Como o Projeto TRADEIT tem ajudado PMEs do setor da panificação

Desde novembro 2013, o Instituto Politécnico de Bragança (IPB) é parceiro num projeto FP7, intitulado TRADEIT, financiado pela Comissão Europeia. Este projeto visa criar uma rede formada por PMEs produtoras de alimentos tradicionais da Europa dos seguintes sectores: panificação, laticínios e carnes. Com o projeto TRADEIT pretende-se ajudar estas PMEs a aumentar a sua competitividade e sustentabilidade.info:eu-repo/semantics/publishedVersio

Revitalization of urban waterfronts in port cities : the case of New York and Boston

The purpose of this study was to study urban revitalization in old port areas in the United States, which for various reasons are no longer used for port activities, specifically the cases of New York and Boston. In the 1960s, changes in port technology and transportation systems led to major transformations in port activities. Waterfronts that for years were used exclusively for port activities were now vacant. In this context, New York and Boston are two major port cities that succeeded when planning for their waterfronts. This thesis studied the major technological changes that led to vacant harbor land and then the importance of that land for the city and, therefore, the importance for revitalization. The projects adopted by New York-Battery Park City-and Boston-Waterfront and Faneuill Hall area were analyzed in order to come to some conclusions about what is possible to do in waterfronts. These two cases are viewed as successful. This thesis explains why. Although there is not an exact formula for redevelopment of waterfronts, it was possible to draw some guidelines

Merendas e piqueniques

Diversas ocasiões nos impelem a preparar uma boa merenda para levar connosco num passeio, situação que nos deve merecer um certo número de cuidados. Devemos ter em conta, entre outros, a possibilidade dos alimentos se manterem frios e o tipo de produtos em causa. A embalagem e a temperatura exterior, bem como o tempo que os alimentos vão ficar sujeitos a esta, são outros parâmetros a ter em conta.info:eu-repo/semantics/publishedVersio

Analytical methods for mercury speciation in several matrixes: a review

Mercury is one of the hazardous contaminants that may be present in the environment. Moreover, its toxicological effects are strongly dependent on the chemical form of the element, being the organic species the most toxic. In spite of this, the determination of mercury compounds in environmental samples, such as water, soils, sediments and biological matrixes, is of great importance. This review examines the current state of the sample treatments that have been developed, during the last 18 years (1990-2007),previous to separation and detection of mercury compounds, namely acid lixiviation, distillation,alkaline digestion and supercritical fluid extraction, as well as of the chromatographic techniques (gas chromatography and high performance liquid chromatography) used in order to separate mercury compounds and detection techniques usually coupled with them. The detection limits and the linear range achieved coupling both separation techniques with different detectors are presented, as well as the advantages and disadvantages of each one. Finally, a brief discussion over the most used detection systems is also presented

Avaliação da actividade antioxidante de frutos secos

A ingestão de frutos secos pode trazer inúmeros benefícios à saúde humana devido à presença de compostos antioxidantes. Dessa forma, no presente trabalho pretendeu-se avaliar a actividade antioxidante de vários frutos secos, designadamente, avelãs, nozes, amêndoas e pinhões, adquiridos numa grande superfície da região e sujeitos a uma extracção com acetona 80% (v/v) durante 24 horas. Nas diferentes amostras foi avaliado o teor em fenóis totais através do método do Folin-Ciocalteau e a actividade antioxidante através dos métodos do efeito bloqueador dos radicais livres de DPPH e do Poder Redutor. Em termos gerais, as amêndoas e os pinhões foram os frutos secos que apresentaram os menores teores de fenóis totais, 7,0+1,5 e 6,9+1,2 mg GAE/g extracto, respectivamente, ao contrário das nozes, nas quais foi determinado um teor de fenóis totais cerca de 38 vezes superior aos anteriores (268+32 mg GAE/gextracto). Foram também as nozes que apresentaram maior actividade antioxidante, tanto em termos de poder redutor (EC50 = 0,091+0,015 mgextracto/mL) como de actividade bloqueadora de radicais livres, designadamente do radical DPPH (EC50 = 0,060+0,011 mgextracto/mL). Tendo em consideração os resultados obtidos em ambos os ensaios da actividade antioxidante, os frutos secos podem ser ordenados da seguinte forma: noz > avelã > pinhão > amêndoa. Com o presente trabalho demonstrou-se que, em termos gerais, os frutos secos são uma fonte natural de compostos bioactivos com potencial para melhorar a saúde humana e reduzir o risco de ocorrência de doenças. Em particular, verificou-se que as nozes são o fruto seco mais promissor de entre os analisados

Amendoeira: estado da transformação

Nesta revisão pretende-se abordar: a composição química da amêndoa; os efeitos da ingestão deste fruto na saúde humana; e indicar as condições de armazenamento mais aplicadas a este fruto seco e de que forma influem na composição química do fruto. Adicionalmente são discutidas as formas mais usuais de consumo da amêndoa, designadamente, em fresco e após transformação, como por exemplo, despelada, granulada, palitada, laminada e em pó. Também é referida a utilização da amêndoa em produtos de pastelaria, na extração de óleos e na produção de “leite de amêndoa”, como alternativa aos leites de origem animal. Na última secção, aborda-se a questão da valorização da produção deste fruto seco através do desenvolvimento de novas aplicações para os subprodutos da amêndoa, tais como, a casca verde, casca exterior e película interior, as quais até ao momento têm tido utilizações menos nobres. No entanto, estes subprodutos são importantes fontes de compostos bioativos e podem vir a ser utilizados como adsorventes de compostos tóxicos; para obtenção de carvão ativado; como meios de cultivo para culturas sem solo; e para a produção de xilo-oligossacáridos, compostos utilizados pelas indústrias alimentar e farmacêutica.info:eu-repo/semantics/publishedVersio

Mercury methylation versus demethylation: main processes involved

It is well known that mercury presents high toxicity, causing a great damage to the environment and living organisms; however, its properties depend on the mercury species present. Organomercury compounds, where methylmercury is included, cause more concern. Since 60-70’s, several methylation mechanisms are known. Generally, methylmercury can be formed naturally in the aquatic environment by two general pathways: chemical methylation (abiotic) and microbial (biotic) processes. At the same time, methylmercury can be also decomposed abiotically or by the action of several demethylating microbes, or demethylators, ranging from anaerobes to aerobes. Regarding the biotic methylmercury demethylation, two distinct vias - oxidative and reductive - might be used by those microorganisms, differing in the final products obtained. In relation to the reductive processes, two pathways might occur. The first one involves the mercury resistance operon (mer) whereas the second one involves sulphide ions; however, the former is considered to be the most common pathway. Regarding the mer operon, some bacteria only carry on a narrow-spectrum operon (merA), being only able to reduce inorganic mercury (Hg(II)) to elemental mercury (Hg0). On the other hand, others beyond this operon also carry on a broad-spectrum operon (merB). These microorganisms are able to decompose methylmercury to Hg0. Taking into account all of these processes, in the present work the most referred methylation and demethylation mechanisms found in aquatic environments are discussed, as well as the environmental factors that influence them. Factors related with the inorganic mercury/methylmercury availability and those that affect directly the activity of methylators and demethylators are also referred. Generally, the relationships encountered are complex and sometimes significant shifts on the microbial communities may be observed. These changes can alter the processes involving the mercury species, as well as the final products obtained. In conclusion, the abiotic factors and the type of microorganisms that are present in the environment, including their genetic patrimony, influence significantly the presence and the type of the mercury species. Furthermore, there are environmental factors, such as redox conditions, sulphides and organic matter that also affect the mercury dynamic and the equilibrium existents

Evaluation of the practices applied in the preparation of vegetable salads in a catering unit

Food safety is nowadays an important issue for the consumers, being a point of great concern to catering units. These must prepare an equilibrated meal in terms of nutritional value and safety. The consumption of fruits and vegetables has assumed great importance. Nevertheless, in the processing of vegetables it is crucial to follow the basic rules of personal hygiene and making, as many times these products are served raw, without being subjected to any thermal processing. Even these catering units must follow European regulations and have implemented an HACCP plan, incorrect practices are sometimes observed. Thus, in the present work it was intended to evaluate the activities related with the preparation of vegetable salads in a catering unit. To achieve this goal, 21 periodic visits were performed and the survey of the activities linked to salad preparation was done by a check-list previously elaborated. In general terms, the practices followed in the reception, storage and preparation of the vegetables were quite satisfactory; however, some incorrect points were stated, such as the use of unrefrigerated vehicles by the vegetable supplier, the maintenance of the vegetables at room temperature during long periods of time and the incorrect application of the implemented Washing and Disinfection Plan, beyond other points. Moreover, variability on the disinfection method used in the vegetables salad preparation was also stated. In relation to personal hygiene of food operators, some points also need correction

Conservação da castanha: o presente e o futuro

A castanha (Castanea sativa) é um fruto com uma elevada importância económica em Portugal. Devido ao seu elevado potencial comercial, o governo Português tem incentivado a produção de castanha, sendo considerada uma fileira estratégica no Plano de Desenvolvimento Rural pelo Ministério da Agricultura, Desenvolvimento Rural e Pescas. Dada a sua importância a garantia da qualidade comercial deste fruto é essencial e em particular para a região de Trás-os-Montes. A castanha é um fruto perecível já que mantém a sua qualidade comercial e turgescência durante um curto período após a colheita. Como produto sazonal, tem que ser conservada, quer para ser vendida como produto fresco, quer para ser posteriormente processada. Nesse sentido, pretende-se referir o estado actual das tecnologias mais utilizadas na conservação da castanha e apresentar possíveis linhas gerais de acção a implementar no futuro

Ethical Food Entrepreneurship (EFE) - Erasmus+ Project: Food for People – Planet – Profit

The food industry is a complex, collective of diverse businesses that supply our food in the context of great environmental challenge. The world’s growing food demand and the need for ethical and sustainable practices have become a challenge that the EU and the UN are encouraging us all to tackle. The food and drink industry is the EU's biggest manufacturing sector in terms of jobs and value-added. The industry is dominated by SMEs; however, self-employment in the EU has not risen in decades. Potential entrepreneurs and SMEs have been slow to respond - because they lack professional capacity or skills to innovate/orchestrate change in business development, production and marketing of ethical food. We want to initiate a change in this regard with EFE and encourage/promote potential entrepreneurs to take that leap with support and knowledge.The main objective of the present work is to present the Ethical Food Entrepreneurship (EFE) Project, an Erasmus+ ProjecThis work was financially supported by the European Union (Project Code: 2021-1-FI01-KA220- HED-000032252) through the action KA220-HED - Cooperation partnerships in higher education, and the Fundação para a Ciência e Tecnologia (FCT, Portugal) and the FEDER under the PT2020 program (UID/AGR/00690/2020). The authors also thank the Foundation for Science and Technology (FCT, Portugal) for the financial support of the national funds FCT/MCTES to CIMO (UIDB/00690/2020) unit and the Associate Laboratory SusTEC (LA/P/0007/2020).info:eu-repo/semantics/publishedVersio