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P. Correia
CERNAS-IPV Research Centre, Polytechnic Institute of Viseu, 3504-510 Viseu, Portugal

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Physico-chemical properties of Food
food safety and quality

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Journal article
Published: 25 July 2021 in Agronomy
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Hazelnuts are one of the most appreciated nuts worldwide due to their unique organoleptic and nutritional characteristics. The present work intended to analyse several physical and chemical properties of different hazelnut varieties grown in Portugal, namely Tonda de Giffoni, Grada de Viseu, Segorbe, Longa de Espanha, Butler, Gunslebert, and Negreta. In general, the results revealed statistically significant differences between the varieties under study. The Gunslebert had more elongated hazelnuts and with heavier shelled fruits, while the kernels of the Grada de Viseu revealed to be heavier. Grada de Viseu was harder in the shell, Gunslebert had a harder core, and Segorbe was more resistant to fracture. Fat was the more representative component for all varieties and in some cases the values of moisture and water activity were over the recommended amount (≥0.62). Tonda de Giffoni was the variety with the highest induction time, indicating the highest oxidation stability. Moreover, discriminant analysis revealed that the variables more important to distinguish the varieties were protein (λ = 0.007) and water activity (λ = 0.010). The results of this study help to better understand the differences between some hazelnut varieties that are cultivated in Portugal, which gives important hints for all players in the hazelnut sector.

ACS Style

Ana Ferrão; Raquel Guiné; Elsa Ramalhosa; Arminda Lopes; Cláudia Rodrigues; Hugo Martins; Roberto Gonçalves; Paula Correia. Chemical and Physical Properties of Some Hazelnut Varieties Grown in Portugal. Agronomy 2021, 11, 1476 .

AMA Style

Ana Ferrão, Raquel Guiné, Elsa Ramalhosa, Arminda Lopes, Cláudia Rodrigues, Hugo Martins, Roberto Gonçalves, Paula Correia. Chemical and Physical Properties of Some Hazelnut Varieties Grown in Portugal. Agronomy. 2021; 11 (8):1476.

Chicago/Turabian Style

Ana Ferrão; Raquel Guiné; Elsa Ramalhosa; Arminda Lopes; Cláudia Rodrigues; Hugo Martins; Roberto Gonçalves; Paula Correia. 2021. "Chemical and Physical Properties of Some Hazelnut Varieties Grown in Portugal." Agronomy 11, no. 8: 1476.

Journal article
Published: 19 July 2021 in Applied Sciences
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This work aimed at developing fortified pastas incorporating chestnut flour (25–55%) and powdered pollen (5–20%), either separately or in combination, as well as the characterization of the products obtained. To this, a physical characterization was carried out (analyzing texture and color), complemented with chemical analyses to determine the nutritional composition. Results showed that adding chestnut flour over 40% to wheat-flour pasta shortened optimum cooking time and lowered cooking yield, and the addition to pasta prepared with wheat flour and eggs maintained approximately constant the cooking yield. Additionally, the incorporation of pollen powder (up to 20%) in pasta prepared with wheat flour and water or fresh egg shortened the cooking time and cooking yield, in both fresh and dried pasta. The most suitable percentages of the new ingredients were 50% for chestnut and 10% for pollen. Comparing with the control pasta recipe (wheat flour and egg), the addition of chestnut flour (50%) or pollen powder (10%) increased stickiness, adhesiveness and the darkening of the final product (fresh or dried) but maintained the firmness of the pasta. The cooking of fresh or dried pasta enriched with both ingredients turned the pasta clearer and slightly stickier. On the other hand, the addition of chestnut flour and pollen powder in pasta formulation delivered a nutritionally balanced product with high fiber, vitamins and minerals. Overall, chestnut flour and powdered pollen represent promising ingredients for the development of functional fresh and dried pasta formulations.

ACS Style

Maëlys Brochard; Paula Correia; Maria Barroca; Raquel Guiné. Development of a New Pasta Product by the Incorporation of Chestnut Flour and Bee Pollen. Applied Sciences 2021, 11, 6617 .

AMA Style

Maëlys Brochard, Paula Correia, Maria Barroca, Raquel Guiné. Development of a New Pasta Product by the Incorporation of Chestnut Flour and Bee Pollen. Applied Sciences. 2021; 11 (14):6617.

Chicago/Turabian Style

Maëlys Brochard; Paula Correia; Maria Barroca; Raquel Guiné. 2021. "Development of a New Pasta Product by the Incorporation of Chestnut Flour and Bee Pollen." Applied Sciences 11, no. 14: 6617.

Journal article
Published: 26 March 2021 in Foods
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This study investigated the knowledge, attitudes, consumption habits, and degree of acceptability of edible insects (EI) or derived products among Portuguese consumers. This work consisted of a questionnaire survey, undertaken on a sample of 213 participants. For the treatment of data, basic descriptive statistics were used, complemented with chi-square tests to assess some associations between categorical variables. Moreover, a tree classification analysis was carried out using a classification and regression tree (CRT) algorithm with cross-validation. The results indicated that people tend to have correct perceptions about the sustainability issues associated with the use of insects as alternative sources of protein; however, the level of knowledge and overall perception about their nutritive value is low. Regarding the consumption of EI, it was found that only a small part of the participants had already eaten them, doing it mostly abroad, by self-initiative, in a restaurant or at a party or event. Additionally, it was found that the reluctance to consume insects is higher if they are whole, but when they are transformed into ingredients used in food formulations, the level of acceptance increases. Furthermore, men have shown to have a better perception about EI, be more informed about sustainability, and have a higher level of acceptability when compared to women. As a final conclusion, it was observed that the Portuguese still show some resistance to adhere to the use of insects as replacements for meat products, but the market of insect based products can be a good alternative to overpass the neophobia associated with this type of food.

ACS Style

Sofia Florença; Paula Correia; Cristina Costa; Raquel Guiné. Edible Insects: Preliminary Study about Perceptions, Attitudes, and Knowledge on a Sample of Portuguese Citizens. Foods 2021, 10, 709 .

AMA Style

Sofia Florença, Paula Correia, Cristina Costa, Raquel Guiné. Edible Insects: Preliminary Study about Perceptions, Attitudes, and Knowledge on a Sample of Portuguese Citizens. Foods. 2021; 10 (4):709.

Chicago/Turabian Style

Sofia Florença; Paula Correia; Cristina Costa; Raquel Guiné. 2021. "Edible Insects: Preliminary Study about Perceptions, Attitudes, and Knowledge on a Sample of Portuguese Citizens." Foods 10, no. 4: 709.

Journal article
Published: 06 March 2021 in Sustainability
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This work intended to explore some motivations that influence people’s eating habits towards sustainability. This was an observational, cross-sectional study, carried out by questionnaire survey on a non-probabilistic sample of 10,067 participants from 13 countries (Argentina, Brazil, Croatia, Greece, Hungary, Latvia, Lithuania, Poland, Portugal, Serbia, Slovenia, Romania and United States). Results indicated that people prefer fresh local foods from the season, being important because it allows transportation and storage to be reduced, which in many cases implies refrigeration systems and consequent energy expenditure. Although people avoid food waste at home, the awareness for the waste at restaurants still needs to be improved. Consumers seem to prefer foods that have been produced and packed in sustainable ways but still give importance to the package—understandable for food products. The results also indicated significant differences in the food choice motivations between groups for all sociodemographic variables tested (age, sex, marital status, education, professional area, living environment and country), but the association was high only for variable country. Additionally, a tree classification analysis allowed to identify the relative importance of the influential variables on the sustainable food choices, with country being the most important, followed by age and sex. Additionally, discriminant function analysis allowed establishing a model for the relation between country and six variables accounting for preservation of biodiversity, respect for life, save natural resources, save energy, reduce industrial pollution and minimal packaging. Although with some limitations, this study brings valuable insight into some aspects linked with sustainable food choices on a number of countries and how people shape their food choices according to some sustainability issues.

ACS Style

Raquel Guiné; Elena Bartkiene; Sofia Florença; Ilija Djekić; Maša Bizjak; Monica Tarcea; Marcela Leal; Vanessa Ferreira; Ivana Rumbak; Panagiotis Orfanos; Viktória Szűcs; Dace Klava; Małgorzata Korzeniowska; Kathy Isoldi; Paula Correia; Manuela Ferreira; Ana Cardoso. Environmental Issues as Drivers for Food Choice: Study from a Multinational Framework. Sustainability 2021, 13, 2869 .

AMA Style

Raquel Guiné, Elena Bartkiene, Sofia Florença, Ilija Djekić, Maša Bizjak, Monica Tarcea, Marcela Leal, Vanessa Ferreira, Ivana Rumbak, Panagiotis Orfanos, Viktória Szűcs, Dace Klava, Małgorzata Korzeniowska, Kathy Isoldi, Paula Correia, Manuela Ferreira, Ana Cardoso. Environmental Issues as Drivers for Food Choice: Study from a Multinational Framework. Sustainability. 2021; 13 (5):2869.

Chicago/Turabian Style

Raquel Guiné; Elena Bartkiene; Sofia Florença; Ilija Djekić; Maša Bizjak; Monica Tarcea; Marcela Leal; Vanessa Ferreira; Ivana Rumbak; Panagiotis Orfanos; Viktória Szűcs; Dace Klava; Małgorzata Korzeniowska; Kathy Isoldi; Paula Correia; Manuela Ferreira; Ana Cardoso. 2021. "Environmental Issues as Drivers for Food Choice: Study from a Multinational Framework." Sustainability 13, no. 5: 2869.

Journal article
Published: 01 December 2020 in Food Control
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This study provides an important insight into the response of food safety systems during the first months of the pandemic, elevating the perspective of preventing Covid-19 within conventional food safety management systems. A multi-country survey was conducted in 16 countries involving 825 food companies. Based on the results of the survey, it is obvious that the level of maturity of a food safety system in place is the main trigger in classifying companies and their responses to the pandemic challenge. Staff awareness and hygiene are the two most important attributes in combating Covid-19, opposed to temperature checking of workers in food establishment and health protocols from the World Health Organization, recognized as attributes with limited salience and importance. Companies confirmed implementation of more restrictive hygiene procedures during the pandemic and the need for purchasing more additional personal protective equipment. Retailers were identified as the food supply chain link mostly affected by the pandemic opposed to food storage facilities ranked as least affected. During this challenging period, all companies declared that food safety has not been compromised at any moment. It is important to note that less than a half of the food companies had documented any emergency plans associated with pandemics and health issues in place.

ACS Style

Ilija Djekic; Aleksandra Nikolić; Mirza Uzunović; Aluwé Marijke; Aijun Liu; Jiqin Han; Mladen Brnčić; Nada Knežević; Photis Papademas; Katerina Lemoniati; Franziska Witte; Nino Terjung; Maria Papageorgiou; Kyriaki G. Zinoviadou; Antonella Dalle Zotte; Erika Pellattiero; Bartosz G. Sołowiej; Raquel P.F. Guiné; Paula Correia; Alexandrina Sirbu; Liliana Vasilescu; Anastasia A. Semenova; Oksana A. Kuznetsova; Urška Vrabič Brodnjak; Mirian Pateiro; Jose Manuel Lorenzo; Andriy Getya; Tetiana Kodak; Igor Tomasevic. Covid-19 pandemic effects on food safety - Multi-country survey study. Food Control 2020, 122, 107800 -107800.

AMA Style

Ilija Djekic, Aleksandra Nikolić, Mirza Uzunović, Aluwé Marijke, Aijun Liu, Jiqin Han, Mladen Brnčić, Nada Knežević, Photis Papademas, Katerina Lemoniati, Franziska Witte, Nino Terjung, Maria Papageorgiou, Kyriaki G. Zinoviadou, Antonella Dalle Zotte, Erika Pellattiero, Bartosz G. Sołowiej, Raquel P.F. Guiné, Paula Correia, Alexandrina Sirbu, Liliana Vasilescu, Anastasia A. Semenova, Oksana A. Kuznetsova, Urška Vrabič Brodnjak, Mirian Pateiro, Jose Manuel Lorenzo, Andriy Getya, Tetiana Kodak, Igor Tomasevic. Covid-19 pandemic effects on food safety - Multi-country survey study. Food Control. 2020; 122 ():107800-107800.

Chicago/Turabian Style

Ilija Djekic; Aleksandra Nikolić; Mirza Uzunović; Aluwé Marijke; Aijun Liu; Jiqin Han; Mladen Brnčić; Nada Knežević; Photis Papademas; Katerina Lemoniati; Franziska Witte; Nino Terjung; Maria Papageorgiou; Kyriaki G. Zinoviadou; Antonella Dalle Zotte; Erika Pellattiero; Bartosz G. Sołowiej; Raquel P.F. Guiné; Paula Correia; Alexandrina Sirbu; Liliana Vasilescu; Anastasia A. Semenova; Oksana A. Kuznetsova; Urška Vrabič Brodnjak; Mirian Pateiro; Jose Manuel Lorenzo; Andriy Getya; Tetiana Kodak; Igor Tomasevic. 2020. "Covid-19 pandemic effects on food safety - Multi-country survey study." Food Control 122, no. : 107800-107800.

Journal article
Published: 14 July 2020 in Current Nutrition & Food Science
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Background: There is an increasing concern regarding the impacts of food choices in the environment. Therefore, in order to plan actions to promote more sustainable diets, it is crucial to understand the influence of environmental and political determinants on people’s food choices. Objective: This work aimed at studying the extent to which environmental and political determinants influence people’s food choices in a sample of the Portuguese population. Methods: A descriptive cross-sectional study was undertaken on a non-probabilistic sample of 1314 participants living in the Centre of Portugal. The questionnaires were applied after informed consent only to adults (aged 18 or over) and the data were collected from January and December 2017 among the Portuguese population. Results: The participants’ food choices were, in general, influenced by environmental and political determinants (0.77 ± 0.53, in a scale from -2 to +2). It was also observed that the elderly, men and the participants who had a university degree were more influenced by these determinants. These findings were similar for those who lived in urban areas, the retired, the participants who had a professional activity or studies in agriculture areas and those who were responsible for buying their own food. Furthermore, there were found significant differences between age groups, genders and the levels of education. There were also observed significant differences between the different living environments, professional status, regarding the areas of work or studies and also between the participants who were responsible for buying their one food and the ones who were not. These findings are very important because they highlight the complicity of people’s food choices and are determinant for the development of strategies that can improve people’s eating habits. Conclusion: This paper fulfills an identified need to study the environmental and political determinants underlying the Portuguese food choices.

ACS Style

Ana C. Ferrão; Raquel P.F. Guiné; Paula Correia; Manuela Ferreira. Influence of Environmental and Political Determinants on Food Choices in a Sample of Portuguese Population. Current Nutrition & Food Science 2020, 16, 689 -697.

AMA Style

Ana C. Ferrão, Raquel P.F. Guiné, Paula Correia, Manuela Ferreira. Influence of Environmental and Political Determinants on Food Choices in a Sample of Portuguese Population. Current Nutrition & Food Science. 2020; 16 (5):689-697.

Chicago/Turabian Style

Ana C. Ferrão; Raquel P.F. Guiné; Paula Correia; Manuela Ferreira. 2020. "Influence of Environmental and Political Determinants on Food Choices in a Sample of Portuguese Population." Current Nutrition & Food Science 16, no. 5: 689-697.

Journal article
Published: 07 July 2020 in Foods
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Many aspects linked to personal characteristics, society and culture constitute some of the motivators that drive food choice. The aim of this work was to determine in what extent the eating behaviors of individuals are shaped by six different types of determinants, namely: health, emotions, price and availability, society and culture, environment and politics, and marketing and commercials. This is a descriptive cross-sectional study, involving a non-probabilistic sample of 11,960 participants from 16 countries. The objective of this work was to validate the questionnaire, so as to make it suitable for application in different contexts and different countries. For that, six scales were considered for validation by confirmatory factor analysis with structural equation modelling. The obtained results showed that the six individual scales evaluated presented good or very good fitting indices, with saturation in goodness-of-fit index in all cases. The values of chi-square ratio were 6.921 (for health), 0.987 (environment), 0.610 (emotions) and 0.000 in the remaining cases (convenience, society, marketing). Furthermore, the fit was perfect, with saturation for all indices, in three of the six models (convenience, society and marketing). The results of this wok allowed the validation of the six scales, and the assessing of different types of factors that can influence food choices and eating behaviors, namely in the categories: health, emotions, price and availability, society and culture, environment and politics, and marketing and commercials.

ACS Style

Raquel P. F. Guiné; Elena Bartkiene; Viktória Szűcs; Monica Tarcea; Marija Ljubičić; Maša Černelič-Bizjak; Kathy Isoldi; Ayman El-Kenawy; Vanessa Ferreira; Evita Straumite; Małgorzata Korzeniowska; Elena Vittadini; Marcela Leal; Lucia Frez-Muñoz; Maria Papageorgiou; Ilija Djekić; Manuela Ferreira; Paula Correia; Ana Paula Cardoso; João Duarte. Study about Food Choice Determinants According to Six Types of Conditioning Motivations in a Sample of 11,960 Participants. Foods 2020, 9, 888 .

AMA Style

Raquel P. F. Guiné, Elena Bartkiene, Viktória Szűcs, Monica Tarcea, Marija Ljubičić, Maša Černelič-Bizjak, Kathy Isoldi, Ayman El-Kenawy, Vanessa Ferreira, Evita Straumite, Małgorzata Korzeniowska, Elena Vittadini, Marcela Leal, Lucia Frez-Muñoz, Maria Papageorgiou, Ilija Djekić, Manuela Ferreira, Paula Correia, Ana Paula Cardoso, João Duarte. Study about Food Choice Determinants According to Six Types of Conditioning Motivations in a Sample of 11,960 Participants. Foods. 2020; 9 (7):888.

Chicago/Turabian Style

Raquel P. F. Guiné; Elena Bartkiene; Viktória Szűcs; Monica Tarcea; Marija Ljubičić; Maša Černelič-Bizjak; Kathy Isoldi; Ayman El-Kenawy; Vanessa Ferreira; Evita Straumite; Małgorzata Korzeniowska; Elena Vittadini; Marcela Leal; Lucia Frez-Muñoz; Maria Papageorgiou; Ilija Djekić; Manuela Ferreira; Paula Correia; Ana Paula Cardoso; João Duarte. 2020. "Study about Food Choice Determinants According to Six Types of Conditioning Motivations in a Sample of 11,960 Participants." Foods 9, no. 7: 888.

Original article
Published: 01 January 2020 in Brazilian Journal of Food Technology
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We studied the extraction of antioxidant phenolic compounds, anthocyanins and the evaluation of antioxidant activity of strawberries in different extraction conditions, varying the type of solvent (ethanol:water (50%) and acetone:water (60%), the extraction time (15 and 60 min) and the solvent volume to sample mass ratio (5 mL/g and 20 mL/g). In addition, we performed principal component analysis and cluster analysis. The results showed that, although the two solvents tested had similar influence on total phenolic compounds extraction and antioxidant activity, the 60 minutes of extraction and the use of the solvent volume/sample mass ratio of 20 mL/g were the best extraction conditions, both for the 1st and 2nd recovered extracts. However, the solvent had a marked effect on anthocyanins’ extraction, so that acetone/water extracted almost the double as compared to ethanol/water, for the same extraction conditions. Finally, factor analysis allowed identifying a grouping structure of two components, which was confirmed by the dendogram obtained from cluster analysis.

ACS Style

Raquel De Pinho Ferreira Guiné; Paula Maria Dos Reis Correia; Ana Cristina Ferrão; Fernando Gonçalves; Clémence Lerat; Theo El-Idrissi; Eva Rodrigo. Evaluation of phenolic and antioxidant properties of strawberry as a function of extraction conditions. Brazilian Journal of Food Technology 2020, 23, 1 .

AMA Style

Raquel De Pinho Ferreira Guiné, Paula Maria Dos Reis Correia, Ana Cristina Ferrão, Fernando Gonçalves, Clémence Lerat, Theo El-Idrissi, Eva Rodrigo. Evaluation of phenolic and antioxidant properties of strawberry as a function of extraction conditions. Brazilian Journal of Food Technology. 2020; 23 ():1.

Chicago/Turabian Style

Raquel De Pinho Ferreira Guiné; Paula Maria Dos Reis Correia; Ana Cristina Ferrão; Fernando Gonçalves; Clémence Lerat; Theo El-Idrissi; Eva Rodrigo. 2020. "Evaluation of phenolic and antioxidant properties of strawberry as a function of extraction conditions." Brazilian Journal of Food Technology 23, no. : 1.

Journal article
Published: 11 November 2019 in Nutrition & Food Science
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Purpose This study to investigate several issues related to food choice and consumption patterns in different countries, including health-related factors; economic and availability aspects; emotional determinants; social, cultural and religious influences; marketing and advertising campaigns; and finally environmental concerns. Design/methodology/approach The present study was based on a questionnaire that was exclusively prepared for the project, and which was applied to collect data in different countries, in particular Croatia, Egypt, Italy, Greece and Portugal, which are typically associated with the Mediterranean diet (MD). Findings The results obtained allowed, in general, to conclude that in all five countries the motivations related to health as well as environment and politics were the more relevant to determine people’s eating habits (scores varying from 0.3 to 0.7). Women were more influenced by eating motivations than men, and people with moderate exercise were more susceptible to health and environmental motivations and less to emotional, social or marketing motivations (p < 0.001 in all cases). It was also observed that people who adopted a special diet were more prone to eating motivations and that the emotional motivations were more pronounced in people with eating disorders (p < 0.001). Finally, people without chronic diseases or allergies were even more influenced by health motivations than those who actually suffered from these health problems (p < 0.001 in both cases). Originality/value This work is important because of the multinational coverage, thus allowing to evaluate the most relevant factors that influenced the food choices of the populations around the Mediterranean Sea, sharing the common link to the MD. The study allowed concluding that, in general, the food choices were primarily determined by health factors and also by concerns related to the environment and sustainability as well as by political influences.

ACS Style

Raquel Guiné; Ana Cristina Ferrão; Manuela Ferreira; Paula Correia; Ana Paula Cardoso; João Duarte; Ivana Rumbak; Abdel-Moneim Shehata; Elena Vittadini; Maria Papageorgiou. The motivations that define eating patterns in some Mediterranean countries. Nutrition & Food Science 2019, 49, 1126 -1141.

AMA Style

Raquel Guiné, Ana Cristina Ferrão, Manuela Ferreira, Paula Correia, Ana Paula Cardoso, João Duarte, Ivana Rumbak, Abdel-Moneim Shehata, Elena Vittadini, Maria Papageorgiou. The motivations that define eating patterns in some Mediterranean countries. Nutrition & Food Science. 2019; 49 (6):1126-1141.

Chicago/Turabian Style

Raquel Guiné; Ana Cristina Ferrão; Manuela Ferreira; Paula Correia; Ana Paula Cardoso; João Duarte; Ivana Rumbak; Abdel-Moneim Shehata; Elena Vittadini; Maria Papageorgiou. 2019. "The motivations that define eating patterns in some Mediterranean countries." Nutrition & Food Science 49, no. 6: 1126-1141.

Journal article
Published: 04 July 2018 in Current Nutrition & Food Science
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ACS Style

Raquel P.F. Guine; Fernando Goncalves; Clemence Lerat; Theo El Idrissi; Eva Rodrigo; Paula M.R. Correia; Joao Carlos Goncalves. Extraction of Phenolic Compounds with Antioxidant Activity from Beetroot (Beta vulgaris L.). Current Nutrition & Food Science 2018, 14, 350 -357.

AMA Style

Raquel P.F. Guine, Fernando Goncalves, Clemence Lerat, Theo El Idrissi, Eva Rodrigo, Paula M.R. Correia, Joao Carlos Goncalves. Extraction of Phenolic Compounds with Antioxidant Activity from Beetroot (Beta vulgaris L.). Current Nutrition & Food Science. 2018; 14 (4):350-357.

Chicago/Turabian Style

Raquel P.F. Guine; Fernando Goncalves; Clemence Lerat; Theo El Idrissi; Eva Rodrigo; Paula M.R. Correia; Joao Carlos Goncalves. 2018. "Extraction of Phenolic Compounds with Antioxidant Activity from Beetroot (Beta vulgaris L.)." Current Nutrition & Food Science 14, no. 4: 350-357.

Journal article
Published: 30 April 2018 in Nutrition & Food Science
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Purpose A healthy diet has been recognized as one of the most important factors associated with maintaining human health and helping in preventing the development of some chronic diseases. Therefore, this paper aims to study the perceptions of a sample of university people regarding a healthy diet. Design/methodology/approach It was undertaken a descriptive cross-sectional study on a non-probabilistic sample of 382 participants. The data were collected among a sample of Portuguese university people and measured whether people’s perceptions were compliant with a healthy diet. Findings The results revealed that the participants’ perceptions were, in general, compliant with a healthy diet (scores between 0.5 and 1.5, on a scale from −2 to +2). However, significant differences were found between age groups (p = 0.004), with a higher average score for young adults, and also between groups with different levels of education (p = 0.025), with a higher score for university degree. The variable chronic diseases also showed significant differences (p = 0.017), so that people who did not have any chronic diseases obtained a higher score. Originality/value This study is considered important because it provides evidences about the relation between nutrition knowledge and the perceptions towards a healthy diet. The study allowed concluding that the participants were aware about some nutritional aspects of their diets and, therefore, their perceptions were compliant with a healthy diet. This finding is very relevant because it could be a support for health policy initiatives directed at promoting healthy eating behaviours.

ACS Style

Ana Cristina Ferrão; Raquel P.F. Guiné; Paula Correia; Manuela Ferreira; Ana Paula Cardoso; João Duarte; João Lima. Perceptions towards a healthy diet among a sample of university people in Portugal. Nutrition & Food Science 2018, 48, 669 -688.

AMA Style

Ana Cristina Ferrão, Raquel P.F. Guiné, Paula Correia, Manuela Ferreira, Ana Paula Cardoso, João Duarte, João Lima. Perceptions towards a healthy diet among a sample of university people in Portugal. Nutrition & Food Science. 2018; 48 (4):669-688.

Chicago/Turabian Style

Ana Cristina Ferrão; Raquel P.F. Guiné; Paula Correia; Manuela Ferreira; Ana Paula Cardoso; João Duarte; João Lima. 2018. "Perceptions towards a healthy diet among a sample of university people in Portugal." Nutrition & Food Science 48, no. 4: 669-688.

Conference paper
Published: 06 January 2018 in INCREaSE
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The present study aimed at promoting the Shiitake mushroom through developments of alternative food products in the sector of pastry that may incorporated this type of mushrooms. In this way, several experiments were done and chosen to achieve the final formulations and the production of jams and pies containing Shiitake pieces as ingredients, eliminating successively the less promising sensory attempts. From the developed products, three jams and two pies were selected for their optimal characteristics and these were then evaluated for physical analyses (colour and texture) as well as chemical composition (pH, water activity, acidity, moisture, sugars, fibre, protein, fat and ash).Furthermore, in order to check the acceptability of the products by consumers and identify the main organoleptic characteristics of each product, sensory analysis was performed by determining the sensory profiles using 25 panellists. The results showed that the pies were soft (hardness about 13 N), easy to chew and elastic (66–73%), and with similar textural attributes for both variations of pie (with apple and peach based fillings). Regarding colour, the pies showed similar results, while differences in the jams were observed. The sample with citrus fruits was darker and with a more intense red coloration. As for the chemical characteristics of the jams, it was found that these had pH values (between 3.1 and 3.6) compliant with a good gel formation to obtain a desired consistency. Furthermore, the incorporation of the Shiitake mushroom turned the products richer in protein and fibre, with enhanced nutritional benefits.

ACS Style

Paula M. R. Correia; Jéssica M. Monteiro; Raquel P. F. Guiné. Development of New Pastry Products and Jams with Shiitake Mushrooms. INCREaSE 2018, 139 -150.

AMA Style

Paula M. R. Correia, Jéssica M. Monteiro, Raquel P. F. Guiné. Development of New Pastry Products and Jams with Shiitake Mushrooms. INCREaSE. 2018; ():139-150.

Chicago/Turabian Style

Paula M. R. Correia; Jéssica M. Monteiro; Raquel P. F. Guiné. 2018. "Development of New Pastry Products and Jams with Shiitake Mushrooms." INCREaSE , no. : 139-150.

Journal article
Published: 01 January 2018 in Journal of Advanced Agricultural Technologies
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ACS Style

Paula M. R. Correia; Melania Correia Rodrigues; Rita Mendes; Raquel P. F. Guiné. Physical Properties of Frozen Ewe’s Cheese. Journal of Advanced Agricultural Technologies 2018, 5, 1 .

AMA Style

Paula M. R. Correia, Melania Correia Rodrigues, Rita Mendes, Raquel P. F. Guiné. Physical Properties of Frozen Ewe’s Cheese. Journal of Advanced Agricultural Technologies. 2018; 5 (4):1.

Chicago/Turabian Style

Paula M. R. Correia; Melania Correia Rodrigues; Rita Mendes; Raquel P. F. Guiné. 2018. "Physical Properties of Frozen Ewe’s Cheese." Journal of Advanced Agricultural Technologies 5, no. 4: 1.

Journal article
Published: 11 September 2017 in Nutrition & Food Science
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Because dietary fibre has been recognized as a major ally to the maintenance of a healthy body as well as to help against the development of some chronic diseases, this paper aims to study the level of knowledge of a relatively wide range of people about the health effects related to the ingestion of dietary fibre in appropriate dosages. A descriptive cross-sectional study was undertaken on a non-probabilistic sample of 6,010 participants. The data were collected from 10 countries in three different continents (Europe, Africa and America) and measured the level of knowledge regarding different health benefits from dietary fibre. The questionnaires were applied by direct interview after verbal informed consent. The results obtained considering the general level of knowledge revealed a considerable degree of information about the benefits of fibre (average score of 3.54 ± 0.5, on a scale from 1 to 5). There were significant differences between genders (p < 0.001), with higher average score for women, and also for level of education (p < 0.001), with higher score for university level. The living environment also showed significant differences (p < 0.001), with people living in urban areas showing a higher degree of knowledge. Also for countries the differences were significant (p < 0.001), with the highest score obtained for Portugal (3.7), and the lowest for Croatia, Italy, Latvia, Macedonia and Romania (3.5). However, despite these differences, the results showed that for all the countries the degree of knowledge was good (above 3.5), corresponding to a minimum level of knowledge of 70 per cent. This work is considered important due to the wide coverage, including so many countries inclusive with different social and cultural settings. The study allowed concluding that, in general, the participants in the study were quite well informed about the benefits of dietary fibre for the improvement of human health, regardless of gender, level of education, living environment or country. This finding is very relevant considering the diversity of people that composed the sample and reinforces the necessity of continuing with educational policies aimed at providing the general population with the knowledge that might help them make appropriate food choices.

ACS Style

Raquel Guiné; João Duarte; Manuela Ferreira; Paula Correia; Marcela Leal; Ivana Rumbak; Irena Baric; Drazenka Komes; Zvonimir Satalic; Marijana Matek Saric; Monica Tarcea; Zita Fazakas; Dijana Jovanoska; Dragoljub Vanevski; Elena Vittadini; Nicoletta Pellegrini; Viktória Szucs; Júlia Harangozó; Ayman El-Kenawy; Omnia El-Shenawy; Erkan Yalçin; Cem Kösemeci; Dace Klava; Evita Straumite. Benefits of dietary fibre to human health: study from a multi-country platform. Nutrition & Food Science 2017, 47, 688 -699.

AMA Style

Raquel Guiné, João Duarte, Manuela Ferreira, Paula Correia, Marcela Leal, Ivana Rumbak, Irena Baric, Drazenka Komes, Zvonimir Satalic, Marijana Matek Saric, Monica Tarcea, Zita Fazakas, Dijana Jovanoska, Dragoljub Vanevski, Elena Vittadini, Nicoletta Pellegrini, Viktória Szucs, Júlia Harangozó, Ayman El-Kenawy, Omnia El-Shenawy, Erkan Yalçin, Cem Kösemeci, Dace Klava, Evita Straumite. Benefits of dietary fibre to human health: study from a multi-country platform. Nutrition & Food Science. 2017; 47 (5):688-699.

Chicago/Turabian Style

Raquel Guiné; João Duarte; Manuela Ferreira; Paula Correia; Marcela Leal; Ivana Rumbak; Irena Baric; Drazenka Komes; Zvonimir Satalic; Marijana Matek Saric; Monica Tarcea; Zita Fazakas; Dijana Jovanoska; Dragoljub Vanevski; Elena Vittadini; Nicoletta Pellegrini; Viktória Szucs; Júlia Harangozó; Ayman El-Kenawy; Omnia El-Shenawy; Erkan Yalçin; Cem Kösemeci; Dace Klava; Evita Straumite. 2017. "Benefits of dietary fibre to human health: study from a multi-country platform." Nutrition & Food Science 47, no. 5: 688-699.

Original paper
Published: 03 June 2017 in Journal of Food Measurement and Characterization
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The effect of various pre-drying treatments on the quality of dried carrots was evaluated by assessing the values of moisture, ash, protein, fibre, sugars and colour. The pre-drying treatments under investigation were dipping, either in ascorbic acid or sodium metabisulphite at different concentrations and pre-treatment times, as well as blanching. The experimental data was analysed using neural networks, so that relevant patterns in the data were found and conclusions drawn about each variable. The results showed that the type of pre-drying treatment (chemical or physical) had variable impact on the nutritional composition of the dried carrots but not on the colour parameters, which were found to be mostly unaffected by the pre-treatment procedure. Pre-treatment with chemical agents such as ascorbic acid or metabisulphite seem to have the least impact on the parameters studied. The results of the analysis by artificial neural networks confirmed these findings.

ACS Style

Maria João Barroca; Raquel P. F. Guiné; Ana Rita P. Calado; Paula Correia; Mateus Mendes. Artificial neural network modelling of the chemical composition of carrots submitted to different pre-drying treatments. Journal of Food Measurement and Characterization 2017, 11, 1815 -1826.

AMA Style

Maria João Barroca, Raquel P. F. Guiné, Ana Rita P. Calado, Paula Correia, Mateus Mendes. Artificial neural network modelling of the chemical composition of carrots submitted to different pre-drying treatments. Journal of Food Measurement and Characterization. 2017; 11 (4):1815-1826.

Chicago/Turabian Style

Maria João Barroca; Raquel P. F. Guiné; Ana Rita P. Calado; Paula Correia; Mateus Mendes. 2017. "Artificial neural network modelling of the chemical composition of carrots submitted to different pre-drying treatments." Journal of Food Measurement and Characterization 11, no. 4: 1815-1826.

Journal article
Published: 06 May 2017 in The International Journal of Information and Learning Technology
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Purpose The purpose of this paper is to characterize the agricultural activities and past experiences in professional training in the context of mobile learning in different countries (Portugal, Spain, Slovakia, Hungary, UK, Italy and Turkey). Design/methodology/approach For the survey, a questionnaire was prepared in English and Portuguese and then translated into the languages of the participating countries. It was delivered electronically for answering online by adults only. The participation was voluntary and in the end 133 consented valid questionnaires were obtained. For the treatment of the data, SPSS was used and basic descriptive statistics tools were applied, together with tests, namely, crosstabs and χ2 tests, considering a level of significance of 5 percent. Findings The results showed that the majority of the participants presently have some agricultural activity and one-third is thinking about starting one in the future. Most of the participants want to produce food organically, with significant differences among the countries studied in this paper. Most of the participants were enrolled in training activities in agriculture, especially those with higher education. This participation showed significant differences between countries as well as according to the dimension of the farms owned by the participants. A significant association was found between being a teacher in forming activities related to agriculture and being a farmer. When compared to distance learning, the training activities in classroom were the most frequent, with significant differences among the countries. Practical implications This study allowed characterizing the learning activities in the field of organic agriculture and established vision for planning of future training programs, in different countries, with maybe different social, educational and cultural realities. Originality/value Because the study included the participation of people from several countries all around Europe, the results obtained enrich the scientific area of training in organic farming, in view of distance learning vs classroom learning on a more global basis.

ACS Style

Raquel Guiné; Daniela Costa; Paula Correia; Cristina Amaro da Costa; Helena Correia; Moises Castro; Luis Guerra; Catherine Seeds; Collette Coll; Laszlo Radics; Meahmet Arslan; Soner Soylu; Monika Tóthová; Peter Toth; Salvatore Basile. Professional training in organic food production: a cross-country experience. The International Journal of Information and Learning Technology 2017, 34, 259 -273.

AMA Style

Raquel Guiné, Daniela Costa, Paula Correia, Cristina Amaro da Costa, Helena Correia, Moises Castro, Luis Guerra, Catherine Seeds, Collette Coll, Laszlo Radics, Meahmet Arslan, Soner Soylu, Monika Tóthová, Peter Toth, Salvatore Basile. Professional training in organic food production: a cross-country experience. The International Journal of Information and Learning Technology. 2017; 34 (3):259-273.

Chicago/Turabian Style

Raquel Guiné; Daniela Costa; Paula Correia; Cristina Amaro da Costa; Helena Correia; Moises Castro; Luis Guerra; Catherine Seeds; Collette Coll; Laszlo Radics; Meahmet Arslan; Soner Soylu; Monika Tóthová; Peter Toth; Salvatore Basile. 2017. "Professional training in organic food production: a cross-country experience." The International Journal of Information and Learning Technology 34, no. 3: 259-273.

Conference paper
Published: 27 April 2017 in 11th Baltic Conference on Food Science and Technology &ldquo;Food science and technology in a changing world&rdquo;
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ACS Style

Paula Maria Dos Reis Correia; Sabrina Almeida Esteves; Raquel Pinho Ferreira Guiné. Effect of mushroom powder in fresh pasta development. 11th Baltic Conference on Food Science and Technology &ldquo;Food science and technology in a changing world&rdquo; 2017, 134 -139.

AMA Style

Paula Maria Dos Reis Correia, Sabrina Almeida Esteves, Raquel Pinho Ferreira Guiné. Effect of mushroom powder in fresh pasta development. 11th Baltic Conference on Food Science and Technology &ldquo;Food science and technology in a changing world&rdquo;. 2017; ():134-139.

Chicago/Turabian Style

Paula Maria Dos Reis Correia; Sabrina Almeida Esteves; Raquel Pinho Ferreira Guiné. 2017. "Effect of mushroom powder in fresh pasta development." 11th Baltic Conference on Food Science and Technology &ldquo;Food science and technology in a changing world&rdquo; , no. : 134-139.

Journal article
Published: 31 March 2017 in Current Nutrition & Food Science
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ACS Style

Raquel P.F. Guine; Manuela Ferreira; Paula Correia; Joao Duarte. Study about How A Sample of Portuguese People Perceive the Health Benefits of Dietary Fibre. Current Nutrition & Food Science 2017, 13, 137 -146.

AMA Style

Raquel P.F. Guine, Manuela Ferreira, Paula Correia, Joao Duarte. Study about How A Sample of Portuguese People Perceive the Health Benefits of Dietary Fibre. Current Nutrition & Food Science. 2017; 13 (2):137-146.

Chicago/Turabian Style

Raquel P.F. Guine; Manuela Ferreira; Paula Correia; Joao Duarte. 2017. "Study about How A Sample of Portuguese People Perceive the Health Benefits of Dietary Fibre." Current Nutrition & Food Science 13, no. 2: 137-146.

Journal article
Published: 01 January 2017 in Journal of Advanced Agricultural Technologies
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ACS Style

Paula M. R. Correia; Mariana F. Fonseca; Luís M. Batista; Raquel P. F. Guiné. Gluten-Free Bread: A Case Study. Journal of Advanced Agricultural Technologies 2017, 4, 1 .

AMA Style

Paula M. R. Correia, Mariana F. Fonseca, Luís M. Batista, Raquel P. F. Guiné. Gluten-Free Bread: A Case Study. Journal of Advanced Agricultural Technologies. 2017; 4 (4):1.

Chicago/Turabian Style

Paula M. R. Correia; Mariana F. Fonseca; Luís M. Batista; Raquel P. F. Guiné. 2017. "Gluten-Free Bread: A Case Study." Journal of Advanced Agricultural Technologies 4, no. 4: 1.

Journal article
Published: 01 December 2016 in Public Health
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The results showed that to improve the level of knowledge the actions planned should not be delineated in general as to reach all sectors of the populations, and that in addressing different people, different methodologies must be designed so as to provide an effective health education.

ACS Style

R.P.F. Guiné; J. Duarte; M. Ferreira; P. Correia; M. Leal; I. Rumbak; I.C. Barić; D. Komes; Z. Satalić; M.M. Sarić; M. Tarcea; Z. Fazakas; D. Jovanoska; D. Vanevski; E. Vittadini; N. Pellegrini; V. Szűcs; J. Harangozó; A. El-Kenawy; O. El-Shenawy; E. Yalçın; C. Kösemeci; D. Klava; E. Straumite. Knowledge about sources of dietary fibres and health effects using a validated scale: a cross-country study. Public Health 2016, 141, 100 -112.

AMA Style

R.P.F. Guiné, J. Duarte, M. Ferreira, P. Correia, M. Leal, I. Rumbak, I.C. Barić, D. Komes, Z. Satalić, M.M. Sarić, M. Tarcea, Z. Fazakas, D. Jovanoska, D. Vanevski, E. Vittadini, N. Pellegrini, V. Szűcs, J. Harangozó, A. El-Kenawy, O. El-Shenawy, E. Yalçın, C. Kösemeci, D. Klava, E. Straumite. Knowledge about sources of dietary fibres and health effects using a validated scale: a cross-country study. Public Health. 2016; 141 ():100-112.

Chicago/Turabian Style

R.P.F. Guiné; J. Duarte; M. Ferreira; P. Correia; M. Leal; I. Rumbak; I.C. Barić; D. Komes; Z. Satalić; M.M. Sarić; M. Tarcea; Z. Fazakas; D. Jovanoska; D. Vanevski; E. Vittadini; N. Pellegrini; V. Szűcs; J. Harangozó; A. El-Kenawy; O. El-Shenawy; E. Yalçın; C. Kösemeci; D. Klava; E. Straumite. 2016. "Knowledge about sources of dietary fibres and health effects using a validated scale: a cross-country study." Public Health 141, no. : 100-112.