A Capacity Building for Higher Education ERASMUS+ Project: Strategic Human Resources Management for Southeast Asian Universities (HR4ASIA)

The development and optimization of Higher Education Institutions (HEIs) is becoming more and more important. Consequently, Human Resources Management (HRM) has gained greater prominence in the management of these institutions. Due to the complexity of academic contexts of HEIs, HRM models need to be able to respond to new challenges. These challenges concern selection, motivation and development of their staff. Currently, especially in Southeast Asian countries, Human Resources approaches need to be more efficient and tailored to current labor and societal needs. In order to support Higher Education organizational changes in Southeast Asia, a consortium of 4 institutions from Europe (Spain, Portugal, Italy and Lithuania) and 8 from Asia (Vietnam, Cambodia, Laos and Thailand) lead by the University of Danang (Vietnam), applied to a Capacity Building for Higher Education project under the framework of the Erasmus+ Program. The project “Strategic Human Resources Management for Southeast Asian Universities” (HR4Asia) approved in 2016 and co-funded by the European Commission aims at contributing to Higher Education organizational reform in Southeast Asia by improving HRM at the target HEIs from Cambodia, Lao PDR, Vietnam and Thailand. Each partner has well defined tasks according to the work packages established on the project. This research is focused on the competences that workers need to achieve to have a better performance in the institution. It was necessary to present and deconstruct, among others, the concepts of competence as capacity and competency as performance, to learn how to measure competencies and to manage competency and Human Resources. Staff involved in this project will be able to design and define the competencies model of the structures of each HEI to define the competency model per structure (mapping of organizational competencies and a model of competences of structures). This is one more step to achieve the following final goals: introduce in Southeast Asian HEIs a scheme to developing and implementing innovative HRM approaches, paying attention to transversal and additional skills, such as communication and self-learning. Tailor-made dissemination activities addressing non-partner HEIs, Ministries of Higher Education and other stakeholders will promote the project objectives, paving the way for its sustainability

Characterization of Plum Procyanidins by Thiolytic Depolymerization

The phenolic compounds of ?Green Gage? (GG) plums (Prunus domestica L.), ?Rainha Cla?udia Verde?, from a ?protected designation of origin? (PDO), in Portugal, were quantified in both flesh and skin tissues of plums collected in two different orchards (GG-V and GG-C). Analyzes of phenolic compounds were also performed on another GG European plum obtained in France (GG-F) and two other French plums, ?Mirabelle? (M) and ?Golden Japan? (GJ). Thiolysis was used for the first time in the analysis of plum phenolic compounds. This methodology showed that the flesh and skin contain a large proportion of flavan-3-ols, which account, respectively, for 92 and 85% in GJ, 61 and 44% in GG-V, 62 and 48% in GG-C, 54 and 27% in M, and 45 and 37% in GG-F. Terminal units of procyanidins observed in plums are mainly (+)-catechin (54?77% of all terminal units in flesh and 57?81% in skin). The GJ plums showed a phenolic composition different from all of the others, with a lower content of chlorogenic acid isomers and the presence of A-type procyanidins as dimers and terminal residues of polymerized forms. The average degree of polymerization (DPn) of plum procyanidins was higher in the flesh (5?9 units) than in the skin (4?6 units). Procyanidin B7 was observed in the flesh of all GG plums and in the skin of the Portuguese ones. Principal component analysis of the phenolic composition of the flesh and skin of these plums obtained after thiolysis allowed their distinction according to the variety and origin, opening the possibility of the use of phenolic composition for variety/origin identification

Quality and satisfaction: The case of nautical tourist services in the Region of Alto Douro Vinhateiro – Portugal

Purpose – Organizations of tourist services, in the context of económica and financial crisis, seeking to combine the concept of quality to the satisfaction of internal customers (employees) and external customers (tourists), so as to ensure the provision of a personalized service excellence. This paper aims to provide an overview of the quality of the tourist services effected in the nautical Alto Douro Vinhateiro (ADV) – Portugal. Design/methodology/approach – This project work was applied to 117 internal customers (employees), through the application of a survey of various nautical tourist services organizations in the ADV. Findings – The results obtained demonstrate that there are aspects to be improved in these organizations, so that employees feel satisfied, namely: concern for employees; specific training; working conditions; greater dialogue between supervisors and employees; allocation of workload and time off. Originality/value – The employees´ satisfaction (internal customers) hasn´t been studied in nautical tourist services, due to the fact that the main approach has been to analys the external customers satisfaction.info:eu-repo/semantics/publishedVersio

The role of emergent processing technologies in tailoring plant protein functionality: New insights

Background Plant proteins possess promising technological-functional properties that can be used for the development of innovative protein systems. Following the global requirements of environmentally friendly politics, green and cost-effective processing technologies, such as ohmic heating and high pressure processing are of great interest. These technologies have demonstrated their potential to modify protein structure and therefore their function, opening interesting possibilities for the design of functional food systems. However, these innovations must also include nutritional and health/wellness aspects, such as the interaction with other food components, and the behavior in the gastrointestinal tract (digestibility and bioavailability). Scope and approach This review addresses the most promising technological-functional attributes of plant proteins, as well as considerations and strategies needed for the development of innovative food systems. New insights will also be provided on how emerging processing technologies such as ohmic heating and high pressure processing can affect the behavior of proteins. The processing effects in proteins structure and in their technological-functional properties and ultimately in the biofunctional and nutritional aspects of foods made therefrom will be critically discussed. Key findings and conclusions Fundamental research regarding the relationship between structural modifications and functionality of more conventional proteins is still required. Furthermore, additional research is necessary on proteins from less studied sources, highlighting those displaying both functional and quality parameters of interest. Emergent processing technologies can help guaranteeing the quality and preservation of foods, as well as act as effective tools to develop technological-functional attributes of food proteins ensuring nutritional and health/wellness aspects.This study was supported by the Portuguese Foundation for Science and Technology (FCT) under the scope of the strategic funding of UIDB/04469/2020 unit and BioTecNorte operation (NORTE-01-0145-FEDER 000004) funded by the European Regional Development Fund under the scope of Norte2020 - Programa Operacional Regional do Norte. Ac knowledgments are also due to University of Aveiro and FCT/MCT for the financial support for LAQV-REQUIMTE research Unit (FCT UIDB/50006/2020) through national funds and, where applicable, co financed by the FEDER, within the PT2020 Partnership Agreement. Zita Avelar acknowledges the Foundation for Science and Technology (FCT) for its fellowship SFRH/BD/146347/2019.info:eu-repo/semantics/publishedVersio

Effect of solvent type and high pressure treatment on the extraction of Gomphrena globosa L. bioactive compounds

The present study aimed to compare the influence of different extraction solvents (water, methanol, water:acetone (6:4, v/v)), methods (heating (37 °C, 30 min) or high pressure (HP) (300 or 500 MPa) and extraction time (7.5 or 15 min)) on flavonoids, hydrolysable tannins and antioxidant activity (Total Reducing Capacity (TRC), DPPH Free Radical Scavenging Activity and Reducing Power) of Gomphrena globosa L. flower extracts. The water:acetone extracts obtained by heating had the highest values of flavonoids, hydrolysable tannins and antioxidant activity. When applying HP, variable results were obtained. Still, the application of HP to water allowed to extract more hydrolysable tannins, as well as to obtain extracts with higher antioxidant activity than with heating, but no significant alterations were observed with methanol. In conclusion, both solvent and extraction method influence the content of bioactive compounds, being HP treatment a promising method to obtain enriched aqueous extracts in line with the principles of green-chemistry.The authors acknowledge the Portuguese Foundation for Science and Technology (FCT, Portugal) for the financial support provided by the research grant SFRH/BD/95853/2013 and FCT/MEC for the financial support to QOPNA research Unit (FCT UID/QUI/00062/2013) and REQUIMTE (UID/QUI/50006/2013) through national funds and when applicable cofinanced by the FEDER, within the PT2020 Partnership Agreement.info:eu-repo/semantics/publishedVersio

Edible flowers: a nutritional perspective

As flores comestíveis têm sido usadas na culinária de diversos países, tendo hoje em dia, o seu uso despertado a atenção com o intuito de melhorar a aparência, sabor e valor estético de pratos, aspetos que o consumidor aprecia e valoriza. No entanto, os consumidores também exigem alimentos com propriedades benéficas para a saúde, procurando produtos com qualidade nutricional interessante. Nesse sentido, o presente documento pretende abordar a composição nutricional de algumas flores comestíveis, incluindo os macro e micronutrientes, bem como alguns compostos bioativos que demonstram o valor e potencial das flores comestíveis.info:eu-repo/semantics/publishedVersio

Influence of solvent and high pressure treatment in the extraction of bioactive compounds in Gomphrena globosa L.

Gomphrena species are edible, commercial ornamental and medicinal plants commonly known as Globe Amaranth or Bachelor Button.1 The flowers of Gomphrena globosa L. have medicinal potential, once they are rich in bioactive compounds such as betacyanins, betalaines and flavonoids. Currently there is a very large and global interest in finding cheap and abundant sources of natural antioxidants. High pressure extraction has been recently applied to extract bioactive ingredients from plant materials, taking advantages of time saving, higher extraction yields, fewer impurities in the extraction solution, minimal heat and avoidance of thermal degradation on the activity and structure of bioactive components.2 The present study aimed to compare the influence of different extraction solvents (water, methanol, water:acetone (6:4; v:v)) and methods (heating under agitation (37 °C, 30 min) and high pressure (300 or 500 MPa) at different times (7.5 or 15 min)) on the content of flavonoids, hydrolysable tannins and antioxidant activity (Total Reducing Capacity, Scavenging of DPPH free radical and Reducing Power) in flower extracts. The water:acetone extracts obtained by heating under agitation had the highest values of flavonoids, hydrolysable tannins and Total Reducing Capacity, as well as the lowest EC50 values of DPPH free radical scavenging activity and Reducing Power, suggesting higher antioxidant activity than other solvents. When performing high pressure extraction it was found that different results were obtained with different time and pressure combinations, as well as solvents. The highest values of hydrolysable tannins and flavonoids were obtained with the binomial time/pressure of 15 min/300 MPa for all solvents, while the lowest EC50 value of DPPH was obtained at 15 min/500 MPa, for all solvents. The others parameters differed on the binomial time/pressure for the three solvents studied. For all parameters the values ranges were higher without high pressure than with high pressure application. Generally, for water and methanol extractions higher concentrations of flavonoids, hydrolysable tannins and Total Reducing Capacity were obtained after application of high pressure treatment in comparison to the traditional method, suggesting a higher extraction efficiency. On the other hand, with the water:acetone mixture, higher values of the former parameters were obtained without high pressure application. In conclusion, the solvent and method used in the extraction directly influence the content of bioactive compounds of Bachelor Button. The results showed that high pressure extraction can be a promising method to extract more natural antioxidants. However, in future more studies must be performed on the compounds to be extracted after application of different time/pressure binomials to better understand their extractability.info:eu-repo/semantics/publishedVersio

Post-harvest technologies applied to edible flowers: a review

This review intends to summarize the current knowledge on the post-harvest technologies applied to edible flowers, to help producers to increase their market share and to inform consumers on the technologies that are available to maintain edible flowers’ quality and safety. Emerging post-harvest technologies as High Hydrostatic Pressure (HHP) or irradiation have given good results. Freeze- or vacuum-drying has shown to be highly effective in the preservation of flowers’ bioactive compounds in comparison with classical drying approaches. While osmotic dehydration is already in use, the application of edible coatings and films can be a healthier alternative, without increasing solute contents.The authors acknowledge the Portuguese Foundation for Science and Technology (FCT, Portugal) for the financial support provided by the research grant SFRH/BD/95853/2013 and FCT/MEC for the financial support to QOPNA research Unit [FCT UID/QUI/00062/2013], through national funds and when applicable co-financed by the FEDER, within the PT2020 Partnership Agreement, and to REQUIMTE through the Project PEst/UID/QUI/50006/2013. The authors are also grateful to FCT (Portugal) and FEDER under Program PT2020 for financial support to CIMO [UID/AGR/00690/2013].info:eu-repo/semantics/publishedVersio

The unexplored potential of edible flowers lipids

Edible flowers have been historically linked to traditional world cuisine and culture. They are often used as ingredients in food and beverages for medicinal or pharmaceutical purposes. However, little attention has been paid to the quality of their lipids, and therefore to their potential for oil extraction and use in the food and food supplements industries. This review summarizes the current knowledge on the lipid composition of several edible flowers, including fat content, fatty acids, vitamin E, and carotenoids profiles. Edible flower lipids were found to be rich in linoleic (C18:2) and α-linolenic (C18:3) acids, which are essential fatty acids. Furthermore, most flowers are a good source of α-tocopherol and xanthophylls, such as lutein and zeaxanthin. This review provides valuable information on the lipid profile of some edible flowers in order to better characterize them and to increase their popularization among the food industry and consumers, boosting agriculture demand for these products.The authors acknowledge the Portuguese Foundation for Science and Technology (FCT, Portugal) for the financial support provided by the research grant SFRH/BD/95853/2013 to Luana Fernandes and FCT/MEC for the financial support to QOPNA research Unit (FCT UID/QUI/00062/2013) and LAQV research Unit (UID/ QUI/50006/2013-POCI/01/0145/FEDER/007265) through national funds and co-financed by the FEDER, within the PT2020 Partnership Agreement. Furthermore, the authors are grateful to FCT (Portugal) and FEDER under Programme PT2020 for financial support to CIMO (UID/AGR/00690/2013).info:eu-repo/semantics/publishedVersio