Raquel P. F. Guiné

• PhD and Habilitation
• Professor at Polytechnic Institute of Viseu

Background/Objective: Besides the common risks associated with agriculture, recently, there has been growing concern about the impact of agriculture on farmers’ mental health, due to high stress levels, depression, anxiety, and increasing rates of suicide, especially complex considering that many of these farmers are older people. The potential of...

More than one billion tons of the food produced in the world ends up being wasted every year, accounting for about one-third of the food produced globally. For this reason, the problem of food waste management has been the focus of the different actors intervening in the food supply chains, who recognize that food waste has not only environmental b...

Humans have been consuming milk obtained from domesticated animals since ancient times. Milk is a very complete food with important nutrients that can support life. However, the patterns of consumption of milk have been shifting. On one hand, due to the increase in the number of people with intolerances (to lactose, for example), and on the other h...

A sustainable food system can be described as a system that ensures economic, social, and environmental sustainability to secure food and nutrition for current and future generations. The present research aimed to identify and characterize sustainable food initiatives to understand the governance framework, the motivations, the reasons for success,...

A sustainable food system can be described as a system that ensures economic, social, and environmental sustainability to secure food and nutrition for current and future generations. The present research aimed to identify and characterize sustainable food initiatives to understand the governance framework, the motivations, the reasons for success,...

This study aims to adapt “The Eating Motivations Scale (EATMOT)” scale into Turkish and conduct a validity and reliability study of the scale for the Turkish population. Approval was received from the developer of the EATMOT scale to conduct this study. The scale was first translated into Turkish from English by five experts in their fields and one...

Introduction: The unfermented pale-yellow exudates (“palm sap”) emerge from tapped unopened spathe of mostly oil palm (Elaeis guineensis) and raphia palm (Raphia hookeri). Besides, tiger nut milk (Kunuaya) is among non-alcoholic refreshing drinks with dairy appearance. A sustainable alternative could therefore emerge from blends of tiger nut milk a...

Portugal is influenced by the Atlantic Ocean to the west and the Mediterranean Sea to the south. Thus, the dietary patterns in Portugal include both the Mediterranean diet (MD) and the Atlantic diet (AD). This review examines the characteristics of both diets, highlighting their common-alities and unique features. This descriptive literature review...

Contamination of cereal grain, especially wheat, with fungal infections can cause significant economic impacts and it endangers the health of humans and livestock. This study aims to appraise the UV/VIS–NIR and digital color (RGB) imaging systems and spectroscopic methodology to detect wheat kernels infected by fungi such as Penicillium expansum an...

Milk assumes a pivotal role in human nutrition from early stages of life, although when going into adult-hood the consumption habits can vary according to different perceptions from the consumer or even due to the presence of some intolerances. In this context, this research focuses on the consumption knowledge about the composition and nutritional...

Milk assumes a pivotal role in human nutrition from early stages of life, although when going into adulthood the consumption habits can vary according to different perceptions from the consumer or even due to the presence of some intolerances. In this context, this research focuses on the consumption knowledge about the composition and nutritional...

Although edible insects (EIs) are encouraged as a sustainable source of protein, their consumption is not as generalised as other types of food that are internationally accepted. While in some regions of the world, EIs are part of the gastronomic and cultural traditions, in other regions, people are not so receptive to this type of food, and some p...

Plant-based beverages (PBB) consumption has increased significantly worldwide due to an interest in vegetarian/vegan diets, taste preferences, health and ethical and environmental issues. Therefore, this study intends to investigate consumption habits, consumer preferences and consumers’ level of knowledge about PBB. In this study, a voluntary, ano...

Although edible insects (EI) have been consumed for ages in many countries around the world, in most European countries, this is not a traditional practice. Still, it has been encouraged as a sustainable source of animal protein besides other nutrients. The Food and Agricultural Organization and the United Nations, recommend consuming EI as a way t...

Although edible insects (EI) have been consumed for ages in many countries around the world, in most European countries, this is not a traditional practice. Still, it has been encouraged as a sustainable source of animal protein besides other nutrients. The Food and Agricultural Organization and the United Nations, recommend consuming EI as a way t...

Sensory Science

Polyalcohol liquefaction can be performed by acid or base catalysis, producing polyols with different properties. This study compared the mechanical properties of foams produced using polyols from liquefied Cytisus scoparius obtained by acid and base catalysis and using two different foam catalysts. The differences were monitored using FTIR analysi...

This review focuses on a set of studies about functional bakery products. The literature search was performed on scientific databases ScienceDirect, PubMed, MDPI, BOn, and SciELO, based on some eligibility criteria, and a total of 102 original research articles about functional bakery products were selected. The studies were analysed according to t...

This review focuses on a set of studies about functional bakery products. The literature search was performed on scientific databases ScienceDirect, PubMed, MDPI, BOn, and SciELO, based on some eligibility criteria, and a total of 102 original research articles about functional bakery products were selected. The studies were analysed according to t...

The present work intended to analyse several physical and chemical properties of different hazelnut varieties grown in Portugal, namely Tonda de Giffoni, Grada de Viseu, Segorbe, Longa de Espanha, Butler, Gunslebert, and Negreta. Hazelnuts are a good source of proteins, monounsaturated fatty acids (mainly oleic acid), carbohydrates, fibre, minerals...

Food insecurity corresponds to a deficit in households’ access to appropriate food, either in quantity and/or quality, due to limited financial resources or other factors [...]

Presently, there is a huge burden on public health due to a very high incidence of chronic diseases like cardiovascular diseases, diabetes, and obesity, among others. The modern lifestyle, with inadequate diets and insufficient physical activity, is one of the most important factors contributing to this situation. Therefore, a healthy diet can have...

Presently, there is a huge burden on public health due to a very high incidence of chronic diseases like cardiovascular diseases, diabetes, and obesity, among others. The modern lifestyle, with inadequate diets and insufficient physical activity, is one of the most important factors contributing to this situation. Therefore, a healthy diet can have...

Jackfruit seeds have been explored as one interesting alternative starch source to be used in the production of sustainable bioplastics. In this context, this work aimed to investigate the effect of sorbitol concentration, one alternative plasticizer to glycerol, and the starch properties of the films. A complete factorial experimental study was do...

Hazelnut shells (HS), scientifically known as Corylus avellana L. shells, are waste produced by companies that process nuts. The main objective of this study was to find an efficient way to maximize the chemical potential of HS by solubilizing the hemicelluloses, which could then be used to recover sugars and, at the same time, increase the lignin...

Chestnuts are natural dried fruits grown in many regions of the globe and have been used in different gastro-nomic preparations for centuries. Chestnuts are part of the local gastronomic cultures in several regions and are also being used for culinary innovations. This work analysed 266 recipes containing chestnuts obtained from different sources,...

Simple Summary Climate change is one of the drivers of change towards sustainable food systems food security. Therefore, food security is a priority all around the world and across different sectors of society. Edible insects are recommended as a sustainable source of food of animal origin, but their acceptance is very diverse across cultures and c...

Polyalcohol liquefaction can be done by acid or basic catalysis producing polyols with different properties. This study compared the mechanical properties of foams produced using polyols from liquefied Cytisus scoparius obtained by acid and basic catalysis and using two different foam catalysts. The differences were monitored using FTIR analysis. A...

Today's consumers are becoming more aware of what they eat and the benefits that a healthy diet can provide. Edible insects (EIs) have recently been proposed as a sustainable, protein-rich alternative food source. Consumers' adoption of insects as part of their diet may be influenced by their awareness of this source of food. In this context, the c...

The regular consumption of vegetables and fruits has been indicated as part of a healthy diet. They are considered healthy foods because they are sources of vitamins, minerals, and fibre. Adequate intake of these foods can reduce the risk of certain chronic diseases, like cardiovascular disease, diabetes, obesity, and various types of cancer. The o...

Hazelnut shells (HS), scientifically known as Corylus avellana L. shells, are a waste produced in companies that process nuts. The main objective of this study was to find an efficient way to maximize the chemical potential of HS by solubilizing the hemicelluloses, which could then be used to recover sugars and at the same time increase the lignin...

Lima beans (Phaseolus lunatus) and adzuki beans (Vigna angularis) are some of the most nutritious underutilized pulses that are significant in being used as basic ingredients for the preparation of various food products. The present study aimed to determine the impact of soaking and germination on nutritional and bioactive components, in vitro prot...

White crowberries (Corema album) are a fruit from an endemic shrub found in Southern European Atlantic costal dunes. Although this shrub and its fruits never became a formal commercial crop for a number of reasons, it has a long-lasting relevance and tradition, much associated with summer, beach and holidays. The main goal of this study was to cond...

Milk from different animals is a staple food consumed since immemorial times all over the world. However, there is a lack of knowledge in the scientific literature about knowledge related to milk and its effects on nutrition and health. The objective of this study was to investigate consumers’ knowledge about milk, its composition, and its effects...

Microbial resistance is a problem of high notoriety and importance, being investigated in several scientific areas. Directly correlated to the abuse of macrolides in the pandemic context, the difficulty in eliminating resistant microorganisms and the control of bacterial contamination in an industrial food environment have been increasingly worryin...

Measures of beliefs and attitudes toward food have generally been limited to the measurement of more pathological eating attitudes (e.g., disordered eating). The Food Life Questionnaire (FLQ) and its short form (FLQ-SF) were developed to examine attitudes toward a broader range of foods; however, the factor structure of the FLQ-SF was not confirmed...

Background: Food literacy is an essential aspect of modern education, nourishing students with the knowledge and necessary skills to make informed, healthy, and sustainable food choices. Building upon the validated research conducted in Portugal concerning the nutritional knowledge level of Portuguese students, our objective was to provide a simila...

Fruits and vegetables are recommended as low-calorie foods that contribute to the proper intake of necessary micronutrients, macronutrients, and bioactive compounds with health benefits. However, the recommendations for the dietary intake of these foods fail to be attained in most European countries. For this reason, promoting more knowledge about...

RESUMO Introdução: O consumo de leite é significativo no dia a dia das pessoas, independentemente da fase da vida, sendo um alimento que contém alto valor biológico, portanto possui todos os aminoácidos essenciais em quantidades adequadas para suprir as necessidades diárias. Além disso, o leite é de fácil digestão para a maioria das pessoas e possi...

Edible insects (EIs) have recently gained attention as an alternative and more sustainable food, emerging as an alternative to other protein foods with higher environmental impacts, like bovine meat. EIs contain a valuable composition of macro and micronutrients, important for human nutrition. Nevertheless, their consumption is not yet widespread i...

Because edible insects (EI) have been, in recent years, recommended as a nutritious animal protein food with enormous environmental advantages over other sources of animal protein for human consumption, studies aimed at investigating the consumer perspective have become more prominent. Hence, this study intended to examine the perceptions of partic...

Climate changes have overwhelming impacts on primary production and, consequently, on agricultural and animal farming [...]

Motivation for food choices is one of the most important determinant of eating behavior, because it comes from within the person. The aim of this study was to observe food choice motivations and estimate differences in demographic and health characteristics towards food choice motives in the adult population (n = 675; 54% women, ≥18 years) from urb...

Nowadays, natural preservatives, specifically involving marinades, are being applied to meat products to enhance various quality attributes. The need for food preservation has continually strengthened the processing of meat products. Besides the global production of bovine, porcine, ovine, and caprine animals, including poultry, that varies across...

Eating patterns are linked with both environmental and behavioural factors [...]

When students enter university, they suffer adaptations, including, usually, greater autonomy and responsibility for the choices they make. Therefore, it is crucial that they are well informed so as to make healthier food choices. The aim of this study was to determine whether sociodemographic characteristics, academic performance and lifestyle (to...

Habitat loss, climate change, and other environmental degradations pose severe challenges to beekeepers. Therefore, this sector needs to rely on updated information so that the intervening actors can deal with the problems. In this context, and assuming that professional training can greatly help those acting in the beekeeping sector, this work int...

Sodium intake higher than it is physiologically necessary has been associated with some non-communicable diseases such as hypertension, cardiovascular disease, and stroke. Bread is commonly consumed and is a major source of sodium in the human diet. Among the interventions to reduce the salt content in bread, the incorporation of salty taste haloph...

Wheatgrass is a valuable source of nutrients and phytochemicals with therapeutic properties. However, its shorter life span makes it unavailable for use. So, storage-stable products must be developed through processing in order to enhance its availability. Drying is a very important part of the processing of wheatgrass. Thus, in this study, the eff...

The current study looks at a variety of factors that affect eating patterns. This is about internal and external aspects that lead to a thorough assessment of consumer behavior, with an emphasis on driving forces and obstacles that significantly affect each consumer’s food preferences. The information is based on questionnaire research of tradition...

The constant variation of people’s lifestyle has been linked to changes in people’s eating habits. The consumption of ready-to-eat (RTE) food products, such as fresh vegetables, salads, dairy, pre-cooked meat, or pre-cooked meals, has increased in all western countries. This study aims at characterization of the Portuguese consumers’ attitude towar...

Breakfast has been considered one of the most important meals of the day. While breakfast habits and their consequences on children’s health and performance are well documented, studies on the adult population are still lacking. The aim of this study is to observe the breakfast consumption habits of Portuguese and Brazilian adults to understand the...

Understanding the impact that combined action of marination and oven grill processes would have on such meat products as beef entrecôte is crucial from both consumer appeal and product development standpoints. Therefore, different marinated oven-grilled beef entrecôte meat specifically evaluating resultant physicochemical and organoleptic attribute...

Understanding consumers’ behavior and their handling of high-risk foods at home is essential for reducing the number of foodborne illnesses. This study shows the results of a cross-national analysis of consumers’ perception from nine countries, and the identification of customers’ clusters and its characteristics in order to understand customers’ b...

The role that insects will play in a healthier and more sustainable diet has been highlighted in the last years, at the European level. In future, due to environmental concerns and population growth, eating insects might be a solution for many problems. However, populations without the tradition of eating insects are still reluctant in accepting su...

Chestnuts have been consumed in Portugal for immemorial times. These fruits are highly appreciated, not only due to their organoleptic characteristics but also due to their nutritional and functional values. For the nutrients to be more accessible and for the chestnuts to have better flavour and digestibility, it is necessary to heat, cook or roast...

Paulownia wood has raised high attention due to its rapid growth and fire resistance. The number of plantations in Portugal has been growing, and new exploitation methods are needed. This study intends to determine the properties of particleboards made with very young Paulownia trees from Portuguese plantations. Single layer particleboards were pro...

Emotion can reflect in the perception of food consumption. An increase in food intake during emotional and psychological conditions may have a negative impact on human health. The aim of this cross-sectional study was to determine the associations between food consumption, emotional eating behavior, and emotional conditions such as stress, depressi...

Edible insects have been suggested as a more sustainable source of protein, but their consumption varies according to geographical and sociocultural influences. Focusing on the different aspects that can influence people’s attitudes towards edible insects (EI), this work aimed to carry out the statistical validation of an instrument aimed at assess...

Background: In Romania, there is little information regarding emotional eating and risk profile for obesity in eating disorders. Therefore, our purpose was to estimate the relationship between demographic, anthropometric, and emotional eating profiles among the Romanian adult population. Methods: The present study is descriptive and cross-sectional...

The aim of this study was to evaluate the influence of different amounts (40, 80 and 100 g) of non-fermented and fermented (with Lactiplantibacillus plantarum No. 122 and Lacticaseibacillus casei No. 210) cricket flour (Cr) on the quality characteristics and acrylamide formation in wheat biscuits (WB). The main formula for WB preparation consisted...

Whereas herbs/spices serve as natural preservatives, and thermal processing makes animal meat products edible, combining them should complement each other. Additionally, the application of oven grilling to meat products continues to increase in popularity. However, there is a paucity of relevant published information specific to different marinated...

Natural products are increasingly becoming part of our daily lives through their use in industry, food, as therapeutic agents, etc. To evaluate their possible applications, it is essential to characterize them chemically to explore their potential. Different techniques may be used to characterize natural products, including microextraction techniqu...

The aim of this study was to assess respondents’ opinions on the choice of edible insects as a food, and to evaluate the influence of cricket flour (ECF) (10, 20, 30%) on the quality of wheat bread (WB). Whereas ECF is an additional source of acrylamide precursors, in order to reduce acrylamide formation in WB, fermentation of ECF with Lactiplantib...

Introdução: O consumo de substâncias nos estudantes está associado ao fato de pretenderem ter mais rendimento escolar, resistir ao cansaço, diminuir o impacto do stresse e do insucesso estando implícitas novas experiências pessoais e sociais, assumindo um papel central em rituais de integração. Objetivos: Determinar se as variáveis sociodemográfic...

Eating behaviors and healthy food choices are associated with food literacy, and they have a huge impact on one’s health status. For that reason, to increase food literacy is a way to effectively help individuals make appropriate choices that help maintain health and diminish the incidence of non-communicable diseases. The objective of this work wa...

This study aimed to investigate the level of knowledge about edible insects (EIs) in a sample of people from thirteen countries (Croatia, Greece, Latvia, Lebanon, Lithuania, Mexico, Poland, Portugal, Romania, Serbia, Slovenia, Spain, and Turkey). Data collection was based on a questionnaire survey applied through online tools between July and Novem...

The antioxidant, organoleptic, and physicochemical changes in different marinated oven-grilled chicken breast meat were investigated. Specifically, the chicken breast meat samples were procured from a local retailer in Wroclaw, Poland. The antioxidant aspects involved 2,2′-azinobis-(3-ethylbenzthiazolin-6-sulfonic acid) (ABTS), 1,1-diphenyl-2-piery...

Annual cherry production in Portugal is around 19,000 tonnes, in an area of about 6,450 ha and covering about 11,100 farms, concentrated in some northern and central interior territories. It is also in these regions that in recent decades there has been a significant increase in farms specialized in the production of cherry, using new cultivars and...

Annual cherry production in Portugal is around 19,000 tonnes, in an area of about 6,450 ha and covering about 11,100 farms, concentrated in some northern and central interior territories. It is also in these regions that in recent decades there has been a significant increase in farms specialized in the production of cherry, using new cultivars and...

The Mediterranean diet (MD) has long been acknowledged as one of the healthiest in the world. The Dietary pattern of the MD cannot stand alone without considering its social characteristics, including practices and traditions related to food processing, preparation, preservation and consumption; therefore MD was also recognized as an Intangible Cul...

The present study was planned to determine the effect of kale leaf powder and gamma rays on variations in the pH, amino acid and fatty acid profiles of chicken meat at different storage intervals. Significant changes (p ≤ 0.05) in the pH, amino acid and fatty acid profiles of chicken meat following different treatments (KLP (1% and 2%) and gamma ir...