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Honey is a natural food product used for nutritional, as well as medical purposes since ancient times. This work intended to analyze the use of honey in gastronomy. For that purpose, there were analyzed 150 recipes that included honey as an ingredient. The recipes were classified according to different criteria, namely the dish type, confection method, type of ingredient and the moment that honey was incorporated into the recipe. The results showed that the main dishes with meat and also bakery products were the ones that included more recipes with honey. The majority of the recipes involved cooking methods, with more relevance for roasting, grilling and baking. Moreover, honey was essentially used as a secondary ingredient, except for deserts and it was mostly incorporated in the beginning. The most relevant nutrients that were combined with honey were flour, bread, onion, salmon, chicken, butter, cheese, egg, milk, lemon, pepper, garlic, olive oil, sugar and salt. This work showed that honey has a wide range of applications as an ingredient in gastronomic preparations. info:eu-repo/semantics/publishedVersion

O insucesso escolar constitui um handicap suscet��vel de influenciar todo o desenvolvimento do indiv��duo e um potencial fator de exclus��o social. Torna-se, portanto, relevante implementar e avaliar projetos, gizados a n��vel de escola, que se alicercem em princ��pios de diferencia����o pedag��gica e avaliativa e que visem promover o sucesso escolar e a inclus��o. Nesse sentido, concebeu-se uma investiga����o para proceder �� an��lise do processo de implementa����o, em 2019/2020, do Projeto de (re)Orienta����o Educativa (POE) na EBS Am��lia Rey Cola��o (Linda-a-Velha, Oeiras). Optou-se por uma metodologia de natureza predominantemente qualitativa e do tipo estudo de caso ��nico. Os resultados evidenciaram que a implementa����o do POE envolveu a explora����o de metodologias diversificadas e a ado����o de processos de avalia����o diferenciada, com presum��veis implica����es positivas na redu����o do insucesso escolar. Finalmente, partindo da an��lise efetuada, formulou-se um conjunto de recomenda����es para a conce����o de futuros projetos destinados �� promo����o do sucesso escolar., Eduser - Revista de Educa����o, Vol. 13 N.�� 2 (2021): Eduser - Revista de Educa����o

O presente Manual de Boas Práticas foi elaborado no âmbito do Projeto ValNuts (referência PDR2020-101-030755) com o intuito de valorizar a produção de frutos secos de casca rija em Portugal, potenciar a sua produção e obter frutos de excelente qualidade, aumentando o seu valor económico e a promoção da capacidade de exportação dos produtores. No presente Manual são discutidos alguns dados de produção, variedades mais plantadas nas regiões de Trás-os-Montes e Centro de Portugal, boas práticas a aplicar na colheita e no armazenamento da amêndoa e avelã, assim como as condições adequadas para o acondicionamento destes frutos e seus derivados para venda. Espera-se que com este Manual, os produtores sejam capazes de preservar durante um período de tempo maior a qualidade e segurança alimentar destes frutos. De facto, a aplicação de condições de secagem, transporte e armazenamento inadequadas podem-se traduzir em perdas de produção e económicas significativas, uma vez que ambas as culturas são de extrema importância nas regiões de Trás-os-Montes e Centro de Portugal. Projeto ValNuts: PDR2020-101-030755 info:eu-repo/semantics/publishedVersion

"Grada de Viseu” is an indigenous hazelnut variety from Portugal, and it is considered by the producers as the most important variety in terms of production and productivity. Therefore, the aim of this study was to assess the in fl uence of harvest year ( 2017/2018/2019 ) and location of production ( Viseu/Faia ) on some physical and chemical properties of the variety “ Grada de Viseu, ”namely biometric parameters, colour, true and bulk densities, texture parameters ( hardness and friability ) , and chemical composition. The results showed that the fruitsof the samples harvested in 2019 had higher values of height, width, and thickness. Hazelnuts from 2018 had a clearer shell, independently of the location of production, but only the samples from Faia harvested in 2018 had a clearer kernel. As for the texture, the fruits grown in Viseu harvested in 2018 had a harder shell and was more resistant to fracture, whereas the sample from 2019 had a harder kernel. In all cases, fat was the major chemical component. The sample from 2019 had a water activity greater than 0.62, meaning that its stability was not guaranteed. “ Grada de Viseu ” from Faia in 2018 presented a higher induction period and, therefore, was the one with the highest oxidation stability. The year of production showed to be the best predictor for almost every chemical and biometric characteristics. In general, it was possible to verify that harvesting year and geographical location in fl uence hazelnut characteristics. info:eu-repo/semantics/publishedVersion

The food act unfolds according to rules imposed by society, influencing food choice. These factors can encompass the environment, which is related to available resources and social relationships, as well as individual history. Thus, considering the values of the social group in which the individual is inserted, the construction of cultural identities and individual differentiation, the human eater selects the available natural resources and transforms them into food for consumption as a way to meet the needs of the individual. The project "EISuFood – Study about food habits and knowledge about edible insects as sustainable foods" was developed in different countries aiming to study the different psychic and social motivations that determine people’s eating patterns, either in relation to their choices or eating habits, particularly considering these areas: health motivations ; economic factors ; emotional aspects ; cultural influences ; marketing and commercials ; environmental concerns. The project was approved by the CI&DETS Research Centre and the Polytechnic Institute of Viseu, and consisted of 18 countries, from which only 16 were successful in completing all the project specifications: Argentina, Brazil, Croatia, Cyprus, Egypt, Greece, Hungary, Italy, Latvia, Lithuania, Macedonia, Netherlands, Poland, Portugal, Serbia, Slovenia, Romania, United States of America. The project team was composed of 74 researchers in global, and was directed by the Portuguese partner (chief: Raquel Guiné). The methodology included several tasks: 1. Undertake a questionnaire survey - Prepare a questionnaire purposely for this research ; 2. Translate the questionnaire to the native languages of all countries ; 3. Apply the questionnaire to collect data in all countries ; 4. Build a database with data from all countries ; 5. Treatment of the data (•Treatment considering all countries involved, •Treatment considering some countries, •Treatment for one country isolated). The results of the project were disclosed through different types of outputs, namely: – Publication of PAPERS in scientific peer reviewed journals – 36 papers (30 published, 2 accepted, 4 under preparation) ; – Publication of CHAPTERS in scientific books – 15 chapters published ; – Publication of BOOKS – 3 books published (1 in Portugal, 1 in Hungary, 1 in Switzerland) ; – Participation in CONFERENCES – 21 presentations (1 Invited Keynote, 13 oral communications, 7 poster presentations - 1 Best Porter Award) ; – Academic Works – 4 Works (1 Master Thesis, 3 Graduation works) ; – 1 website: https://raquelguine.wixsite.com/eatmot. In conclusion the project showed that: •Age significantly influenced the eating motivations, especially relating with health and emotions ; •Women and men have contradictory behaviours towards economic & availability and social & cultural motivations ; •The strongest factors determining health motivations were age and country ; •Emotional motivations were determined by living environment and country ; •For economic & availability motivations, the highest influential factors were gender and living environment ; •The Social & cultural motivations were highly variable with country, living environment and professional area ; •For environmental & political motivations, country had the highest influence ; •Marketing & commercial motivations were strongly determined by country and living environment

Existem muitas espécies vegetais utilizadas na gastronomia, entre as quais as flores comestíveis (FC). Para que uma flor seja considerada comestível ela deve ser não tóxica, inócua e ter propriedades nutricionais. Historicamente, as FC têm sido usadas para fins culinários há séculos em várias partes do mundo, como Ásia, Grécia antiga, Roma e também na França medieval. Adicionalmente, constituem uma boa fonte de compostos bioativos, nomeadamente fitoquímicos, associados a várias propriedades farmacológicas, destacando a proteção contra doenças cardiovasculares e os efeitos ansiolíticos, anticancerígenos, antidiabéticos, anti-inflamatórios, antioxidantes, diuréticos, imunomoduladores e antimicrobianos. Recentemente, as FC têm despertado crescente interesse, devido às suas propriedades estéticas e organoléticas, bem como potenciais benefícios para a saúde, relacionados com a ocorrência de alguns compostos bioativos. Nesta medida, o objetivo do presente trabalho foi avaliar os teores de compostos fenólicos totais, antocianinas e flavonoides, bem como a atividade antioxidante num conjunto de FC. Para a análise foram obtidos extratos de onze espécies de FC que foram utilizados para a quantificação da composição fenólica e atividade antioxidante usando métodos espectrofotométricos. Dos resultados obtidos foi possível verificar que as rosas e cravos de coloração vermelha ou rosa se destacaram como contendo maiores teores de compostos fenólicos totais (18 a 27 mg EGA/g), e ainda maiores aportes de antocianinas (3 a 5 mg EC/g). Verificou-se ainda que eram também essas as FC com maior atividade antioxidante (12 a 16 mg ET/g). De destacar por fim o cravo vermelho como contendo maior quantidade de flavonoides (cerca de 18 mg EC/g). Em conclusão, verifica-se que as FC, para além das suas potencialidades gastronómicas, podem constituir um veículo para a ingestão de compostos com efeitos benéficos para a saúde, nomeadamente no que respeita ao combate aos radicais lives responsáveis pelo envelhecimento celular. info:eu-repo/semantics/publishedVersion

Face ao contexto mundial atual, a castanha apresenta-se como uma fonte alternativa de farinha, sendo utilizada na confeção de vários produtos alimentares. Assim, este trabalho teve como objetivo analisar algumas propriedades funcionais de farinhas de castanha de cinco variedades de castanha portuguesa. Os resultados mostraram que a farinha da variedade Longal apresentou menor atividade emulsificante e estabilidade da emulsão. Por outro lado, a farinha da variedade Martaínha teve um teor maior de açúcares redutores e uma densidade aparente mais elevada. A farinha da variedade Judia obteve valores superiores para a turbidez e teor de amido (44,09 ± 0,38 g/100 g). Verificou-se ainda que a viscosidade no pico (1045,00±44,51 cP), a viscosidade mínima, a viscosidade final e o setback foram superiores para a farinha da variedade Boaventura. A viscosidade no breakdown foi mais elevada para a farinha da variedade Martaínha, sendo a temperatura de empastamento superior para a farinha da variedade Côta (86,58⁰C). Os valores da solubilidade (7,53±0,74%-15,79±0,02%) e do intumescimento (2,53±0,17%-6,02±0,05%) variaram com a temperatura para todas as farinhas de castanha. Devido às características encontradas, as farinhas de castanha poderão ser uma fonte alternativa às farinhas de cereais, de modo a superar possíveis dificuldades na sua aquisição. info:eu-repo/semantics/publishedVersion

Este trabalho focar-se-á na influência das condições de armazenagem nas características das avelãs cultivadas na região Centro de Portugal, de forma a potenciar a sua eficiente utilização, minimizar perdas pós-colheita e salientar as suas propriedades, assim como o seu contributo para a nutrição humana. Primeiramente serão analisadas três variedades de avelã (Grada de Viseu, Tonda de Giffoni e Butler) atendendo a parâmetros físico-químicos, caracterização sensorial e microbiológica. Posteriormente, serão realizados vários ensaios de conservação de avelãs, variando as condições de armazenagem (temperatura, humidade relativa e o tipo de embalagem). A monitorização das alterações nos frutos terá por base os mesmos testes que se realizaram para a caracterização de variedades, exceto a avaliação biométrica. Por fim, serão avaliadas as propriedades das avelãs após um processo de transformação, a torra. Com este estudo pretende-se, assim, aprofundar os conhecimentos sobre as boas práticas pós-colheita da avelã, diminuindo o seu desperdício, o que consequentemente permitirá aumentar a produtividade e o rendimento deste setor. This work will focus on the influence of storage conditions on the characteristics of hazelnuts grown in the Central region of Portugal, in order to enhance their efficient use, minimize post-harvest losses and highlight their properties, as well as their contribution to human nutrition. First, three hazelnut varieties (Grada de Viseu, Tonda de Giffoni and Butler) will be analysed according to their physicochemical parameters, sensory and microbiological characterization. Subsequently, several hazelnut conservation tests will be carried out, varying the storage conditions (temperature, relative humidity and type of packaging). The monitoring of the changes in the fruits will be based on the same tests that were performed for the characterization of varieties, except for the biometric evaluation. Finally, hazelnuts properties will be evaluated after the roasting transformation process. With good post-harvest practices, reducing their waste, which will consequently increase the productivity and income of this sector. info:eu-repo/semantics/publishedVersion

Worldwide there has been an increase in the demand for dried fruits. In Portugal, hazelnut is the dry fruit with the less cultivated area, however the country has conditions for a good production. This work intended to analyse the physical and chemical properties of seven hazelnut varieties grown in Portugal, named Negreta, Gunslebert, Tonda de Giffoni, Grada de Viseu, Butler, Segorbe and Longa de Espanha. For that purpose, hazelnut fruits were evaluated for biometric characteristics, apparent and true densities, colour, texture, nutritional parameters (moisture, ash, lipids content, protein, fibre and water activity), oxidative stability index and specific extinction coefficients (K232, K264, K268 and K272). The results showed that, in general, there were statistically significant differences among the varieties under study. Hazelnuts of variety Longa de Espanha revealed to be more elongated and the variety Butler had heavier fruits, both in shell and kernel. The variety Grada de Viseu was harder in the shell being the kernels of variety Segorbe softer but more resistant to fracture. For all varieties, fat was the major chemical component. The lowest extinction coefficient, K232, was found for Negreta, indicating that this variety presented a lower degree of primary oxidation products. The other specific extinction coefficients were relatively low for all samples. Moreover, Tonda de Giffoni was the variety with the higher oxidation stability. This work highlighted the differences in hazelnuts according to the variety, confirming the importance to perform more studies in this area since these results can be very useful in the hazelnut sector. info:eu-repo/semantics/publishedVersion

Introduction: Hazelnut is one of the most consumed nuts in the world, and its consumption is associated with numerous health benefits. Objectives: This study aimed to analyse the post-harvest practices in the hazelnut sector in a sample of Portuguese producers living in the Viseu district and also in the unique Portuguese industry in this sector. Methods: It was undertaken a descriptive cross-sectional study on a sample consisting of 11 participants (10 hazelnut producers and one hazelnut industry in Portugal). The surveys were applied by personal interview after informed consent only to adults (aged 18 or over). Results: The results obtained showed that 80.0% had their hazelnut plantation in the form of an orchard, with areas under 10 hectares, and in most cases aged 20 years or more. The main varieties used by the producers were Grada de Viseu and Segorbe. For the industry, the main varieties were Grada de Viseu, Ennis and Tonda de Giffoni. For the majority of participants (87.5%), the harvest was done manually, with the fruits being stored in warehouses at room temperature and without relative humidity control. In the case of industry, hazelnut kernels were stored at a controlled temperature (0-10 ⁰C) and with relative humidity control (, Introducción: La avellana es uno de los frutos secos más consumidos en el mundo, y su consumo está asociado a numerosos beneficios para la salud. Objetivos: Este estudio tuvo como objetivo analizar las prácticas pos cosecha en el sector de la avellana en una muestra de productores portugueses que residen en el distrito de Viseu y también en la única industria portuguesa en este sector. Métodos: Se realizó un estudio descriptivo transversal en una muestra de 11 participantes (10 productores de avellanas y la única industria de avellanas en Portugal). Los cuestionarios se aplicaron en persona después del consentimiento informado solo a adultos (18 años o más). Resultados: Los resultados obtenidos mostraron que el 80.0% de los participantes tenían su avelanal en forma de huerto, con áreas de menos de 10 hectáreas y, en la mayoría de los casos, de 20 años o más. Las principales variedades utilizadas por los productores fueron Grada de Viseu y Segorbe. Para la industria, las principales variedades fueron Grada de Viseu, Ennis y Tonda de Giffoni. Para la mayoría de los participantes (87,5%), la cosecha se realizó de forma manual, siendo los frutos almacenados en almacenes a temperatura ambiente y sin control de humedad relativa. En el caso de la industria, los granos de avellana se almacenaron a una temperatura controlada (0-10 ° C) y con control de humedad relativa (, Introdução: A avelã é um dos frutos secos mais consumidos no mundo, estando o seu consumo associado a inúmeros benefícios para a saúde. Objetivos: Este estudo teve como objetivo analisar as práticas pós-colheita no setor da avelã numa amostra de produtores portugueses residentes no distrito de Viseu e também na única indústria portuguesa neste setor. Métodos: Foi realizado um estudo transversal descritivo em uma amostra de 11 participantes (10 produtores de avelãs e a única indústria de avelãs em Portugal). Os questionários foram aplicados presencialmente após consentimento informado apenas a adultos (18 anos ou mais). Resultados: Os resultados obtidos mostraram que 80,0% dos participantes tinham o seu avelanal na forma de pomar, com áreas inferiores 10 hectares e, na maioria dos casos, com 20 anos ou mais. As principais variedades utilizadas pelos produtores foram Grada de Viseu e Segorbe. Para a indústria, as principais variedades foram Grada de Viseu, Ennis e Tonda de Giffoni. Para a maioria dos participantes (87.5%) a colheita era feita de forma manual, sendo o armazenamento dos frutos eito essencialmente em armazéns à temperatura ambiente e sem controlo de humidade relativa. No caso da indústria, o miolo de avelã era armazenado a uma temperatura controlada (0-10 °C) e com controlo da humidade relativa (

The choice to adopt a healthy diet is complex, since food choices and eating behaviours are influenced by various factors, such as biological, social, environmental, demographic and psychological aspects. The transition from secondary school to university is a critical period that involves many social and physical environmental changes, which may lead to an unhealthy lifestyle. This study investigated the eating habits, food knowledge and the level of information about a healthy diet in a sample of 670 university students in Portugal. In general, the participants had a good food knowledge and satisfactory eating habits, as well as a satisfactory level of information about a healthy diet. There were found significant differences in the participants' food knowledge among age groups and according to the area of studies. Most of the students revealed satisfactory eating habits, with significant differences between age groups, the area of studies and the practice of high competition sport. The results pointed to the necessity of improving educational programs which can contribute to increase university students' food knowledge and consequently improve their eating habits. Adoptar una dieta saludable es una decisión compleja, ya que está supeditada a factores de índole diversa (biológicos, sociales, ambientales, demográficos y psicológicos). La transición de la escuela secundaria a la universidad es un período crítico que acarrea muchos cambios ambientales sociales y físicos, que pueden llevar a un estilo de vida poco saludable. Este estudio investigó los hábitos alimentarios, el conocimiento de los alimentos y el nivel de información sobre una dieta saludable en una muestra de 670 estudiantes universitarios en Portugal. Los principales hallazgos revelaron que, en general, los participantes tenían un buen conocimiento de la comida y hábitos alimenticios satisfactorios, así como un nivel satisfactorio de información sobre una dieta saludable. Se encontraron diferencias significativas en el conocimiento alimentario de los participantes entre los grupos de edad y según el área de estudios. La mayoría de los estudiantes reveló hábitos alimenticios satisfactorios, con diferencias significativas entre los grupos de edad, el área de estudios y la práctica de deportes de alta competición. Los resultados apuntaron a la necesidad de mejorar los programas educativos, que pueden contribuir a aumentar el conocimiento sobre los alimentos de los estudiantes universitarios y, en consecuencia, mejorar sus hábitos alimenticios. Le choix d'adopter un régime alimentaire sain est complexe, car les choix et les comportements alimentaires sont influencés par divers facteurs, tels que les aspects biologiques, sociaux, environnementaux, démographiques et psychologiques. La transition des études secondaires aux études universitaires est une période critique comportant de nombreux changements environnementaux, sociaux et physiques, ce qui peut conduire à un mode de vie malsain. Cette étude a examiné les habitudes et les connaissances alimentaires, ainsi que le niveau d'informations sur une alimentation saine dans un échantillon de 670 élèves universitaires au Portugal. En général, les participants avaient de bonnes connaissances alimentaires et des habitudes alimentaires satisfaisantes, ainsi qu'un niveau d'information approprié sur un régime alimentaire sain. On a constaté des différences significatives dans les connaissances des participants en matière de nourriture entre les groupes d'âge et selon le domaine d'étude. La plupart des élèves ont révélé des habitudes alimentaires adéquates, avec des différences significatives entre les groupes d'âge, le domaine d'études et la pratique du sport de haut niveau. Les résultats ont mis en évidence la nécessité d'améliorer les programmes éducatifs, qui peuvent contribuer à accroître les connaissances des étudiants universitaires en matière d'alimentation et, partant, à améliorer leurs habitudes alimentaires. A opção pela adoção de uma dieta saudável é complexa, uma vez que escolhas alimentares e comportamentos alimentares são influenciados por diversos fatores, como aspetos biológicos, sociais, ambientais, demográficos e psicológicos. A transição da escola secundária para a universidade é um período crítico que envolve muitas mudanças ambientais sociais e físicas, o que pode levar a um estilo de vida pouco saudável. Este estudo investigou os hábitos alimentares, o conhecimento alimentar e o nível de informação sobre uma dieta saudável numa amostra de 670 estudantes universitários em Portugal. Em geral, os participantes tinham um bom conhecimento alimentar e hábitos alimentares satisfatórios, além de um nível satisfatório de informações sobre uma dieta saudável. Foram encontradas diferenças significativas no conhecimento alimentar dos participantes entre as faixas etárias e de acordo com a área de estudos. A maioria dos estudantes revelou hábitos alimentares satisfatórios, com diferenças significativas entre as faixas etárias, a área de estudos e a prática de desportos de alta competição. Os resultados apontaram para a necessidade de melhoria dos programas educacionais, que podem contribuir para o aumento do conhecimento alimentar dos universitários e, consequentemente, melhorar seus hábitos alimentares. 137-155 agroalimentaria@ula.ve / ciaal.ula@gmail.com raquelguine@esav.ipv.pt aferrao@esav.ipv.pt mmcferreira@gmail.com duarte.johnny@gmail.com b.nunes88@gmail.com patty-morais10@hotmail.com rafaelasanches1993@hotmail.com romanaabrantes@gmail.com Semestral http://erevistas.saber.ula.ve/agroalimentaria

The objective was to develop and validate an instrument that measures different determinants of people's food choices and simultaneously accounts for a variety of factors: health, emotions, price and availability, society and culture, environment and politics, and marketing and advertising. This is a cross-sectional study focusing on food choice determinants. It was carried out in 16 countries in 2017 and 2018. This study included 11,960 volunteer adult participants from different countries. The data was validated using Confirmatory Factor Analysis (CFA) and Structural Equation Modelling (SEM). Validation using CFA with SEM revealed that multi-factor modelling produced first- and second-order models that could be used to define the EATMOT scale, the first presenting better fitting indices, with the goodness-of-fit and comparative-fit indices very close to 1, as well as root-mean-square-error-of-approximation, root-mean-square-residual and standardised-root-mean-square-residual at practically zero. The validated EATMOT scale guarantees confidence in the information obtained through this instrument, and can be used in future studies to better understand food choice determinants in different geographical areas and help plan strategies to improve healthy eating patterns and diminish the burden of non-communicable diseases.

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 1 st and 2 nd 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. info:eu-repo/semantics/publishedVersion

Introduction: The use of edible flowers (EF) has gained a renewed attention because of their potential for gastronomic purposes allied to their possible beneficial health effects. However, there is still a lack of information about consumer’s behaviours regarding EF and how much they are informed about these products. Objectives: The aim of this study was to investigate the habits and knowledge about EF for people residing in three different countries, located in different parts of the world (Portugal in the Iberian Peninsula, Slovenia in South Central Europe and Brazil in South America). Methods: This is a cross-sectional study carried out with a sample of 559 participants from the three countries mentioned above. For data analysis, basic descriptive statistical tools were used complemented with a tree classification analysis, aimed at evaluating the relative importance of each of the possible influential variables (age group, sex, country, living environment, level of education and area of work/studies) on the participants’ consumption and knowledge about EF. For that purpose, it was followed the CRT (Classification and Regression Trees) algorithm with cross validation. Results: In general, the participants had already consumed EF and their use was more popular between the Portuguese participants, being the Brazilian those who used them less. Also, most of the participants, independently of the country, showed some uncertainty regarding the increase in the consumption of EF, which reveals that there are still some doubts about the use of EF in gastronomy. The classification analysis showed that country was the major discriminant for aspects like: the consumption of EF, their usage in gastronomy, the preferred way to eat EF and also for the level of awareness associated with the consumption of this kind of product. On the other hand, level of education was the most important discriminant for the information available about EF and also for the participants' opinions towards increasing the intake of EF. Conclusions: These results highlighted the importance of the country and other sociodemographic characteristics on EF eating patterns. These findings are very useful to understand the factors that most affect the participants’ attitudes towards the consumption and knowledge regarding EF. info:eu-repo/semantics/publishedVersion

A avelã (Corylus avellana L.) é um dos frutos secos mais populares e consumidos mundialmente (Amaral & Oliveira, 2016). Segundo os dados do Instituto Nacional de Estatística (INE), tem-se verificado um decréscimo na produção da cultura da aveleira, sendo que em 2017 ocupava uma área de cerca de 357 hectares, com uma produção anual de aproximadamente 307 toneladas (INE, 2018). Apesar desta tendência, devido às suas potencialidades, verifica-se um interesse em aumentar a área desta cultura (Correia et al., 2017). Deste modo, o objetivo deste trabalho foi caracterizar a cultura da aveleira numa amostra do distrito de Viseu. Para tal, foi efetuado um inquérito por questionário a uma amostra de 10 produtores de avelã. Os produtores tinham idades compreendidas entre os 26 e os 77 anos. Para 80,0% dos produtores o avelanal era em forma de pomar com uma área inferior a 10 ha. Aproximadamente 72,2% dos pomares tinham idade igual ou superior a 20 anos e 61,1% dos pomares eram de sequeiro. As variedades mais utilizadas pelos produtores eram a Grada de Viseu (66,7%) e a Segorbe (55,6%), sendo que para 40,0% dos produtores a Grada de Viseu era a mais importante em termos de produção e para 30,0% era a variedade mais importante em termos de produtividade. A colheita era essencialmente realizada de forma manual (87,5%) e 37,5% dos produtores demoravam menos de uma semana para a realizar, 37,5% mais de duas semanas e 25,0% entre uma a duas semanas. O armazenamento dos frutos era feito à temperatura ambiente e sem controlo de humidade relativa, sendo que para 71,4% dos produtores a entrega era feita à cooperativa ou à indústria transformadora, três a quatro semanas depois da colheita. O transporte dos frutos era essencialmente feito em sacos de rede (57,1%) e num veículo de caixa aberta (57,1%). Relativamente à comercialização, 100% vendiam as avelãs com casca e 50% vendiam misturas de variedades. Os principais constrangimentos apontados pelos produtores foram a falta de informação e de incentivos. Este trabalho foi muito importante, pois permitiu reunir informação sobre a cultura da aveleira no distrito de Viseu, o que é de extrema importância para o desenvolvimento de ações que potenciem o cultivo e comercialização da mesma. info:eu-repo/semantics/publishedVersion

The hard-shell nuts sector (FSCR) plays a fundamental role in the sustainability of the economies of the rural regions in Portugal. The characterization of varieties, as well as the identification of factors and possible preventive activities could avoid the appearance of defects in these fruits (e.g. bitterness), and also value these fruits for different purposes, such as cooking, cosmetics and pharmaceutical industry. The lack of knowledge by producers as to the best processes for the conservation of nuts can lead to considerable economic losses, leading to significant defects (e.g. rancid). Also, industrial producers face serious problems when they export FSCRs to tropical countries (which are important customers) as they have to deal with environments with high humidity, high temperatures, and long transport times. Hence, this project aims to enhance the production of hard-shell nuts in Portugal, with a view to boosting its production, increasing its economic value and promoting the export capacity of FSCR producers. The project was desigedn to study almonds, hazelnuts and walnuts, and it is divided in three stages: promotion and characterization of nuts varieties existent in Portugal, post-harvest technologies - process and product innovation, and transfer of knowledge and dissemination of results. the first stage intends to determine the most important varieties commercialize in Portugal using a survey applied to producers. after the identification, these varieties are characterized considering the physicochemical, biological and sensorial properties. establishment of good practices to be followed by FSCR producers and their effect on fruit quality are also other tasks, following some producers through the creation of working groups. The second stage is constituted by five activities: (1) Characterization of the storage and distribution conditions that FSCRs in shell (walnut), kernel (hazelnut and almond) and laminates (almond) are subject during national and European commercialization and determination of the main problems; (2) Characterization of fluvial transport conditions to which kernel and almond laminates are subjected when exported to tropical countries; (3) Characterization of the main physical, chemical, biological and sensorial agents responsible for the losses of quality of the almond exported to tropical countries; (4) Evaluation of the behavior and adaptability to the environmental conditions of transport to tropical countries of several varieties of almond; (5) Implementation of effective post-harvest technologies to promote the export of FSCRs to Europe and tropical countries. The last stage wants to create some focal groups, a webpage of the project, as well as to develop of informative brochures, seminars and publications. The obtained results will be most valuable to produce relevant technical and scientific outputs as well as directives that could be used by the producers and industrials to improve the hard-shell nuts’ sector. info:eu-repo/semantics/publishedVersion

Eating is not only determined by physiology, but also by many other factors that interact in a complex way to shape individual eating habits. Hence, the aim of this project is to undertake a study about the different psychic and social motivations that determine people’s eating patterns, either in relation to their choices or eating habits. To do this, factors linked to food choices will be evaluated in the following main areas: health motivations; economic factors; emotional aspects; cultural influences; marketing and commercials or environmental concerns. The study is based on a questionnaire that was prepared purposely for the project, and therefore adequate to evaluate the aspects that determine the objectives highlighted. The study is coordinated by the principal researcher Raquel Guiné from CI&DETS Research Centre and the range is multinational, including different countries so as to gather information on a trans-frontier scale. The countries involved are: Argentina, Brazil, Croatia, Egypt, Greece, Hungary, Italy, Latvia, Lithuania, Netherlands, Poland, Portugal (Coordinator), Serbia, Slovenia, Romania and United States of America. This particular study investigated the influence of sociodemographic factors on the six types of eating motivations previously referred. This is a longitudinal observational study carried out on a non-probabilistic sample with 11960 participants residing in the 16 countries afore mentioned. Analysis of the data was performed using t-test for independent samples or ANOVA with Post-Hoc Tukey HSD. Neural network models were also created, to determine the relative influence of each input on each output variable. The results showed that factors such as age, marital status, country, living environment, level of education or professional area significantly influenced all of the studied types of eating motivations. The modelling through neural networks indicated a considerable variability in the food choices, but still it was possible to identify some trends, like for example that the strongest positive factor determining health motivations was age, while for emotional motivations was living environment, and for economic & availability motivations was gender. On the other hand, country revealed a high positive influence for the social & cultural as well as for environmental & political and also for marketing & commercial motivations. info:eu-repo/semantics/publishedVersion

Introduction: The transition from secondary school to university is associated with many changes, at the social and surrounding influences’ levels, which may be a risk factor for unhealthy lifestyles. It is known that the years spent at the university may be associated with poor eating habits, with levels of fast-food consumption higher than desirable, possibly low intake of fruits and vegetables and breakfast skipping, among others. Objective: This study investigated some eating habits in a sample of students frequenting higher education establishments in the Centre of Portugal. Methods: It was carried out a questionnaire survey of self-response to investigate some of the eating habits of the participants. The questionnaire was applied after all ethical issues were guaranteed and after approval by the ethical committee. The number of valid questionnaires obtained was 670. Results: In the sample evaluated, most of the students revealed satisfactory eating habits, with significant differences between age groups, the area of studies and the practice of high competition sport. A considerable percentage of the participants, 40.8%, ate 5 meals per day and only 0.6% ate less than 3 meals per day. Only 6.6% of the participants indicated that usually do not eat breakfast. In general, the participants’ breakfast included milk (54.0% of positive answers), bread (45.8% of positive answers), cereals (32.7% of positive answers) and coffee (23.9% of positive answers). Regarding lunch, 30.1% of the participants ate soup, 28.4% consumed vegetables, 28.2% ate pasta, 21.6% fish, 16.0% potatoes, 2.5% yoghurt, 15.5% soft juices, 4.3% juices, 23.6% salad, 10.4% chips, 58.2% meat, 38.5% rice, 27.8% fruit, 9.4% a sweet desert and 44.9% drank water. Conclusions: The results pointed to the necessity of improving educational programs which can contribute to improve university students’ eating habits. info:eu-repo/semantics/publishedVersion

Introduction: The EATMOT Project is a multinational study that is being carried out in 16 countries about different eating motivations, given their recognized importance in the definition of people’s dietary patterns. Objective: This study investigated the influence of sociodemographic factors on some types of eating motivations, specifically: health related factors; economic and availability aspects; emotional determinants; social, cultural and religious influences; marketing and advertising campaigns and finally environmental concerns. Methods: This is a longitudinal observational study carried out on a non-probabilistic sample with 11960 participants. For the analysis of the data were used the T-test for independent samples or ANOVA with Post-Hoc Tukey HSD, depending on the case. The modelling through artificial neural networks included 7 input variables (sociodemographic characteristics) and 6 output variables (the eating motivations’ groups). Results: Variables like age, marital status, country, living environment, level of education or professional area significantly influenced all the types of eating motivations analysed. However, regarding gender, no significant differences were observed for two of the six types of motivations analysed: economic & availability and marketing & commercial. The results of the ANN modelling showed that the strongest positive factors determining the eating motivations were age for health, country for emotional motivations, gender for economic & availability, country for social & cultural, country for environmental & political, and finally country also for the marketing & commercial motivations. Conclusions: These results highlight the importance of the sociodemographic characteristics as determinants for eating patterns around the globe, and particularly the geographic location. info:eu-repo/semantics/publishedVersion

Introduction: Eating habits begin in childhood, remain during adulthood and undergo changes as young adults enter university. Objectives: This study aimed to evaluate the food knowledge in a sample of university students in Portugal, as well as to identify in what way some sociodemographic factors influence that knowledge.Methods: This cross-sectional study was undertaken by means of a questionnaire on a non-probabilistic sample of 376 university students in Viseu. Results: In general, students revealed to have a high degree of knowledge about some aspects of a healthy eating and the majority of them identified the current food wheel. It was also observed that it is through family and Internet that most of the students get the information about healthy eating. The mean scores were higher for men, students who were aged 22 years or over, as well as for those who practiced high competition sport, who were connected to food areas and also for the students’ who had already attended a class performed by a nutritionist. Furthermore, in general, students had notion of which food they should eat in bigger and smaller quantities, not knowing, however, which are the recommended daily portions. Conclusions: This study highlighted the need to deepen the debate on this topic in order to improve students’ knowledge about healthy eating., Introducción: Los hábitos alimenticios empiezan en la infancia, permanecen durante la edad adulta y sufren cambios a medida que los jóvenes ingresan a la universidad. Objetivos: Este estudio tuvo como objetivo evaluar el conocimiento de los alimentos en una muestra de estudiantes universitarios en Portugal, así como identificar de qué manera algunos factores sociodemográficos influyen en ese conocimiento. Métodos: Este estudio transversal se realizó mediante un cuestionario sobre una muestra no probabilística de 376 estudiantes universitarios en Viseu. Resultados: En general, los estudiantes revelaron tener un alto grado de conocimiento sobre algunos aspectos de una alimentación saludable y la mayoría de ellos identificaron la rueda de alimentos actual. También se observó que es a través de la familia y de Internet que la mayoría de los estudiantes obtienen la información sobre una alimentación saludable. Los puntajes promedio fueron más altos para los hombres, los estudiantes que tenían 22 años o más, así como para los que practicaban deportes de alta competición, que estaban conectados a las áreas de alimentos y también para los estudiantes que ya habían asistido a una clase realizada por un nutricionista. Además, en general, los estudiantes tenían noción de qué alimentos deberían comer en cantidades cada vez mayores, sin saber, sin embargo, cuáles son las porciones diarias recomendadas. Conclusiones: Este estudio resaltó la necesidad de profundizar el debate sobre este tema para mejorar el conocimiento de los estudiantes sobre una alimentación saludable., Introdução: Os hábitos alimentares começam na infância, permanecem durante a idade adulta e sofrem alterações quando os jovens adultos ingressam na universidade. Objetivos: Este estudo teve como objetivo avaliar o conhecimento alimentar numa amostra de estudantes universitários em Portugal, bem como identificar de que forma alguns fatores sociodemográficos influenciam esse conhecimento Métodos: Este estudo transversal foi realizado por meio de um questionário sobre uma amostra não probabilística de 376 estudantes universitários em Viseu. Resultados: De um modo geral, os estudantes revelaram possuir um elevado grau de conhecimento sobre alguns aspetos de uma alimentação saudável e a maioria deles identificou a atual roda de alimentos. Foi também observado que é através da família e da Internet que a maioria dos estudantes obtém as informações sobre alimentação saudável. Os valores médios foram maiores para os homens, estudantes com idade igual ou superior a 22 anos, bem como para aqueles que praticavam desporto de alta competição, que estavam ligados a áreas da alimentação e também para os alunos que já haviam frequentado uma aula lecionada por um nutricionista. Além disso, em geral, os alunos tinham noção de quais alimentos que deveriam comer em maior e menor quantidade, não sabendo, no entanto, quais são as porções diárias recomendadas.Conclusões: Este estudo destacou a necessidade de aprofundar o debate sobre este tema, a fim de melhorar o conhecimento dos alunos sobre alimentação saudável.

Presently there is a growing interest in the use of edible flowers for gastronomic purposes, and hence, this study was carried out to verify to what extent some factors like sociodemographic characteristics, studies or social factors influenced the knowledge and consuming habits related to edible flowers. A questionnaire survey was undertaken in a sample of 247 Portuguese adults. The results showed that edible flowers were familiar for the majority of the participants who were aware of some aspects related to their consumption, although edible flowers are consumed only sporadically. The forms of utilization include cooking or incorporation into salads, and their taste is their most valued characteristic. The results further showed that gender as well as the area of work or studies influenced somehow the participants’ level of knowledge and consuming habits in relation to edible flowers. However, the risks associated to the consumption of edible flowers still pose some challenges, because an important number of participants still lack knowledge about this. info:eu-repo/semantics/publishedVersion

It is well known that dietary fibre (DF) is recognized as very important to maintain health and prevent some chronic diseases. Therefore, the objective of the present study was to evaluate the level of knowledge about the effect for the human body derived from ingesting DF. For that purpose, a descriptive cross-sectional study was carried out on a sample of 6010 participants, from 10 countries. The results obtained were compiled into a variable that accounted for the general level of knowledge, and this showed that globally the level of information about the benefits of DF was acceptable (average score of 3.54±0.5, on a scale from 1 to 5). Some of the variables considered for the study were gender, level of education, living environment and country, for which significant differences were found between groups. The highest level of knowledge was found for women, with university degree, from Portugal and living in urban areas. As a conclusion, it was possible to see that, in general, the participants in the study were quite well informed about the benefits of DF for the improvement of human health. info:eu-repo/semantics/publishedVersion

Food habits are deeply linked to tradition and therefore it is expected that country of living might influence the dietary patters. Hence, the purpose of the present study was to compare the habits and knowledge related to the utilization of edible flowers (EF) in gastronomy among different countries, namely Brazil (in South America), Portugal (in the Iberian Peninsula) and Slovenia (in South Europe). For this, a questionnaire survey was applied to a sample of 559 participants, residing in the three countries listed above. The results showed that there were some significant differences in the form of consumption, as well as the types of EF consumed, with Slovenian participants consuming more frequently camomile, sunflower, marigold, pumpkin flower and rose. Regarding the reasons for eating EF, the Portuguese participants consider taste while those from Slovenia value more the decoration ability and the participants from Brazil value equally decoration and novelty. While in Portugal most of the participants eat EF cooked, in Slovenia and Brazil the trend is more towards eating them fresh. Regarding the risks associated to their consumption, the participants from Slovenia are those more aware of the risks, followed by Portugal and finally Brazil, where the participants are not conscientious of the possible problems that can derive from the ingestion of EF. info:eu-repo/semantics/publishedVersion

The EATMOT Project is a multinational study about different eating motivations, and that is being carried out in 18 countries. The project addresses several types of factors that are related to food choice and consumption patterns, and that may in some extent condition the eating motivations, namely health related factors; economic and availability aspects; emotional determinants; social, cultural and religious influences; marketing and advertising campaigns and finally environmental concerns. The study is based on a questionnaire that was prepared purposely for the project, and therefore adequate to evaluate the aspects that determine the objectives highlighted. The study is coordinated by Portugal and involves a team of about 70 researchers from 16 countries, distributed as follows: Argentina, Brazil and United States in the American continent; Egypt in African continent; and the remaining countries in Europe: Croatia, Greece, Hungary, Italy, Latvia, Lithuania, Netherlands, Poland, Portugal, Serbia, Slovenia and Romania. The collected results surpass 12 thousand cases and allow, among many other studies, characterizing the eating motivations in different parts of the world, including the Mediterranean surrounding countries or countries which are typically linked to the Mediterranean diet, specifically: Croatia, Egypt, Italy, Greece or Portugal. info:eu-repo/semantics/publishedVersion

Food choices are a complex system influenced by many factors, such as for example, environmental, political, physiological and emotional. It is well established in the literature that, not only, emotions influence what people choose to eat, but also people’s food choices influence their emotions. Emotional eating is defined as the tendency to eat more in response to negative emotions and can lead to several health problems, namely obesity and eating disorders. Since this is an emergent problem in today’s society, the main goal of this study was to analyse the influence that emotional determinants had on people‘s food choices and also investigate in what extension the particular characteristics of an individual affect the influence that emotional determinants had on people’s food choices. For that purpose, it was created a questionnaire and undertaken a descriptive cross-sectional study on a non-probabilistic sample of 1314 Portuguese participants. To measure the influence that emotional determinants had on the participant’s food choices it was used a scale ranging from -2 to +2, which can be interpreted as follows: [-2.0; -1.5[ - food choices not at all influenced by emotional determinants; [-1.5; -0.5[ - food choices not influenced by emotional determinants; [-0.5; 0.5[ - food choices slightly influenced by emotional determinants; [0.5; 1.5[ - food choices influenced by emotional determinants; [1.5; 2.0] - food choices strongly influenced by emotional determinants. The results revealed that the participants’ food choices were, in general, slightly influenced by emotional determinants (mean scores between -0.5 and 0.5, on scale from -2 to +2). Furthermore, were found significant differences between the groups of all the variables under study (age group, gender, level of education, professional status, area of work or studies, BMI class and the fact that the participants had already experienced an episode of any eating disorder). The participants who already experienced a binge-eating episode were the ones that obtained the highest mean score (0.63 ± 0.79), meaning that in this case, the food choices of those participants were influenced by emotional determinants. Therefore, this study suggests that emotional determinants are influenced by the characteristics of each individual and also that there seems to be a positive association between emotional eating and the existence of eating disorders, especially, binge-eating. Hence, these findings are important to develop and implement strategies that can increase healthier eating habits. info:eu-repo/semantics/publishedVersion

Eating habits begin in childhood, remain during adulthood and undergo changes as young adults enter university. Hence, this study aimed to evaluate the food knowledge in a sample of university students in Portugal, as well as to identify in what way some sociodemographic factors influence that knowledge. This cross-sectional study was undertaken by means of a questionnaire on a non-probabilistic sample of 376 university students in Viseu. The results showed that most of the participants presented a normal body mass index. In general, students revealed to have a high degree of knowledge about some aspects of a healthy eating (mean scores between 4 and 5, on a scale from 1 to 5) and the majority of them (80.6%) identified the current food wheel. It was also observed that it is through family and Internet that most of the students get the information about healthy eating. Regarding students’ self-evaluation of the degree of information, they believed to have about healthy eating, the average score obtained was 3.91 ± 0.7, indicating that they thought they were well informed about this theme. The mean scores were higher for men, students who were aged 22 years or over, as well as for those who practiced high competition sport, who were connected to food areas and also for the students’ who had already attended a class performed by a nutritionist. Furthermore, it was also observed that, in general, students had notion of which food they should eat in bigger and smaller quantities, not knowing, however, which are the recommended daily portions. This study highlighted the need to deepen the debate on this topic in order to improve students’ knowledge about healthy eating. info:eu-repo/semantics/publishedVersion

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Este trabalho pretendeu avaliar a influência das diferentes fontes de informação nas perceções sobre uma alimentação saudável. Para tal, foi efetuado um inquérito por questionário a uma amostra de 381 participantes pertencentes à comunidade universitária, incluindo alunos, professores e restantes colaboradores. Os dados mostraram que, independentemente da fonte de informação e da frequência com que era utilizada, as perceções dos participantes eram compatíveis com uma alimentação saudável. A fonte de informação privilegiada foi a Internet, tendo a família e os amigos revelado ser também importantes. Contudo, é fundamental continuarem a ser desenvolvidas estratégias que permitam aumentar o conhecimento sobre esta temática., Da Investigação às Práticas: Estudos de Natureza Educacional, v. 8, n. 2 (2018)

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A beringela é um alimento com características singulares. Contudo, devido ao seu elevado teor de humidade é muito perecível. Assim, para aumentar o seu tempo de vida útil pode-se aplicar o processo de secagem. A secagem promove alterações na estrutura de um alimento, como mudança na textura, cor e humidade. Deste modo, torna-se de extrema importância avaliar estas alterações para que o produto obtido vá de encontro às expectativas dos consumidores. O presente trabalho teve por objetivo estudar os efeitos da secagem em beringela, nomeadamente, nas propriedades físicas de cor e textura, assim como fazer a análise da cinética de secagem por modelos de camada fina. A secagem foi efetuada com recurso a uma câmara de convecção com uma temperatura de 80 ºC e uma velocidade do ar de 0,5 m/s. A análise do perfil da textura fez-se com um texturómetro equipado com uma sonda de 75 mm e a medição da cor foi efetuada com um colorímetro nas coordenadas CIELab. Tanto para textura como para a cor, todas as análises foram efetuadas em triplicado, antes e depois da secagem. Os resultados mostraram que houve nítidas diferenças de cor, tendo a diferença sido superior no caso da amostra secada (E = 25,95) quando comparada com a amostra fresca analisada 10 minutos após o corte (E = 9,69). Em relação à textura, a secagem originou alterações na estrutura da beringela, tendo-se observado um aumento da elasticidade e da mastigabilidade e uma diminuição da dureza, resiliência e coesividade. Quanto à cinética, a amostra demorou 2,5 horas a atingir um conteúdo de humidade de aproximadamente 10%. Foram testados quatro modelos de camada fina, tendo sido o modelo de Wang & Singh aquele que se revelou o mais ajustado aos dados experimentais, com um coeficiente de correlação igual a 0,9902. info:eu-repo/semantics/publishedVersion

This work aimed at comparing different extracting conditions in order to enhance the extraction of phenolic compounds with antioxidant activity from strawberry. For the laboratorial tests, the strawberries were triturated and samples of 5 g were taken to perform extractions with methanol, for different times (15 and 60 min.) and using different volumes of the extraction solvent (25 and 50 mL). For each of the combinations three successive extractions were made and in each extract were quantified the total phenolic compounds (TPC), anthocyanins (ANT) and the antioxidant activity (AOA), all by spectrophotometric techniques. The results indicated that the more adequate conditions for the extraction of phenolic compounds and anthocyanins with antioxidant activity from strawberries corresponded to three successive extractions using each lasting for 60 min and using 50 mL of methanol. These conditions potentiated the extraction of high amounts of phenolic compounds with antioxidant activity. The TPC contents in the fresh strawberry varied from 2.2 to 3.2 mg GAE/g, the ANT contents varied from 131 to 149 mg Mv3G/g and the AOA was evaluated in the range 12.6 to 23.9 µmol TE/g. info:eu-repo/semantics/publishedVersion