Physical, chemical and sensorial properties of kiwi as influenced by drying conditions

The present study aimed at studying the effect of convective air drying in some physical, chemical and sensorial properties of kiwi samples. For that the kiwis were dried in thin layer in convective chambers set to constant temperatures of 50, 60, 70 and 80 ºC. The fresh as well as the dried samples were analysed for moisture, water activity, vitamin C, total phenolic compounds, antioxidant activity, colour and texture. Also the different dried samples were subjected to a sensorial analysis.It was concluded drying of kiwi importantly decreased the contents in some bioactive components like vitamin C and phenolic compounds as well as the antioxidant activity. Moreover, the negative impact was higher for higher drying temperatures. Drying also altered the colour towards a lower intensity of the green colouration and a higher intensity of the yellow. In what concerns the textural properties, again drying produced important alterations; however the influence of temperature was not visible. Regarding the sensorial evaluation, even though it allowed establishing the sensory profiles of the dried samples, it was not possible to clearly distinguish among them, and particularly in what related to the global appreciation

Physical and chemical properties of some hazelnut varieties grown in Portugal

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/publishedVersio

Factors Affecting the Body Mass Index in Adolescents in Portuguese Schools

The prevalence of overweight and obesity among children is increasing; hence, it was aimed to assess the Body Mass Index (BMI) in school children aged from 10 to 18 years for girls and to 17 for boys, as well as to identify the factors influencing BMI. This study included 742 students who answered a questionnaire previously approved for application in schools. The results showed some sociodemographic factors associated with BMI classes: age, school year, practicing high competition sport, being federate in a sport or having a vegetarian diet. The educational factors associated with BMI classes included only seminars given at school by a nutritionist. Behavioural factors significantly associated with BMI included: learning in classes, playing in the open air, reading books or use of internet. As conclusion, the results demonstrated that several factors affect BMI, and hence some actions could be taken in order to change them so as to reduce the prevalence of overweight, namely reinforcing the role of school and a more active participation of nutritionists in the education of the adolescents

Study about attitudes, perceptions and knowledge regardind edible insects in Portugal

Os insetos têm sido apontados como uma fonte alternativa e mais sustentável de proteína animal, que pode ajudar a alimentar a crescente população mundial. Devido à menor pegada e impacto ambiental, a substituição parcial da proteína animal por insetos pode contribuir para a preservação do meio ambiente e dos ecossistemas naturais. No entanto, o consumo de insetos comestíveis, embora culturalmente aceite em algumas comunidades, não é prontamente aceite noutras. Assim, este trabalho investigou o conhecimento, atitudes, hábitos de consumo e grau de aceitabilidade de insetos ou produtos derivados entre consumidores portugueses. Este estudo foi baseado numa pesquisa por questionário, realizada numa amostra de 213 participantes. Os resultados mostraram que os portugueses tendem a ter perceções corretas sobre as questões de sustentabilidade relacionadas com a utilização de insetos como alternativa a carnes convencionais. No entanto, o grau de conhecimento sobre o valor nutritivo dos insetos e possíveis efeitos na saúde é baixo. Entre os indivíduos pesquisados, apenas uma pequena percentagem indicou já ter comido insetos, consumidos maioritariamente no estrangeiro, por iniciativa própria, seja em restaurantes ou em festas/eventos sociais. Não surpreendentemente, observou-se que há uma maior relutância em consumir insetos inteiros do que em ingeri-los como ingredientes utilizados em preparações alimentares. Assim, em conclusão, a investigação revelou que os portugueses ainda apresentam alguma resistência para aderir ao consumo de insetos como alternativa a outros produtos cárneos, mas não se descarta que o mercado de produtos à base de insetos possa ser uma forma de ultrapassar a neofobia associada a este tipo de alimentos num país tradicionalmente não comedor de insetos.info:eu-repo/semantics/publishedVersio

Honey bee (Apis mellifera L.) broods: composition, technology and gastronomic applicability

Honey bee broods (larvae and pupae) can be consumed as human food, offering a rich nutritional value. Therefore, the objective of this work was to present an overview of the nutritional value of the honey bee brood and its gastronomic potential. The results indicated that honey bee broods are rich in protein (including essential amino acids), fat (essentially saturated and monounsaturated fatty acids), carbohydrates, vitamin C and those of the B complex, and minerals such as potassium, magnesium, calcium, and phosphorous. The results further highlight some variability according to the stage of development, with increasing content of fat and protein and decreasing carbohydrates from the larval to the pupal stages. The production of the honey bee brood in the hive, as well as its removal, can impact the wellbeing of the hive. This limits the production potential of the brood aimed at application for gastronomic purposes. The consumption and purchase of honey bee broods as food may be accessible in specialised markets where, for example, ethnic communities consume this type of food. However, in some markets, insects or products produced from insects are not readily accepted because of neophobia and disgust. The role of culinary chefs allied to traditional ways of preparing culinary dishes that include honey bee broods are relevant to motivate more people in western societies to consume of these types of food products.info:eu-repo/semantics/publishedVersio

Honey Bee (Apis mellifera L.) Broods: Composition, Technology and Gastronomic Applicability

Honey bee broods (larvae and pupae) can be consumed as human food, offering a rich nutritional value. Therefore, the objective of this work was to present an overview of the nutritional value of the honey bee brood and its gastronomic potential. The results indicated that honey bee broods are rich in protein (including essential amino acids), fat (essentially saturated and monounsaturated fatty acids), carbohydrates, vitamin C and those of the B complex, and minerals such as potassium, magnesium, calcium, and phosphorous. The results further highlight some variability according to the stage of development, with increasing content of fat and protein and decreasing carbohydrates from the larval to the pupal stages. The production of the honey bee brood in the hive, as well as its removal, can impact the wellbeing of the hive. This limits the production potential of the brood aimed at application for gastronomic purposes. The consumption and purchase of honey bee broods as food may be accessible in specialised markets where, for example, ethnic communities consume this type of food. However, in some markets, insects or products produced from insects are not readily accepted because of neophobia and disgust. The role of culinary chefs allied to traditional ways of preparing culinary dishes that include honey bee broods are relevant to motivate more people in western societies to consume of these types of food products.info:eu-repo/semantics/publishedVersio

Evaluation of FT-Raman and FTIR-ATR spectroscopy for the quality evaluation of Lavandula spp. Honey

Monofloral Lavandula spp. honey is very appreciated by consumers due to its characteristic and pleasant aroma and flavor. Given the economic importance of this type of honey, it is important to develop a rapid and non-expensive methodology that allows certifying its quality. In this context, this study aimed to compare the applicability and accuracy of FTIR-ATR and FT-Raman techniques for the quality evaluation of Lavandula spp. honey. Calibration models, with PLS regression models, were obtained for both methodologies concerning the following parameters: total acidity, reducing sugars, hidroximetilfurfural (HMF), electrical conductivity, ash, proline content, diastase activity, apparent sucrose, total flavonoids, and total phenolic contents. The calibration models had high regression coefficients, r2 (FTIR-ATR: 0.965–0.996; FT-Raman: 0.983–0.999), high ratios of performance to deviation, RPD (FTIR-ATR: 5.4–15.7; FT-Raman: 7.6–53.7), and low root mean square errors (RMSEs; FTIR-ATR: 0.005–3.0; FT-Raman: 0.004–1.02). These results corroborate the potentiality of FTIR-ATR and FT-Raman for quality evaluation and evaluation of the chemical properties of Lavandula spp. honey even though FT-Raman technique provided more accurate models.Centro de Estudos Florestais is a research unit funded by FCT (UIDB/00239/2020). Financial support is acknowledged to CIMO Research Centre, a research unit funded by FCT (project Ref.a UIDB/00690/2020) and supported by Polytechnic Institute of Bragança. Financial support for publication is acknowledged to CERNAS Research Centre, a research unit funded by FCT (project Ref.a UIDB/00681/2020) and supported by Polytechnic Institute of Viseu. The Open Access Article Processing Charges was funded by CERNAS Project (project Ref.a UIDB/00681/2020). This research was funded by the Forest Research Centre, a research unit funded by Fundação para a Ciência e a Tecnologia I. P. (FCT), Portugal (UIDB/ 00239/2020), and CIMO Research Centre, a research unit funded by FCT (FCT), Portugal (UIDB/00690/2020) and supported by Polytechnic Institute of Bragança.info:eu-repo/semantics/publishedVersio

Association Of Inflammation, Dyslipidemia, Obesity And Physical Activity Status In Children

The aim of this study was to verify the association between inflammatory biomarkers, dyslipidemia, obesity and physical activity status in 10-years old children. Ninety-four children participated in this study and were classified into eutrophic (n=36), overweight (n=34) or obese (n=24) according to their body mass index (BMI). The genic expression of interleukin 6 (IL-6), tumor necrosis factor alpha (TNF-α) and chemokine C-C motif ligand 2 (CCL-2) mRNA; the serum concentration of high-density lipoprotein cholesterol (HDL-c) and triglycerides; BMI, percentage of body fat (% BF) and waist circumference; and the number of steps per day were determined. The expression of IL-6, TNF-α and CCL-2 were associated (p 0.05) between pro-inflammatory biomarkers and number of steps per day was found.222182

High intensity tapping regime in a frustrated lattice gas model of granular compaction

In the frame of a well established lattice gas model for granular compaction, we investigate the high intensity tapping regime where a pile expands significantly during external excitation. We find that this model shows the same general trends as more sophisticated models based on molecular dynamic type simulations. In particular, a minimum in packing fraction as a function of tapping strength is observed in the reversible branch of an annealed tapping protocol.Comment: 5 pages, 4 figure

Anharmonicities of giant dipole excitations

The role of anharmonic effects on the excitation of the double giant dipole resonance is investigated in a simple macroscopic model.Perturbation theory is used to find energies and wave functions of the anharmonic ascillator.The cross sections for the electromagnetic excitation of the one- and two-phonon giant dipole resonances in energetic heavy-ion collisions are then evaluated through a semiclassical coupled-channel calculation.It is argued that the variations of the strength of the anharmonic potential should be combined with appropriate changes in the oscillator frequency,in order to keep the giant dipole resonance energy consistent with the experimental value.When this is taken into account,the effects of anharmonicities on the double giant dipole resonance excitation probabilities are small and cannot account for the well-known discrepancy between theory and experiment