Food Habits and Knowledge Related with Meat on a Sample of Portuguese Consumers

This research was based on a questionnaire applied to a sample of Portuguese consumers. Most participants agreed that the influence of meat consumption on human health depends on the amount consumed, while practically none believed that meat is bad for health. Regarding knowledge, it was observed that 33% did not believe that cattle production is harmful to the environment; 51% believed that red meat contributes to an increase in blood cholesterol; 31% thought that red meat is richer in protein than white meat; and 30% did not believe that pork meat is harmful to health. As for the preferences for meat in Portugal, chicken was the most preferred, followed by turkey, and then pork. The least preferred meats are horse, goat and sheep. We concluded that white meat is preferred by the participants who tend to reduce the consumption of red meatsinfo:eu-repo/semantics/publishedVersio

Food determinants and motivation factors impact on consumer behavior in Lebanon

The current study looks at a variety of factors that affect eating patterns. This is about internal and external aspects that lead to a thorough assessment of consumer behavior, with an emphasis on driving forces and obstacles that significantly affect each consumer’s food preferences. The information is based on questionnaire research of traditional and fiber food consumption as well as specific consumer purchasing behaviors. The results of the questionnaire survey were analyzed using qualitative aspects analysis and other statistical methods (ANOVA, t-test). The study’s goal is to provide comprehensive strategies that encourage and support the intake of nutritious meals, especially in light of how different food motivations and knowledge factors influence Lebanese consumer behavior. Based on the findings, individual eating motivation and its impact on consumers’ behavior in Lebanon when making food purchase decisions were found. Sources of potential influences include information, the social environment, and environmental variables. Processes like social learning influence the interplay between these components as well as food choices and eating habits. As a result, future programs to encourage healthy eating habits might profit by putting more of an emphasis on learning principles and food preferences when programs are implemented.info:eu-repo/semantics/publishedVersio

Professional training in the beekeeping sector: characterization and identification of needs

The beekeeping sector is demanding, requires knowledge and updated information to be able to deal with the challenges related with climate change, stress, pollution, and other harmful effects from the surrounding environment. Hence, this work intended to make a characterization of the needs in professional training in the beekeeping sector and how these needs can be fulfilled through courses and other actions to help beekeepers to maintain updated. The work was carried out in seven European countries (Croatia, Estonia, Finland, Italy, Norway, Portugal, Spain, Total), and the data was collected through a questionnaire survey, translated into the native languages in all the participating countries. The results revealed that the topics of highest interest for the beekeepers were apiary health and pest control and also colony management throughout the year. The most relevant sources of information are family and professional training/courses. The most valued forms of training are in-person and in workplace/internships, although the digital supporting resources are preferred instead of printed material. The learning materials most valued were videos but also books/paper manuals were considered relevant. The field visits were also greatly appreciated by the participants, and the most preferred assessment format was the realization of practical exercises. In conclusion, this work produced valuable information that can be utilized to design training actions and course to the professionals in the beekeeping sector to enhance their knowledinfo:eu-repo/semantics/publishedVersio

Influence of Drying Treatment on Physical Properties of Pumpkin

The aim of this work was to evaluate the properties of pumpkin (Cucurbita maxima L.) exposed to convective air drying and freeze-drying. The samples were analyzed in terms of physical properties (colour and texture). The trials in the convective chamber were done at 40 ºC and 60 ºC, in the drying tunnel at 60 ºC and in the freeze dryer at -50 ºC. It was concluded that the freeze drying and the air drying at 40 ºC produced smaller changes in the colour while the drying in the tunnel originated more intense colour changes. With respect to texture, it was possible to deduce that the pulp in the fresh product at 2 cm off from the skin is harder than the pulp at 4 cm off from the skin. As to the effect of drying in the texture of the pumpkin, it was observed that all dryings affected texture considerably when compared to the fresh product. In fact, hardness varied from 75 % in the drying in chamber at 40 ºC to 90 % in the tunnel drying, when compared to the fresh product. As to springiness, it was changed more in the drying at 40 ºC, while cohesiveness showed the higher change in the freeze drying treatment

Application of nanotechnologies along the food supply chain

Nanoscience and nanotechnology are new fromtiers for this century. Nanotechnology translates into the ability to manipulate the material on a nanoscale. As in other sectors, recent developments in the fi eld of nanoscience and nanotechnology o ff er new opportunities for innovation for food. Nanofoods are considered foods grown, produced, processed or packaged using nanotechnological tools that incorporate nanomaterials to improve nutritional quality, taste or texture, and increase the shelf life of food. Nanotechnology ’ s applications are diverse, going from nanoencapsulated ingredients, such as bioactive compounds, nutrients and food additives that increase thebioavailability of the compounds, to ingredients that constitute nanostructures and nanotextures that provide barriers for physical - chemical protection, which allow modi fi cation of fl avour and odour. Also, has the potential to be used as biosensors to monitor food conditions during storage and transport, through packaging that includes indicators. This review covers the development and use of nanotechnology along the food supply chain, focusing the agricultural production, industrial processing and protection through packaging, as well as addressing the advantages and disadvantages of using this technology.info:eu-repo/semantics/publishedVersio

Consumption of nuts and similar dried foods in Portugal and level of knowledge about their chemical composition and health effects

Nuts are consumed worldwide and have valuable nutritional compositions. However, few studies exist about the consumers‘ knowledge regarding nuts and similar dried fruits. This study aimed to investigate the knowledge on nuts composition (KNC) and health effects (KNHE) associated with nuts consumption and evaluate eating habits and preferences. A questionnaire survey was applied by direct interview to 300 Portuguese citizens, recruited by convenience. Anthropometric properties, behavioural and health aspects, knowledge about nuts composition and health effects, and consumption habits and preferences were evaluated and statistically analysed. Globally, the participants were not well informed on the chemical composition of nuts and about their effects on human health. Regarding age, the middle-aged adults showed a little higher level of KNC. However, no statistical differences were observed for KNC and KNHE across groups of Body Mass Index, physical exercise practice or balanced diet. Concerning eating habits and preferences, most participants (84%) like nuts, and usually consume them (58%). Among different nuts, the most consumed ones were peanuts and walnuts, followed by almonds and hazelnuts. A vast majority of participants (86%) preferred to eat the nuts in their simple form and consume them between meals. In conclusion, improvement of communication on nuts benefits to human health might be a way to increase their consumption. Our data can also help the nut industries to formulate a better strategy.This work was supported by National Funds through the FCT-Foundation for Science and Technology, I.P., within the scope of the projects Refª UIDB/00681/2020 and UID/AGR/00690/2019. Furthermore, we would like to thank the CERNAS Research Centre and the Polytechnic Institute of Viseu, as well as to CIMO (Instituto Politécnico de Bragança), for their support. Thanks also to PDR2020 Program through projects ValNuts (PDR2020-101-030759 and PDR2020-101-030756) and ValorCast (PDR2020-101-032035 and PDR2020-101-032034).info:eu-repo/semantics/publishedVersio

Phenolic compounds and antioxidant activity in red fruits produced in organic farming

In this work were studied three red fruits (raspberry, gooseberry and blueberry) produced in organic mode, to evaluate the variations in the content of phenolic compounds and antioxidant capacity along maturation. The phenols were extracted from the fruits with two solvents (methanol and acetone) and were quantified by the Folin-Ciocalteu method. The antioxidant activity was determined with two methods (HPPH and ABTS). Furthermore, HPLC was used to identify and quantify some phenolic compounds present in the fruits analyzed. The results showed that the total phenolic compounds in all fruits decreased along maturation, either in the methanol or acetone extracts (23 % and 20 % reduction, on average, for methanol and acetone extracts, respectively), although in methanol extracts the levels of phenolic compounds were always higher (0.54 and 0.21 mg GAE/g). The blueberry showed higher level of total phenolics in methanol extract (average 0.67 mg GAE/g), while in the acetone extract it was gooseberry (average 0.31 mg GAE/g). At the end of maturation, all fruits studied had similar values of antioxidant capacity as determined by DPPH method (0.52 mmol Trolox/g). For the ABTS method, blueberries showed higher values of antioxidant activity (6.01 mmol Trolox/g against 3.01 and 2.66 mmol Trolox/g, for raspberry and gooseberry, respectively). Furthermore, the HPLC analysis allowed to identify monomeric anthocyanins and phenolic acids in the three fruits studied

Phenolic compounds and antioxidant activity in red fruits produced in organic farming

In this work were studied three red fruits (raspberry, gooseberry and blueberry) produced in organic mode, to evaluate the variations in the content of phenolic compounds and antioxidant capacity along maturation. The phenols were extracted from the fruits with two solvents (methanol and acetone) and were quantified by the Folin-Ciocalteu method. The antioxidant activity was determined with two methods (HPPH and ABTS). Furthermore, HPLC was used to identify and quantify some phenolic compounds present in the fruits analyzed. The results showed that the total phenolic compounds in all fruits decreased along maturation, either in the methanol or acetone extracts (23 % and 20 % reduction, on average, for methanol and acetone extracts, respectively), although in methanol extracts the levels of phenolic compounds were always higher (0.54 and 0.21 mg GAE/g). The blueberry showed higher level of total phenolics in methanol extract (average 0.67 mg GAE/g), while in the acetone extract it was gooseberry (average 0.31 mg GAE/g). At the end of maturation, all fruits studied had similar values of antioxidant capacity as determined by DPPH method (0.52 mmol Trolox/g). For the ABTS method, blueberries showed higher values of antioxidant activity (6.01 mmol Trolox/g against 3.01 and 2.66 mmol Trolox/g, for raspberry and gooseberry, respectively). Furthermore, the HPLC analysis allowed to identify monomeric anthocyanins and phenolic acids in the three fruits studied

Understanding the role of media and food labels to disseminate food related information in Lebanon

Today’s consumers are becoming more aware of what they consume and the implications that a proper diet can have for their health. This work aimed to understand how Lebanese people get information about foods, and which communication media they consider the most appropriate. Also, the attitudes toward food labelling were assessed. This was a cross-sectional study undertaken by means of a questionnaire survey on a sample of 258 Lebanese participants. Data analysis used statistical tools such as T-test and ANOVA with post hoc to test possible group differences or Cronbach’s alpha to assess internal scale reliability. The results showed that radio was the first choice as a media tool used by Lebanese people for gathering food information (29.1%), followed by hospitals (23.3%), and the participants also considered that these are the most appropriate means to communicate information (28.3 and 22.5%, respectively). Regarding the Lebanese behaviour on nutrition labelling, nearly half of the participants (44.6%) very frequently or always check the food labels but some showed no interest in the components and the fibres they contain. Reliability analysis showed that the items used to assess the food labelling scale have a very high internal consistency (α = 0.847). So, the Lebanese people tend to rely on radio for information about food and the labels are considered as important source of information as well. Nevertheless, Lebanese don’t consult the nutritional composition as often as desirable in order to adjust their purchases or compare to different items, aimed at healthier food choices. So in order to inform Lebanese people about related food rich in fibres and to instigate their purchasing intentions, the producing companies must rely on marketing campaigns through radio and on labels not just the information in nutritional composition.info:eu-repo/semantics/publishedVersio