| Outra produção |
- Guiné, Raquel. 2019. The use of artificial neural networks (ANN) in food process engineering. Artificial neural networks (ANN)
aim to solve problems of artificial intelligence, by building a system with links that simulate the human brain. This approach
includes the learning process by trial and error. The ANN is a system of neurons connected by synaptic connections and divided
into incoming neurons, which receive stimulus from the external environment, internal or hidden neurons and outpu. http://hdl.handle.net/10400.19/5452.
Guiné, R.P.F. (2019). The use of artificial neural networks (ANN) in food process engineering. International Journal of Food
Engineering, 5 (1), 15-21. doi: 10.18178/ijfe.5.1.15-21
- Ferrão, Ana Cristina; Guiné, Raquel; Correia, Paula. 2019. Study of consumer acceptance about the possible commercialization
of a cheese with berries. BACKGROUND: Nowadays, consumers are more concerned about the issues related to the maintenance and
promotion of health, trying to combine the pleasure in the consumption of certain foods with health benefits. Therefore, there
has been an increasing in the market of functional foods. OBJECTIVE: The present study was carried out in order to explore
the consumers’ acceptance regarding the possibility. http://hdl.handle.net/10400.19/5462.
Ferrão, A.C., Guiné, R.P.F., & Correia, P.M.R. (2019). Study of consumer acceptance about the possible commercialization of
a cheese with berries. Current Nutrition and Food Science, 15 (2), 185-195. DOI : 10.2174/1573401313666170707103933
- Guiné, Raquel; Lemos, Edite. 2018. Characterization of consuming habits regarding bakery products and acceptance of new products
incorporating whey residue.
- Guiné, Raquel; Barroca, Maria João; Florença, Sofia. 2018. The panorama of usage of flowers for eating purposes: results from
a questionnaire survey. This work aimed to characterize the use of edible flowers for gastronomic purposes. A survey was done
by internet in Portugal, and 147 valid questionnaires were completed, by individuals between 18 and 78 years old. The instrument
included questions not only about consumption habits, but also about the knowledge relatively to edible flowers. The results
revealed that flowers are appreciated when i. http://hdl.handle.net/10400.19/5108.
- Guiné, Raquel; Costa, Cristina Amaro da. 2018. Compliance of agricultural practices used in family farms with those recommended
in organic farming. This research intended to evaluate to what extent the managers in family farms tend to adopt practices
of organic farming and identify the possible factors that might be associated with those choices. For that, a survey was undertaken
in Portuguese and Spanish municipalities. The participation, by direct interview, was voluntary and 125 valid responses were
obtained distributed as: 30 in Viseu (PT. http://hdl.handle.net/10400.19/5269.
Guiné, R.P.F. & Costa, C.A. (2018). Compliance of agricultural practices used in family farms with those recommended in organic
farming. Open Agriculture, 3 (1), 368-377. doi:10.1515/opag-2018-0041.
- Guiné, Raquel. 2018. Consumer Research on Innovative Jams Containing Ingredients with Potential Health Benefits. Consumers
are now more aware of the interconnection between the concepts of enjoyable foods and foods with beneficial health properties,
so that the market of foods more linked to health promotion has greatly expanded. In this work, the possible acceptance of
the consumers towards innovative jams with the inclusion of functional ingredients was evaluated. For that, a questionnaire
study was carrie. http://hdl.handle.net/10400.19/5032.
- Guiné, Raquel. 2018. Variation of physical properties of fruits with drying and kinetic study. Background: Food drying, despite
being a very ancient practice for food preservation, is still one of the most important processing operations in the food
industry. Objective: In this work was studied the drying of two fruits (kiwi and apple) with respect to the physical properties
of texture and colour, and the drying kinetics was also evaluated with adjust- ment to thin layer models. Method: For. http://hdl.handle.net/10400.19/5276.
Guiné, R.P.F. (2018). Variation of physical properties of fruits with drying and kinetic study. Life Science Press, 1 (1),
40-47. doi: 10.28964/LifesciPress-2-106
- Guiné, Raquel. 2018. The Drying of Foods and its Effect on the Physical-Chemical, Sensorial and Nutritional Properties. Drying
of foods is an ancient practice that has been adopted to preserve foods beyond their natural shelf life. The process started
with the exposure of foods to the sun, to extract from them a great proportion of the water, thus contributing for their conservation.
The traditional solar dying with direct exposure to the sun had many disadvantages and presently more modern methods are used,
such a. http://hdl.handle.net/10400.19/4976.
Guiné, R.P.F. (2018). The Drying of Foods and its Effect on the Physical-Chemical, Sensorial and Nutritional Properties. International
Journal of Food Engineering, 4(2), 93-100. doi: 10.18178/ijfe.4.2.93-100
- Correia, Paula; Rodrigues, Melania; Mendes, Rita; Guiné, Raquel; Rodrigies, Melania; Guiné, Rita. 2018. Influence of temperatures
and packaging materials in ewe´s cheeses storage. The use of different conservation methods to increase the shelf life of
food has always been a major concern. The objective of this work was to evaluate the effect of temperature and packaging material
in ewe´s cheeses during storage time (at 1, 60 and 120 days). Cheeses were subject to two different storage conditions: control
chamber (CC) ¿16±1¿C and RH (relative humidity) of 75±2%¿, packaging i. http://hdl.handle.net/10400.19/4938.
- Correia, Paula; Rodrigues, Melania; Mendes, Rita; Guiné, Raquel. 2018. Physical properties of frozen ewe’s cheese. This work
evaluates the effect of freezing and storage time in ewe´s cheese. Ewe´s cheeses were subject to two different conservation
conditions: frozen at -60¿C, with storage at -18¿C (Frozen), and refrigeration at 7¿C, with a RH (relative humidity) of 47%
(Control). The initial values of moisture and water activity (a w ) were high and similar between the analysed samples, 62.2-61.3%
and 0.91-0.. http://hdl.handle.net/10400.19/5453.
Correia, P., Rodrigues, M., Mendes, R., & Guiné, R.P.F. (2018). Physical properties of frozen ewe’s cheese. Journal of Advanced
Agricultural Technologies, 5 (4), 307-312. doi: 10.18178/joaat.5.4.307-312
- Guiné, Raquel; Correia, Paula; Florença, Sofia. 2018. Development of Jelly Gums with Fruits and Herbs: Colour and Sensory
Evaluation. This work aimed to evaluate the colour and sensory properties of jelly gums made with fruits and herbs. The colour
was measured by a colorimeter in the Hunter lab coordinates (L*, a* and b*). Sensory evaluation comprised preference tests
and profile analysis. The results showed that the colour of gums with blueberry was considerably different than other fruits
(strawberry and raspberry). The senso. http://hdl.handle.net/10400.19/5109.
- Guiné, Raquel; Ferreira, Manuela; Correia, Paula; Duarte, João. 2017. Study about How A Sample of Portuguese People Perceive
the Health Benefits of Dietary Fibre. Dietary fibre (DF) has been part of human diet since ancient times, and its benefits
for the human health have been well established and scientifically confirmed. Having in mind the importance of DF the present
work was undertaken to evaluate the level of knowledge shown by Portuguese people about the health effects associated with
an adequate ingestion of DF. For that, a descriptive cross-section. http://hdl.handle.net/10400.19/4549.
Guiné, R. P. F., Ferreira, M., Correia, P., & Duarte, J. (2017). Study about How A Sample of Portuguese People Perceive the
Health Benefits of Dietary Fibre. Current Nutrition and Food Science, 13(2), 137-146. doi:10.2174/1573401313666170111142334
- Gonçalves, Christophe; Guiné, Raquel; Gonçalves, Fernando; Costa, Daniela. 2017. Influence of production and conservation
conditions on some physical and chemical properties of blueberries. This work studied the effect of production mode (organic
versus conventional) and storage conditions on some physical and chemical properties of blueberry from different cultivars,
namely Duke, Bluecrop, and Ozarkblue. The physical properties evaluated were caliber, color and texture and the chemical characteristics
analyzed were moisture content, total soluble solids and acidity. Furthermore, the. http://hdl.handle.net/10400.19/4680.
- Guiné, Raquel; Santos, Eunice; Correia, Paula. 2017. Edible Flowers: Knowledge and Consumption Habits. The objective of this
study was to investigate the level of knowledge about edible flowers and to what extent these are or not consumed. A questionnaire
survey was undertaken in the district of Viseu, Portugal, to a sample of 100 possible consumers aged between 20 and 84 years
old. The instrument included questions aimed at characterizing the sample together with questions about the knowledge rela.
http://hdl.handle.net/10400.19/4634.
- Correia, Paula; Fonseca, Mariana; Guiné, Raquel. 2017. Gluten-free bread: a case study. Physicochemical and sensorial characteristics
of a possible commercial gluten-free bread (GFB) made with a new gluten-free flour were studied, as compared to a regular
wheat bread, which was also analysed as Control sample. Results show that GFB presented high values of moisture and water
activity, 36.56% and 0.96. This bread presented high density (0.38 g/ cm3) comparing to regular bread (0.25 g/. http://hdl.handle.net/10400.19/4789.
- Guiné, Raquel; Leitão, Soraia; Gonçalves, Fernando; Correia, Paula. 2017. Evaluation of Colour in a Newly Developed Food Product:
Fresh Cheese with Red Fruits. As a response to the increasing demand of the consumers for new, tasty and health improving
foods, the objectives of this work were to develop a new type of cheese incorporating red fruits with potential health benefits
and to analyse the product in terms of colour, due to the importance for consumer acceptability. The types of cheese produced
included fresh raspberry, fresh blueberry, frozen blue. http://hdl.handle.net/10400.19/4637.
- Klava, Dace; Straumite, Evita; Kruma, Zanda; Guiné, Raquel. 2017. Latvian Citizens’ Knowledge about Dietary Fibre. The positive
benefits of dietary fibre (DF) include regulation of the intestinal transit, prevention of risk or treatment of diabetes,
and prevention of cardiovascular diseases, colon cancer, and obe- sity. The aim of this study was to collect information on
knowledge about dietary fibre of citizens of Latvia. The questionnaire consisted of 22 questions. Its aim was to evaluate
knowledge in three. http://hdl.handle.net/10400.19/4792.
Kïava, D., Straumîte, E., Krûma, Z., & Guiné, R.P.F. (2017). Latvian citizens’ knowledge about dietary fibre. Proceedings
of the Latvian Academy of Sciences. Section B, 71(6), 428–433. DOI: https://doi.org/10.1515/prolas-2017-0076
- Andrade, Sónia C.; Gonçalves, Fernando; Guiné, Raquel. 2017. Contribution for the physical-chemical characterization of Portuguese
Crowberry (Corema album). The present work was undertaken to study some physic-chemical characteristics of Portuguese crowberry,
namely: sizeable properties (dimension and weigh), chemical components (water, crude fiber, total and reducing sugars, total
soluble solids and acidity), and finally physical characteristics (color and texture). The determination of the chemical components
followed standard procedures, for color. http://hdl.handle.net/10400.19/4623.
- Guiné, Raquel. 2016. Study for implementing a unit for production of powdered olive oil. This work aimed to make a study for
the implementation of an industrial unit for production of olive oil powder. For obtaining this product, which is designed
for the gourmet kitchen market, is used the maltodextrin, which allows obtaining the small spheres (micro-droplets) of olive
oil. To fulfil the proposed objective, were evaluated all steps that constitute the production process, including th. http://hdl.handle.net/10400.19/3273.
- Guiné, Raquel. 2016. Attitudes Towards Dietary Fibre on a Multicultural Basis: A Fibre Study Framework. Abstract: Background:
Dietary fibre (DF) has been recognised as having many positive health effects. Hence, the objective of this research was to
evaluate the consuming habits relating to DF on people from different countries, as well as their knowledge about the fibre
rich foods and their attitudes towards food labelling. Methods: A descriptive cross-sectional study was undertaken on a non-probab.
http://hdl.handle.net/10400.19/3163.
- Guiné, Raquel. 2016. Projeto de uma Unidade de Produção de Chamuças Doces com Recheio de Maçã e Mel. O presente trabalho visa
apresentar, de forma simples,um estudo de natureza académica efetuado com vista àtentativa de implementação de uma unidade
industrial deprodução de chamuças doces. O trabalho foi realizado noâmbito da unidade curricular de Equipamentos e Instalações
eIndustriais do curso de Engenharia Alimentar da EscolaSuperior Agrária de Viseu.Os objetivos do trabalho incluem a descrição.
https://revistas.rcaap.pt/millenium/article/view/8175.
- Guiné, Raquel. 2016. Estudo para Implementação de uma Unidade Produtiva de Azeite em Pó. O presente trabalho teve por objetivo
fazer um estudo para a implementação de uma unidade industrial para produção de azeite em pó. Para a produção deste produto,
que se destina ao mercado da cozinha gourmet, recorre-se à maltodextrina, a qual permite a obtenção das pequenas esferas (microgotas)
de azeite.Para o cumprimento do objetivo, foram avaliadas todas as etapas que constituem o processo pro. https://revistas.rcaap.pt/millenium/article/view/9621.
- Guiné, Raquel. 2016. Some factors that may affect the physical-chemical properties of blueberries. The aim of the present
study was to investigate the effect of different production and conservation factors on some properties of blueberries. Among
the production factors considered were cultivar (Duke, Bluecrop and Ozarkblue) and production mode (organic or conventional).
Regarding the conservation factors were evaluated temperature (ambient or refrigeration) and storage time (0, 7 and 14 days)..
http://hdl.handle.net/10400.19/3357.
- Guiné, Raquel. 2016. Projeto Industrial de uma Fábrica de Produção de Presunto. Este trabalho foi desenvolvido no âmbito do
curso deEngenharia das Indústrias Agroalimentares da ESAV, na unidadecurricular de Seminário de Projecto. O objectivo deste
trabalho éfazer um estudo para a implementação de uma indústria de curade presunto que pretende laborar 120 ton/ano de presunto
curado.O método a utilizar será o processo de secagem comcontrolo de parâmetros de temperatura e humidad. https://revistas.rcaap.pt/millenium/article/view/8186.
- Guiné, Raquel. 2016. Estudo Prévio de uma Unidade Industrial para Produção de Vinagrete Sólido. Este trabalho consiste num
estudo prévio tendo em vista o projeto de uma unidade industrial para a produção de vinagrete sólido.O produto em causa, o
vinagrete sólido, assume-se como inovador, colocando-se como uma alternativa fácil para o tempero de saladas e potenciando
novos sabores agradáveis ao paladar que cativem o consumidor.O trabalho inclui o estudo do processo, com descrição das etapas
d. https://revistas.rcaap.pt/millenium/article/view/9622.
- Lopes, Arminda; Matos, Alexandre; Guiné, Raquel. 2016. Evaluation of morphological and physical characteristics of hazelnut
varieties. In this study 15 hazelnut varieties existing in a collection of Viseu Agricultural Station were evaluated. The
nuts were studied in respect of their morphological characteristics, such as fruit and kernel weight, index of compression
and of shape and shell thickness. The study was complemented with analysis of physical properties such as colour and texture,
and the determination of moisture conten. http://hdl.handle.net/10400.19/3396.
- Guiné, Raquel; Gonçalves, Fernando. 2016. Bioactive Compounds in Some Culinary Aromatic Herbs and Their Effects on Human Health.
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 impro. http://hdl.handle.net/10400.19/3195.
- Guiné, Raquel. 2016. Projeto de uma Indústria de Processamento de Néctares de Maçã e de Pera. Resumo a incluir.. https://revistas.rcaap.pt/millenium/article/view/8201.
- Szucs, Viktoria; Harangozo, Julia; Guiné, Raquel. 2016. Consumer knowledge about dietary fibre – Results of a national questionnaire
survey. Introduction: Dietary fibres are key elements of healthy and balanced diet. Aim: The aim of the present study was
to explore consumers’ knowledge considering fibre, their role in the purchasing decisions, and the cognition of the currently
used as well as the possible information sources to encourage the fibre consumption. Method: A questionnaire survey was conducted
with 303 respondents. Results:. http://hdl.handle.net/10400.19/3088.
- Guiné, Raquel; Fernandes, Sofia. 2016. Cluster Analysis to the Factors Related to the Dissemination of Information About Healthy
Eating in a School Population of Young Adolescents. Abstract: The objective of this study was to evaluate how the young adolescent
students get information about healthy eating. The study was done by a questionnaire, which was previously approved for application
in schools. The sample consisted of 345 students, aged between 13 and 15 years. Factor analysis allowed concluding that the
variables used to assess the sources of information about healthy. http://hdl.handle.net/10400.19/3162.
- Guiné, Raquel; Henriques, F.. 2016. O Papel dos Ácidos Gordos na Nutrição Humana e Desenvolvimentos Sobre o Modo Como Influenciam
a Saúde. Ao longo dos tempos tem-se verificado que os ácidos gordos fazem, cada vez mais, parte da alimentação, independentemente
do continente, país e/ou cultura. Estes ácidos englobam vários constituintes e cada um deles tem a sua especificidade.Os ácidos
gordos mais importantes são os essenciais, caso do omega-3 e do omega-6, e desempenham um papel bastante significativo na
saúde humana. Além disso, é n. https://revistas.rcaap.pt/millenium/article/view/8216.
- Szucs, V.; Fazakas, Z.; Tarcea, M.; Guiné, R.. 2016. Consumers knowledge about dietary fibre : Results of a survey questionnaire
in Hungary and Romania. Dietary ¿ bres (DFs) are essential components of the balanced diet. Even though the adequate level
of their consumption can be ensured from several natural (e.g. fruit, vegetables, legumes) and ‘arti¿ cial’ sources (e.g.
functional foods), the consumed levels are below the recommendations. To analyse the Hungarian and Romanian consumers’ knowledge
level, their perceptions of the health bene¿ ts as. http://hdl.handle.net/10400.19/3410.
Szucs, V., Fazakas. Z., Tarcea, M., & Guiné, R. P. F. (2016). Consumers knowledge about dietary ¿bre: Results of a survey
questionnaire in Hungary and Romania. Acta Alimentaria, 45(4), 469-476. Doi:10.1556/066.2016.45.4.2
- Correia, Paula; Alves, Mariana; Lemos, Diogo; Guiné, Raquel. 2016. Contribuition for the physical characterization of carolino
rice. Most of the rice produced in Portugal is of the Carolino type, botanically classified as Oryza sativa ssp. Japonica.
Nowadays, this rice is playing a vital role in Portuguese rice trading, and therefore the aim of this work was to evaluate
some cultivars as to biometric characteristics, water uptake ratio, cooking time and textural properties. Five types of Carolino
rice were collected for analysi. http://hdl.handle.net/10400.19/3001.
- Guiné, Raquel; Rodrigues, Ana; Ferreira, Suzanna; Gonçalves, Fernando. 2016. Development of Yogurts Enriched with Antioxidants
from Wine. 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 resul. http://hdl.handle.net/10400.19/3141.
- Guiné, Raquel; Ramalhosa, Elsa; Valente, Luísa L.. 2016. New foods, new consumers: innovation in food product development.
Background: Today, new lifestyles, higher incomes and consumer awareness are creating consumer demand for a year-round supply
of high-quality, diverse and innovative food products. However, when it comes to innovation, the food sector is less changeable
when compared to other sectors, such as high technology. Still, in the past decades much and important developments have been
achieved in several. http://hdl.handle.net/10198/14184.
10.2174/1573401312666160608120727
- Guiné, Raquel; Matos, Mariana; Henriques, Carla; Correia, Paula. 2016. Preferences and consumer habits related to bread in
the centre of Portugal. Purpose – Bread is one of the most consumed foods in the world, and its main function is to provide
nutrients and energy for the body. Thus, the purpose of this paper was to raise awareness about the consumption habits of
bread and consumer preferences in the region of Viseu (centre of Portugal), assessing the extent to which the preferences
and consumption habits differ based on individual variab. http://hdl.handle.net/10400.19/3235.
- Guiné, Raquel. 2016. Evaluation of colour and texture of a Portuguese traditional sweet: “egg chestnut”. This work aimed to
evaluate the colour and texture of a Portuguese traditional sweet “egg chestnuts” along a storage period of 12 days under
refrigeration. For this, the colour coordinates were measured through a colorimeter and the textural parameters were evaluated
by compression and puncture tests using a textutrometer. The results showed that the colour coordinates do not vary along
time, corr. http://hdl.handle.net/10400.19/3255.
- Guiné, Raquel; Ferreira, Manuela; Correia, Paula; Duarte, João. 2016. The assessment of the level of knowledge about dietary
fibre among the portuguese population. The aim of this work was to assess the degree of knowledge about dietary fibre (DF),
as influenced by factors such as age, gender, level of education and living environment. For this, a descriptive cross- sectional
study was undertaken by means of a questionnaire and the total number of respondents was 382. The results revealed that the
participants had a not satisfying global level of knowledge (. http://hdl.handle.net/10400.19/3256.
- Oliveira, Solange; Gonçalves, Fernando; Correia, Paula; Guiné, Raquel. 2016. Physical properties of Physalis peruviana L.
Physalis (Physalis peruviana L.), also known as cape gooseberry or ground-cherry, plays an important role in nutrition as
an excellent base for dietetic products. Highly valued for its unique flavour, texture and colour, recent research has shown
that physalis fruit is rich in many beneficial compounds. In this study, the diameter and mass of physalis fruits were measured,
which can be used to cal. http://hdl.handle.net/10400.19/3308.
- Guiné, Raquel; Ramalhosa, Elsa; Valente, Luísa. 2016. New Foods, New Consumers: Innovation in Food Product Development. BACKGROUND:
Today, new lifestyles, higher incomes and consumer awareness are creating consumer demand for a year-round supply of high-quality,
diverse and innovative food products. However, when it comes to innovation, the food sector is less changeable when compared
to other sectors, such as high technology. Still, in the past decades much and important developments have been achieved in
several. http://hdl.handle.net/10400.19/3311.
- Guiné, Raquel. 2016. Projeto de uma Indústria de Produtos Minimamente Processados. Resumo a incluir.. https://revistas.rcaap.pt/millenium/article/view/8187.
- Guiné, Raquel. 2016. Implementação de uma Unidade Industrial para Produção de Requeijão com Doce de Abóbora. Este trabalho
consiste na apresentação de um projeto,elaborado no âmbito académico da disciplina deEquipamentos e Instalações Industriais
do curso deEngenharia Alimentar da Escola Superior Agrária de Viseu,que visa a implementação de uma unidade para produção
deRequeijão com Doce de Abóbora. Inicialmente faz-se umbreve enquadramento e descrição do processo que vai serutilizado para
a produção indu. https://revistas.rcaap.pt/millenium/article/view/8174.
- Guiné, Raquel; Fernandes, Sofia. 2016. Regression model of the factors that influence weight of young adolescents. Excess
of weight is a preoccupation for public health worldwide and is common among children and adolescents. This work intended
to produce a model to predict weight of young people between 10 and 15 years depending on several tested independent variables:
height, age, gender, physical activity, frequency of eating in Fast Food restaurants, the habits of eating at home, the eating
of healthy or no. http://hdl.handle.net/10400.19/2992.
- Guiné, Raquel; Matos, Susana; Costa, Daniela; Gonçalves, Fernando. 2015. Statistical Analysis of the Factors that Influence
the Properties of Blueberries from Cultivar Bluecrop. Because blueberries are worldwide recognized as a good source of beneficial
components, their consumption has increased in the past decades, and so have the scientific works about their properties.
Hence this work was undertaken to evaluate the effect of some production and conservation factors on the properties of blueberries
from cultivar Bluecrop. The physical and chemical analyses were done ac. http://hdl.handle.net/10400.19/2927.
- Guiné, Raquel; Correia, Paula; Correia, Ana Cristina. 2015. AVALIAÇÃO COMPARATIVA DE QUEIJOS PORTUGUESES DE CABRA E OVELHA.
Seis queijos portugueses produzidos unicamente com leite de ovelha ou de cabra, adquiridos numa grande superfície, foram avaliados
ao nível físico (textura e cor), químico (humidade, a w , cinzas proteína e gordura) e sensorial (perfil de preferência).
Ao nível químico, os resultados obtidos revelam alguma variabilidade entre amostras por tipo de queijo, sendo a amostra de
queijo de ovelha V a que. http://hdl.handle.net/10400.19/3012.
- Guiné, Raquel; Gonçalves, Fernando. 2015. Chemistry and Health Effects of Bioactive Compounds in Selected Culinary Aromatic
Herbs. Culinary herbs are the fresh or dried leaves of herbaceous plants that are used as a food flavouring. Many of these
plants are further recognized for their beneficial health effects because, besides their nutritional value, they are rich
in many phytochemical components with bioactive effects. The aim of the present work was to make a general overview of some
of these herbs, including their gastro. http://hdl.handle.net/10400.19/2849.
- Guiné, Raquel; Figueiredo, Ana; Correia, Paula; Gonçalves, Fernando. 2015. Chemical and Sensorial Evaluation of a Newly Developed
Bean Jam. The purpose of the present work was to develop an innovative food product with nutritional properties as well as
appealing organoleptic qualities. The product, a jam, was prepared with the beans’ cooking water combined with fresh apple
or carrot, without the addition of any conservatives. Three different jams were produced: bean and carrot, bean and apple
and bean, apple and cinnamon. The develope. http://hdl.handle.net/10400.19/2783.
- Guiné, Raquel; Almeida, Cátia; Correia, Paula; Mendes, Mateus. 2015. Modelling the Influence of Origin, Packing and Storage
on Water Activity, Colour and Texture of Almonds, Hazelnuts and Walnuts Using Artificial Neural Networks. 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. http://hdl.handle.net/10400.19/2754.
- Cruz, Ana; Guiné, Raquel; Gonçalves, João Carlos. 2015. Drying Kinetics and Product Quality for Convective Drying of Apples
(cvs. Golden Delicious and Granny Smith).. Our work studied the convective drying of apples from two different cultivars,
Golden Delicious and Granny Smith, in a range of temperatures from 30 to 60 ºC. Some chemical and physical properties were
determined fresh and after drying: moisture, acidity and sugars contents, color and textural attributes, in order to evaluate
the effect of drying and drying temperature on these properties. Further. http://hdl.handle.net/10400.19/2375.
- Gonçalves, Christophe; Guiné, Raquel; Teixeira, Daniela; Gonçalves, Fernando. 2015. Evaluation of Bioactive Phenols in Blueberries
from Different Cultivars.. Blueberries are widely valued for their high content in phenolic compounds with antioxidant activity,
and hence beneficial for the human health. In this way, a study was done to determine the phenolic composition (total phenols,
anthocyanins and tannins) and antioxidant activity of blueberries from three cultivars (Duke, Bluecrop, and Ozarkblue) grown
in two different Portuguese farms. Initially t. http://hdl.handle.net/10400.19/2780.
- Szucs, Viktória; Harangozó, Júlia; Guiné, Raquel. 2015. Relationship between the Dietary Fibre Consumption and the Level of.
Frequent consumption of dietary fibres can have favourable effect in the prevention and treatment of several diseases. Despite
of these positive effects, Hungarian consumption of dietary fibre, as well as fruits and vegetables are below the recommended
levels. Thus the aim of this study was to analyse the fibre consumption habits, the related level of knowledge, as well as
the recognition of the p. http://hdl.handle.net/10400.19/2910.
- Guiné, Raquel. 2015. Bee Pollen: Chemical Composition and Potential Beneficial Effects on Health. Since long ago, bee pollen
has gained reputation as an important source of energy and beneficial substances from the nutritional and health points of
view. However, in the recent years this natural product has gained much interest, either from the scientific community, increasing
the number of works about it, or from the general population, that buy it as natural functional food. This review inten. http://hdl.handle.net/10400.19/2920.
- Guiné, Raquel; Almeida, Cátia; Correia, Paula. 2015. Influence of packaging and storage on some properties of Hazelnuts. The
evaluation of some physical and chemical properties was done in order to investigate the effects of storage in hazelnuts,
under certain conditions of tempera- ture, 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 witho. http://hdl.handle.net/10400.19/2599.
- Andrade, Sónia; Oliveira, Solange; Guiné, Raquel; Correia, Paula. 2015. Determination of Some Chemical Properties of Uncommon
Flours. Flours of wheat, chestnut, acorn and lupin were evaluated in relation to phenolic compounds, antioxidant activity,
and oxalate content. At the chemical level the results show some variability between samples by type of flour, and the sample
of chestnut flour presented the higher value of oxalate (0.00348 mg/100g) when compared to the other samples in the study.
Considering the content of phenolic. http://hdl.handle.net/10400.19/2782.
- Guiné, Raquel; Almeida, Inês; Correia, Ana; Gonçalves, Fernando. 2015. Evaluation of the physical, chemical and sensory properties.
The main objective of the present work was to dry grapes of Crimson variety through different method- ologies in order to
¿nd an alternative for the production of raisins. Different methodologies were used for drying: so- lar direct exposition
in a greenhouse and in convective drying chambers with constant air ¿ow at two tem- peratures: 50 and 60 C. Some chemical
analyses were made, namely for tot. http://hdl.handle.net/10400.19/2911.
- Guiné, Raquel; Gomes, Ana Luísa. 2015. A nutrição na lactação humana. A nutrição na lactação é de extrema importância e relaciona-se
não só com o lactente mas também com a mãe, no caso do aleitamento materno. Com o presente trabalho procurou-se abordar a
amamentação como a forma mais adequada para alimentar os lactentes durante os primeiros meses da sua vida e também as formulações
comerciais aplicáveis quando esta forma de alimentação não é possível. Foram ainda ab. http://hdl.handle.net/10400.19/3011.
- Guiné, Raquel; Almeida, Cátia; Correia, Paula. 2015. Influence of storage conditions and type of package on some properties
of walnuts. The quality of dehydrated products is a concern because, due to their very low moisture content, they tend to
rehydrate quite easily, thus compromising the chemical, enzymatic or microbial stabilities, as well as the nutritional and
sensorial properties. Having this in mind, this study was undertaken to evaluate the effects of storage in walnuts, under
certain conditions of temperature, relative h. http://hdl.handle.net/10400.19/2913.
- Guiné, Raquel; Soutinho, Susana; Gonçalves, Fernando. 2014. Phenolic compounds and antioxidant activity in red fruits produced
in organic farming.. In this work were studied three red fruits (raspberry, gooseberry and blueberry) produced in organic
mode, to evaluate the variations in the content of phenolic compounds and antioxidant capacity along maturation. The phenols
were extracted from the fruits with two solvents (methanol and acetone) and were quantified by the Folin-Ciocalteu method.
The antioxidant activity was determined with two me. http://hdl.handle.net/10400.19/2233.
- Guiné, Raquel; Henriques, Francisca; Barroca, Maria João. 2014. Influence of drying treatments on the physical and chemical.
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 antioxi- dant activity in fresh and after drying. The trials in the convective chamber were done at 40 and 60
C, in the drying tunnel at. http://hdl.handle.net/10400.19/2237.
- Correia, Paula; Alves, Mariana; Lemos, Diogo; Guiné, Raquel. 2014. Contribution for physical characterization of aromatic
rice. Rice is consumed mainly as whole grain, and quali- ty considerations are much more important than for any other food
crop. Rice grain quality preference varies from country to country and among regions. Nowadays, aromatic rice varieties are
playing a vital role in global rice trading, and also in Portugal. The economic value of rice depends on its cooking and processing
quality, such us water upta. http://hdl.handle.net/10400.19/2315.
- Guiné, Raquel; Almeida, Cátia; Correia, Paula. 2014. Effect of packaging and conservation conditions on some physical-chemical
properties of almonds. Food quality is a concept that has attracted the attention of Industries and consumers, hence the concern
to preserve the products under appropriate conditions, avoiding physical and chemical changes that jeopardize the integrity
of the food. In this context, assessments were made of the physical and chemical properties in order to investigate the effects
of storage in almonds, under certain condi. http://hdl.handle.net/10400.19/2425.
- Guiné, Raquel; Barroca, Maria João. 2014. Evaluation of the browning kinetics for bananas and pears submitted to convective
drying.. The aim of this work was to evaluate the kinetics of colour change for bananas and pears dried in hot air at dif-
ferent temperatures, and also to test different kinetic models to verify which describe best the experimental data. Banana
fruits from Madeira island and Costa Rica were and pears from cultivar D. Joaquina were peeled, cut and dried with hot air
at 0.5 m/s and temperatures ranging from. http://hdl.handle.net/10400.19/2232.
- Guiné, Raquel; Barroca, Maria João. 2014. Quantification of browning kinetics and colour change for quince (Cydonia oblonga
Mill.) exposed to atmospheric conditions. Because quince is a fruit that shows a very strong tendency for developing an intense
browning when exposed to air, even though for short periods of time, the aim of this work was to evaluate the kinetics of
colour change for quince exposed to atmospheric air at ambient temperature over a period of 2 hours. The quince was cut into
slices that were left exposed to air, and colour measurements were. http://hdl.handle.net/10400.19/2526.
- Santos, Sandra; Guiné, Raquel; Barros, Ana. 2014. Effect of drying temperatures on the phenolic composition and antioxidant
activity of pears of Rocha variety (Pyrus communis L.). The interest about phenolic compounds and antioxidant activity has
been increasing in recent years, mainly due to their beneficial effects on human health, focusing on many different food products.
In this way, and since pears are an important source of dietary intake of phenolic compounds with antioxidant activity, this
work was done to evaluate the phenolic content and antioxidant activity of pe. http://hdl.handle.net/10400.19/2099.
- Rodrigues, Ângela; Correia, Paula; Guiné, Raquel. 2014. Physical, chemical and sensorial properties of healthy and mixture
breads in Portugal. This study was conducted to characterize dif- ferent 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 highes. http://hdl.handle.net/10400.19/2100.
- Guiné, Raquel; Cruz, Ana; Mendes, Mateus. 2014. Convective drying of apples: kinetic study, evaluation of mass transfer properties
and data analysis using artificial neural networks. In the present work the effect of drying was evaluated on some chemical
and physical properties of apples, and the functions were modelled using feed-forward artificial neural networks. The drying
kinetics and the mass transfer properties were also studied. The results indicated that acidity and sugars were significantly
reduced by drying. Regarding colour lightness decreases whereas redness and y. http://hdl.handle.net/10400.19/2192.
- Guiné, Raquel. 2014. Health effects associated with bioactive molecules in olive oil. Olive oil has proved to have many nutritional
and medicinal effects. The health benefits of olive oil are extensive and new positive attributes are being discovered very
frequently. In addition to bolstering the immune system and helping to protect against viruses, olive oil has also been found
to be effective in fighting against diseases such as: cancer, heart disease, oxidative stress, blood pre. http://hdl.handle.net/10400.19/2076.
- Guiné, Raquel; Barroca, Maria João. 2014. Influence of processing and storage on fruit juices phenolic compounds. Currently
there is high interest in phytochemicals as bioactive components of food. The phenolic compounds act as antioxidants, which
is beneficial for the human body, since phenolics are oxidised in preference to other cellular components and tissues, thus
preventing cell damage and aging. Fruits are particularly rich in phenolic compounds with antioxidant activity, and therefore,
the fruits juic. http://hdl.handle.net/10400.19/2077.
- Davim, Susana; Guiné, Raquel. 2014. Development of fruit derived products enriched with inulin. In this work, fruit derived
juices, nectars and jams enriched with inulin were developed, using pulp and concentrate produced from tubers of Jerusalem
artichoke. The products developed included juices and nectars (orange, sour cherry and apple) as well as blackberry jams with
concentrate and pulp of Jerusalem artichoke. The products developed were then subject to chemical, microbiological and sens.
http://hdl.handle.net/10400.19/2078.
- Guiné, Raquel de Pinho Ferreira. 2013. Transportation and Storage of Cereals. Contemporary Food Engineering.
10.1201/b15246-3
- Guiné, Raquel. 2013. Implementação de uma unidade industrial para produção de requeijão com doce de abóbora. Este trabalho
consiste na apresentação de um projeto, elaborado no âmbito académico da disciplina de Equipamentos e Instalações Industriais
do curso de Engenharia Alimentar da Escola Superior Agrária de Viseu, que visa a implementação de uma unidade para produção
de Requeijão com Doce de Abóbora. Inicialmente faz-se um breve enquadramento e descrição do processo que vai ser utilizado
para a produç. http://hdl.handle.net/10400.19/1725.
- Guiné, Raquel. 2013. Variation of Textural Attributes of S. Bartolomeu Pears at Maturation, Storage, and Drying. In the present
work, the pears were dried in two different systems, both having the sun as the energy source: a solar stove with ventilation
(ESAV) and a solar drier with natural convection (ESTV). The objectives of this work were to evaluate how instrumental textural
properties changed during maturation, storing, and drying, as well as to compare the two different dry- ing methods. The results
ob. http://hdl.handle.net/10400.19/1249.
- Guiné, Raquel; Marques, Bruno. 2013. Evaluation of Texture of Packhams Pears. The textural parameters, together with appearance
and flavor, are sensory attributes of great importance for the product to be accepted by the consumer. The objective of the
present study was the evaluation of the textural attributes of Packhams pears in the fresh state, after drying in a chamber
with forced convection at 50ºC, lyophilized and re-hydrated. In texture analysis it was used the metho. http://hdl.handle.net/10400.19/1787.
Guiné RPF, Marques BL (2013) Evaluation of Texture of Packhams Pears. World Academy of Science, Engineering and Technology,
79, 406-410.
- Soutinho, Susana; Guiné, Raquel; Jordão, Antonio; Gonçalves, Fernando. 2013. Phenolic Compounds in Red Fruits Produced in
Organic Farming at Maturation Stage. The agricultural organic farming is different from conventional farming in a way that
is aimed at providing a balanced and constructive action in agricultural systems. With the increase in intensive agriculture,
undesirable changes were being observed in ecosystems with irreparable damage being caused to the natural equilibrium. This
is the reason for the increasing interest in organic farming as. http://hdl.handle.net/10400.19/1786.
- Santos, Sandra; Guiné, Raquel; Barros, Ana. 2013. Influence of Drying on the Properties of Pears of the Rocha Variety (Pyrus
communis L.).. Rocha pear (Pyrus communis L.) is the main cultivar produced in Portugal, usually consumed in fresh. However,
the drying of the pear can be an oppor- tunity for development and enables the provision of alternative products to consumers.
This work evaluates the effect of drying on some chemical and physical properties of pears of the Rocha variety. Furthermore,
the origin of the pears was also a va. http://hdl.handle.net/10400.19/1810.
- Pereira, Daniela; Correia, Paula; Guiné, Raquel. 2013. Analysis of the physical-chemical and sensorial properties of Maria
type cookies. Given the importance of the cookies of type Maria worldwide, and considering the absence of any scientific study
setting out their main features, it becomes important to identify the differentiating characteristics of several commercialized
brands, in particular related to the chemical, physical and sensory characteristics. In this way, the aim of this work was
to study and compare eight different. http://hdl.handle.net/10400.19/1931.
- Guiné, Raquel; Barroca, Maria João; Silva, Vítor. 2013. Mass transfer properties of pears for different drying methods. In
the present work, the mass transfer properties of pears were determined for three different drying systems (a solar stove,
a direct solar drier, and a drying tunnel), using three calcu- lation methodologies. The results obtained allowed concluding
that the best methodology to calculate the mass transfer properties is based on Fick’s equation, including shrinkage. The
values of the diffusion coe. http://hdl.handle.net/10400.19/1486.
- Guiné, Raquel. 2012. Projeto de uma Indústria de Processamento de Néctares de Maçã e de Pera. No âmbito da disciplina de Seminário
de Projeto do curso de Licenciatura em Engenharia das Indústrias Agro-Alimentares da Escola Superior Agrária de Viseu, apresenta-se
um extrato do trabalho realizado com vista ao projeto de uma unidade industrial de processamento de néctares de maçã e pêra.
O estudo envolveu, entre outros, o estudo do processamento, o projeto de equipamento, a definição do layou. http://hdl.handle.net/10400.19/1121.
- Guiné, Raquel. 2012. Projeto Industrial de uma Unidade de Produção de Compota de Morango e Malagueta. Este trabalho foi desenvolvido
no âmbito do curso de Engenharia das Indústrias Agro-Alimentares da Escola Superior Agrária de Viseu na unidade curricular
de Seminário de Projeto, e tem por objetivo fazer um estudo para a implementação de uma indústria de produção de compota de
morango com malagueta, que pretende produzir 3.000 kg/dia, num único lote. O trabalho inclui o estudo do processo, projeto.
http://hdl.handle.net/10400.19/1122.
- Guiné, Raquel. 2012. Projeto Industrial de uma fábrica de produção de presunto. Este trabalho foi desenvolvido no âmbito do
curso de Engenharia das Indústrias Agroalimentares da ESAV, na unidade curricular de Seminário de Projecto. O objectivo deste
trabalho é fazer um estudo para a implementação de uma indústria de cura de presunto que pretende laborar 120 ton/ano de presunto
curado. O método a utilizar será o processo de secagem com controlo de parâmetros de temperatura e h. http://hdl.handle.net/10400.19/1255.
- Guiné, Raquel. 2012. Projeto de uma Indústria de Produtos Minimamente Processados. Os produtos hortícolas, também denominados
de vegetais, constituem o principal componente da dieta humana, pois são grandes fornecedores de vitaminas, sais minerais
e fibras. No entanto, os novos ritmos de vida aumentaram a procura de vegetais de fácil utilização, sem que percam as características
de frescos e que continuem a apresentar uma boa qualidade. Surgem, assim, os produtos minimamente pro. http://hdl.handle.net/10400.19/1256.
- Guiné, Raquel; Lima, Maria João. 2012. Some Developments Regarding Functional Food Products (Functional. More and more functional
foods or nutraceuticals have proved to be important allies both to health promotion and disease treatment. For these reasons
many research has been going on aimed at identifying functional components in foods and relate them with positive physiological
effects. Although there is a distinction between what is a functional food and a nutraceutical, the truth is that these tw.
http://hdl.handle.net/10400.19/1118.
- Guiné, Raquel. 2012. Food Product development: whey cheese with pumpkin jam. In Portugal a very popular desert consists in
whey cheese with pumpkin jam. However, these two products are only sold separately, being necessary to join them together
so as to obtain the desired product. Having in mind that the production of a combination of these two products would be a
potentially interesting field for new food commercializing, studies were conducted on the development of this. http://hdl.handle.net/10400.19/1040.
- Guiné, Raquel. 2012. Sweet samosas: a new food product in the Portuguese market. Since in the present times families have
much less time to prepare meals or even deserts, and because sweets are always so well accepted to enjoy a moment of pleasure
either alone or shared, it was the aim of this academic work to prepare an alternative desert, not at sale in the Portuguese
market, and study its acceptance by the consumers. The product selected was sweet samosas, and these were pr. http://hdl.handle.net/10400.19/1119.
- Guiné, Raquel; Henriques, Francisca. 2011. O Papel dos ácidos gordos na nutrição Humana e desenvolvimentos sobre o modo como
influenciam a saúde. Ao longo dos tempos tem-se verificado que os ácidos gordos fazem, cada vez mais, parte da alimentação,
independentemente do continente, país e/ou cultura. Estes ácidos englobam vários constituintes e cada um deles tem a sua especificidade.
Os ácidos gordos mais importantes são os essenciais, caso do omega-3 e do omega-6, e desempenham um papel bastante significativo
na saúde humana. Além disso, é. http://hdl.handle.net/10400.19/1004.
- Guiné, Raquel; Barroca, Maria João. 2011. Influence of freeze-drying treatment on the texture of mushrooms and onions. In
the present work the textural properties of mushroom and onion, fresh and after freeze-drying, were studied, to understand
how this drying treatment influences the texture of these food products. The fresh products had average moisture contents
of 90.25 % and 90.02 % (wet basis) and the freeze-dried ones had moisture contents of 7.01 % and 5.19 % (wet basis), for mushroom
and onion, respectivel. http://hdl.handle.net/10400.19/1027.
- Guiné, Raquel; Henriques, Francisca. 2011. O Papel dos Ácidos Gordos na Nutrição Humana e Desenvolvimentos Sobre o Modo Como
Influenciam a Saúde. Ao longo dos tempos tem-se verificado que os ácidos gordos fazem, cada vez mais, parte da alimentação,
independentemente do continente, país e/ou cultura. Estes ácidos englobam vários constituintes e cada um deles tem a sua especificidade.
Os ácidos gordos mais importantes são os essenciais, caso do omega-3 e do omega-6, e desempenham um papel bastante significativo
na saúde humana. Além disso, é. http://hdl.handle.net/10400.19/1212.
- Pinho, Susana; Guiné, Raquel; Barroca, Maria João. 2011. Study of the convective drying of pumpkin (Cucurbita máxima).. This
work intends to study how drying influences the properties of pumpkin, namely moisture content, total and reducing sugars,
acidity, proteins, lipids, crude fiber and ash. The results enable concluding that, apparently, the convective drying process
has no effect on the nutritional characteristics of the pumpkin, except on sugars and acidity. The drying kinetics was also
analysed, and the resu. http://hdl.handle.net/10400.19/1001.
- Guiné, Raquel. 2011. Influence of Drying Method on Some Physical and Chemical Properties of Pears.. In Portugal, pears are
traditionally dried by a direct sun-exposure method. However, because of the disadvantages associated with this procedure,
alternative dryings are being tested. The objectives of this study were to evaluate how drying influences some properties
of the dried pears, namely moisture, dimensions, water activity, pH, º Brix, acidity and color. In particular, this last characteris.
http://hdl.handle.net/10400.19/999.
- Raquel, Guiné; Andrade, S.. 2011. Evaluation of Textural Properties in Apples of Regional Varieties. Regional varieties of
apples present an endogenous patrimony that should be preserved and promoted as a means of guarantying biodiversity of genetic
resources. In the present work Texture Profile Analysis (TPA) was performed to apples of twenty different regional varieties,
having in consideration the spatial geometry of the fruits, and the textural parameters: hardness, adhesiveness, springiness,.
http://hdl.handle.net/10400.19/997.
- Guiné, Raquel; Barroca, Maria João. 2011. Effect of Drying on the Textural Attributes of Bell Pepper and Pumpkin. The present
work evaluates the effect of different drying treatments on the textural attributes of bell peppers (green and red) and of
pumpkins (C. maxima and C. moschata), which were dried using different methods: freeze-drying and air drying at different
temperatures. From the results obtained it is possible to conclude that with respect to pumpkin, it was not found any dependence
between the fi. http://hdl.handle.net/10400.19/1000.
- Guiné, Raquel; Barroca, Maria João. 2011. Effect of drying treatments on texture and color of vegetables (pumpkin and green
pepper).. The present work evaluates the effect of different drying treatments on the color and textural attributes of green
bell peppers and pumpkin, which were dried using two different methods: air drying and freeze-drying. The treatments in air
drying were carried out at 30 ºC and 70 ºC. From the results it is possible to conclude that the increase in drying temperature
reduced drastically the hardness. http://hdl.handle.net/10400.19/1003.
- Guiné, Raquel. 2010. A pêra Passa de Viseu: um produto regional a certificar.. O trabalho aqui apresentado teve por objectivo
fazer o levantamento dos principais elementos sobre a pêra de São Bartolomeu e respectivo fruto secado, com a finalidade de
se avaliar o interesse dos intervenientes do sector, a fim de se avançar para a protecção da pêra de São Bartolomeu como produto
tradicional (DOP – Denominação de Origem Protegida).. http://hdl.handle.net/10400.19/1370.
- Guiné, Raquel. 2010. Analysis of the drying kinetics of S. Bartolomeu pears for different drying systems.. Pears of the variety
S. Bartolomeu (Pyrus communis L.) are used in Portugal to produce a traditional food product, which is obtained by open-air
sun drying. The traditional processing has many disadvantages, namely the efficiency and the sanitary quality of the final
product. For these reasons, attempts have been made to study alternative production methodologies, including the use of a
solar stov. http://hdl.handle.net/10400.19/1394.
- Guiné, Raquel; Lopes, Paulo; Barroca, Maria João. 2010. Empirical models to describe the solar drying of S. Bartolomeu pears..
In Portugal, pears of the variety S. Bartolomeu (Pyrus communis L.) have been used to produce a traditional product named
“pêra passa de Viseu”. These pears are dried at direct open air sun exposure, following a multi-step procedure. In the last
years some investigation around this product and the production method has been carried out to better understand them and
establish alternative production. http://hdl.handle.net/10400.19/1391.
- Guiné, Raquel; Lima, Maria João; Barroca, Maria João. 2010. Role and health benefits of different functional food components..
Functional food components are potentially beneficial components found naturally in foods or added to them as functional ingredients,
and include carotenoids, dietary fiber, fatty acids, flavonoids, isothiocyanates, phenolic acids, plant stanols and sterols,
polyols, prebiotics and probiotics, phytoestrogens, soy protein , vitamins and minerals. At present, professionals are recognizing
that some. http://hdl.handle.net/10400.19/1393.
- Guiné, Raquel. 2009. Sorption isotherms of pears using different models.. In the present work the desorption isotherms of
two varieties of pears produced in Portugal were determined for the temperatures of 20, 30 and 40 ºC. This range of temperatures
was selected because it covers the range of average daily temperatures in Portugal in the summer, when the solar drying of
pears takes place. The data obtained was fit using an orthogonal distance regression algorithm (ODR). http://hdl.handle.net/10400.19/1385.
- Guiné, Raquel. 2008. Pear drying: Perspectives for convective drying and nutritional evaluation. The present study aimed the
evaluation of the possibilities of introducing alterations in the method used traditionally to dry pears in Portugal, by direct
open-air sun exposure, in order to modernize it, making it possible to be used in an industrial scale, being more profitable
and allowing the obtaining of dried pears with a better quality. One other objective of the present study, apart from t. http://hdl.handle.net/10400.19/1384.
- Guiné, Raquel; Lima, Maria João. 2008. Overview and developments regarding functional foods and beverages.. Functional foods
have a major role in health enhancement and therefore there has been an increase in research aimed at identifying new functional
foods and nutraceuticals. The frontier between functional foods and nutraceuticals is tenuous. Functional foods are foods,
or dietary components, that may provide a health benefit beyond basic nutrition. Nutraceuticals are, in an abbreviated way,
also fo. http://hdl.handle.net/10400.19/1382.
- Guiné, Raquel. 2008. Pear drying: experimental validation of a mathematical prediction model.. In the present work, drying
experiments were carried out with pears of the variety D. Joaquina for a number of different operating conditions, with the
purpose of validating a diffusion based model previously developed to represent the drying behaviour of pears in a continuous
convective drier, which includes the timely variation of the fruit chemical, physical and thermal properties. The drying e.
http://hdl.handle.net/10400.19/1380.
- Guiné, Raquel; Barroca, Manuel; Ferreira, Dulcineia; Gonçalves, Fernando. 2007. Study of the drying kinetics of solar-dried
pears.. In this study the drying rates of solar dried pears were investigated for fruits of the varieties Amêndoa, Amorim,
Carapinheira Branca and S. Bartolomeu, all originating from Portugal. From the results it was possible to conclude that all
varieties showed a similar drying behaviour, characterised by the absence of the constant drying rate period and by a falling
rate period involving two different. http://hdl.handle.net/10400.19/1375.
- Guiné, Raquel; Rodrigues, Alírio; Figueiredo, Margarida. 2007. Modelling and simulation of pear drying. In the present work
a diffusion based model was adopted to represent the drying behaviour of pears in a continuous convective drier, taking into
consideration the variation of the properties of the pears along drying. The program developed simulated a significant number
of situations resultant from the variation of some of the oper- ating conditions. The temperatures tested were 30, 40 and
50 C, t. http://hdl.handle.net/10400.19/1381.
- Faustino, João; Barroca, Maria João; Guiné, Raquel. 2007. Study of the drying kinetics of green bell pepper and chemical characterization..
The present work aimed, on one hand, the study of the drying of green peppers, in terms of drying kinetics evaluated at 308C,
408C, 508C, 608C and 708C, having the experimental data been fitted to different empirical kinetic models from literature.
This kinetic study was then complemented with the modelling in terms of Fick’s diffusion equation. On the other hand, the
chemical characterization in. http://hdl.handle.net/10400.19/1383.
- Guiné, Raquel. 2006. Influence of drying method on the density and porosity of pears.. In the present work the moisture content
and apparent density of pears were measured during the drying of pears under different conditions: peeled uncut pears dried
by direct sun exposure (a traditional method used in Portugal) and small slices of pear pulp dried in a ventilated drying
chamber at constant temperature of 30 ºC. Using the experimental results obtained was possible to estimate the pa. http://hdl.handle.net/10400.19/1362.
- Guiné, Raquel. 2006. Moisture diffusivity in pears: Experimental determination and derivation of a mathematical prediction
model.. In the present work the dependence of moisture diffusivity on pear composition (in particular, water and sugar concentrations)
was examined from the drying rate data measured experimentally. A model for predicting diffusivity that accounts for the effects
of three variables (temperature, moisture content and sugar concentration) was then developed, and compared with the model
presented by Zogzas a. http://hdl.handle.net/10400.19/1379.
- Guiné, Raquel; Fernandes, Raquel. 2006. Analysis of the drying kinetics of chestnuts.. Chestnuts are widely produced in Portugal
and have an unquestionable economic interest, allowing a multiplicity of potential industrial applications, either in their
natural form or after dehydration. In this work the experimental dehydration behaviour of three different varieties of chestnuts
(Castanea Sativa) was investigated, and the experiments were carried out under isothermal conditions, usi. http://hdl.handle.net/10400.19/1367.
- Guiné, Raquel; Ramos, António; Figueiredo, Margarida. 2006. Shrinkage characteristics and porosity of pears during drying..
The high moisture content of pears (about 80 %) results in a high degree of shrinkage when drying takes place which strongly
affects the fruit structure and quality. The aim of the present work was to study the shrinkage characteristics of pears during
air drying, by evaluating their dimensions and volume along the drying process and by predicting particle and bulk densities
as well as porosity as. http://hdl.handle.net/10400.19/1377.
- Guiné, Raquel. 2005. Solar drying of pears: Evolution of density and shrinkage characteristics.. Neste trabalho estudou-se
a secagem de pêras da variedade D. Joaquina, pelo método tradicional de secagem solar utilizado em Portugal, tendo sido avaliadas
as variações de umidade, densidade, volume e dimensões ao longo do processo. Foram também definidos modelos teóricos para
representar a geometria das pêras antes e depois da operação de prensagem, a partir dos quais foram calculados valores par.
http://hdl.handle.net/10400.19/1373.
- Guiné, Raquel. 2005. Variation of density and porosity during drying of pears and pear halves.. In the present work the moisture
content and density of pears of the variety D. Joaquina were evaluated along drying, for whole pears and pear halves, and
the experimental data were fitted to a theoretical model for prediction of bulk porosity. From the results obtained it was
possible to conclude that the porosity of pears is very close to zero for high moisture contents and increases as moisture.
http://hdl.handle.net/10400.19/1335.
- Guiné, Raquel. 2005. Drying kinetics of some varieties of pears produced in Portugal.. In this study, the solar drying behaviour
of two varieties of pears produced in Portugal was investigated. To accomplish this, pears of the varieties Rocha and Rosa
were dried whole, after peeling, by direct sun exposure, and measurements of their moisture content were conducted along the
process. The experimental data was later used to test different empirical kinetic models, namely a cubic and a. http://hdl.handle.net/10400.19/1376.
- Fernandes, Raquel; Guiné, Raquel; Correia, Paula. 2005. The influence of drying on the chemical properties of the chestnuts..
The chestnut, whether fresh or dry, could be used as an ingredient in ice-cream, yoghurt or other confectionary products such
as cakes, jams and puddings. This project is a contribution to improve production and the industrial transformation of the
chestnut, to recognise a resource with a great potential in Portugal. The nutritional value of three varieties (Longal, Martainha
and Viana) was studie. http://hdl.handle.net/10400.19/1369.
- Guiné, Raquel. 2004. Development of an algorithm based on space refinement to solve a system of parabolic PDE’s.. The objective
of this work is the development of a space refinement algorithm based on the method of lines to solve systems of non-linear
parabolic partial differential equations. The technique is applied for steady state and dynamic studies of a common chemical
engineering system, a fixed bed reactor, described by a set of two partial differential equations with highly non-linear exponential
term. http://hdl.handle.net/10400.19/1363.
- Guiné, Raquel. 2004. Análise das características químicas e físicas de pêras secadas. Com o presente trabalho pretendeu-se
estudar a possibilidade de utilizar uma variedade de pêras diferente da tradicionalmente usada para a produção de “pêra passa
de Viseu”, e ainda avaliar a possibilidade de simplificação do método tradicional de produção por secagem solar, com vista
à sua aplicação industrial. Assim, foram estudadas pêras de diferentes variedades (S. Bartolomeu e D. Joaquina) se. http://hdl.handle.net/10400.19/579.
- Guiné, Raquel. 2004. Refinamento espacial aplicado a um reactor de leito fixo. O presente trabalho tem por objectivo desenvolver
um algoritmo de refinamento espacial baseado no método das linhas, para resolver um sistema de equações não lineares de derivadas
parciais parabólicas, que traduz o comportamento de um reactor de leito fixo. O algoritmo proposto tem como principal objectivo
o melhoramento da solução nas zonas onde o valor do indicador de erro espacial definido for. http://hdl.handle.net/10400.19/574.
- Guiné, Raquel. 2003. Study of the high temperature HYDROLYSIS of POLY(EPSILON-CAPROLACTONE). To study the hydrolytic degradation
of poly(e-caprolactone) (PCL) some samples were kept in water for some days and were weighed daily to determine the weight
evolution. In order to accelerate the natural process of hydrolysis the samples were maintained in a heated thermal bath.
From this work it was possible to conclude that the hydrolysation of PCL occurs at high temperatures, around and slight. http://hdl.handle.net/10400.19/601.
- Guiné, Raquel. 2003. Water solubility of copper sulphate from polymers. To study the solubility of the copper sulphate in
water, different types of tablets were prepared from different polymers with different percentages of CuSO4. The tablets were
left in water for some days and the amount of CuSO4 released from the tablets was determined by measuring the absorbency of
the final solution. In the first phase of this work 10 samples were prepared, corresponding to two s. http://hdl.handle.net/10400.19/600.
- Guiné, Raquel; Castro, José. 2003. Analysis of moisture content and density of pears during drying.. Solar dried pears of
the “S. Bartolomeu” variety are a very much appreciated and preferred dried food product in Portugal. Nevertheless, the traditional
solar drying is carried out at open air during the months of July and August, and this nowadays is a disadvantage for larger
productions. This work is to evaluate the possibility of producing dried pears from this and other varieties, maintaining.
http://hdl.handle.net/10400.19/1353.
- Guiné, Raquel; Castro, José. 2002. Pear drying process analysis: Drying rates and evolution of water and sugar concentrations
in space and time.. Dried pears are produced in Portugal by a traditional solar drying process and, because they represent
unquestionable regional economic interest, some studies are being conducted in order to convert their production to industrial
drying methods. In this work the main mass transfer phenomena occurring during drying of pears are investigated. Experiments
were carried out to determine the time evolut. http://hdl.handle.net/10400.19/1371.
- Guiné, Raquel; Castro, José. 2002. Experimental determination and computer fitting of desorption isotherms of D. Joaquina
pears.. Desorption isotherms at different operating temperatures provide valuable information for the design and control of
drying processes. In the present work the desorption isotherms of pears are determined according to two equivalent forms of
the G.A.B. model at temperatures of 20, 25 and 30 ºC. These cover the range of summer average daily temperatures in Portugal,
when the solar drying of pears is. http://hdl.handle.net/10400.19/1372.
- Guiné, Raquel; Castro, José. 2001. Polymerization of ¿-pinene with ethylaluminum dichloride (C2H5AlCl2).. The main goal of
this work is to study the cationic polymerisation of terpenes, particularly of ¿-pinene, with alkylaluminium catalysts. Some
experiments at different polymerisation temperatures (10, 20 and 50ºC) were carried out with ethylaluminium dichloride catalyst,
C2H5AlCl2. From the results, it is possible to draw some general conclusions about the evolution of chain growth during polymeris.
http://hdl.handle.net/10400.19/1342.
- Guiné, Raquel. 1997. A embalagem alimentar no contexto da política ambiental. A embalagem é hoje em dia uma presença tão constante
no quotidiano de qualquer um de nós, e que se reveste de tão grande importância, que se torna difícil ficar indiferente ao
subaproveitamento a que é condenada e às nefastas consequências que isso acarreta para a qualidade do ambiente. Nos países
industrializados as embalagens alimentares representam cerca de 50 % do total de embalagens produzida. http://hdl.handle.net/10400.19/734.
- Ferreira, Dulcineia; Costa, Cristina; Correia, Paula; Guiné, Raquel. 1997. Caracterização da Pêra Passa de Viseu. A pêra passa
de Viseu surge como um produto agrícola regional, que resulta de um processo tecnológico artesanal e que reúne características
organolépticas ímpares. A produção de pêra passa de Viseu tem decrescido acentuadamente nos últimos anos, provavelmente devido
aos elevados custos de produção, à deficiente promoção do produto e ao desconhecimento das suas qualidades. No sentido de
proteger e. http://hdl.handle.net/10400.19/1365.
- Guiné, Raquel; Castro, José. 1996. Polimerização de resinas com alquilalumínios. Com o presente trabalho pretende-se dar uma
contribuição para o estudo das reacções de polimerização dos terpenos, em particular do *-pineno catalisado por Alquilalumínios.
O trabalho envolve a realização de alguns ensaios sob diferentes condições operatórias, por variação da temperatura de polimerização,
tendo-se utilizado como catalizador o diCloroEtilAlumínio, C2H5AlCl2. Foi possível tirar algu. http://hdl.handle.net/10400.19/1360.
- Costa, Cristina; Ferreira, Dulcineia; Guiné, Raquel. 1995. Produtos agro-alimentares tradicionais: Implementação e necessidade
de certificação.. No presente trabalho, pretendemos definir e classificar os produtos agroalimentares tradicionais, após o
que apresentaremos os que caracterizam a região da Beira Alta. A criação de sistemas de certificação adequados aos Produtos
Agrícolas Tradicionais permite valorizar e garantir a sua qualidade junto do consumidor. A certificação destes produtos passa
pela análise de uma conjunto de característic. http://hdl.handle.net/10400.19/1355.
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