CERNAS - Artigo em ata de evento científico internacional
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- PEF Priming of Seeds for Microgreen Production: A Complete Comparative StudyPublication . Aguiar-Macedo, M; Dulyanska, Y; de Pinho Ferreira Guiné, Raquel; de Vasconcelos Teixeira Aguiar da Costa, Daniela; Redondo, Luis M
- 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
- 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
- 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
- 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.
- 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.
- Properties of dry pasta enriched with bee drone brood powderPublication . Correia Paula; Correia, Paula; Teixeira Gisela; Ferrão, Ana Cristina; Guiné, Raquel; Moitinho Antonio; Pitacas Filipa; Gonçalves, João CarlosThe enrichment of staple food is one of the goals of modern technologies. Pasta is one of the most appreciated foods enjoyed across diverse cultures and produced all around the world. This food makes a significant contribution to the population's energy intake, although it is generally deficient in essential nutrients. Edible insects have become an emerging trend in the search for greener and more environmentally friendly foods. They are considered a rich source of valuable nutrients and health- related compounds. Thus, the contribution of insects to sustainability, nutrition and health can emphasise the potential of pasta through the preparation of dry pasta by partially replacing wheat semolina flour with drone brood powder (DP), which is rich in protein (27-38%). DP was obtained by cold (CE) and hot (HE) extraction processes, and after was lyophilized and milled to obtain powder. After several trials, it was possible to incorporate 10% DP-CE and 20% DP-HE in pastas and decrease the durum wheat (Triticum durum) semolina, in the same proportion. To optimise the dough drying process, three time/temperature (t/T) binomial conditions were tested for oven drying of the doughs: 12h/ 40°C, 10h/ 30°C, and 5h/ 45°C. Also, the shape (tagliatelle and lasagne plate) was tested. Pastas were evaluated in terms of its technological characteristics (optimum cooking time (OCT), cooking losses, swelling index (SI)), physical characteristics (colour and texture), chemical characteristics (nutritional composition) and sensory characteristics, and compared with a control pasta (0% DP). The optimum t/T for drying the pasta was 5h /45°C. The best shape of pastas was the tagliatelle because the lasagne plates were deformed after drying for all the drying conditions tested. The OCT, cooking loss, SI and ardness increased with the addition of DP. The water absorption was higher in 10% DP-CE pasta. Pasta produced with 20% DP-HE presented a dark colour and higher Total Colour Difference, comparing with control pasta. Furthermore, pasta with added DP had a higher protein, fat and ash content, meaning more nutritional quality. Sensorially, the DP pastas had an overall appreciation and a preferential purchase intention by the tasters compared to the control pasta. DP is a promising ingredient in pasta production, contributing to human health and at the same time promoting economic returns, since beekeepers can valorise a product from the hive that is usually not used. Moreover, the produced pastas presented satisfactory technological properties, and they were also appreciated by the consumers.
- Analysis of Governance models for sustainable and healthy food systemsPublication . Florença, Sofia de Guiné e; Amaral, Ana Luísa; Costa, Filipa; Guiné, Raquel; Costa, Cristina Amaro daSustainable food systems are systems that safeguard economic, social and environmental sustainability by fomenting social progress, promoting efficient management of natural resources, providing nutritious food and ensuring fair compensation for all actors in the food chain. In recent years, several initiatives worldwide have been created to ensure and promote the sustainability of the current food systems. These initiatives aim to enable people to have access to quality, nutritious and sustainable foods, combat social and economic inequalities and promote synergies between consumers and producers. To promote these initiatives is crucial in order to contribute to improved food consumption and production patterns towards more nutritive and sustainable foods. The objective of this research was to identify and characterize sustainable food initiatives in order to understand their structure, model of governance, motivations, typology of actors involved and future prospects. This investigation was based on an interview guide that was applied to the managers or those responsible for the sustainable initiatives related with the food system. Seven initiatives were included, and the semi- structured interviews were carried out online during the summer of 2024. The recorded interviews were transcribed, and the content analysed. The results obtained by the interviews showed that the principal motivators are related to food and sustainability, in all three, economic, environmental and social, dimensions. It was further identified that the most important cause of success was the availability and commitment of the people involved in the initiative. The seven initiatives analysed were implemented to meet local needs, both of producers and consumers, while promoting sustainability. Furthermore, they aimed at encouraging economic circularity, transference and sharing of knowledge, valorisation of local and rural resources, and management of food waste. These aspects contribute to more efficient and eco-friendly local food supply chains, providing the consumers with fresher and heathier food products. The existence of local or nationwide initiatives related with the sustainability of food system contribute to a more efficient use of natural resources in order to obtain healthy, sustainable and fair food products, that the modern consumers tend to value in search for a more friendly co-existence between the necessity to produce food and the recognized need to preserve the natural ecosystems.
- Food Choice Motivations on a Sample of Portuguese CitizensPublication . Guiné, Raquel; Florença, Sofia de Guiné e; Correia, PaulaEating is a basic necessity of the human body to be able to maintain life. The ingestions of macro and micro nutrients ensures the provision of energy and compounds essential for the functioning of the organs and cells in the human body. However, what we choose to eat is not only determined by physiological or nutritional needs, and is influenced by a high number of factors of different nature. Some of these factors include socioeconomic status, demographics, taste, lifestyle characteristics, convenience, food cost, security, access to food, nutrition knowledge, cultural influences, religious beliefs, social groups, among others. choices, as well as lifestyle variables associated with the ingestion of foods, it is important to study their influence and in what way they are more This research intended to investigate the effect of social and cultural aspects on the eating motivations of a sample of Portuguese citizens. The questionnaire survey was approved by the Ethical Committee of Health School of Polytechnic University of Viseu, with reference nº 04/2017. The questionnaire contained a number of statements to -point Likert scale from 1 (totally disagree) to 4 (totally agree). The data were collected online through Google Forms and the survey was conducted through email invitation and social networks. A convenience samples was used, recruited by snowball methodology. A total of 1314 validated questionnaires were obtained. The results of the present study revealed that practically all participants consider that meals are an opportunity for fellowship and pleasure, the great majority said they do not like to eat alone and about half of the participants admitted that when they eat with company they tend to eat more than usual. Regarding familiarity with foods, a great majority do not feel they need to consume foods similar to those they used to consume as a child, and contrarily, like to try new foods and enjoy innovative food experiences. Regarding the influence of other in shaping what the participants consume, more than half admit that they eat what they are expected to eat, and they do not follow food trends. Finally, two thirds of the participants base their food choice in food items from the season