ESAV - DIA - Resumos de eventos científicos não indexados à WoS/Scopus
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- Abandono escolar dos estudantes do ensino superior: o caso de um Instituto Superior Politécnico da região centroPublication . Ferreira, Manuela; Campos, Sofia; Cardoso, Ana Paula; Duarte, João; Cabral, Lídia; Margarida Correia Balula Chaves, Cláudia; Abrantes, José Luís; Guiné, Raquel
- Agricultura Familiar : perceções e atitudes face ao uso de pesticidasPublication . Costa, T; Silva, L; Aguiar, A; Correia, H; Guiné, Raquel; Costa, CArepresentando um importante contributo para a produção de bens alimentares, preservação das espécies tradicionais e proteção da biodiversidade. Em Portugal, os agricultores familiares assumem grande relevância territorial, económica e social (93% das explorações registadas). De entre as práticas agrícolas utilizadas por estes agricultores com maior impacto, quer no ambiente, quer na saúde humana, encontra-se a luta química (uso de pesticidas). É bem sabido que, para além da sua eficácia em relação aos inimigos das culturas, o uso de pesticidas pode também provocar efeitos secundários adversos. Alguns destes incluem intoxicações humanas e de animais domésticos, bem como a preocupante mortalidade de abelhas e auxiliares e de outros componentes da fauna e da flora, e poluição dos solos e águas. Desse modo, com o intuito de avaliar a perceção do risco associado ao uso de pesticidas por parte dos agricultores familiares e a relação dessas perceções com as suas atitudes (práticas agrícolas), foi aplicado um questionário do tipo checklist a 163 agricultores familiares do norte e centro de Portugal. Verificou-se que os agricultores mais jovens e com maior grau de educação são mais sensíveis aos riscos associados ao uso de pesticidas e fazem um uso mais correto dos equipamentos de proteção individual. Ainda foi possível verificar a existência de três tipologias distintas de agricultores, com base numa análise de clusters, que permitiu conhecer e identificar quais as tipologias de agricultores familiares mais ou menos distantes de práticas agrícolas associadas à agricultura biológica.
- An insight of Europeans’ knowledge about dietary fibers in relationship with obesityPublication . Tarcea, Monica; Nemes, L.; Rus, Victoria; Fazakas, Zita; Serban, Costela; Szucs, Viktoria; Guiné, RaquelObjectives: To estimate the relationship between socio-demographic characteristics of Romanian population, and their knowledge towards dietary fibre intake, the information sources preferred and perception of obesity related health risks. Methods: We used a convenient cross-sectional survey, and the data were collected using a validated questionnaire, disseminated online. Six different Romanian counties with 57 cities were selected in 2016, with 670 participants, and we used the SPSS program 22.0 for statistical purpose. The same questionnaire was applied in other 7 European countries, part of an international project design. Results: The knowledge about dietary fibres intake was low in Romanian sample, also was the ingestion of foods rich in fibre (fruits, vegetables and cereals). Compared to men, women agree significantly more frequent that fibres in appropriate amounts can prevent or treat diseases (U=44607, z=-4.66, p<0.001, r=0.18) and separately related to specific diseases, that fibres can prevent and/or treat cardio-vascular diseases, cholesterol, bowel cancer, breast cancer, constipation, and diabetes, but with no differences regarding the deficiency of vitamins and minerals (p=0.774) or obesity (p=0.399). Regarding the differences observed by countries, the highest fruit consumption was found for Portugal (11.7 portions per week), while the lowest was for Hungary (7.4) and Latvia (7.1). Turkey that had the highest interest for food labelling (4.0 points), contrarily to Macedonia (3.0) with the lowest value, and Hungary with 3.6 points. The indepth analysis of factors that are able to influence European’s knowledge and attitudes towards food fibres, defined the social profile of the respondents with interest on dietary fibre intake, which is: young females, with at least high school education, that considers internet and television like main sources of information regarding fibres. Conclusions: Based on our results, we can elaborate efficient community and school intervention programs, more focused on modern information technology and communication skills, fit to the consumer’s profile in order to promote a healthy nutrition behavior and proper knowledge.
- Análise da cinética de secagem de beringela por modelos de camada fina e avaliação das propriedades de cor e texturaPublication . Ferrão, Ana Cristina; Guiné, Raquel; Correia, Telma; Rodrigues, RosaA beringela é um alimento com características singulares. Contudo, devido ao seu elevado teor de humidade é muito perecível. Assim, para aumentar o seu tempo de vida útil pode-se aplicar o processo de secagem. A secagem promove alterações na estrutura de um alimento, como mudança na textura, cor e humidade. Deste modo, torna-se de extrema importância avaliar estas alterações para que o produto obtido vá de encontro às expectativas dos consumidores. O presente trabalho teve por objetivo estudar os efeitos da secagem em beringela, nomeadamente, nas propriedades físicas de cor e textura, assim como fazer a análise da cinética de secagem por modelos de camada fina. A secagem foi efetuada com recurso a uma câmara de convecção com uma temperatura de 80 ºC e uma velocidade do ar de 0,5 m/s. A análise do perfil da textura fez-se com um texturómetro equipado com uma sonda de 75 mm e a medição da cor foi efetuada com um colorímetro nas coordenadas CIELab. Tanto para textura como para a cor, todas as análises foram efetuadas em triplicado, antes e depois da secagem. Os resultados mostraram que houve nítidas diferenças de cor, tendo a diferença sido superior no caso da amostra secada (E = 25,95) quando comparada com a amostra fresca analisada 10 minutos após o corte (E = 9,69). Em relação à textura, a secagem originou alterações na estrutura da beringela, tendo-se observado um aumento da elasticidade e da mastigabilidade e uma diminuição da dureza, resiliência e coesividade. Quanto à cinética, a amostra demorou 2,5 horas a atingir um conteúdo de humidade de aproximadamente 10%. Foram testados quatro modelos de camada fina, tendo sido o modelo de Wang & Singh aquele que se revelou o mais ajustado aos dados experimentais, com um coeficiente de correlação igual a 0,9902.
- Analysis of some chemical components, phenolic compounds and antioxidant activity in physalisPublication . Correia, Paula; Guiné, Raquel; Gonçalves, Fernando; Oliveira, SolangePhysalis peruviana L. is appreciated for its organoleptic characteristics, besides being rich in many beneficial compounds. Because its characteristics are yet not fully understood, the present work aimed at studying some of its chemical properties and bioactive phenols and the corresponding antioxidant activity. For obtaining the phenolic extracts three methods with different combinations of extracting solvents were essayed and the evaluation of total phenols, ortho-diphenols, flavonoids and antioxidant activity by DPPH and ABTS were done following established methodologies. The results showed that P. peruviana had important amounts of fibre, vitamin C and carotenoids. Regarding the methods for extraction of phenolic compounds, the most efficient were those in which a combination of the solutions methanol:water and acetone:methanol were used. The phenolic compounds contents were quantified as being p to 59.9 mg GAE/100 g, flavonoids up to 0.340 mg QE/100 g and ortho-diphenols up to 94.6 mg GAE/100 g. The antioxidant activity ranged between 7.7 and 9.6 µmol TE/g for method DPPH and between 12.3 and 13.7 µmol TE/g for method ABTS.
- Analysis of textural characteristics in bread prepared with incorporation of ewe’s wheyPublication . Guiné, RaquelBread is considered one of the basic foods consumed all over the world. Because the flours used for baking bread vary greatly in terms of chemical composition and also because of the differences in the baking processes used, breads constitute a group of food products with extremely heterogeneous structures, which in turn determine bread textural characteristics. The present trend to enrich breads with nutritional components has led to the utilization of residues from the food industry as a way to join the advantages of recuperation of beneficial compounds with the minimization of environmental impacts. The objective of this work was to develop new breads incorporating whey residue obtained from ewe’s milk after the production of Serra da Estrela Cheese. The developed products were analysed in terms of textural properties, and compared with a basic wheat bread also produced under similar conditions. To measure the textural properties, two types of test were performed (compression and puncture). The results indicated that the whey residue could be successfully used to produce bread with desirable textural properties, and this was particularly important for the improved formulation, which aimed to bring additional nutritional benefits to the consumer. The improved whey bread presented good textural characteristics, which remained practically unchanged after 24 h without any special type of container. This consistency in the textural properties was verified for all the properties evaluated: hardness, chewiness, resilience, cohesiveness, springiness evaluated by the compression test and external firmness, inner firmness, stickiness, adhesiveness evaluated by the puncture test. Furthermore, very strong correlations were found between some of textural properties, namely between cohesiveness and resilience and between adhesiveness and stickiness.
- Analysis of textural properties in cheese incorporated with antioxidant rich berries.Publication . Guiné, Raquel; Leitão, Soraia; Gonçalves, Ferrnando; Correia, PaulaThis work intended to evaluate the textural properties in fresh cheeses made with incorporation of red fruits (blueberry and raspberry) because of the importance that this type of properties carries for defining the organoleptic quality of the product and, consequently, determine consumer acceptance. The fresh cheeses were made following the usual processing steps but somewhere on the process, some fruits were added, whole or grinded in the middle of the cheese mass. To evaluate the textural characteristics, two types of tests were carried out using a Texture Analyser, a compression test and a puncture test. It was concluded that the addition of fruits into fresh cheese produces important changes in the textural properties, namely diminishing hardness and chewiness and at the same time increasing resilience. Also the external and internal firmness vary, increasing in both cases as compared to the control sample. Regarding adhesiveness, it was found not meaningful for the compression test but very significant for the puncture test, as a result of the type of contact between the probe and the chees in each case.
- Antioxidant fortification of yogurts using a wine distillation by-productPublication . Gonçalves, Fernando; Rodrigues, Ana; Ferreira, Suzzana; Guiné, RaquelThe wine distillation process is used to produce the spirits required for production of Port Wine. From this process results a by-product rich in phenolic compounds which may be incorporated into novel food products with functional properties. The objective of this work was to develop a new food product, attractive from the organoleptic point of view and with the advantage of being rich in phenolic compounds with antioxidant activity. For that, the red wine was dealcoholized and concentrated allowing to obtain a phenolic-rich solution with antioxidant activity. This solution was added (5 or 10 mL) into yogurts as functional ingredient. The developed yogurts contained different aroma variations (mixed fruit or cinnamon) and different levels of sugar (no sugar or 20 g/L added). The acidity and antioxidant activity of the yogurts were measured, and also a sensorial evaluation was performed. The addition of the phenolic-rich solution caused an increase in the content of antioxidants, which was proportional to the amount of added by-product solution. Furthermore, the yogurts with cinnamon presented higher antioxidant activity than the corresponding versions with fruits. Also, the adition of the by-product solution did not cause and observable effect on acidity, an important organoleptic factor for consumer acceptance. The results of sensory evaluation revealed that the fortified yogurts were preferred when compared with the control ones. In addition, it was possible to conclude that the yogurt with mixed fruits, sugar, and phenolic-rich solution was preferred by the panellists, getting the highest score.
- Assessing Cultural Variations in Nutrition Environment Measures Survey in Stores (NEMS-S): A Global Perspective on Food Availability and QualityPublication . Florença, Sofia de Guiné e; Simões J; Amaro da Costa, Cristina Isabel; Cunha Silva Reis Lima, Maria Joao; Guiné, Raquel; Teixeira-Lemos, Edite
- Avaliação da textura de pães sem glútenPublication . Guiné, Raquel; Fonseca, Mariana; Batista, Luís; Correia, PaulaNo presente trabalho foram analisadas as propriedades de textura em pães fabricados com farinhas especiais sem glúten, tendo ainda sido avaliada a reprodutibilidade dos resultados entre pães provenientes de diferentes lotes. Para tal, foram testadas duas formulações de farinha sem glúten, foram fornecidas pelas empresas GERMEN (Portugal) e CREDIN (Dinamarca), tendo ainda sido produzidas amostras de pão com farinha comum tipo 65, produzida pela empresa CEREALIS (Portugal) (amostra controlo). Para análise das características da textura recorreu-se a um texturómetro, tendo sido realizados ensaios de perfuração e compressão. Os resultados obtidos revelaram que os pães produzidos com farinhas sem glúten se apresentam menos firmes (na crosta e no miolo) e menos adesivos, quando comparados com o pão fabricado com farinha tipo 65 (com glúten). Em relação à reprodutibilidade dos resultados, foi possível observar que os testes de perfuração são preferíveis aos de compressão, e que por outro lado as amostras fabricadas com a farinha sem glúten tipo B são mais uniformes entre lotes.