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Prof. Dr. Raquel P. F. Guiné
Polytechnic Institute of Viseu

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0 Food Chemistry
0 Food Engineering
0 Nutrition
0 Sustainable Agriculture
0 Food Sciene

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https://orcid.org/0000-0003-0595-6805

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Journal article
Published: 26 August 2021 in Applied Sciences
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Halophyte plants are highly adapted to salt marsh ecosystems due to their physiological and ecological characteristics. Halimione portulacoides (L.) Aellen is one abundant halophyte shrub that belongs to a Chenopodiaceae family and Caryophyllales order and is found on sandy or muddy coastlines and salt marshes. In this study, the leaves of sea purslane (H. portulacoides) grown in Figueira da Foz (Portugal) were characterized at nutritional and mineral concentration. Moreover, different methanolic extracts were obtained from the leaves, and the antioxidant activity was assessed by several methods. From a nutritional point of view, this halophyte plant may be considered a good source of dietary fiber, protein, natural minerals such as calcium, magnesium, manganese, copper, and potassium. The primary sugar found in leaves of sea purslane is maltose, followed by sucrose, glucose, and fructose. Finally, leaves showed a high content of phenolic compounds and considerable antioxidant activity. The novel products butter and pasta enriched with powder dried leaves of H. portulacoides revealed the plant’s potential to be used as a salt substitute and a good alternative to enhance the sensory characteristics of products, with additional health benefits. The nutritional characteristics and the phytochemical value highlight H. portulacoides as a potential candidate crop in saline agriculture and to be used as a new vegetable, especially as a premium food in the novel “salty veggies” market or as a kitchen salt substitute.

ACS Style

Arona Pires; Sílvia Agreira; Sandrine Ressurreição; Joana Marques; Raquel Guiné; Maria João Barroca; Aida Moreira da Silva. Sea Purslane as an Emerging Food Crop: Nutritional and Biological Studies. Applied Sciences 2021, 11, 7860 .

AMA Style

Arona Pires, Sílvia Agreira, Sandrine Ressurreição, Joana Marques, Raquel Guiné, Maria João Barroca, Aida Moreira da Silva. Sea Purslane as an Emerging Food Crop: Nutritional and Biological Studies. Applied Sciences. 2021; 11 (17):7860.

Chicago/Turabian Style

Arona Pires; Sílvia Agreira; Sandrine Ressurreição; Joana Marques; Raquel Guiné; Maria João Barroca; Aida Moreira da Silva. 2021. "Sea Purslane as an Emerging Food Crop: Nutritional and Biological Studies." Applied Sciences 11, no. 17: 7860.

Review
Published: 05 August 2021 in Agronomy
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The innovative technologies developed in the different fields of science (nanotechnology, artificial intelligence, genetic modification, etc.) opened new and infinite possibilities for the several stakeholders that carry out their activities in the different economic sectors. For agriculture, these new approaches are particularly relevant and may bring interesting contributions, considering the specificities of the sector, often dealing with contexts of land abandonment and narrow profit margins. Nonetheless, the question in these unstopped evolutions is about the interlinkages with sustainability. In this context, the objectives of this study are to highlight the main insights from the available scientific literature about the interrelationships between the new trends in the agriculture and the sustainability. To achieve these aims, a search on the Web of Science Core Collection (WoS) and Scopus databases was carried out, on 15 May 2021, for the topics ‘smart agriculture’ and ‘sustainability’. A total of 231 documents (102 from WoS and 129 from Scopus) were obtained, remaining 155 documents after removing the duplicated, which were surveyed through systematic review following the PRISMA (Preferred Reporting Items for Systematic Reviews and Meta-Analyses) approach. As main insights, the concerns of the researchers with the impacts on the sustainability from the transformations in the farming organization are highlighted. On the other hand, it was shown the relevance and the new opportunities, including in terms of food supply, arising from the precision agriculture, agricultural intelligence, vertical/urban farming, circular economy, internet of things, and crowdfarming. We suggest the new and wider concept of ‘integrated-smart agriculture’, better than ‘climate-smart agriculture’.

ACS Style

Vítor Martinho; Raquel Guiné. Integrated-Smart Agriculture: Contexts and Assumptions for a Broader Concept. Agronomy 2021, 11, 1568 .

AMA Style

Vítor Martinho, Raquel Guiné. Integrated-Smart Agriculture: Contexts and Assumptions for a Broader Concept. Agronomy. 2021; 11 (8):1568.

Chicago/Turabian Style

Vítor Martinho; Raquel Guiné. 2021. "Integrated-Smart Agriculture: Contexts and Assumptions for a Broader Concept." Agronomy 11, no. 8: 1568.

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.

Research article
Published: 21 June 2021 in International Journal of Food Sciences and Nutrition
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Food consumption involves several dimensions, being some of them directly associated with the consumers' characteristics. The interrelationships between these domains impact consumer behaviour for food choice and the consequent decisions for food consumption. In these frameworks, economic motivations are determinant. On the other hand, the scientific literature highlights that the economic-based stimuli to choose food is still underexplored. In this perspective, the objective of this study was to assess the main sociodemographic and anthropometric determinants of the economic motivations for food choice. For that, a questionnaire survey was carried out involving 11,919 respondents from 16 countries. A validated questionnaire was used, translated into the native languages in all participating countries, using a back-translation process. First, the information obtained was assessed through factor analysis to reduce the number of variables associated with the economic motivations and to identify indexes. After, and considering the indexes obtained as dependent variables, a classification and regression tree analysis was performed. As main insights, it is highlighted that the main determinants of the economic motivations are country of residence, age, gender, civil state, professional activity, educational level, living environment, responsibility for buying food, weight, height, body mass index, healthy diets and physical exercise practices. Additionally, the results also reveal that economic motivations may be associated with two indexes, one related to convenience attitudes and the other to quality concerns. Finally, the younger persons and the women are the social groups more concerned with healthy diets and food quality. In conclusion, this work confirmed that food choice is to a high extent influenced by several sociodemographic and behavioural factors.

ACS Style

Vítor J. P. D. Martinho; Elena Bartkiene; Ilija Djekic; Monica Tarcea; Irena Colić Barić; Maša Černelič-Bizjak; Viktória Szűcs; Alessandra Sarcona; Ayman El-Kenawy; Vanessa Ferreira; Dace Klava; Małgorzata Korzeniowska; Elena Vittadini; Marcela Leal; Dieuwerke Bolhuis; Maria Papageorgiou; Raquel P. F. Guiné. Determinants of economic motivations for food choice: insights for the understanding of consumer behaviour. International Journal of Food Sciences and Nutrition 2021, 1 -13.

AMA Style

Vítor J. P. D. Martinho, Elena Bartkiene, Ilija Djekic, Monica Tarcea, Irena Colić Barić, Maša Černelič-Bizjak, Viktória Szűcs, Alessandra Sarcona, Ayman El-Kenawy, Vanessa Ferreira, Dace Klava, Małgorzata Korzeniowska, Elena Vittadini, Marcela Leal, Dieuwerke Bolhuis, Maria Papageorgiou, Raquel P. F. Guiné. Determinants of economic motivations for food choice: insights for the understanding of consumer behaviour. International Journal of Food Sciences and Nutrition. 2021; ():1-13.

Chicago/Turabian Style

Vítor J. P. D. Martinho; Elena Bartkiene; Ilija Djekic; Monica Tarcea; Irena Colić Barić; Maša Černelič-Bizjak; Viktória Szűcs; Alessandra Sarcona; Ayman El-Kenawy; Vanessa Ferreira; Dace Klava; Małgorzata Korzeniowska; Elena Vittadini; Marcela Leal; Dieuwerke Bolhuis; Maria Papageorgiou; Raquel P. F. Guiné. 2021. "Determinants of economic motivations for food choice: insights for the understanding of consumer behaviour." International Journal of Food Sciences and Nutrition , no. : 1-13.

Review
Published: 20 June 2021 in Foods
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The push for non-thermal food processing methods has emerged due to the challenges associated with thermal food processing methods, for instance, high operational costs and alteration of food nutrient components. Non-thermal food processing involves methods where the food materials receive microbiological inactivation without or with little direct application of heat. Besides being well established in scientific literature, research into non-thermal food processing technologies are constantly on the rise as applied to a wide range of food products. Due to such remarkable progress by scientists and researchers, there is need for continuous synthesis of relevant scientific literature for the benefit of all actors in the agro-food value chain, most importantly the food processors, and to supplement existing information. This review, therefore, aimed to provide a technological update on some selected non-thermal food processing methods specifically focused on their operational mechanisms, their effectiveness in preserving various kinds of foods, as revealed by their pros (merits) and cons (demerits). Specifically, pulsed electric field, pulsed light, ultraviolet radiation, high-pressure processing, non-thermal (cold) plasma, ozone treatment, ionizing radiation, and ultrasound were considered. What defines these techniques, their ability to exhibit limited changes in the sensory attributes of food, retain the food nutrient contents, ensure food safety, extend shelf-life, and being eco-friendly were highlighted. Rationalizing the process mechanisms about these specific non-thermal technologies alongside consumer education can help raise awareness prior to any design considerations, improvement of cost-effectiveness, and scaling-up their capacity for industrial-level applications.

ACS Style

James Chacha; Liyan Zhang; Chigozie Ofoedu; Rashid Suleiman; Joachim Dotto; Ume Roobab; Adedoyin Agunbiade; Haile Duguma; Beatha Mkojera; Sayed Hossaini; Waheed Rasaq; Ivan Shorstkii; Charles Okpala; Malgorzata Korzeniowska; Raquel Guiné. Revisiting Non-Thermal Food Processing and Preservation Methods—Action Mechanisms, Pros and Cons: A Technological Update (2016–2021). Foods 2021, 10, 1430 .

AMA Style

James Chacha, Liyan Zhang, Chigozie Ofoedu, Rashid Suleiman, Joachim Dotto, Ume Roobab, Adedoyin Agunbiade, Haile Duguma, Beatha Mkojera, Sayed Hossaini, Waheed Rasaq, Ivan Shorstkii, Charles Okpala, Malgorzata Korzeniowska, Raquel Guiné. Revisiting Non-Thermal Food Processing and Preservation Methods—Action Mechanisms, Pros and Cons: A Technological Update (2016–2021). Foods. 2021; 10 (6):1430.

Chicago/Turabian Style

James Chacha; Liyan Zhang; Chigozie Ofoedu; Rashid Suleiman; Joachim Dotto; Ume Roobab; Adedoyin Agunbiade; Haile Duguma; Beatha Mkojera; Sayed Hossaini; Waheed Rasaq; Ivan Shorstkii; Charles Okpala; Malgorzata Korzeniowska; Raquel Guiné. 2021. "Revisiting Non-Thermal Food Processing and Preservation Methods—Action Mechanisms, Pros and Cons: A Technological Update (2016–2021)." Foods 10, no. 6: 1430.

Original article
Published: 16 June 2021 in Journal of Food Process Engineering
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This work investigates important heat and mass transfer parameters of a variety of paddy named Fajr, during a thin layer convective drying. The experiments on drying are conducted at air temperatures in the domain of 30–80°C with air velocities between 0.54 and 3.27 m s−1. Mathematical equations are developed to adjust the experimental data obtained for the thin layer drying. The drying results show that the Henderson and Pabis' model satisfactorily fit all the experimental data for the convective drying behavior of paddy. The effective diffusivity of moisture transfer, calculated by the Fick's second law of diffusion, varies from 1.109 × 10−11 to 5.858 × 10−10 m2 s−1 and the highest values of the Dincer, Biot, Reynolds, and Nusselt numbers obtained are 2.383 × 105; 0.2026; 1.833 × 107; and 8,434, respectively. The obtained results demonstrate that the coefficient of mass transfer (hm) for paddy lies between 5.118 × 10−8 and 4.807 × 10−6 m s−1, while the heat transfer coefficient (hc) ranges from 811 to 2,474 W m−2 K−1. Furthermore, the values of the energies of activation obtained for moisture diffusion (Ed) and convective mass transfer (Ec) are in the range of 50.538–61.825 kJ mol−1 and 72.325–87.386 kJ mol−1, respectively. Therefore, knowledge regarding to the determination process of heat and mass transfer characteristics can help to distinguish the suitable operating conditions for saving the maximum value of energy. Practical Applications Some grains have a short shelf life that limits their commercialization as fresh products and increase postharvest losses. Drying is an interesting alternative to the development of new products of grains like paddy with added value. This research work involved the estimation of heat and mass transfer properties during convective drying by using two calculation methodologies, allowing estimating the diffusivity and the mass and heat transfer coefficients for paddy. Also, the activation energy for moisture diffusion and for convective mass transfer was determined, assuming that the temperature dependence of the diffusion coefficient and the mass transfer coefficient follows an Arrhenius type relationship. Therefore, also the study presents a simple method to greatly enhance the shelf life of wet paddy by convective drying and it can be applied for the better preservation of this product.

ACS Style

Iman Golpour; Raquel P. F. Guiné; Sébastien Poncet; Hossein Golpour; Reza Amiri Chayjan; Jafar Amiri Parian. Evaluating the heat and mass transfer effective coefficients during the convective drying process of paddy ( Oryza sativa L.). Journal of Food Process Engineering 2021, e13771 .

AMA Style

Iman Golpour, Raquel P. F. Guiné, Sébastien Poncet, Hossein Golpour, Reza Amiri Chayjan, Jafar Amiri Parian. Evaluating the heat and mass transfer effective coefficients during the convective drying process of paddy ( Oryza sativa L.). Journal of Food Process Engineering. 2021; ():e13771.

Chicago/Turabian Style

Iman Golpour; Raquel P. F. Guiné; Sébastien Poncet; Hossein Golpour; Reza Amiri Chayjan; Jafar Amiri Parian. 2021. "Evaluating the heat and mass transfer effective coefficients during the convective drying process of paddy ( Oryza sativa L.)." Journal of Food Process Engineering , no. : e13771.

Journal article
Published: 12 June 2021 in Applied Sciences
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This study investigated the knowledge and consumption habits related with white crowberries (“camarinhas” in Portuguese) among the Portuguese population. It consisted of a questionnaire survey, undertaken on a sample of 501 participants, higher than 18 years old. For the treatment of data, basic descriptive statistics were used, complemented with the Mann–Whitney U test 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 and a factor analysis was also used to treat the data. The results indicated that the majority of participants know the “camarinha” berry but the level of knowledge decreases from senior adults to young adults. On the other hand, the knowledge and overall perception about their nutritive value, sensorial characteristics and health benefits are low. Regarding the consumption of crowberries, it was found that more than half of the participants did not eat them, and 31.9% ate them only around once a year, mainly fresh, being hand-harvested from the wild by the participants. Furthermore, it was observed that the Portuguese considered that the information about crowberries is scarce, which could justify that only a small part of the participants recognized this plant as vulnerable, due to loss of its habitat, mainly by human actions and owing to lack of information. To fill the gap of information observed in Portuguese people, it is hoped that the project (IDEAS4life) that supports this work could contribute to increase the knowledge about this species and also to alert for the need of preserving this endogenous plant of the Southern European Atlantic coast.

ACS Style

Aida Moreira da Silva; Maria Barroca; Raquel Guiné. Knowledge and Consumption Habits Related with White Crowberries (Corema album L.). Applied Sciences 2021, 11, 5463 .

AMA Style

Aida Moreira da Silva, Maria Barroca, Raquel Guiné. Knowledge and Consumption Habits Related with White Crowberries (Corema album L.). Applied Sciences. 2021; 11 (12):5463.

Chicago/Turabian Style

Aida Moreira da Silva; Maria Barroca; Raquel Guiné. 2021. "Knowledge and Consumption Habits Related with White Crowberries (Corema album L.)." Applied Sciences 11, no. 12: 5463.

Journal article
Published: 05 June 2021 in Foods
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The increase in the slaughter of pregnant cows (SPCs) for meat (except as may be approved by veterinarians on health grounds to salvage the animal) is unethical. SPCs for meat is also counterproductive, detrimental to food security, and may enhance zoonotic disease transmission. In this context, therefore, this current study examined slaughter conditions and the slaughtering of pregnant cows, and the implications for meat quality, food safety, and food security in Southeast Nigeria. The direct observational method was employed to examine the slaughterhouse activities, from when the cattle arrived at the lairage to the post-slaughter stage. A pre-tested and validated closed-ended-questionnaire was used to elicit information on causes of the SPCs and the method of disposal of eviscerated foetuses. Pregnancy status of cows slaughtered was determined by palpation followed by visual examination of the eviscerated and longitudinal incised uteri. The study lasted for six months during which 851 cows out of 1931 slaughtered cattle were surveyed. Assessment/decision-making protocol of slaughterhouse conditions, welfare conditions of slaughter-cattle, reasons for sale or slaughter of pregnant cows, distribution of pregnant cows slaughtered, method of disposal of eviscerated foetuses, and estimated economic losses of SPCs were delineated. Of the 851 cows examined, 17.4% (148/851) were pregnant while 43.2% (64/148) of the total foetuses recovered were in their third trimester. Major reasons adduced for SPCs by proportion of involved respondents were: ignorance of the animals’ pregnancy status (69.7%, 83/119), high demand for beef (61.3%, 73/119), preference for large-sized cattle (47.9%, 57/119), economic hardship (52.1%, 62/119) and diseases conditions (42.9%. 51/119). The conduct of SPCs for meat would not be profitable. This is because within six months, an estimated loss of about 44,000 kg of beef, equivalent to ₦ 70.1 million or $186,400 would be associated with SPCs and the consequential foetal wastages. If losses were to be replicated nationwide across slaughterhouses, 4.3 tons of beef estimated at ₦ 8.6 billion or $23 million would be wasted. Improving slaughter conditions and the welfare of slaughter-cattle in Nigerian slaughterhouses through advocacy, training of slaughterhouse workers, and strict implementation of laws promoting humane slaughter practices is imperative. Preventing SPCs for meat and inhumane slaughter practices at the slaughterhouse would enhance the welfare needs of slaughter cattle, grow the national herd size, and improve meat safety as well as food security.

ACS Style

Ugochinyere Njoga; Emmanuel Njoga; Obichukwu Nwobi; Festus Abonyi; Henry Edeh; Festus Ajibo; Nichodemus Azor; Abubakar Bello; Anjani Upadhyay; Charles Okpala; Małgorzata Korzeniowska; Raquel Guiné. Slaughter Conditions and Slaughtering of Pregnant Cows in Southeast Nigeria: Implications to Meat Quality, Food Safety and Security. Foods 2021, 10, 1298 .

AMA Style

Ugochinyere Njoga, Emmanuel Njoga, Obichukwu Nwobi, Festus Abonyi, Henry Edeh, Festus Ajibo, Nichodemus Azor, Abubakar Bello, Anjani Upadhyay, Charles Okpala, Małgorzata Korzeniowska, Raquel Guiné. Slaughter Conditions and Slaughtering of Pregnant Cows in Southeast Nigeria: Implications to Meat Quality, Food Safety and Security. Foods. 2021; 10 (6):1298.

Chicago/Turabian Style

Ugochinyere Njoga; Emmanuel Njoga; Obichukwu Nwobi; Festus Abonyi; Henry Edeh; Festus Ajibo; Nichodemus Azor; Abubakar Bello; Anjani Upadhyay; Charles Okpala; Małgorzata Korzeniowska; Raquel Guiné. 2021. "Slaughter Conditions and Slaughtering of Pregnant Cows in Southeast Nigeria: Implications to Meat Quality, Food Safety and Security." Foods 10, no. 6: 1298.

Review
Published: 03 June 2021 in Foods
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Mycotoxins are produced by fungi and are known to be toxic to humans and animals. Common mycotoxins include aflatoxins, ochratoxins, zearalenone, patulin, sterigmatocystin, citrinin, ergot alkaloids, deoxynivalenol, fumonisins, trichothecenes, Alternaria toxins, tremorgenic mycotoxins, fusarins, 3-nitropropionic acid, cyclochlorotine, sporidesmin, etc. These mycotoxins can pose several health risks to both animals and humans, including death. As several mycotoxins simultaneously occur in nature, especially in foods and feeds, the detoxification and/or total removal of mycotoxins remains challenging. Moreover, given that the volume of scientific literature regarding mycotoxins is steadily on the rise, there is need for continuous synthesis of the body of knowledge. To supplement existing information, knowledge of mycotoxins affecting animals, foods, humans, and plants, with more focus on types, toxicity, and prevention measures, including strategies employed in detoxification and removal, were revisited in this work. Our synthesis revealed that mycotoxin decontamination, control, and detoxification strategies cut across pre-and post-harvest preventive measures. In particular, pre-harvest measures can include good agricultural practices, fertilization/irrigation, crop rotation, using resistant varieties of crops, avoiding insect damage, early harvesting, maintaining adequate humidity, and removing debris from the preceding harvests. On the other hand, post-harvest measures can include processing, chemical, biological, and physical measures. Additionally, chemical-based methods and other emerging strategies for mycotoxin detoxification can involve the usage of chitosan, ozone, nanoparticles, and plant extracts.

ACS Style

Chinaza Awuchi; Erick Ondari; Chukwuka Ogbonna; Anjani Upadhyay; Katarzyna Baran; Charles Okpala; Małgorzata Korzeniowska; Raquel Guiné. Mycotoxins Affecting Animals, Foods, Humans, and Plants: Types, Occurrence, Toxicities, Action Mechanisms, Prevention, and Detoxification Strategies—A Revisit. Foods 2021, 10, 1279 .

AMA Style

Chinaza Awuchi, Erick Ondari, Chukwuka Ogbonna, Anjani Upadhyay, Katarzyna Baran, Charles Okpala, Małgorzata Korzeniowska, Raquel Guiné. Mycotoxins Affecting Animals, Foods, Humans, and Plants: Types, Occurrence, Toxicities, Action Mechanisms, Prevention, and Detoxification Strategies—A Revisit. Foods. 2021; 10 (6):1279.

Chicago/Turabian Style

Chinaza Awuchi; Erick Ondari; Chukwuka Ogbonna; Anjani Upadhyay; Katarzyna Baran; Charles Okpala; Małgorzata Korzeniowska; Raquel Guiné. 2021. "Mycotoxins Affecting Animals, Foods, Humans, and Plants: Types, Occurrence, Toxicities, Action Mechanisms, Prevention, and Detoxification Strategies—A Revisit." Foods 10, no. 6: 1279.

Journal article
Published: 29 April 2021 in Applied Sciences
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Traditional foods (TFs) have a significant impact on the society and the economy of the areas where they are produced. The COVID-19 crisis, with the restrictions on daily living, is expected to cause a long-term influence on peoples’ lives worldwide. This paper investigates the consumers’ attitude and perception of TFs of northwest Greece in order to assess the possible impact of the pandemic toward the consumption of this kind of food. A questionnaire survey of self-response was carried out in fall 2020 on a sample of 510 participants through the Google platform. To analyze the data, basic descriptive statistical tools were used, combined with crosstabs and chi-square tests. The results revealed that the participants know the regional TFs well, continue to choose them due to a number of reasons, which include: the quality to price ratio, being local products with local raw materials, the nutritional properties, the social impact, as well as their positive impact to the regional economy and promotion. They buy them primarily from the supermarkets. They would recommend them to others, and they have increased their consumption during the pandemic, even though they consider their marketing inadequate, and they do not purchase them through the Internet yet. They believe that consumers in other regions of Greece would buy them if they had access to them. The foods of choice are traditional cheese and other dairy products, followed by wines, and aromatic herbs, which are the main regional TFs. These results indicate that the COVID-19 crisis has not interfered in consumers’ attitudes and perceptions regarding TFs; therefore, they have the potential to expand and grow further in the future. In fact, they can play a vital role as major economic drivers in the post-COVID-19 era for the regional and local economies of Europe and elsewhere.

ACS Style

Dimitris Skalkos; Ioanna Kosma; Eleni Chasioti; Adriana Skendi; Maria Papageorgiou; Raquel Guiné. Consumers’ Attitude and Perception toward Traditional Foods of Northwest Greece during the COVID-19 Pandemic. Applied Sciences 2021, 11, 4080 .

AMA Style

Dimitris Skalkos, Ioanna Kosma, Eleni Chasioti, Adriana Skendi, Maria Papageorgiou, Raquel Guiné. Consumers’ Attitude and Perception toward Traditional Foods of Northwest Greece during the COVID-19 Pandemic. Applied Sciences. 2021; 11 (9):4080.

Chicago/Turabian Style

Dimitris Skalkos; Ioanna Kosma; Eleni Chasioti; Adriana Skendi; Maria Papageorgiou; Raquel Guiné. 2021. "Consumers’ Attitude and Perception toward Traditional Foods of Northwest Greece during the COVID-19 Pandemic." Applied Sciences 11, no. 9: 4080.

Editorial
Published: 12 April 2021 in Foods
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The principal reason that influences people’s eating characteristics is to satisfy basic body stimuli, like feeling hunger and the need for satiety

ACS Style

Raquel Guiné. Motivations Associated with Food Choices and Eating Practices. Foods 2021, 10, 834 .

AMA Style

Raquel Guiné. Motivations Associated with Food Choices and Eating Practices. Foods. 2021; 10 (4):834.

Chicago/Turabian Style

Raquel Guiné. 2021. "Motivations Associated with Food Choices and Eating Practices." Foods 10, no. 4: 834.

Journal article
Published: 05 April 2021 in Foods
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The aim of this study was to develop nutraceutical chewing candy (CCN) formulations based on fermented milk permeate (MP) (source of galactooligosaccharides (GOS) and viable lactic acid bacteria (LAB)), psyllium husk (source of desirable hydrocolloids), and apple by-products (source of phenolic compounds). For CCN preparation, gelatin (Gel) and agar were tested; also, to provide CCN prepared using agar with a desirable hard texture, citric acid (cit) was changed to ascorbic acid. To select the optimal quantities of the ingredients, overall acceptability (OA) and emotions (EMs) induced in consumers by different CCN formulations were evaluated. Furthermore, viable LAB count during storage, texture, colour, and antioxidant characteristics were analysed. The highest OA (score 8.5) was shown for samples consisting of MP, psyllium husk (Ph), apple by-products (App), cit and xylitol (Xy); a very strong correlation was found between OA and the EM “happy” (r = 0.907**). After 14 days of storage, Gel+MP+Ph+App+cit samples showed a LAB count higher than 6.0 log10 CFU g−1; however, better antioxidant properties were found for the CCN prepared with agar. Finally, it can be stated that fermented MP, Ph, and App can be used for preparation of added-value CCN in a sustainable manner, and the recommended formulation is Gel+ MP+Ph+App+cit+Xy.

ACS Style

Egle Zokaityte; Karolina Siriakovaite; Vytaute Starkute; Paulina Zavistanaviciute; Vita Lele; Erika Mozuriene; Dovile Klupsaite; Pranas Viskelis; Romas Ruibys; Raquel Guiné; Elena Bartkiene. Characteristics of Nutraceutical Chewing Candy Formulations Based on Fermented Milk Permeate, Psyllium Husk, and Apple By-Products. Foods 2021, 10, 777 .

AMA Style

Egle Zokaityte, Karolina Siriakovaite, Vytaute Starkute, Paulina Zavistanaviciute, Vita Lele, Erika Mozuriene, Dovile Klupsaite, Pranas Viskelis, Romas Ruibys, Raquel Guiné, Elena Bartkiene. Characteristics of Nutraceutical Chewing Candy Formulations Based on Fermented Milk Permeate, Psyllium Husk, and Apple By-Products. Foods. 2021; 10 (4):777.

Chicago/Turabian Style

Egle Zokaityte; Karolina Siriakovaite; Vytaute Starkute; Paulina Zavistanaviciute; Vita Lele; Erika Mozuriene; Dovile Klupsaite; Pranas Viskelis; Romas Ruibys; Raquel Guiné; Elena Bartkiene. 2021. "Characteristics of Nutraceutical Chewing Candy Formulations Based on Fermented Milk Permeate, Psyllium Husk, and Apple By-Products." Foods 10, no. 4: 777.

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: 24 February 2021 in Foods
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Background: Each country has specific social, cultural, and economic characteristics regarding the motivations for improving health. The aim of this study was to evaluate demographic characteristics, anthropometric data, and elements related to food behavior and health, as well as Romanians’ motivations towards healthy eating. Methods: This is a descriptive cross-sectional questionnaire based study enrolling 751 Romanian participants, which was carried out in in 2017–2018. Results: We obtained a positive correlation between age and Body Mass Index, and this was maintained also when we analyzed the two genders separately, being, however, even stronger for women. The number of hours/day spent watching TV or in front of the computer was positively correlated with both age and BMI. In general, with aging, there is an increasing concern regarding the practice of a healthy diet. The higher education level was significantly associated with healthier choices. Conclusions: The study of the three dietary dimensions, food properties, health attitudes, and dietary behavior, vis-à-vis various disorders revealed that the group most concerned of their diet was those who suffered from cardiovascular disorders.

ACS Style

Anca Bacârea; Vladimir Bacârea; Cristina Cînpeanu; Claudiu Teodorescu; Ana Seni; Raquel Guiné; Monica Tarcea. Demographic, Anthropometric and Food Behavior Data towards Healthy Eating in Romania. Foods 2021, 10, 487 .

AMA Style

Anca Bacârea, Vladimir Bacârea, Cristina Cînpeanu, Claudiu Teodorescu, Ana Seni, Raquel Guiné, Monica Tarcea. Demographic, Anthropometric and Food Behavior Data towards Healthy Eating in Romania. Foods. 2021; 10 (3):487.

Chicago/Turabian Style

Anca Bacârea; Vladimir Bacârea; Cristina Cînpeanu; Claudiu Teodorescu; Ana Seni; Raquel Guiné; Monica Tarcea. 2021. "Demographic, Anthropometric and Food Behavior Data towards Healthy Eating in Romania." Foods 10, no. 3: 487.

Journal article
Published: 03 February 2021 in Foods
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Healthy food choices are crucial for a healthy lifestyle. However, food choices are complex and affected by various factors. Understanding the determinant factors affecting food choices could aid policy-makers in designing better strategies to promote healthy food choices in the general public. This study aims to evaluate the food choice motivations and to segment consumer groups, according to their food choice motivations, in a sample of 531 Italian consumers (collected by convenience sampling), through offline and online survey platforms. K-means cluster analysis was applied to identify consumer groups using six food choice motivation categories (health, emotional, economic and availability, social and cultural, environmental and political, and marketing and commercial). The results suggest that the strongest determinants for the food choices of Italian consumers are Environmental factors and Health. Two consumer profiles were identified through the segmentation analysis: Emotional eating and Health-driven consumers. The respondents were found to have a good awareness of what comprises a healthy diet. There is a potential market for healthy and sustainable food products, especially products with minimal or environmentally friendly packages. Food labels and information strategies could be promoted as tools to assist consumers to make healthy food choices.

ACS Style

Rungsaran Wongprawmas; Cristina Mora; Nicoletta Pellegrini; Raquel P. F. Guiné; Eleonora Carini; Giovanni Sogari; Elena Vittadini. Food Choice Determinants and Perceptions of a Healthy Diet among Italian Consumers. Foods 2021, 10, 318 .

AMA Style

Rungsaran Wongprawmas, Cristina Mora, Nicoletta Pellegrini, Raquel P. F. Guiné, Eleonora Carini, Giovanni Sogari, Elena Vittadini. Food Choice Determinants and Perceptions of a Healthy Diet among Italian Consumers. Foods. 2021; 10 (2):318.

Chicago/Turabian Style

Rungsaran Wongprawmas; Cristina Mora; Nicoletta Pellegrini; Raquel P. F. Guiné; Eleonora Carini; Giovanni Sogari; Elena Vittadini. 2021. "Food Choice Determinants and Perceptions of a Healthy Diet among Italian Consumers." Foods 10, no. 2: 318.

Journal article
Published: 01 February 2021 in Research, Society and Development
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The purpose was to verify the association between sociodemographic and health characteristics with the perception of healthy eating among Brazilian participating in the international study Eat-Mot. The perception of healthy eating was investigated by frequency categorized into: never/rarely/sometimes and most of the times/always. Ordinal logistic regression was used to calculate “odds ratio” to verify the relationship between sociodemographic and health variables with the perception of healthy eating. Six hundred and sixty individuals participated, most of them women (74,7%) who have completed higher education or ongoing (77,6%). A good number of the interviewees perceived their diet as healthy (49,3%). In multivariate analysis, it was noted that there was a negative association between the perception of healthy eating with: be male (OR=0,45; IC95%: 0,31-0,64); have less education (high school: OR=0,51; IC95%: 0,35-0,74 and elementary school: OR=0,11; IC95%: 0,03-0,42); less practice of physical activity (>3 times/week: OR=0,40; IC95%: 0,25-0,63, 2-3 times/week: OR=0,29; IC95%: 0,16-0,52;

ACS Style

Vanessa Alves Ferreira; Aline Cristine Souza Lopes; Raquel De Pinho Ferreira Guiné; Milton Cosme Ribeiro; Ivy Scorzi Cazelli Pires; Lucilene Soares Miranda; Rosana Magalhães. Perception of healthy eating among adults participating in the Eat-Mot survey in Brazil. Research, Society and Development 2021, 10, 1 .

AMA Style

Vanessa Alves Ferreira, Aline Cristine Souza Lopes, Raquel De Pinho Ferreira Guiné, Milton Cosme Ribeiro, Ivy Scorzi Cazelli Pires, Lucilene Soares Miranda, Rosana Magalhães. Perception of healthy eating among adults participating in the Eat-Mot survey in Brazil. Research, Society and Development. 2021; 10 (2):1.

Chicago/Turabian Style

Vanessa Alves Ferreira; Aline Cristine Souza Lopes; Raquel De Pinho Ferreira Guiné; Milton Cosme Ribeiro; Ivy Scorzi Cazelli Pires; Lucilene Soares Miranda; Rosana Magalhães. 2021. "Perception of healthy eating among adults participating in the Eat-Mot survey in Brazil." Research, Society and Development 10, no. 2: 1.

Review
Published: 25 January 2021 in Processes
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As an easily adapted culture, with overloaded production in some parts of the globe, apples and their by-products are being redirected to pharmaceutical, canning and beverages industries, both alcoholic and non-alcoholic. Fermentation is generally considered to increase the bioavailability of bioactive compounds found in apple, by impacting, through a high degree of changes, the product’s properties, including composition and health-promoting attributes, as well as their sensory profile. Probiotic apple beverages and apple vinegar are generally considered as safe and healthy products by the consumers. Recently, contributions to human health, both in vivo and in vitro studies, of non-alcoholic fermented apple-based products have been described. This review highlighted the advances in the process optimization of apple-based products considering vinegar, cider, pomace, probiotic beverages and spirits’ technologies. The different processing impacts on physical-chemical, nutritional and sensory profiles of these products are also presented. Additionally, the harmful effects of toxic compounds and strategies to limit their content in cider and apple spirits are illustrated. New trends of fermented apple-based products applicability in tangential industries are summarized.

ACS Style

Raquel P. F. Guiné; Maria João Barroca; Teodora Emilia Coldea; Elena Bartkiene; Ofélia Anjos. Apple Fermented Products: An Overview of Technology, Properties and Health Effects. Processes 2021, 9, 223 .

AMA Style

Raquel P. F. Guiné, Maria João Barroca, Teodora Emilia Coldea, Elena Bartkiene, Ofélia Anjos. Apple Fermented Products: An Overview of Technology, Properties and Health Effects. Processes. 2021; 9 (2):223.

Chicago/Turabian Style

Raquel P. F. Guiné; Maria João Barroca; Teodora Emilia Coldea; Elena Bartkiene; Ofélia Anjos. 2021. "Apple Fermented Products: An Overview of Technology, Properties and Health Effects." Processes 9, no. 2: 223.

Review article
Published: 11 January 2021 in Trends in Food Science & Technology
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Intangible cultural heritage includes knowledge and skills transmitted throughout times, and this also applies to the food sector. Traditional knowledge assumes important social and economic value, which is relevant both for sectorial clusters as well as for majority social groups. The objective of this review was to analyse the constraints and motivations for development in the sector of traditional foods, from the point of view of marketing and consumer trends. This review was based on published works searched for in scientific databases, such as ScienceDirect, PubMed, Scopus and web of Science. This review showed that the value of tradition, recognized in many sectors of society, is also important in the food sector, which is particularly rich in ethnical elements, local ingredients, traditional formulations and social aspects, linked not only to the food itself but also to the act of eating and sharing. However, the food industry seeks development of new products that follow modern trends and are able to conquer today's consumers, while at the same time maintaining the identity of specific products, valued as traditional.

ACS Style

Raquel P.F. Guiné; Sofia G. Florença; Maria João Barroca; Ofélia Anjos. The duality of innovation and food development versus purely traditional foods. Trends in Food Science & Technology 2021, 109, 16 -24.

AMA Style

Raquel P.F. Guiné, Sofia G. Florença, Maria João Barroca, Ofélia Anjos. The duality of innovation and food development versus purely traditional foods. Trends in Food Science & Technology. 2021; 109 ():16-24.

Chicago/Turabian Style

Raquel P.F. Guiné; Sofia G. Florença; Maria João Barroca; Ofélia Anjos. 2021. "The duality of innovation and food development versus purely traditional foods." Trends in Food Science & Technology 109, no. : 16-24.