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Davim S.,ESAV | Andrade S.,ESAV | Oliveira S.,ESAV | Pina A.,ESAV | And 3 more authors.
International Journal of Fruit Science | Year: 2015

In this work, fruit-derived products were enriched with a fructooligosaccharide, inulin, obtained from tubers of Jerusalem artichoke (Helianthus tuberosus). The products developed included juices and jams from various fruits and were analyzed in terms of chemical, microbiological, and sensorial properties right after production and again after storage. The comparison of the results before and after storage would allow establishing the conservation ability of the products developed. The results obtained allowed concluding that the products obtained contained a high content of inulin, which is a prebiotic compound with important benefits for gut health. © , Copyright © Taylor & Francis Group, LLC.

Guine R.P.F.,Polytechnic Institute of Viseu | Rodrigues A.P.,ESAV | Ferreira S.M.,ESAV | Goncalves F.J.,Polytechnic Institute of Viseu
Journal of Culinary Science and Technology | Year: 2016

This study aimed to develop a new food product, attractive from the organoleptic point of view and with the advantage of being rich in phenolic compounds with antioxidant activity. For that, a phenolic-rich solution was obtained from wine and included in the recipe of the yogurts. The product developed was therefore a yogurt with wine antioxidants, prepared in different aroma variations. The results showed that the addition of the phenolic-rich solution caused an increase in the content of antioxidants without affecting acidity. On the other hand, based on sensory analysis, it was possible to choose two final products which were the favorite among the members of the sensorial panel, namely the yogurt with flavor of mixed fruits and sugar and the addition of the wine antioxidants solution and the yogurt with flavor of cinnamon and sugar and the addition of wine antioxidants. © 2016 Taylor & Francis.

Guine R.P.F.,Polytechnic Institute of Viseu | Almeida C.F.F.,ESAV | Correia P.M.R.,Polytechnic Institute of Viseu
Journal of Food Measurement and Characterization | Year: 2014

The evaluation of some physical and chemical properties was done in order to investigate the effects of storage in hazelnuts, under certain conditions of temperature, relative humidity and packaging. The fruit samples used were original from Spain, Portugal and Turkey. The storage of the nuts lasted for a month and a half, and the conditions tested were: at room temperature; at 30 and 50 °C without control over relative humidity of the air; 30 and 50 °C with relative humidity of 90 %, refrigeration and freezing. The two types of plastic package tested were low density polyethylene (LDPE) and linear low density polyethylene The water activity was measured by a hygrometer; moisture by oven drying until constant weight, colour with a colorimeter and texture with a texturometer. From the results obtained it was concluded that for a good preservation of the hazelnuts it must be chosen the LDPE type of package and with respect to storage conditions it should be done at room temperature, or alternatively in refrigeration or freezing. © 2014 Springer Science+Business Media New York.

Martinho C.A.C.,ESAV | Correia A.C.,ESAV | Goncalves F.M.J.,ESAV | Goncalves F.M.J.,Polytechnic Institute of Viseu | And 4 more authors.
Current Nutrition and Food Science | Year: 2013

The association between dietary fiber, health benefits and healthy food has been studied in recent years. The food industry, to accompany the strong interest shown by consumers, has placed at their disposal new products, rich in dietary fiber. This work intended to make a statistical analysis of the knowledge of the Portuguese population about fibres, and for that a survey was conducted of a sample of 182 individuals. Some topics covered included consumption habits, knowledge about fibres, means of dissemination and information, food labelling or the relationship between fibres and health, among others. The most relevant results indicate that only 13% of respondents eat two meals a day with vegetables and/or salads and 9% eat at least 3 pieces of fruit. Whole grains are never consumed by only 41% and 18% do so at least once a week. Around 35% of respondents know about the origin of fibres whereas 70% say there is a greater amount of fibre in legumes, fruit with skin and whole foods. The consultation of food labels is of interest to 80% of respondents, although the fibre content is not of interest for 43% of respondents. The vast majority (90%) of respondents have the notion that fibre intake contributes to the prevention and treatment of diseases. With this work it was concluded that the individuals in the survey reveal an insufficient level of knowledge about dietary fibre and that, although they give great importance to the role of fibres in treatment and prevention of diseases, the level of intake is too low. © 2013 Bentham Science Publishers.

Davim S.,ESAV | Patkai G.,H+ Technology | Monspart-Senyi J.,H+ Technology | Kokai L.,H+ Technology | And 2 more authors.
Current Nutrition and Food Science | Year: 2014

The aim of this work was to develop products derived from fruits enriched with inulin, which is a carbohydrate seen as a functional or nutraceutical nutrient, consisting of fructose, found naturally in various vegetables, such as the Jerusalem artichoke. The first step of this work was to obtain fruit juices as well as compotes with inulin from Jerusalem artichoke. The second part of the work included the determination of some chemical, microbiological and sensorial analyses to the products. After one month of storage, the products were submitted to all the analyses again, to assure their stability. The results obtained allowed concluding that the products prepared could be considered as functional foods due to the high content of inulin and low percentage of fructose that they contained. © 2014 Bentham Science Publishers.

Guine R.P.F.,Polytechnic Institute of Viseu | Almeida C.F.F.,ESAV | Correia P.M.R.,Polytechnic Institute of Viseu | Mendes M.,Polytechnic Institute of Coimbra
Food and Bioprocess Technology | Year: 2015

The present work assessed the influence of different factors on some physical and chemical properties of nuts. The factors evaluated were the presence or absence of the inner skin, geographical origin, storage conditions (ambient temperature, in a stove at 30 and 50 °C, in a chamber at 30 and 50 °C and 90 % RH, refrigerated and freezing) and type of package (none, low density polyethylene and low density polyethylene). The fruits studied were almonds, hazelnuts and walnuts from different countries. The properties measured were moisture content, water activity, colour coordinates (L*, a* and b*) and texture parameters (hardness and friability). Experimental data were modelled using neural networks. The results showed that the almonds from Spain and Romania had aw greater than 0.6, and therefore, its stability was not guaranteed, contrarily to the other samples that presented values of aw lower than 0.6. The colour coordinate lightness varied from 40.60 to 49.30 in the fresh samples but decreased during storage, indicating darkening. In general, an increase in hardness and friability was observed with the different storage conditions. Neuron weight analysis has shown that the origin was a good predictor for moisture content and texture; whereas, the storage condition was a good predictor for aw and colour. In conclusion, it was possible to verify that the properties of nuts are very different depending on origin; they are better preserved at lower temperatures and the type of package used did not impact the properties studied. © 2015, Springer Science+Business Media New York.

Guine R.P.F.,ESAV | Guine R.P.F.,Polytechnic Institute of Viseu | Barroca M.J.,Polytechnic Institute of Coimbra | Pereira D.,ESAV | And 2 more authors.
Journal of Food Process Engineering | Year: 2014

This study aimed to determine the adsorption curves of Maria biscuits from different brands at temperatures of 25 and 40C. The equilibrium between the sample and the atmosphere was achieved by placing the samples inside flasks containing saturated salts, at the temperatures studied for 5 days, to allow reaching equilibrium.From the results, it was possible to observe that by increasing the temperature, the stability of the product is augmented, as for the same moisture content the water activity is greatly reduced. Four sorption models were fitted with the adsorption data, but the Guggenheim-Anderson-deBoer and Henderson were better than the other models tested. In addition, the monolayer moisture content at temperature of 25C ranged between 0.0495 and 0.1981g water/g dry basis, and at the temperature of 40C this parameter varied between 0.0529 and 0.1960g water/g dry basis. © 2014 Wiley Periodicals, Inc.

Guine R.P.F.,Polytechnic Institute of Viseu | Henriques F.,ESAV | Barroca M.J.,Polytechnic Institute of Coimbra
Journal of Food Measurement and Characterization | Year: 2014

This work aimed at determining the properties of cucumber exposed to convective air drying and freeze-drying. The samples were analysed in terms of colour, texture, chemical properties (moisture content, fibre, ash, vitamin C and sugars), phenolic compounds and antioxidant activity in fresh and after drying. The trials in the convective chamber were done at 40 and 60 °C, in the drying tunnel at 60 °C and in the freeze dryer at -50 °C. The results showed that the antioxidant activity and the phenolic compounds were not affected by any of the drying treatments tested, since the values were quite similar in the fresh product as compared to the dried cucumbers. With respect to colour, the freeze drying treatment was identified as the one originating less colour change, when compared with the colour of the fresh product. Finally, texture was less affected by drying in the chamber at 40 °C and freeze drying. © 2014 Springer Science+Business Media New York.

Rodrigues A.M.D.P.,ESAV | Correia P.M.R.,ESAV | Correia P.M.R.,Polytechnic Institute of Viseu | Guine R.P.F.,ESAV | Guine R.P.F.,Polytechnic Institute of Viseu
Journal of Food Measurement and Characterization | Year: 2014

This study was conducted to characterize different samples of regional bread made from mixed rye and wheat flours and healthy bread produced from a special formulation. The bread samples were evaluated in terms of their physical, chemical and sensory properties following the standard methods. The regional breads showed some differences in the chemical composition: Flor de Carregal had the highest protein content (14.59 %) and the lowest salt content (0.40 %), Pedregal had the highest fibre content (0.89 %), and Pazurara was the richest in minerals (4.90 %). Although the sensory properties of bread samples were not statistically different, Flor de Cabanas obtained the highest overall acceptability among the samples (6.95 points). With respect to the healthy bread samples, slight differences were observed on their physical and sensory properties, which may attributed to their similarity in ingredient compositions. Furthermore, significant differences were observed from the fiber, carbohydrate, protein and chloride contents of healthy bread samples. In comparison with the two types of breads, it was found that they have different chemical, physical and sensory properties. Sensory analysis also showed that regional breads were more preferred by the panellists, with an average punctuation for global appreciation of 5.83 against 4.71. © 2013 Springer Science+Business Media New York.

PubMed | ESAV
Type: Journal Article | Journal: Mini reviews in medicinal chemistry | Year: 2016

Culinary herbs are herbaceous (leafy) plants that add flavour and colour to all types of meals. There is a wide variety of herbs that are used for culinary purposes worldwide, which are also recognized for their beneficial health effects, and thus have also been used in folk medicine. Besides their nutritional value herbs are rich in many phytochemical components with bioactive effects, thus improving human health. The aim of the present work was to make a general overview of some of these herbs, including their gastronomic usage, their chemical composition in bioactive components and their reported health effects. This work showed that the health effects are very diverse and differ according to the herb in question. However, some of the most frequently citted biological activities include antioxidant, antimicrobial, and antiviral effects.

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