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Mesquita M.,University of Lisbon | Murta A.,Portuguese Institute of the Sea and Atmosphere | Paias A.,University of Lisbon | Wise L.,Portuguese Institute of the Sea and Atmosphere
Lecture Notes in Computer Science (including subseries Lecture Notes in Artificial Intelligence and Lecture Notes in Bioinformatics) | Year: 2013

We address a special TSP in which the set of cities is partitioned into two subsets: mandatory cities and selective cities. All mandatory cities should be visited once within one of the corresponding predefined multiple time windows. A subset of the selective cities, whose cardinality depends on the tour completion time, should be visited within one of the associated multiple time windows. The objective is to plan a tour, not exceeding a predefined number of days, that minimizes a linear combination of the total traveled distance as well as the total waiting time. We present a mixed integer linear programming (MILP) model for the problem and propose a heuristic approach to solve it. Computational experiments address two real world problems that arise in different practical contexts. © 2013 Springer-Verlag.

Costa S.,Portuguese Institute of the Sea and Atmosphere | Afonso C.,Portuguese Institute of the Sea and Atmosphere | Cardoso C.,BioAtlantis | Batista I.,Portuguese Institute of the Sea and Atmosphere | And 3 more authors.
Food Chemistry | Year: 2015

The effect of culinary treatments on the fatty acid profile, mercury (Hg), and methylmercury (MeHg) levels of salmon was studied. The bioaccessibility of fatty acids, Hg, and MeHg in raw and grilled salmon was determined. The most intense thermal treatment (grilling) did not alter the relative fatty acid (FA) profile. There were bioaccessibility differences between FAs. To the authors' knowledge, for the first time, higher bioaccessibility of the long-chain FAs than the short-and medium-chain FAs was measured. Chemical interaction phenomena seemed to play a role. On the other hand, higher levels of unsaturation decreased bioaccessibility. Two main alternative hypotheses were put forward, either lower polarity led to higher incorporation of FAs with longer hydrophobic aliphatic chain and lower number of double bonds in the emulsion present in the bioaccessible fraction or enzymatic selectivity preferentially hydrolyzed some FAs on the basis of their structure or position in the triacylglycerol molecule. © 2015 Elsevier Ltd All rights reserved.

Costa S.,Portuguese Institute of the Sea and Atmosphere | Afonso C.,Portuguese Institute of the Sea and Atmosphere | Bandarra N.M.,Portuguese Institute of the Sea and Atmosphere | Gueifao S.,National Health Institute Of Dr Ricardo Jorge Insa | And 4 more authors.
Food and Chemical Toxicology | Year: 2013

The effect of cooking methods (boiling, grilling, and roasting) on the proximate and mineral composition, contaminants concentration and fatty acids profile was evaluated aiming to understand the benefits and risks associated to the consumption of the emerging farmed fish meagre (Argyrosomus regius).All the treatments led to lower moisture content. After grilling and roasting, the SFA, MUFA and PUFA contents increased. There was no degradation of EPA and DHA during the culinary processes. Significant retention of minerals in grilled and roasted meagre samples was registered. For Pb and Cd there were no concentration differences between culinary treatments and regarding raw fish. Whereas As level was higher in grilled meagre, total Hg and Me-Hg values were augmented in grilled and roasted meagre.The consumption of meagre is advisable due to the low and healthy fat, high selenium and protein content. Grilling would be the best culinary treatment due to the retention of protein, EPA, DHA and minerals. But as the risk of ingestion of Me-Hg content also increases, based on the risk assessment, intake should not exceed two weekly meals, provided that no other important Me-Hg food source is present in the diet. Otherwise, even this maximum threshold should be lower. © 2013.

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