcoholic beverage, free from microbial contamination. This will allow to valorize natural resources while also preventing food insecurity. The raw materials were obtained from Nigeria, and appropriately prepared and stored until further utilization. In brief, the sugar syrup was prepared by dissolution of fermentable sugar (sucrose), heating and cooling processes, while the tiger nut “milk” was obtained from the nuts by soaking, blending and filtering. The preparation of the fermented beverage was carried out until reaching an alcohol content between 5 and 8%. The proximate composition of the product was determined following standard chemical methodologies. Microbial as well as sensorial analyses were also conducted. The results showed that, based on all the analyses made, including proximate composition, physicochemical properties, microbiological analyses and sensory evaluation, the sensory scores confirm that the palm wine analogue obtained competes favorably with the natural palm wine. In this way it can be used as a valuable replacement, while also exploring the utilization of alternative resources.