Browsing by Issue Date, starting with "2022-09"
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- Experts perceptions of risk and decision making in domestic violence cases in courtsPublication . Santos, L. Madaíl dos; Neves, L. Miguel; Nogueira-Simões, Pedro; Gaspar, Rui; Palma-Oliveira, J. M.
- Raw-egg based-foods consumption and food handling practices: a recipe for foodborne diseases among Romanian and Portuguese consumersPublication . Mihalache, Octavian Augustin; Teixeira, Paula; Nicolau, Anca IoanaSalmonellosis is the second most common zoonosis in humans after campylobacteriosis. Eggs and egg products are the foods most commonly associated with Salmonella outbreaks. Also, inadequate hygiene practices performed by consumers at home contribute to the prevalence of foodborne diseases. The elderly, children, and pregnant women are the most vulnerable individuals. Thus, the objective of this study was to analyse Romanian and Portuguese consumers' self-reported consumption of raw-egg based-foods, food and hand hygiene practices, and to check if vulnerable consumer groups mediate the relationship between consumption of raw-egg based-foods and hygiene practices since they have weak immune systems. Significant correlations were found between the number of foodborne events and the number of Romanian and Portuguese consumers who did not report proper raw-egg handling and hand hygiene practices. An ordinary regression model indicated an increased consumption frequency of raw-egg based-foods reported by Romanian and Portuguese men, consumers aged <55 years, and from the category of vulnerable consumers, families with pregnant women, and families with children thus exposing themselves to a higher risk of foodborne diseases when compared with Romanian and Portuguese women and consumers aged >55 years. Structural equation modelling (SEM) indicated that there is a negative link between consumption frequency of raw-egg based-foods and food and hand hygiene practices for both Romanian and Portuguese consumers. Vulnerable consumers mediate the relationship between consumption frequency and hygiene practices, suggesting that Romanian families with elderly members and families with children dampened the negative relationship between consumption of raw-egg based-foods and self-reported hygiene practices, the contrary being observed Portuguese families with children and families from both countries with pregnant women. Recommendations for multi-faceted approaches regarding educational campaigns are made in order to improve consumers’ knowledge and food handling practices.
- On Herman Melville’s ‘The berg (a dream)'Publication . Eckerson, Sara
- Psicologia e procriação medicamente assistida: o GIPPMA como abordagemPublication . Xavier, Maria Raul; Lopes, Emanuela; Santos, Joana; Teixeira, Sara; Reis, Salomé
- Modelling and optimization of the processing of a healthy snack bar made of grape and tomato pomacesPublication . Santiago-Ramos, Rocío; Silva, Cristina L. M.; Ramos, Inês N.A snack made of 36% by-products of grape and tomato pomaces was developed, also including other ingredients such as oats, chia, quinoa, honey, and peanut butter. The recipe was defined as tasty and healthy by a focus group. The snack was produced by using forced air at three different drying temperatures (50 °C, 60 °C and 70 °C). The Newton, Page, Henderson & Pabis, and Midil-li-Kucuk models fit the drying curves well. The average values for the Newton’s model drying constants were: k50= 2.71x10-1 ± 3x10-3 min-1; k60= 2. 76x10-1 ± 4x10-3 min-1 and k70= 3.91x10-1 ± 8x10-3 min-1; at 50 °C, 60 °C and 70 °C, respectively. The product’s quality was assessed over storage, regarding water activity and texture (hardness, springiness, cohesiveness, chewiness and resilience). The three tested processing temperatures did not influence the final product’s quality differently. Since there are no significant differences between initial and final water activity and texture attributes for any temperature, and they were mainly unaltered over storage, the snack bar was considered stable during this period. This new snack which includes by-products from the food industry reduces food waste and contributes to a circular economy model, simultaneously presenting environmental and economic advantages.
- Turn on the bright lightsPublication . Amorim, Maria Pacheco de
- University spin-offs: the past, the present, and the futurePublication . Dabić, Marina; Vlačić, Božidar; Guerrero, Maribel; Daim, Tugrul U.Purpose of this paper This paper examines the past and present of the university spin-off (USO) phenomenon by identifying research findings and synthesizing different spin-off practices from around the globe. The evolution and future of this phenomenon are then discussed, alongside potential new lines of research. Design/methodology/approach This study adopts a systematic literature review approach, combined with a Multiple Correspondence Analysis. This approach allows for the creation of a robust and reliable synthesis of the research carried out over the past 35 years (1986-2020), offering a fine-grained depiction of the USOs' underlying relationships through multiple correspondence analysis (MCA). Findings This paper contributes to scholarly literature on academic entrepreneurship by providing insights into the analytical trends of the past, current evidence on the configuration of USOs, and discussions of the future of USO research. Several implications for improving performance, productivity, and reinforcing capabilities emerge to assist spin-off CEOs, university managers, and policymakers. Originality/Contribution This paper fulfils an identified need by revealing the trajectory of the USO research field. Additionally, it presents an up-to-date reflection of USO antecedents, decisions, and outcomes, outlining an agenda for future research.
- Emerging food technologies as sustainable solutions for unsustainable practices? Predicting consumer acceptance of cultured meatPublication . Schleswig-Holstein, Elena zu; Gaspar, Rui
- Cuidados sensíveis ao trauma: a importância da avaliação dos contextos para a promoção dos direitos das crianças e resiliência da comunidade: necessidades e mudançaPublication . Veiga, Elisa; Negrão, Mariana; Rocha, José