3 documents found, page 1 of 1
Mediterranean Diet gastronomic experiences using olive oil and goat cheese
Ratao, Isabel; Nunes Cabrita, Patrícia; Silva, Beatriz; Viegas, Carina; Dionísio Serra, Manuel António; Quintas, CéliaThe present study aims to develop three food formulations, spreadable olive oil, goat cream cheese, and a cold dessert made of carob and goat cheese, using local elements of the Mediterranean diet (MD), namely, olive oil, fresh goat cheese, and carob derivatives in addition to hydrocolloids. The final products, with the best spread- ability, texture and consistency, were obtained using: a) methylcellulose 6% (w...
Cognitive, affective and behavioural repercussions of perceived quality in tour...
Silva, Rejane Santana da; Souki, Gustavo; Oliveira, Alessandro Silva de; Vieira, Luís Sérgio; Dionísio Serra, Manuel AntónioPurpose This study aimed to investigate the influence of the perceived quality by students regarding their experiences in vocational schools in tourism, hospitality and food service on cognitive and affective responses (satisfaction, self-efficacy expectations and self-regulation strategies of motivation for learning - SRSML) and commitment (behavioural response). Design/methodology/approach A cross-sectional s...
Sustainable wine tourism in the Algarve: A study on the perceptions of economic...
Costa, João; Dionísio Serra, Manuel António; António, NunoWine tourism is a growing type of tourism that values experience. It plays a fundamental role in the regions, promoting material and immaterial heritage, contributing positively to the local economy. Given the recognized potential of this activity, this study analyzes how wine tourism contributes to the tourism sustainability of the Algarve, through the existence of a positive link between this type of tourism ...