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Legumes have been reinvented in a multitude of innovative products (drinks, cereal bars, bread, meat replacers, snacks, flours, and several others) often combining ancient traditions of legume consumption 'with a spin', incorporating new legume technological knowledge in food (and feed) product innovation. Results suggest that consuming even only 80-100 g per day may be enough to maintain overall health, improve gut microbiota, and even help prevent cardiovascular diseases, diabetes, obesity, and/or cancer. However, the transition to legume consumption and utilisation has been slow and hampered by many cultural, societal, political, and economic impediments. Here we summarise the results from a selected number of initiatives presented at the Legume Innovation Network webinar entitled, "The diversity of end-uses for legumes". These aimed to enable the comeback of legumes and their placement in a diversity of end uses, becoming more prominent in human diets and animal feeds. The diversity of topics ranged from innovation for consumers and citizens, exploring the European food and feed system, to demonstrating developments in academic and industrial R&D, with a focus on health and nutrition.

The development of legume-based food products allows the promotion of healthy and nutritious plant-based alternatives, which are also environmentally sustainable. Porridges are often healthy, simple to prepare and suitable for various segments of the population, constituting a good option for food innovation. In this study a faba bean-based porridge was developed, using freeze-dried faba bean flour. A randomised sensorial analysis was performed. In terms of colour, 43% of panellists indicated that they “like it to some extent”, while the texture was the most appreciated characteristic which was evaluated. Results showed that overall appreciation of the porridge was 40%.

Die Festkörper-Elektrolyt-Zwischenphase (SEI) spielt eine Schlüsselrolle für die Stabilität von Lithium-Ionen-Batterien (LIB), da die SEI den kontinuierlichen Abbau des Elektrolyten an der Anode verhindert. Die SEI fungiert als isolierende Schicht für den Elektronentransfer und ermöglicht dennoch den Ionenfluss durch die Schicht. Wir kombinieren zum ersten Mal die Rückkopplungs- und Multifrequenz-Wechselstrommodi der elektrochemischen Rastermikroskopie (SECM), um die lokalen elektronischen und ionischen Eigenschaften der SEI quantitativ zu bewerten, indem wir die SEI-Bildungsbedingungen und die verwendeten Elektrolyte der Li-Ionen-Batterien variieren. Korrelationen zwischen den elektronischen und ionischen Eigenschaften der resultierenden SEI auf einer Modell-Cu-Elektrode zeigen die Machbarkeit der vorgeschlagenen Strategie, um die beiden wesentlichen Eigenschaften einer SEI zu quantifizieren: ionische und elektronische Leitfähigkeit in Abhängigkeit von den Bildungsbedingungen; Ergebnisse, die voraussichtlich einen signifikanten Einfluss auf den Bereich der LIBs haben werden.

Introdução: O crescimento populacional e as alterações climáticas têm motivado a procura de padrões alimentares mais saudáveis e ambientalmente mais sustentáveis. Uma maior inclusão de alimentos de origem vegetal, como as leguminosas, pode fazer parte deste caminho. Objetivos: O objetivo deste estudo foi avaliar o consumo de leguminosas em duas amostras da população adulta portuguesa, e comparar a predisposição para a inclusão destes alimentos como substitutos proteicos da carne ou do pescado, em 2014 e 2020. Metodologia: Foram elaborados dois questionários semiestruturados com algumas perguntas iguais, um em 2014 e outro em 2020, disseminados online, através das redes sociais. Foram participantes válidos 1741 indivíduos em 2014 e 908 em 2020. As variáveis categóricas foram descritas através de n e % e comparadas através do teste de qui-quadrado. A idade foi descrita através de mediana e intervalo interquartil e comparadas através do teste de Mann-Whitney U. A análise foi conduzida através do software SPSS 24.0. Resultados: Em 2014, 19,9% dos entrevistados referiu que utilizava leguminosas como substituto da carne e do pescado e, em 2020, esta percentagem subiu para 31,7% (p< 0,001). A percentagem de inquiridos que afirmaram não colocar tal hipótese diminuiu de 15,0% (2014) para 11,5% (2020) (p = 0,017). As principais motivações e barreiras para o consumo de leguminosas foram identificadas e 77,5% da amostra mostrou não ter conhecimento sobre a sua porção diária recomendada. Conclusões: Apesar de os portugueses estarem dispostos a alterar os seus hábitos alimentares, é necessário desenvolver estratégias para aumentar o conhecimento acerca das leguminosas, nomeadamente das recomendações alimentares para uma dieta saudável e sustentável., Introduction: Population growth and climate change have prompted reflection on which dietary patterns will be responsible for ensuring healthier and more environmentally sustainable foods. Greater inclusion of plant-based foods such as legumes can be part of this transition. Objectives: This study aimed to monitor and characterize the consumption of legumes in the Portuguese adult population, and to compare the predisposition to include these foods as protein substitutes for meat or fish in 2014 and in 2020. Methodology: Two semi-structured questionnaires were developed with some identical questions, one in 2014 and the other in 2020, published online through social networks. There were 1741 valid participants in 2014 and 908 in 2020. The categorical variables were obtained through n and % and compared using the chi-square test. Age was described using median and interquartile range and compared using the Mann-Whitney U test. The analysis was conducted using the SPSS 24.0 software. Results: In 2014, 19.9% of respondents reported using legumes as a substitute for meat and fish and in 2020, this percentage increased to 31.7% (p< 0.001). The percentage of the respondents that claimed not to be willing to make such a replacement decreased from 15.0% (2014) to 11.5% (2020) (p = 0.017). The main drivers and barriers for legume consumption were identified and 77.5% of the respondents were not familiar with the recommended daily intake. Conclusions: Despite the Portuguese population is increasingly available to modify their dietary habits. However, it is necessary to develop strategies to increase knowledge about dietary recommendations for a healthy and sustainable diet.

Introduction: There is a growing interest to understand the impact of preoperative physical activity (PA) levels in postoperative morbidity and mortality. The aim of this study is to assess the levels of PA in patients with head/neck or gastric cancer through accelerometry and compare postoperative burden among those ���complying��� or ���not complying��� with PA recommendations. Methods: We conducted an observational, longitudinal and prospective study in newly diagnosed patients with gastric or head/ neck cancer, recruited at IPO-Porto. The levels of PA were evaluated through accelerometry. Data about postoperative burden (complications, length of hospital stay and mortality) were collected from clinical records. Results: A total of 81 patients were recruited, mostly men (76.5%), with an average age 61.8��11.55 years, 69.08��15.55 kg of weight and a BMI of 25.82��5.29 kg/m2. Fifty-four patients had a diagnosis of gastric cancer (66.7%) and 27 had head/neck cancer (33.3%). Patients spent 54% of their wearing time in sedentary behavior, 42% in light PA, and 4% in moderate to vigorous PA. Their median weekly MVPA was 132 (3-1860) min, and only 46.9% of patients accomplished the minimum amount of MVPA/week recommendations. No differences were noted among gastric and head/neck cancer patients. Regarding postoperative burden, 23.4% of patients had minor complications and 12.5% had major complications. The length of hospital stay was 13.86 �� 15.58 days and 9.9% deaths occurred after surgery. Postoperative mortality was superior among those patients ���not complying��� with international recommendations of PA (7 vs. 1 death). Conclusion: Our data suggests that high preoperative PA levels may decrease the risk of postoperative mortality. Assessing preoperative levels of PA could bring value to identify those patients at greater risk of surgical burden and guide them to intervention designed to mitigate that risk by increasing their physical activity, such as prehabilitation., Revista Portuguesa de Cirurgia, 2021: N��mero 51 - Outubro 2021

Increasingly, consumers are paying attention to healthier food diets, “healthy” food attributes (such as “freshness”, “naturalness” and “nutritional value”), and the overall sustainability of production and processing methods. Other significant trends include a growing demand for regional and locally produced/supplied and less processed food. To meet these demands, food production and processing need to evolve to preserve the raw material and natural food properties while ensuring such sustenance is healthy, tasty, and sustainable. In parallel, it is necessary to understand the influence of consumers’ practices in maintaining the beneficial food attributes from purchasing to consumption. The whole supply chain must be resilient, fair, diverse, transparent, and economically balanced to make different food systems sustainable. This chapter focuses on the role of dynamic value chains using biodiverse, underutilised crops to improve food system resilience and deliver foods with good nutritional and health properties while ensuring low environmental impacts, and resilient ecosystem functions.