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O Seminário Internacional de Doutorandos: Desafios da História mantém a trajetória de expansão aberta pela edição anterior. Este terceiro encontro debate os resultados em curso das investigações doutorais produzidas em cinco universidades portuguesas, seis universidades espanholas, uma universidade da Argentina e uma universidade do Brasil. Afirma-se, deste modo, a matriz ibero-americana de um seminário que questiona o passado em múltiplos temas e diversos campos historiográficos. Os trabalhos problematizam a história desde a Idade Média até ao período contemporâneo em seis grandes eixos temáticos: elites e poder; Atlântico e colonizações, crime e justiça; espaços e conflitos; dinâmicas populacionais e mobilidade; juventude e maternidade. As conferências inaugurais do primeiro e segundo dias propõem discutir as ações femininas na justiça e a história e a memória da independência do Brasil no contexto da comemoração do seu bicentenário. Cruzam-se metodologias experimentadas e práticas reflexivas amadurecidas com a inovação e o espírito crítico de distintas gerações de investigadores e investigadoras. A envolvência hodierna do historiador e das suas inquietações revela constantemente novos desafios da história.

The importance of a varied diet for health, preventing disease and/or nutrient deficiency is unquestionable.1 At their base, bread and cereals provide valuable protein and complex carbohydrates (particularly starch and fiber), as well as important B vitamins and iron, and are generally cholesterol-free and rich in essential amino acids. However, the inclusion of vegetables, fruits, and meat in the diet is a common way to enhance it by ensuring the intake of other valuable nutrients.2 Although the consumption of fresh foods is highly recommended, it is often not possible, and canned foods are an option for their replacement, presenting a longer shelf life and being a more economical and accessible option, thus assisting in ensuring the necessary intake of nutrients that should be daily ingested.3 In the present study, two organic canned sprouted wheat products were characterized in terms of nutritional value according to AOAC procedures and chemical composition, namely in free sugars (HPLC-RI). One of the products contained organic sprouted wheat, braised organic sprouted wheat, water, olive oil, black garlic, and salt, and the other contained organic sprouted wheat, braised organic sprouted wheat onion, pumpkin, carrot, red bell pepper, turnip, dehydrated garlic, and vegetable broth (Figure1). Regarding nutritional value, the distribution of macronutrients was similar in both samples, with carbohydrates standing out, followed by fiber, and proteins and lipids with similar values. The samples also showed high moisture content, with canned wheat and vegetables having the highest content, and the energy value was higher for canned wheat and black garlic. In terms of free sugars, fructose, glucose, sucrose, maltose, and raffinose were identified in both samples, with maltose being the most abundant sugar, and sucrose and fructose showing the lowest contents for canned wheat and black garlic and canned wheat and vegetables, respectively. In conclusion, these organic sprouted wheat preserves showed an important nutritional and chemical composition for the maintenance of a varied and balanced diet, and their inclusion in the diet can help prevent possible nutritional deficiencies The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES to CIMO (UIDB/00690/2020); national funding by FCT, P.I., through the institutional scientific employment program contract for C. Pereira and L. Barros contracts and C. Novais PhD grant (2021.05369.BD). info:eu-repo/semantics/publishedVersion

The increasing worldwide consumption of cherry tomatoes (Solanum /ycopersicum L. varo cerasiforme) is explained by the great acceptability by the consumer, along with the ease in its trade and distribution. Despite being a fruit that provides essential nutrients such as Iycopene, vitamin C, and phenolic acids, its consumption is closely related to its sensory characteristics such as taste, color, and appearance. Nevertheless, along the production chain, some by· products are not used and are, therefore, discarded, generating large amounts of bio-residues. lhe use of such bio·residues, namely the aerial parts, as a source of valuable compounds that can find other applications in food industry as, for example, food colorants, is a growing tendency [1-3). In this context, the following work aimed to explore the hydroethanolic extracts obtained from the aerial parts of cherry tomato in terms of chlorophylls. lwo extraction methodologies were used, namely ultrasound assisted (USE) extraction for 15 minutes at 400 W and maceration assisted (EM) extraction for 120 minutes, both using 90% ethanol (v/v) as solvent shown by Figure 2. lhe chlorophyll pigments were identified and quantified through the implementation of a chromatographic method, HPlC coupled to a diode array detector (DAD) and mass spectrometry (MS). info:eu-repo/semantics/publishedVersion

A importância de uma dieta variada para a saúde, prevenindo doenças e/ou deficiência de nutrientes é incontestável1. Embora o consumo de alimentos frescos seja altamente recomendado, muitas vezes não é possível, e os alimentos enlatados são uma opção para a sua substituição, ajudando a garantir a ingestão necessária de nutrientes que devem ser ingeridos diariamente2. No presente estudo, dois produtos em conserva de trigo germinado foram caracterizados por cromatografia em termos da sua composição em ácidos gordos (GC-FID) e em açúcares livres (HPLCRI). Um dos produtos continha trigo orgânico germinado e alho preto, e o outro trigo orgânico germinado, cebola, abóbora, cenoura, pimentão vermelho, nabo e alho. Ambos continham caldo vegetal. Relativamente aos ácidos gordos, para ambas as amostras, o ácido oleico foi o que mais se destacou, seguido do ácido linoleico (Fig. 1, à esquerda). Em termos de açúcares livres, a maltose foi o açúcar mais abundante em ambas as amostras e a sacarose e a frutose foram detetados em menores quantidades na conserva de trigo e alho preto e na de trigo e vegetais, respetivamente (Fig. 1, à direita). Em conclusão, estas conservas de trigo germinado mostraram uma composição química importante para a manutenção de uma dieta variada e equilibrada. Os autores agradecem à Fundação para a Ciência e a Tecnologia (FCT, Portugal) e aos fundos nacionais FCT/MCTES (PIDDAC) pelo apoio financeiro ao CIMO (UIDB/00690/2020 e UIDP/00690/2020) e SusTEC (LA/P/0007/2020). À FCT, I.P., no âmbito da celebração do contrato-programa de emprego científico institucional pelos contratos de C.P. e L.B e pela bolsa de doutoramento de C.N. (2021.05369.BD). info:eu-repo/semantics/publishedVersion

The increasing worldwide consumption of cherry tomatoes (Solanum lycopersicum L. var. cerasiforme) is explained by the great acceptability by the consumer, along with the ease in its trade and distribution. Despite being a fruit that provides essential nutrients such as lycopene, vitamin C, and phenolic acids, its consumption is closely related to its sensory characteristics such as taste, color, and appearance. Nevertheless, along the production chain, some by-products are not used and are, therefore, discarded, generating large amounts of bio-residues [1–3]. The use of such bio-residues, namely the aerial parts, as a source of valuable compounds that can find other applications in food industry as, for example, food colorants, is a growing tendency. In this context, the following work aimed to explore the hydroethanolic extracts obtained from the aerial parts of cherry tomato, in terms of chlorophylls. For this purpose, two extraction methodologies were used, namely ultrasound assisted extraction for 15 minutes at 400 W and maceration assisted extraction for 120 minutes, both using 90% ethanol (v/v) as solvent. The chlorophyll pigments were identified and quantified by HPLC-DAD/ESI-MS. Chlorophyll a, b, and their isomers (a’ e b’) were identified in both extracts, as well as direct derivatives of chlorophyll and phaeophytin a and a’, compounds commonly found in fruits of cherry cultivars. Regarding ultrasound assisted extraction, the most expressive compounds found were chlorophyll b and its b’ isomer. As for maceration assisted extraction, chlorophylls a and b were the most abundant compounds in the extract. These results demonstrate the great potential of using cherry tomato by-products as sources of natural pigments, presenting a basis for deeper investigations regarding the optimal extraction conditions of chlorophylls and their possible uses within several industrial sectors. To the Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES to CIMO (UIDB/00690/2020); National funding by FCT, P.I., through the individual scientific employment program-contract for C. Pereira, M.I. Dias, and L. Barros contracts and A.K. Molina PhD grant (2020.06231.BD). To FEDER-Interreg España-Portugal programme for financial support through TRANSCoLAB 0612_TRANS_CO_LAB_2_P project; to the European Regional Development Fund (ERDF) through the Regional Operational Program North 2020, within the scope of Project Mobilizador Norte-01-0247-FEDER-024479: ValorNatural®. To MICINN for the support of the Ramón&Cajal grant for M.A. Prieto (RYC-2017-22891) and to Xunta de Galicia for the the program EXCELENCIA-ED431F 2020/12. info:eu-repo/semantics/publishedVersion

The increasing urgency to feed the growing world population, along with growing consumer awareness and expectations, have driven the evolution of food production systems and the processes and products applied in the food industry. Although substantial progress has been made in food additives, the controversy in which some of them are still embroiled has encouraged research into the next safer and healthier generations. These additives can come from natural sources and confer health benefits, in addition to serving to color or preserve, among others.1 Limiting factors of these additives are often related to stability, sustainability, and cost-effectiveness issues, which justify the need for innovative solutions. Finding compounds that can have both capabilities (colorant and preservative) and additionally exert bioactive functions may be a promising solution. However, to obtain benefits such as antioxidant or antimicrobial activity, the concentrations of these compounds are often high, not meeting the acceptable daily intake (ADI) requirement. In addition, such compounds may take time to become part of the additives authorized for use by regulators, remembering that in addition to the research for these new molecules, they must undergo thorough toxicity and safety evaluation before their use is allowed for consumption.2 The research and development of new molecules through new chemical approaches, such as the modification of natural molecules already known and of accepted use worldwide, so that they can develop a better and double performance (colorant plus preservative), may be a path to be followed to circumvent the difficulties and monetize the use of these additive molecules in the food industry. Non-covalent complexation is a natural process and an important mechanism responsible for stabilizing and enhancing the blue, violet, and red colors in flowers, vegetables, and fruits, as well as in food products derived from them. The increased interest in copigmentation has been remarkable, especially by the food industry, in order to enhance the color palette. In view of its mastery and use through the selection of the better copigments to be added to food products, precise (computer-aided) control of the supramolecular assemblies of non-covalent supramolecular copigments is essential. In this regard, copigmentation with antioxidant/antimicrobial molecules can be explored, and the use of new cheminformatics tools and models can support the development of unique hybrid compounds with dual function (coloring and preserving), based on the screening of numerous biomolecules so as to spawn new bio-based molecules as the next generation of food additives.3 In this regard, and with the observed advances in computers and computational methodologies for in silico experimental aid, their exploitation for the research and development of these safer and more efficient bio-based hybrid molecules with dual functionality by predicting and verifying the experimental results, allow the study of certain physical characteristics that are not easily examined in the laboratory and are very promising, which can help and accelerate research on a topic that is now fundamental. The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES to CIMO (UIDB/00690/2020); national funding by F.C.T. and P.I., through the institutional scientific employment program-contract for C.P. and L.B. contracts and C.N. (2021.05369.BD) and A.K.M. (2020.06231.BD) PhD grants. To FEDER-Interreg España-Portugal programme for financial support through the project TRANSCoLAB 0612_TRANS_CO_LAB_2_P; to ERDF through the Regional Operational Program North 2020, within the scope of Project Mobilizador Norte-01-0247-FEDER-024479: ValorNatural®. The GIP-USAL is financially supported by the Spanish “Ministerio de Ciencia and Innovación” (PID2019-106167RB-I00) and “Junta de Castilla y León” (SA093P20 and CLU-2018-04). info:eu-repo/semantics/publishedVersion

Aromatic and medicinal plants are highly appreciated and used worldwide as condiments, tinctures, and preservatives. Due to their nutritional value and chemical composition, related to beneficial properties to health, their inclusion in the human diet has gained increasing expression[1]. Certain mixtures of plants have greater potential when compared to isolated plants, due to synergistic effects, and these properties make them of great interest in the food, pharmaceutical, and cosmetic industries. They have been consumed directly in prepared dishes, but also by incorporation into foods, making them bioactive and functional[2]. In the present study, two mixtures of aromatic plants used to season meat (Petroselinum crispum L., Salvia officinalis L., Thymus mastichina L., and Rosmarinus officinalis L.) and salads (Allium schoenoprasum L., P. crispum, Origanum vulgare L., and T. mastichina) were characterized in terms of phenolic compounds (HPLC-DAD-ESI/MS), organic acids (UFLC-PDA), and tocopherols (HPLC-fluorescence). The antioxidant, antimicrobial, anti-inflammatory, and anti-proliferation capacities were also evaluated to validate their bioactive properties. Twenty-four phenolic compounds were identified, with concentrations of 101.2±0.6 mg/g and 52.1±0.8 mg/g of total phenolics in meat and salad seasoning mixtures, respectively, being apigenin-O-malonyl-pentoside-hexoside the most abundant compound in both extracts. Oxalic, citric, and malic acids were detected in both samples, as well as the four isoforms of tocopherols, namely, α, β, γ, and δ. In terms of bioactive properties, the meat blend extract revealed the best results for antimicrobial and anti-inflammatory activities. For the antioxidant activity, both extracts showed good results in the TBARS test, while in the OxHLIA assay, the mixture for meat stood out. On the other hand, the salad seasoning mixture had the best anti-proliferation property. In conclusion, these aromatic and medicinal plant mixtures demonstrated valuable bioactive properties, conferred by their chemical composition and cumulative and synergistic effects observed in the mixtures, which corroborates the importance of their inclusion in the Human diet. The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES to CIMO (UIDB/00690/2020); national funding by FCT, P.I., through the institutional scientific employment program-contract for C. Pereira, M.I. Dias, R.C. Calhelha, and L. Barros contracts and A.K. Molina PhD grant (2020.06231.BD). To ERDF through the Regional Operational Program North 2020, within the scope of Project GreenHealth - Norte-01-0145-FEDER-000042. info:eu-repo/semantics/publishedVersion

Aromatic and medicinal plants are highly appreciated and used worldwide as condiments, tinctures, and preservatives. Due to their nutritional value and chemical composition, related to properties beneficial to health, their inclusion in the human diet has gained increasing expression [1]. Certain mixtures of plants have greater potential when compared to isolated plants, due to synergistic effects, and these properties make them of great interest in the food, pharmaceutical, and cosmetic industries. They have been consumed directly in prepared dishes, but also by incorporation into foods, making them bioactive and functional [2]. In the present study, four mixtures of aromatic plants used to season poultry, meat, fish, and salads were characterized in terms of nutritional value, according to the AOAC procedures, and chemical composition, namely in free sugars (HPLC-RI), organic acids (UFLC-PDA), tocopherols (HPLC-fluorescence), fatty acids (GC-FID), and phenolic compounds (HPLC-DAD-ESI/MS). The antioxidant, antimicrobial, anti-inflammatory, and anti-tumour capacities were also evaluated, validating their bioactive properties. Regarding the nutritional value, carbohydrates were the main macronutrients found in mixtures of condiments, followed by proteins and ash. In terms of free sugars, fructose, glucose, and sucrose were detected in all samples, as well as three organic acids, namely oxalic, citric, and malic acids, being malic acid the most abundant. The four tocopherol isoforms (α, β, γ, and δ) and a total of 23 different fatty acids were detected, with a predominance of polyunsaturated fatty acids (PUFA), with high percentages of linoleic acid and linolenic acid. In terms of phenolic composition, twenty-five compounds were identified, with apigenin-O-malonyl-pentoside-hexoside as the most abundant compound in all extracts. Regarding bioactive properties, in terms of antioxidant activity, the extracts of mixtures for meat and salads presented the best results in the TBARS test, while those of mixtures for meat and poultry stood out in the OxHLIA assay. The mixtures for poultry and fish showed the highest anti-inflammatory activity and the mixtures for salads showed the best anti-tumour properties. On the other hand, mixtures for meat and salads revealed the greatest antimicrobial activity. In conclusion, these seasoning mixtures demonstrated valuable bioactive properties, conferred by their chemical composition and by the cumulative and synergistic effects observed in the mixtures, which corroborates the importance of their inclusion in the human diet. The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES to CIMO (UIDB/00690/2020); national funding by FCT, P.I., through the institutional scientific employment program-contract for C. Pereira, M.I. Dias, R.C. Calhelha, and L. Barros contracts and A.K. Molina PhD grant (2020.06231.BD). To ERDF through the Regional Operational Program North 2020, within the scope of Project GreenHealth - Norte-01-0145-FEDER-000042 info:eu-repo/semantics/publishedVersion

O Planalto Mirandês é uma região com forte identidade cultural, incluindo a Raça Asinina de Miranda, em risco de extinção. Um projeto de cocriação no âmbito do EMER-N desenvolveu soluções para a criação de valor na atividade turística, incluindo o desenvolvimento de três sais de banho enriquecidos com leite de burra, com benefícios anti-envelhecimento e propriedades antioxidantes. Esses sais de banho aromatizados, juntamente com o ambiente relaxante da região, oferecem uma experiência turística autêntica e diferenciada, transformando o tratamento em um verdadeiro tratamento Spa para a mente e corpo. info:eu-repo/semantics/publishedVersion

Dissertação de mestrado em História, As manifestações festivas nas Misericórdias remontam desde os primórdios da sua fundação, com a Misericórdia de Lisboa, em 1498, e promoveram-se com a instituição desta confraria em território nacional e no seu vasto império, ao longo dos séculos. Estas celebrações, estipuladas no Compromisso de 1516, eram o dia da confraria, a 2 de julho, que ficaria conhecido como o dia de Santa Isabel; o dia de Todos os Santos, com um ritual em cortejo, ir buscar as ossadas à forca e, ainda a procissão de Endoenças na quinta-feira Santa. Porém, rapidamente outras se lhes foram associando, patrocinadas pelas próprias Misericórdias e também por particulares. A par das suas congéneres, a irmandade da Misericórdia de Braga, fundada provavelmente em 1513, foi uma das principais dinamizadoras das festas e devoções da cidade. Apesar de remontar à centúria de quinhentos, o nosso objetivo de estudo situa-se no século XVIII, período demarcado pela exuberância do barroco nas diversas manifestações públicas. Abordaremos e recriaremos os cenários e vivências das festas religiosas, demarcadas pelos sermões, procissões, o vasto património e a mão-de-obra, que contribuiu para todo este aparato. Estas manifestações festivas eram patrocinadas pela Santa Casa bracarense em ambas as igrejas; a da Misericórdia, e a de S. Marcos, esta ultima situada no hospital com o mesmo nome. Associadas a estes momentos encontram-se igualmente as práticas caritativas. A confraria combinava caridade com festa, não só nas festividades mencionadas, mas igualmente, nos novos cultos por si desenvolvidos., The festive manifestations in the Misericórdias date from the beginnings of its foundation, with the Misericórdia of Lisbon, in 1498, and were promoted with the institution of this confraternity in national territory and in its vast empire, throughout the centuries. These celebrations, stipulated in the Commitment of 1516, were the day of the confraternity, the 2 of July, that would be known like the day of Santa Isabel; All Saints' Day, with a ritual in procession, to fetch the bones from the gallows, and the procession of Endoenças on Maundy Thursday. However, others quickly joined them, sponsored by the Misericórdias themselves and also by individuals. Along with its fellows, the Misericórdia brotherhood of Braga, probably founded in 1513, was one of the main dynamizers of the city's celebrations and devotions. Despite going back to the five hundredth century, our objective of study is in the eighteenth century, a period marked by the exuberance of baroque in the various public manifestations. We will approach and recreate the scenes and experiences of the religious festivals, demarcated by the sermons, processions, the vast patrimony and the manpower, that contributed to all this apparatus. These festive manifestations were sponsored by the Santa Casa of Braga in both churches; the one of Misericórdia, and that of S. Marcos, the latter located in the hospital with the same name. Associated with these moments are also charitable practices. The confraternity combined charity with celebration, not only in the festivities mentioned, but also in the new services developed by them.

Relatório de estágio de mestrado de Economia Industrial e da Empresa, O transporte marítimo tem aumentado significativamente ao longo dos anos, tornandose necessário melhorar as condições em que as atividades portuárias são desenvolvidas. Cabo Verde tem acompanhado esta evolução, tornando-se essencial que as suas condições de prestação de serviços portuários se adaptem a realidade atual de forma a poder competir no mercado internacional. Tendo em vista o cenário atual do setor portuário, torna-se essencial o estudo dos vários modelos de gestão portuária existentes de forma a ver qual melhor se adapta as características de determinado porto. Por isso ao longo deste Relatório serão analisadas reformas portuárias já efetuadas por forma a tirar alusões das possíveis consequências da adaptação de um determinado modelo. O presente trabalho pretende analisar a eficiência no curto e longo prazo com que a atividade portuária é desenvolvida em Cabo Verde, através da identificação de indicadores de desempenho que nos permitam analisar a produtividade dos portos de Cabo Verde e compará-los com os seus concorrentes africanos., Maritime transport has increased significantly over the years, making it necessary to improve the conditions under which port activities are developed. Cape Verde has followed this evolution, making it essential that the conditions for the provision of port services to adapt to the current reality in order to be able to compete in the international market. Given the current scenario of the port sector, it is essential the study of the various existing models of port management in order to see which best fits the characteristics of a particular port. So throughout this Report will be analyzed the port reforms already made in order to take hints of the possible consequences of adapting a particular model. This paper aims to analyze the short and long term efficiency with which port activity is developed in Cape Verde, through performance indicators identification that allow us to analyze the productivity of Cape Verde ports and compare them with their African competitors.

A 2.ª edição do Seminário Internacional de Doutorandos: Desafios da História alargou o seu espectro institucional e integra doutorandos, doutorandas e membros da Comissão Científica de quatro universidades portuguesas, cinco universidades espanholas e uma universidade da Argentina. Desta forma, ampliamos a abrangência temática, complexificamos o debate espácio-temporal e adensamos os desafios colocados sobre a agenda. Qual a matriz historiográfica dos trabalhos de doutoramento em curso? Quais são os problemas que movimentam as pesquisas destes investigadores e investigadoras? Como é que essas questões se projetam nas fontes e nas metodologias selecionadas? Os resumos apresentados permitem situar algumas destas perguntas no âmbito de quatro grandes eixos temáticos que organizam as comunicações: indivíduos e culturas; poderes, conflitos e justiça; religiosidade e espiritualidade; e espaços e marginalidades. As duas conferências convidadas interrogam a História através do quantitativo, enquanto método científico, e da escravatura, enquanto tema historiográfico densamente debatido pelas sociedades. Este programa debate cinco séculos com distintos protagonistas e múltiplos desafios da História.