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Amylose content of rice marketed in Portugal
Correia, Paula; Santos, Tania; Lemos, Diogo; Brites, Carla; Guiné, RaquelAmylose content is considered to be the most important parameter of cooking quality in rice. Presently, rice cultivars are categorized according to amylose content into three groups: low, medium and high amylose content cultivars. The specific objective of this work is to evaluate the grain amylose content of 77 cultivars, which cover Índica and Japónica subspecies, and different types of commercial rice like, ...
A PORTUGUESE SURVEY ABOUT THE KNOWLEDGE AND ATTITUDES OF THE POPULATION REGARDI...
Barroca, Maria João; Martinho, Célia; Guiné, RaquelDietary fibres assume an important role on today’s diet, and the consumption of dietary fibre in food such as fruits, vegetables, whole grains, and legumes is critical for fighting the epidemic of obesity in developed countries. Given this importance, the knowledge, attitudes and perceptions of the Portuguese regarding dietary fibre were investigated by undertaking a consumer survey by means of questionnaire. ...
Properties of hazelnut as influenced by packaging and storage
Guiné, Raquel; Almeida, Cátia; Correia, PaulaFood quality is a concept that has unquestionable interest to Industries and consumers, hence the concern to preserve the products under appropriate conditions, avoiding physical and chemical changes that jeopardize the integrity of the foods. In this context, evaluation of some physical and chemical properties was done in order to investigate the effects of storage in hazelnuts, under certain conditions of tem...
Evaluation of conservation conditions on nuts properties
Guiné, Raquel; Almeida, Cátia; Correia, PaulaDried fruits like nuts are very much appreciated, but because of their low water activity may be susceptible to undesirable changes during storage. Therefore, this work was undertaken to study the effect of different storage conditions on three types of nuts commonly consumed in Portugal (almond, hazelnut and walnut). The samples were originated from different countries and while most had the internal skin on, ...
Determination of the content of coenzymes Q9 and Q10 in pork meat from differen...
Andrade, Sónia; Guiné, Raquel; Roseiro, LuísaMeat contains basic and essential nutrients to humans, and recently has been given a special attention to the presence of bioactive compounds. The objective of this work was the simultaneous determination of coenzymes Q9 and Q10 in pork meat, using HPLC. For this study were used 122 samples from different muscles and different breeds of pork meat. Besides, it was also evaluated the influence of animal breed and...
Influence of pre drying treatment on physical properties of carrots
Barroca, Maria João; Sério, Susana; Guiné, Raquel; Correia, PaulaIn the present work, the effect of pre-treatment of ascorbic acid on color changes and texture was investigated during convective hot air drying at 60ºC. The pre-treatments were done at 0.25 % and 1 % of ascorbic acid with treatment times of 60 and 90 minutes. Changes in color and total color difference were evaluated by the CIELab color system and texture of dried carrots was accessed in terms of hardness, sp...
Effect of packaging and conservation conditions on some physical-chemical prope...
Guiné, Raquel; Almeida, Cátia; Correia, PaulaIntroduction: Food quality is a concept that has attracted the attention of Industries and consumers, hence the concern to preserve the products under appropriate conditions, avoiding physical and chemical changes that jeopardize the integrity of the food. In this context, assessments were made of the physical and chemical properties in order to investigate the effects of storage in almonds, under certain condi...
Influence of pre-treatment on some physical-chemical properties of dried carrots
Guiné, Raquel; Sério, Susana; Correia, Paula; Barroca, Maria JoãoIntroduction: Carrot is the most commonly used vegetable for human nutrition and is an excellent source of β-carotene, vitamin A and potassium, and contains cholesterol-lowering pectin, vitamin C, vitamin B6, thiamine, folic acid, and magnesium. Carrots are highly seasonal and abundantly available at particular times of the year. For extending the availability of this root, several preservation processes can be...
Contribution for physical characterization of aromatic rice
Correia, Paula; Alves, Mariana; Lemos, Diogo; Guiné, RaquelIntroduction: Rice is consumed mainly as whole grain, and quality considerations are much more important than for any other food crop. Rice grain quality preference varies from country to country and among regions. Nowadays, aromatic rice varieties are playing a vital role in global rice trading, and also in Portugal. The economic value of rice depends on its cooking and processing quality, such us water uptake...
Influence of different processing parameters in physical and sensorial properti...
Correia, Paula; Vítor, André; Tenreiro, Marlene; Correia, Ana Cristina; Pinto, António; Barracosa, Paulo; Madanelo, João; Vacas, Marta; Guiné, RaquelIntroduction: Cheese is a classical dairy product, which is strongly judged by its appearance, flavour and texture. Processing parameters that could affect cheese structure play a dominant role upon the features exhibited by the final product. Serra da Estrela cheese is a DOP cheese manufactured from raw ewes’ milk and curdled with thistle flowers aqueous extract. The aim of this study was the evaluation of phy...
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