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- Ecology and Diversity of Edible and Medicinal Mushrooms Across Different HabitatsPublication . Costa, José Manuel; Santos Maria Isabel; de Pinho Ferreira Guiné, RaquelEdible and medicinal mushrooms represent a unique intersection of biodiversity, ecology, culture, and biotechnology. This chapter explores their taxonomic and ecological diversity across habitats, emphasizing both their functional ecosystem roles and socioeconomic relevance. The taxonomic spectrum of mushroom-forming fungi spans Basidiomycota and Ascomycota, with major orders such as Agaricales, Boletales, and Russulales encompassing many key edible and medicinal taxa. Methods of identification, ranging from traditional macroscopic observation to molecular phylogenetics and genomics, are discussed as essential tools for reliable classification and sustainable utilization. Ecologically, mushrooms function as mycorrhizal symbionts, saprotrophs, and parasites, driving nutrient cycling, soil fertility, and forest regeneration. Their habitat-specific distribution is illustrated through case studies from temperate, tropical, alpine, grassland, and urban ecosystems, each characterized by emblematic species and unique ecological dynamics. Environmental drivers, including climate, soil properties, host plant associations, and disturbance regimes, are identified as key factors shaping fungal diversity patterns. From a human perspective, mushrooms are valuable resources for nutrition, food security, and healthcare. Cultivated species, such as Agaricus bisporus, Pleurotus ostreatus, and Lentinula edodes, exemplify sustainable production systems, while wild species sustain local economies, cultural traditions, and ethnomedicinal practices. Medicinal fungi, including Ganoderma lucidum and Cordyceps sinensis, highlight the pharmacological potential of bioactive compounds with antioxidant, immunomodulatory, and anticancer properties. Finally, this chapter addresses future perspectives in fungal genomics, biotechnology, and integration into agroforestry and ecosystem restoration. Remaining challenges, such as research gaps, threatened species conservation, and risks of toxicity or misidentification, remain crucial for interdisciplinary collaboration. Overall, mushrooms emerge as ecological keystones and socioeconomic assets essential to both planetary health and sustainable development.
- Chapter four - Edible Insects: Perceptions of Marketing, Economic, and Social Aspects among Citizens of Different CountriesPublication . Guiné, Raquel; Florença, Sofia de Guiné e; Costa, Cristina Amaro da; Gonçalves Oliveira Valente da Cruz-Lopes, Luísa Paula; Esteves, Bruno; Ferreira, Manuela; Fragata, Anabela; Cardoso, Ana Paula; Margarida Campos, Sofia; Anjos, Ofélia; Bartkiene, E; Djekic, I; Matran, IM; Culin, J; Klava, D; Chuck-Hernández, C; Korzeniowska, M; Boustani, NM; Papageorgiou, M; Gutiérrez, BP; Cernelic-Bizjak, M; Damarli, E; Ferreira, Vanessa; Guiné, RPFBecause edible insects (EI) have been, in recent years, recommended as a nutritious animal protein food with enormous environmental advantages over other sources of animal protein for human consumption, studies aimed at investigating the consumer perspective have become more prominent. Hence, this study intended to examine the perceptions of participants from different countries about the commercialization and economic and social impacts of edible insects. The study was made using a questionnaire survey, and data were collected in Brazil, Croatia, Greece, Latvia, Lebanon, Lithuania, Mexico, Poland, Portugal, Romania, Serbia, Slovenia, Spain, and Turkey. The final number of received answers was 7222 participants. For the treatment of the results, different statistical techniques were used: factor analysis, internal reliability by Cronbach’s alpha, cluster analysis, ANOVA to test differences between groups, and Chi-square tests. The results obtained confirmed the validity of the scale, constituted by 12 out of the 14 items initially considered, distributed by 4 factors: the first related to the economic impact of EIs, the second related to the motivation for consumption of EIs, the third related to the places of purchase of EIs, and the fourth corresponding to a question presented to the participants as a false statement. A cluster analysis allowed identifying three clusters, with significant differences between them according to all the sociodemographic variables tested. Also, it was found that the participants expressed an exceptionally high level of agreement with aspects such as the difficulty in finding EIs on sale, knowledge acting as a strong motivator for EI consumption, and the role of personalities and influencers in increasing the will to consume EIs. Finally, practically all sociodemographic variables were found to be significantly associated with perceptions (country, sex, education, living environment, and income), but not age. In conclusion, the perceptions about EI commercialization were investigated and revealed differences among samples originating from different countries. Moreover, the sociodemographic characteristics of the participants were found to be strongly associated with their perceptions
- Chapter two - Effects of Soaking and Germination Treatments on the Nutritional, Anti-Nutritional, and Bioactive Characteristics of Adzuki Beans (Vigna angularis L.) and Lima Beans (Phaseolus lunatus L.).Publication . Rizvi, Qurat Ul Eain Hyder; Guiné, Raquel; Ahmed, Naseer; Sheikh, Mohd Aaqib; Sharma, Paras; Sheikh, Imran; Yadav, Ajar Nath; Kumar, Krishan; Guiné, RPFLima beans (Phaseolus lunatus) and adzuki beans (Vigna angularis) are some of the most nutritious underutilized pulses that are significant in being used as basic ingredients for the preparation of various food products. The present study aimed to determine the impact of soaking and germination on nutritional and bioactive components, in vitro protein digestibility, reducing power, metal chelating capacity, antioxidant activity, and anti-nutritional components of lima and adzuki beans. The findings showed that during the germination treatment, the in vitro protein digestibility of lima and adzuki beans increased by 14.75 and 10.98%, respectively. There was an increase in the antioxidant activity of lima beans by 33.48% and adzuki beans by 71.14% after 72 h of germination, respectively. The reducing power assay of lima and adzuki beans indicated an increase of 49.52 and 36.42%, respectively, during germination. Similarly, the flavonoid and metal chelating activity increased in lima and adzuki beans after 72 h of germination. In contrast, the anti-nutrients, such as phytic acid, tannin content, and trypsin inhibitor activity, decreased significantly p < 0.05 after 72 h of germination. These results are encouraging and allow for utilizing the flour obtained from the germinated beans in functional bakery products, which can contribute to eradicating protein deficiency among some population groups. At the same time, promoting soaking and germination of the beans as a way to enhance the nutritional quality and reduce anti-nutrients can contribute to the interest in these underutilized pulses. They could be seen as an additional tool to improve food security
- Editorial - Recent Trends in Designing Novel Foods: Nutritional Profiles and Consumer PerceptionsPublication . Guiné, Raquel; Anjos, Ofélia; Barroca, Maria João; Guiné, RPF
- Editorial - The Challenges and Strategies of Food Security under Global ChangePublication . Guiné, Raquel; Guiné, RPF
- Salmon with Honey & Orange Sauce - RecipePublication . de Pinho Ferreira Guiné, Raquel; Freitas, A.; Nebot, C.; Leston, S.Since ancient times, honey has been a popular functional food due to its healthy properties based its bioactive compounds composition with antioxidant, antimicrobial, anti-inflammatory, and anticancer properties. Furthermore, the European honeybee, Apis mellifera, is the most important pollinator, crucial for food and plant production in general. Created within COST Action BeSafeBeeHoney (CA22105), this Recipe Book celebrates honey as a natural treasure and a versatile ingredient used in kitchens around the world. It brings together honey-based recipes shared by our network, alongside cultural stories that highlight how honey connects food, tradition, and sustainability.
- Nutritional and Health Profile of Goat Products: Focus on Health Benefits of Goat MilkPublication . Cunha Silva Reis Lima, Maria Joao; Teixeira-Lemos, Edite; Oliveira, Jorge; Teixeira-Lemos, Luís P.; Monteiro, António; Costa, José M.Goat (Capra hircus) is one of the main sources of milk and meat products for human consumption. Goat milk differs from cow and human milk in both composition and nutritional properties. Goat milk and other goat-derived products contain several bioactive compounds that might be useful in patients suffering from a variety of chronic diseases. Several peptides, fats, and oligosaccharides present in goat’s milk can be potentially useful in cardiovascular disease, metabolic disorders, neurological degeneration, or in promoting intestinal health. They have also shown chemopreventive properties in cancer. In addition, the oligosaccharides present in goat’s milk have immunomodulatory properties, prevent adhesion of pathogenic bacteria, and have prebiotic, probifidogenic effects. Due to its potential health benefits, goat milk is particularly recommended for infants, older adults, and convalescing people. This chapter gives an overview of the biological activities of goat products and the effects of peptides, fats, and oligosaccharides present in goat milk on pathogenic bacteria, as well as their ability to regulate immunological, gastrointestinal, hormonal, and neurological responses in humans.
- Determinants of Emotional Eating: A Study Involving Different CountriesPublication . de Pinho Ferreira Guiné, Raquel; Florença, Sofia de Guiné e; Ferreira, Manuela; Margarida Campos, Sofia; Cardoso, Ana Paula
- Consumer Perspectives Towards Edible Insects in a Western CountryPublication . de Pinho Ferreira Guiné, Raquel; Florença, Sofia de Guiné e; Ferreira, Manuela; Margarida Campos, Sofia; Paula Pereira de Oliveira Cardoso, Ana; Justin A. DanielsThis book includes eight chapters that detail recent advancements in environmental research. In Chapter 1, a bibliometric analysis of scholarly works published from 2014 to 2024 examines the relationship between sustainability and organizational justice in Asian higher education. In Chapter 2, the authors examine how seaweed promotes sustainable development and the blue economy and discuss how seaweed helps with food scarcity and environmental degradation. Chapter 3 focuses on the relationship between the microbiome and human health, pathologies and therapeutics of microbes, their contribution towards the environment, their role in modern agriculture and food security, advancements in technologies to study, and ethical and biosafety concerns regarding the handling of microbes. The study in Chapter 4 addresses the urgent issue of wastewater treatment and public water supply in relation to antibiotic resistance. The cost of producing biodiesel from waste vegetable oils was conducted in Chapter 5, along with an evaluation of the economic gains achievable through blending biodiesel with conventional diesel. Chapter 6 addresses issues related to the environment and sustainability and presents and discusses the findings of a study conducted in Portugal as part of the Edible Insects as Sustainable Food (EISuFood) initiative. In chapter 7, the authors address the three levels of grey water management implementation—decentralized, semi-centralized, and centralized—at the individual household, cluster, and village levels, as well as case studies. In the final chapter, the author investigates the vertical wind variability in the vicinity of tropopause.
- Physicochemical Analysis of Seven Hazelnut Varieties Cultivated in PortugalPublication . Ferrão, Ana Cristina; Guiné, Raquel P. F.; Ramalhosa, Elsa; Martins, Hugo; Gonçalves, Roberto; Correia, Paula